- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Pesticide application not supervised by a certified applicator
- 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 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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03/01/2016 | Inspection | Floor and equipment along cook line recently cleaned, some equipment replaced. Hot-holding temperatures adequate for soup, marinara with meat, taco meat, liquid cheese-all at least 140F. Recommended obtaining digital probe thermometers, which do not typically require calibration. Discussed handling of items, such as lemons and limes, which are used in drinks at bar. Advised bar staff to ensure items are washed, cut, and handled while preventing barehand contact. Reinspection(s) to be conducted to verify correction of above violations. |
| No violation noted during this evaluation. | 04/23/2015 | Re-Inspection | Violation 15A corrected from previous inspection-floor in kitchen cleaned, degreased as per previously agreed upon timetable for correction. No rodent feces observed on floor. Also, interior bottom of refrigerator and freezer cleaned. Facility employing rodent traps in addition to those provided by professional pest control. Staff report not seeing recent activity, traps and monitoring stations checked daily. |
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper thawing procedures used
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03/25/2015 | Re-Inspection | The following violations were corrected from previous inspection: 8A: thermometers observed in refrigeration units which contain potentially hazardous food items; 14B: gap under delivery door at street level, rear door repaired-door sweeps installed; 10B: door gaskets for several refrigeration units replaced. Discussed request for pest control service reports for last 4 months with staff and via phone with operator in order to assess level of activity. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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02/17/2015 | Inspection | Facility under contract with pest control firm per employees. Recommended consultation to assess current rodent activity. Temperatures of potentially hazardous/time and temperature controlled for safety foods adequate. Cold-holding units operating such that food temperatures can be maintained at 45F or less. Hot holding units operating adequately during inspection. |
| No violation noted during this evaluation. | 09/10/2014 | Re-Inspection | The following were corrected from previous inspection. (8E): Pizza make unit contains accurate thermometer; (12C): Drain line from tap system at bar drains into indirect drain; (12E) Paper towels located at handwash sink in kitchen. No other items evaluated at time of re-inspection. |
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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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04/10/2014 | Re-Inspection | The following violations were corrected from previous inspection: 11B: test strips for chlorine bleach sanitizer available; 15B: hood system cleaned; 14B: screen door observed on rear entrance to kitchen. Extended time-table for correction of violations by two weeks to 4/24 as owner has been out of town. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper thawing procedures used
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/26/2014 | Inspection | A timetable for correction of violations 8E, 10A, 111B, 11C, 12C of two weeks was established. A reinspection will be conducted to verify compliance. Left-hand side of top of large make unit in kitchen observed to be warmer than right side (41 vs. 47-48F). Discussed moving potentially hazardous food items, such as chicken, cut tomatoes, cheeses, garlic in oil mixture, cooked onions and peppers to colder side to ensure those items are held at 45F or less. Discussed ill food worker policies, handwashing and bare hand contact prevention requirements, guidelines. |
| No violation noted during this evaluation. | 05/31/2013 | Re-Inspection | Re-inspection conducted to recheck kitchen floor surfaces due to previous TTOC date of May 20th, 2013. Kitchen floor has been replaced, kitchen walls have been repainted. Corrected. |
| No violation noted during this evaluation. | 02/22/2013 | Re-Inspection | Violations from previous inspection report of Feb. 12, 2013 have been corrected. A time table of compliance date of May 20, 2013 previously established to replace kitchen floor surfaces which are in disrepair. Will conduct a re-inspection on or after this date to determine compliance |
- 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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02/12/2013 | Inspection | Regarding monitoring thermometers for kitchen refrigeration equipment- a time table of compliance date of February 22nd, 2013 to replace thermometers and to clean dirty, greasy floor surfaces in kitchen (cook line & deep fryers). Will conduct a re- inspection to verify compliance. Regarding kitchen floor surfaces which are in disrepair- a time table of compliance date of May 20th, 2013 has been established to repair floor. A re-inspection will be conducted to verify compliance. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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07/11/2012 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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.
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06/20/2011 | 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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06/24/2010 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper thawing procedures used
- 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 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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04/14/2010 | Inspection | |
| No violation noted during this evaluation. | 05/27/2009 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/24/2009 | Inspection | |
| No violation noted during this evaluation. | 08/14/2008 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/14/2008 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/20/2007 | Inspection | |
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