- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon gravalax no documentation of farm raised or parasite destruction. Do not serve until documentation is recieved.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken livers over tuna, **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Various soft cheeses at 60F overnight
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. Spices in upstairs store area by chest freezer
- High Priority - Live, small flying insects in food preparation area. Few small flies present
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER AT 80F OVERNIGHT Corrected On Site. DISCARDED
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. HAVE CHLORINE NEED QUATERINARY AMMONIA
- Critical - Observed container of medicine improperly stored. AT BAR Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OPEN ANCHOVEY and PROSCHUTO Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. WHITE SUBSRANCES Corrected On Site.
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. UPSTAIRS EMPLOYEE BATHROOM
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12/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. UPSTAIRS EMPLOYEE BATHROOM
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY TRAYS Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SLICED MEATS and CHEESES, OPEN DIPS
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. This violation must be corrected by : 12/1/11.
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9/29/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm USE DIP SANITIZATION UNTIL CAPABLE Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. IN OLIVES
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. CPFFEE FILTERS NOT IN PLASTIC Corrected On Site.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. USE DIP SANITIZATION WITH 50-100PPM CHLORINE UNTIL HOT TEMP WAREWASH REPAIRED Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200+ CHLORINE IN BUCKET, Corrected On Site.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. BAR DRINK COOLER
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. FIX BEFORE USING WAREWASH
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. KNIFE BLOCK
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. SPOONS NOT INVERTED Corrected On Site.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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