- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
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07/01/2015 | Inspection | Discussed labeling soap dispenser at hand wash sink in kitchen. Small amount water on floor near condensate pump in mechanical basement- discussed with operator verifying operation of condensate pump. Discussed with operator to wash-rinse- sanitize plate and hand wash sink in kitchen daily. |
| No violation noted during this evaluation. | 04/25/2014 | Re-Inspection | 14B corrected from previous inspection. Door at rear to kitchen replaced and is adequate to prevent entrance of rodents & insects. No other items evaluated during inspection. |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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04/10/2014 | Re-Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/26/2014 | Re-Inspection | Advised owner to correct all above violations within 2 weeks (4/9). A reinspection will be conducted to verify correction. Other violations from previous inspection were corrected: rodent feces cleaned, soap and paper towels located at bar sink, thermometer present in walk-in refrigerator (temps of food items within 45-46 degrees F-operator stated service call was placed). Per receipt from pest control operator, who evaluated facility 3/26, no insect or rodent activity observed. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Pesticide application not supervised by a certified applicator
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
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03/05/2014 | Inspection | No live rodents observed during inspection. Discussed prevention of barehand contact with drink garnishes with bartender. A timetable of two weeks (3/19/14) for correction of violation numbers 8E, 11B, 12B, 14C was established during inspection. |
| No violation noted during this evaluation. | 09/11/2013 | Re-Inspection | Conducted a re-inspection due to violations from previous inspection report of July 25, 2013. Previous violations have been corrected. Will conduct a HACCP training with kitchen staff in future. |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/25/2013 | Inspection | A time table of compliance date of August 25, 2013 has been established to correct above-mentioned violations. Will conduct a re-inspection after this date to determine compliance. Will conduct a HACCP training exercise with kitchen staff later in year. |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/28/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper thawing procedures used
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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03/14/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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03/03/2010 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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04/24/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/11/2008 | Inspection | |
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