Food Facility Details

  101 MAIN ST
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Routine Inspection:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert & Food Handler cards up to date.
5) Handwash sinks accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine >160°F rinse).

Green Placard issued on this date.

Please take care to prevent REPEAT VIOLATIONS from reoccurring. Continued REPEAT VIOLATIONS may result in MAJOR VIOLATIONS, Yellow Placard, and additional re-inspection with penalty inspection fee.
09/02/2021: Routine Inspection
Violations:Major - 0
 Minor - 2

1.) Observed no paper towels at bar area handwash sink. Please supply paper towel dispenser ASAP.


1.) Observed mold build-up on the baffle in the ice machine. Please clean and sanitize.

Inspection Memo:

Routine Inspection:
-Facility floors and walls cleaned.
-Grease hood cleaned with no grease build up.
-Reach-in coolers all recorded temps less than 41 *F
-Reach-in freezer recorded temps less than 32 *F
-Observed raw chicken sitting on top of packaged fish in walk in freezer. Please store foods in refrigeration units according to final cook temperature (highest on the bottom shelves).
See Below:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and Stuffed Meats

COVID19 routine restaurant inspection:
-Face mask signs and 6-feet physical distancing signs observed.
-Employees observed wearing face mask.
-Work specific plan implemented at this facility
-Facility opened at 20% capacity for dine in.
04/29/2021: Routine Inspection
Violations:Major - 0
 Minor - 3

-Observed dust build up on air vents in both restrooms. Please clean air vents to prevent dust build up.
-Observed food debris building up on handle and inside sharp microwave above food prep area. Please clean to prevent further build up of food debris.

Observed hamburger patties in top holding on the prep line reading at 45°F. Hamburger patties were overstocked in their tub. Discontinue practice of stocking foods above the "food line" in the tubs. Please keep foods covered during slow periods to help maintain cool temperatures throughout. Per head cook hamburger patties were left on top overnight. Head cook voluntarily threw out hamburger patties. Corrected on site.

-Observed bar area handwash sink to have no paper towel dispenser. Correct ASAP.

Inspection Memo:

Temperatures taken:
Hot water from the 3 comp sink at 120F
Warm water from all hand sink at 100F
Chlorine sanitizer from the dishwasher at 50ppm
Quat sanitizer from the sanitizer bucket at 200ppm
Cold holding at <41F
Hot holding at >135F

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Per Plan, high touch areas are sanitized 30min.
• Facility has reduced the seating capacity of the onsite dining areas to provide a minimum of 6 foot physical distancing, but a few tables were placed less than 6ft apart. Manager corrected on site.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Laminated menus are being used.
• Employee temperature check prior to starting work.
• Pool tables and arcade is closed.
• 6ft markings placed on the floor by the restroom. Restroom cleaning log posted by restroom. Sign stating "only one person at a time" posted on restroom door.
06/16/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

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