| No violation noted during this evaluation. | 09/18/2015 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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09/01/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- 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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05/22/2015 | Inspection | |
| No violation noted during this evaluation. | 10/08/2014 | Re-Inspection | All previous violations |
- 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Insects, rodents present
- 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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09/04/2014 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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
- Improper use and storage of clean, sanitized equipment and utensils
- Insects, rodents present
- 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
- 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
- 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)
- 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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08/21/2014 | Inspection | |
| No violation noted during this evaluation. | 06/02/2014 | Re-Inspection | |
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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05/22/2014 | Inspection | |
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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05/21/2013 | Re-Inspection | 8A--Food storage in both walk-in cooler units and walk-in freezer unit is on pop crates and milk crates. Repeat.
12E--Hand wash sink next to the dish machine is non-operational due to leaking faucet and drain pipe. Repeat. |
- 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
- 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 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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 of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Pesticide application not supervised by a certified applicator
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05/08/2013 | Inspection | 5B--At 1:40pm, cooked chicken was found on sheet pan atop oven at 70 degrees F using inspector's digital thermometer. Chef stated that chicken was cooked to 165 degrees F, cooled at room temperature for 20 minutes. After reviewing this cooling process with us, the chef agreed that the chicken was out at room temperature for longer than 20 minutes and voluntarily discarded it. Corrected.
2C--Raw Beef stored above ready to eat salad in True Cooler. Chef moved beef to bottom of cooler. Corrected. Raw chicken stored above ready to eat foods in indoor walk-in cooler. Employee moved chicken to bottom shelf. Corrected.
2E--Accurate food thermometer not available. Kitchen's thermometers used for food testing measured 36 degrees F and 40 degrees F while the inspector's digital thermometer read 49 degrees. Chef calibrated both thermometers. Corrected.
5A & 5E--Flip top cooler's ambient air temperature measured 50 degrees F with inspector's calibrated thermometer, causing foods inside to measure 50 degrees -- 52 degrees F. All potentially hazardous foods voluntarily discarded by chef. Product issue corrected. Cooler to be serviced.
8A--Uncovered food in coolers throughout kitchen. Self serve condiment display at bar does not have sneeze guard. Food stored on crates, on floor, and on shelves that are < 6"" off of the floor throughout kitchen, in walk-in coolers and walk-in freezer. Multiple squeeze bottles throughout kitchen are not labeled.
11D--Surfaces throughout kitchen and inside coolers have food debris, dust and dirt accumulation. (ie. floors, shelves, dish machine, hand wash sink, etc.)
12E--Cold water faucet and pipes below leaking at hand wash sink.
11B--Wiping cloths on cook line and behind bar not stored in sanitizer.
15B--Air vent above hot hold table has dust accumulation. Outside shed walk-in cooler has inadequate light as does indoor walk-in cooler and freezer. Fan cover in indoor walk-in cooler has dust accumulation.
14C--Open snap traps and |
| No violation noted during this evaluation. | 05/23/2012 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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: Food from unapproved source, spoiled, adulterated on premises.
- 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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05/09/2012 | Inspection | 4A One gallon container of Ortho ant spray found stored under 3 bay sink , all indoor pesticide application must be done by a licenced professional. Ortho moved to outside storage shed CORRECTED
1H Containers of seafood base, vegetable base, and yeast found in back corner of walkin cooler were moldy-voluntarily discarded by chef CORRECTED no further action required.
10A Interror of ice machine has some mold growth
15A Floor in kitchen under equipment on line has food debris accumulation,floor in outside storage shed dirty, littered
10B Exterrior of some coolers in kitchen have grime accumulation, handwash sink dirty
9B Evidence of employees smoking in outside storage shed-ashtray, cigarettes and strong odor of smoke
12C Plumbing issues by 3 bay/handwash sink causing water to collect on floor by wall. Water cleaned up at this time
15B Lightshield missing from fixture in beer walkin
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- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/11/2011 | Inspection | 3c- at 10:30am upon entering kitchen saw chef cutting tomatoes with bare hands for tomato salad. Tomatoes were discarded by chef and put gloves on.
14a- flies present in kitchen area
15a- waitress station floor and beer shed floor - paints are peeling and not smooth and easily cleanable |
| No violation noted during this evaluation. | 05/12/2011 | 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.
- In use food dispensing utensils improperly stored
- 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
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Wiping cloths dirty, not stored properly in sanitizing solutions
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05/05/2011 | Inspection | 15B - fan grate in walk-in cooler contains debris
8B - utensils stored in bins in kitchen with handles facing in opposite directions
11B - wipe cloths found on countertops, not in sanitizer
5A - tuna salad and sliced turkey was 50F at 2:45PM, cook said tuna was prepared at 1:00PM but the tuna was not pre-chilled, turkey slices were stacked too high in the bin, tuna and turkey were voluntarily discarded, corrected
15B - fiberglass insulation hanging from grate in kitchen ceiling above prep area
1B - ice scoop handle in bin at bar was touching the ince cubes, scoop was removed and surrounding ice discarded, corrected
13A - no covered garbage recepticle in woman's room
12D - second urinal in men's bathroom is out of order
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- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/31/2010 | Re-Inspection | 15a- floor at waitress station is peeling and floor in beer shed - both not smooth and easily cleanable |
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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08/20/2010 | Inspection | 15a- floor at waitress station is peeling also floor in beer shed is peeling
8a- some foods are stored on floor in walk in cooler and freezer and also beer and pop in walk in shed cooler corrected
7F&5B-2 pieces of roastbeef cooked yesterday and found in hot hold unit today temped at 130dF and 92dF. Been there since 900am and never reached 165dF with in 2 hrs. Also found that one of the 2 pieces weighed 7.5 lbs and never cooler properly to begin with. Both Pieces of beef were voluntarily discarded by chef and corrected
3c- chef was cutting a red pepper with his bare hand that was to be used for crab salad. The pepper was discarded and gloves were put on. and corrected |
- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
|
05/14/2010 | Inspection | 4A Two cans of oven cleaner found stored on cart by stove next to cooking oil, cleaner moved to chemical storage area CORRECTED
5B At time of inspection a large roast beef (approx. 11 lbs.) was found in walkin cooler. According to chef roast had been cooked and then cooled whole. Large meats must be cooled in portions of 6 lbs or less. Roast was voluntarily discarded, gave green cooling and reheating brochure CORRECTED
12E Automatic papter towel dispenser at handwash station by 3 bay sink not working
15A Wall under/around dishwasher has grime accumulation
15B Endcaps missing grom several lightshields in kitchen, lightshield missing from fixture in outside walkin cooler |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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: 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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09/22/2009 | Inspection | 9b- staff are eating in kitchen
5a + 5e- at time of inspection, found line cooler not plugged in and found 5 strip steaks at 77dF, 9 hamburgers at 78dF, 4 stuffed clams at 78dF, 7 fish fillets at 78dF. All items were voluntarily discarded by chef. Unit was plugged in and temped at 44dF by end of inspection.
4a- can of raid found stored next to powerade in shed, also chemicals found stored over coke products, in pop shed. Also at bar febreeze found stored next to bottles of coke- All chemicals were moved and corrected by staff |
| No violation noted during this evaluation. | 05/26/2009 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Improper use and storage of clean, sanitized equipment and utensils
- 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)
- 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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05/05/2009 | Inspection | 4A Found one can of Raid Ant & Roach spray stored on floor of waitress station. Corrected, chef removed
8A Plastic squeeze bottles of various liquids are not labeled for content
8C Clean silverware at waitress station stored with handles facing down
9B Personal beverages consumed in food prep area
10A Cutting board on first cooling unit is stained
10B Bottom of Goldstar microwave oven is not clean
11B Wipe cloths found out on top of cutting board not in sanitizing solution
11D Hood above deep fryer is not clean |
| No violation noted during this evaluation. | 09/19/2008 | Re-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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/25/2008 | Inspection | 7g+2e- at time of inspection, cook took Italian Sausage from grill with out temping it and this inspector temped and found to be 137dF. The pre cooked sausage was put back on the grill and finished cooking to 140dF and corrected. Advised chef to temp foods more frequently.
15b- hood filters have grease buildup and there is a lot of smoke in the kitchen corrected
1d- This inspector found dented and rusty cans in dry storage. The dented cans of hoisen sauce and chick peas will be returned for credit. The 5 #10 rusted cans of pumkin pie filling and beets were voluntarily discarded. corrected
5b- At time of inspection, I found a deep bucket of chili in walk in cooler temped and found to be 51dF. Chef said it was not made today so the chef voluntarily discarded the chili. Discussed proper cooling procedures. corrected
4a- can of raid was found stored in pop storage room in beer shed. The raid was removed by chef and corrected
10b- shelving in pop storage room in beer shed is rusty corrected
8a- powerade and cases of pop are stored on floor in beer shed cooler. Also, many foods are stored on floor in walk in freezer corrected
14a- fruit flies are present at bar. corrected |
| No violation noted during this evaluation. | 05/22/2008 | Re-Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
05/13/2008 | Inspection | 1B Found plastic ladle stored in ice cubes with handle in the ice. Corrected, ladle was removed and surrounding ice was discarded.
2C Found raw ribs stored above cheese slices in walk-in cooler. Corrected, ribs were moved to bottom shelf by cook
10B Cutting board across from deep fryer has dep cuts making it difficult to clean |
| No violation noted during this evaluation. | 08/14/2007 | Re-Inspection | |
- Hot, cold running water not provided, pressure inadequate
- 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 of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/06/2007 | Inspection | 8a- fly strips are in food area corrected
8a- clams and produce are stored on floor in walk in cooler corrected
8a- open can of clam juice is found open in walk in cooler corrected
15a- walk in cooler floor ( beer) is not smmoth and easily cleanable corrected
12a- no hot water is available in kitchen corrected
11d- grease build up on stove area corrected
15a- parts of ceiling are not smooth and easily cleanable corrected
15a- floor under dish machine is dirty corrected
11d- area by mixer has food debris corrected
8a- bucket of rolls are uncovered corrected |
| No violation noted during this evaluation. | 05/29/2007 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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.
|
05/02/2007 | Inspection | 5e- raetone cooler ambient air 58dF at time of inspection temped foods and found homemade tartar sauce 58dF, half and half 62dF, cottage cheese 57dF, sour cream 57dF, heavy whipping cream 58dF all voluntarily discarded by cook repairman called. corrected
11c- all purpose cleaner being used as sanitizer - quat will now be used corrected
7f- mashed potatoes on line actual temp 125dF - left overs from yesterday on line for 1/2 hour cannot cook in hot hold unit put on stove and reheated to 165dF and corrected
15b- lighting is inadequate in outside beer cooler corrected |
| No violation noted during this evaluation. | 06/15/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 06/01/2006 | Re-Inspection | |
- 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
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/04/2006 | Inspection | 5e- delfield cooler actual temp found to be 56dF, fan unit is frozen up. checked foods inside unit and found chicken and tuna salads 54dF, feta cheese 60dF, 7 pounds of various lunchmeats found to be 57dF, 1 pound of provolone 60dF. All items were voluntarily discarded - corrected
12e- handwash sink is dirty - leak in plunbing underneath - paper toweldispenser does not work- corrected
8e- thermometers needed in all coolers- corrected
15b- light shields missing in dry storage corrected
12c- 3 bay sink at bar leaks and does not drain properly- corrected
15a- floor in front of kitchen is peeling paint and is not easily cleanable- corrected
15b- light needed in walkin cooler in shed and light shield needed also- corrected
15a- floor in shed and walk in shed is not easily cleanable- corrected |
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