- Basic - Attached equipment soiled with accumulated dust. At outside walk in cooler around fans.
- Basic - Build-up of food debris, dust and dirt on nonfood-contact surface. Under bar mats located in service bar and pastry area.
- Basic - Ice buildup in walk-in freezer.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At fry station reach in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. At outside walk in cooler.
- High Priority - Live, small flying insects in bar and food preparation area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink located in dish machine area.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container next to clean equipment. At fry station preparation area. **Corrected On-Site**
- Basic - Fan coils in walk-in cooler has accumulation of dust/debris. At cooler located in main kitchen.
- Basic - Stored food not covered in walk-in cooler. Washed lettuce not covered. At outside walk in cooler. **Corrected On-Site**
- Basic - Unwashed vegetables stored with ready-to-eat food. At outside walk in cooler.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of equipment. At fry station. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw ducks stored over raw veal bones and raw ground sausage. At outside walk in cooler. **Corrected On-Site**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. On walk in cooler and walk in freezer door.
- Basic - Build-up of soil/debris on the floor under shelving. At outside dry storage shed.
- Basic - Carbon dioxide tanks not adequately secured. At outside storage area.
- Basic - Floor area(s) covered with standing water. At service bar area, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta, leafy greens and raw seafood at temperatures of 55 F° to 60 F°, out of temperature 1.5 hours. Chef quick chilled cooked pasta, leafy greens and raw seafood to 41 F° **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At saut low boy cooler, ambient temperature is 60 F°, Operator removed all TCS food for quick chill.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. At bar under ice bin.
- Basic - Floors not maintained smooth and durable. Missing grout at floor tiles located in bar, under ice bin.
- Basic - Ice buildup in walk-in freezer.
- Basic - Unwashed mushrooms stored with ready-to-eat food. At outside walk in cooler. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of equipment. At preparation area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes and cooked parsnip at 46 F° Chef quick chilled parsnip and potatoes to 37 F° **Corrected On-Site**
- High Priority - Small flying insects in bar area. Under ice bin.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving. At outside receiving dry storage shed.
- Basic - Floor area(s) covered with standing water. At service bar under smoothie machine.
- Basic - Leaking pipe at plumbing fixture. Coming from under smoothie machine located in service bar.
- Basic - Light shield damaged/in disrepair. At outside receiving storage shed.
- Basic - Server cutting lemons (other than ice and beverages) has no hair restraint. **Corrected On-Site**
- High Priority - Sterno stored with/above food,and single-service items. At outside receiving storage area. **Corrected On-Site**
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust on shelf in use to store Hotel pans. Corrected On Site. Shelf was cleaned.
- Observed food debris accumulated on floor. In walk in cooler, under shelves.
- Observed nonfood-contact equipment in poor repair. Broken seal under hot holding well, causing standing water on floor.
- Observed old labels stuck to food containers after cleaning. At storage area. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened not properly date marked. Several containers of ready to eat eggs and egg white with no opening date. In walk in cooler located in kitchen. Corrected On Site. Chef discarded eggs.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. In outside walk in cooler. Corrected On Site. All ready to eat food were moved and stored on top shelf, over unwashed fruit and vegetables.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Broken floor tiles, under oven located in preparation area.
- Observed heavy build-up of grease inside fryer, at back of fryer.
- Observed old labels stuck to food containers after cleaning. At storage area
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood stored over ready to eat crabmeat. In outside walk in cooler. Corrected On Site. Ready to eat crabmeat was moved and stored above raw seafood.
- Observed wall soiled with accumulated grease. Behind stove located at preparation area.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. At sink located in dish machine area. Repeat Violation. Facility has hot water, only hand wash sink located by dish machine in need of hot water. Temperature is at 75 Degree F.
- Observed cutting board grooved and no longer cleanable. At pantry preparation area. Corrected On Site. Cutting board was discarded.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Wash, rinse water clean, proper temperature
- Critical. Sanitizing temperature
- Non-food contact surfaces clean
- Single service articles not re-used
- Critical. Water source safe, hot and cold under pressure
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1/12/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. For mash potatoes at 122*F to 130*F. Corrected On Site. This was reheated the time marking was under 4 hrs.
- Critical. Cold water not provided/shut off at employee handwash sink. At the hand sink by the dishwasher.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler #5 chef states gaskets on order. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.Work order has been placed. Corrected On Site.
- AC vent not smooth and easily cleanable, surface peeling engineering states on order as has to be specially made.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler sauteed,mushrooms 61 degree F Spoke to Chef Brian concering cooling procedures ,had to discared 40 lbs of product at time inspection. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. Observed dust accumlation on side equiment also body of machine
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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