| No violation noted during this evaluation. | 09/10/2015 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/13/2015 | Inspection | |
| No violation noted during this evaluation. | 04/08/2015 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/17/2015 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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09/10/2014 | Re-Inspection | |
- 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.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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.
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08/13/2014 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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
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03/17/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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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08/08/2013 | Inspection | 5 A - FLIP TOP COOLER NEXT TO ICE MACHINE IN KITCHEN: UNIT & FOODS 52F, HELD SINCE PREVIOUS DAY, UNIT WAS SERVICES LAST WEEK, APPROX 3 QTS RELISH DISCARDED VOLUNTARILY, TO BE SERVICED BEFORE RETURNED TO COLD STORAGE
8 A - VARIOUS FOODS NOT COVERED IN STORAGE, POLY CUTTING BOARDS REQUIRE RESURFACING
8 E - THERMOMETER REQUIRED IN ABOVE FLIP TOP COOLER
12 D - KITCHEN TOILETS WITH EXCESS DEBRIS, REQUIRE CLEANING
12 E - STOVE / COOKING AREA NEXT TO REAR DOOR WITHOUT HAND TOWELS AND SOAP |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/12/2013 | Inspection | 5A - Tuna Salad in cold hold temped at 54 degrees F, employee stated that it had been made up one hour ago, removed to walkin cooler in divided shallow containers (Corrected) Instructed to store tuna and mayo in cooler in future.
8A - Raw meats stored in bins over covered buckets of soup. Employee moved raw to bottom shelf. (Corrected)
10B - White westinghouse and small Holidy freezer, need defrosting.
11B - Sanitizing solution (bleach) mixed with soap (Corrected)
12D - No toilet paper in employee's restroom (Corrected) |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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10/22/2012 | Re-Inspection | 10B - Shelves in wine and beer storage room are bare wood - repeat.
15B - Light shields missing in back prep area, end caps missing in liquor storage room - repeat. |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- In use food dispensing utensils improperly stored
- Single service items reused, improperly stored, dispensed, not used when required
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/15/2012 | Inspection | 8A: Food stored on floor in walk-in cooler and freezer.
8B: In-use utensils improperly stored in standing water.
8D: Single service items stored face-up and not in sleeve.
10B: Shelves in wine and beer storage room made from bare wood. Not smooth and easily cleanable.
11A: Three bay sink setup improperly. (Wash, sanitize, rinse). One bucket of sanitizer solution also contained soap.
12D: No toilet paper in dispenser in ladies employee restroom.
12E: No paper towels on dispener in ladies employee restroom or at handwash sink in side prep area.
14B: Open fly traps and strips being used above food prep areas.
15A: Floors of walk-in coolers and freezers have accumulated food debris and spillage. Food splatter on ceiling tiles.
11D: Food debris built up on stove/oven in back food prep area.
15B: Dust buildup on fan in walk-in cooler. Light shields missing in liquor storage area. |
| No violation noted during this evaluation. | 06/22/2012 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/23/2012 | Inspection | 2C Raw pork stored above cooked chicken and raw chicken stored above loaves of bread in walk-in cooler. Corrected, cook voluntaeily moved raw products to bottom shelf
5A Cole slaw and macaroni salad stored on countertop were 52dF - 54dF using inspector's digital thermometer. Cook stated products were put out ~ 1 hr ago. Corrected, products placed in walk-in cooler
10B Gasket broken on freezer (Woods chest freezer) and broken insulation under lid - Repeat
10B Contact paper on shelves in dry storage is torn
11B Wipe cloths stored on countertop, not in sanitizing solution
12E Paper towels not in dispensers in employee restroom. Corrected
15B Fan grates in coolers contain excess debris
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- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
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03/04/2011 | Inspection | 5B At time of inspection two roasts approx 10-12 lbs each were found on shelf of walkin cooler. Roasts had been cooked yesterday and left whole to cool. Large meats must be 6lbs or less to cool. Roasts were voluntarily discarded in dumpster by chef. Left copy of green heating and cooling brochure. CORRECTED
10B Gasket for large chest freezer in disrepair
15A Floor in kitchen, storage room, and under bar-debris accumulation under equipment, shelving. Ceiling in walkin cooler has dust accumulation
15B Lightshield above prep table in dish area missing endcaps
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- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/19/2010 | Re-Inspection | 15a- walk in cooler floor is not smooth and easily cleanable |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/15/2010 | Inspection | 12e- men's employee restroom garbage is overflowing
7a +2e- cook took piece of chicken from grill with out temping and placed on plate to be served. This inspector temped chicken and found it to be 128dF. Cook continued cooking chicken to 165dF and corrected
8a- bag of fries stored on floor behind line/cook area. fries moved and corrected
11b+c- bucket of sanitizer not available to store wipeclothes or sanitize food contact surfaces- made and corrected
10b- pallets are still made of wood in walk in cooler - repeat violation
10b- lower gasket for door in upright victory cooler is in disrepair
15a- walk in cooler floor is rusting and is not smooth and easily cleanable |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/17/2010 | Inspection | 12E Paper towel dispenser in men's room off kitchen is empty (women's room also) |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/03/2009 | Inspection | 10a- some cutting boards are not smooth and easily cleanable
10b- shelving in beverage air cooler is rusting
8a- cloth napkins are covering salads
15b- light is out in howard cooler |
| No violation noted during this evaluation. | 03/24/2008 | Inspection | |
- 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.
- In use food dispensing utensils improperly stored
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/10/2008 | Inspection | 2C Found trays of raw eggs and a raw fish filet stored above cartons of heavy cream in walk-in cooler.Corrceted, cook moved fish and eggs to bottom shelf.
5B Found an approx. 13lb piece of prime beef being reheated in oven @ 3:00PM. Cook said bbef was cooked initially yesterday and placed in walk-in cooler overnight. Corrected, cook voluntarily discarded the beef.
8B Found spoons and scoops stored in standing water near coffee machine in the kitchen.
15A Floor tiles around toilet in men's employee restroom are missing. |
| No violation noted during this evaluation. | 03/26/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/05/2007 | Inspection | 3c- cook was peeling an orange to be used for a garnish that included cut up vegetables, was not going to receive further heat treatment, orange was discarded gloves were put on and corrected
5c- mashed potatoes out at room temperature since 12:00pm now after 2:30pm actual temp was 75dF was voluntarily discarded by cook. also pork loin out at room temperature found to be 50dF out less than 2 hours put back in cooler and corrected
12c- back kitchen plumbing under sink leaks corrected
10b- shelving in dry storage is not smooth and easily cleanable corrected
1b- bottle of water stored in ice that is to be used for drinks - ice discarded and bottle removed and corrected |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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03/22/2006 | Inspection | 1F- Clam tags are not being held for 90 days , owner said they just threw them out because they thought thay only needed to save them for 30 days. will now save them for 90 days corrected.
10A- lid from ice machine is missing
15A- floor behind bar is not easily cleanable |
| No violation noted during this evaluation. | 10/07/2005 | Re-Inspection | |
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