Jan 14, 2026
Routine - Food
Call Back - Complied
Jan 13, 2026
Routine - Food
Administrative complaint recommended
12A-27-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued with multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures and employee washed hands. Corrected On-Site
12A-07-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher failed to wash hands before putting on clean gloves to move clean dishware after rinsing and loading dirty dishes to machine. Reviewed with manager to explain to employee proper procedures procedure for when to wash hands. Corrective Action Taken
12A-29-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to wash hands and change gloves after returning to cookline from handling cell phone. Reviewed with manager and employees proper handwashing and employee washed hands and put on new gloves. Corrected On-Site
12A-09-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak and continued multiple food preparations without washing hands and changing gloves. Reviewed with manager and employees proper procedures for when to change gloves. Employee washed hands and changed gloves. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by flattop, commercial cooked sausage patties (74F - Cold Holding). Per employee removed from freezer at approximately 7:00am. Employee moved container to lowboy drawers to rechill. 2) In ice bath at right fliptop unit, liquid eggs (50F - Cold Holding). Observed container sitting on top of ice; not submerged and surrounded by ice. Per employee out of cooler approximately 45 minutes - not prepared or portioned today. Employee filled ice bath to fully surrounded eggs to rechill. 3) On front counter, individual butters (60F - Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 2 hours. Employee moved butters back into cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table beside flattop grill for immediate use, cooked mushrooms (86F - Hot Holding); cooked onions (75F - Hot Holding). Per employee both prepared at approximately 7:00am. Employee moved both onto flattop to reheat and set up steam bath to hot hold. Corrective Action Taken
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint
11-26-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee on staff with no signed reporting agreement.
24-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on shelf above triple sink not inverted. Manager inverted. Corrected On-Site
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee bag and umbrella handing on rack next to clean dishware at dish area. Employee removed. 2) Employee cell phone on shelf next to dry spices on shelf above prep table in kitchen. Employee removed phone. Corrected On-Site
21-10-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on cutting board at left fliptop unit.
21-09-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on edge of prep table by stovetop.