- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed buildup of dead insects inside control device in beverage/wait station.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters and broiler at cookline.
- Basic - Clean equipment stored on floor. Observed chill stick used for cooling soups stored on floor in walk in freezer.
- Basic - Floors not maintained smooth and durable. Observed broken tiles on floor in dishwash area.
- Basic - Food stored in a location that is exposed to splash/dust. Observed ice cream in ice cream freezer exposed to splash from handwash sink at end of cookline.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed handle of scoop not stored above bread crumbs.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed employee pick up knife off floor and not change gloves and wash hands. Observed dishwasher not washing hands before putting on new pair of gloves after working with dirty dishes. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up knife off floor and not change gloves and wash hands. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used to store mat. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink at end of beverage wait station near office.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to two compartment sink near walk in cooler and dishwash area.
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11/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting boards at cookline has cut marks and is no longer cleanable.
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
- Basic - Leaking pipe at plumbing fixture. Handwash sink in back food prep/dry storage.
- Intermediate - Accumulation of gray/slime-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on tracks racks and inside in beverage reach-in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink in dishwash area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed mat and scrub brush stored in handwash sin in dishwash area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink in dishwash area.
- Intermediate - No soap provided at handwash sink. Handwash sink at end of beverage/wait station near office. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed soup cooling covered and too deep. Soup uncovered and placed in ice bath. **Corrected On-Site**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in back food prep area near back walk in cooler.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust on fan and underneath oven at cookline.
- Basic - Clean equipment stored on floor. Observed dish racks stored on floor in dishwash area.
- Basic - Sweater stored on counter at end of cookline.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51°F. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink in back food prep area.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed grease on kitchen equipment, on the hood at cook line.
- Basic - Ceiling tile in disrepair. Observed insulation tile in disrepair above the dish machine.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers above cook line.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a drink with no lid above the prep area.
- Basic - Food stored on floor. Observed pork box stored on floor in walk in cooler. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed scoop inside flour container touching food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in standing water. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee (lady) with long nails touching ready to eat pickles. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed two hand wash sinks blocked by equipment at dish machine area and dirty storage area.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0 ppm chlorine and water temperature does not reach 160 degrees F.
- Critical - Observed black buildup like substance inside ice machine near dishmachine. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container (bread crumbs) or other container with no handle used to dispense ready-to-eat food.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed four wiping cloths on cutting board and prep area. Corrected On Site.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times - blocked by steep rack by WIC#4.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - over steam table. Corrected On Site.
- Critical - Observed dented/rusted cans - dry storage room - tomatoe. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - dishwasher washing hands in 3 comp. sink.
- Critical - Observed raw animal food stored over ready-to-eat food - raw seafood over RTE seafood.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sani. bucket in palm court.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination - muffin set up on buffet line.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - ambient temp. at 46 F. Cooler top door not working well, gap on top compartment. Corrected On Site. Gap covered.
- Critical - Dry towel not changed as needed - observed employee drying gloves with raw seafood juice on them on dry towel then continue to utilize towel to wipe tongs and hot surfaces. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - main cook handling bread for plating with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves after handling seafood and taking soiled gloces off, after handling raw seafood and before handling clean equipment like spatula handles, reach-in cooler doors.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cheese at 45 F, cooked chicken at 47 F in reach-in cooler across from stove top. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - vanilla yogurt found at 62 F in palm court bakery. Corrected On Site. Only 3 displayed - explained time as public health control.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - Bakery Reach-in cooler at an ambient temp. of 49 F. Reach-in cooler on cookline across from fryers found at 57 F. Corrected On Site. All PHF removed or put under time as public health control.
- Critical - Handwashing cleanser, towels and sihn lacking at handwashing lavatory in bar room.
- Observed nonfood-contact equipment in poor repair - ice machine in bakery with broken door - food currently protected by bag.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cheese, seafood and meatballs in reach-in cooler across from fryers on cookline found at 54 F. Corrected On Site. Product from morning - moved to working cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - yogurt and melon in palm cove bakery reach-in cooler found at 55 F. Corrected On Site. Put product for display under time as public health control, put all other product into reach-in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - deli meats in walk-in cooler.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - quaternary ammonium found at 0ppm in bakery - should be between 200-400ppm.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - chilli in walk-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses - room svs. room.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions - back prep. area. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface - dishmachine curtains on clean end of line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - servers must wash hands after dropping off dirty dishes and before touching clean equipment. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit - on cookline.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils - observed employee touching crab cakes with bare hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cream cheese (58 F), liquid eggs (49 F), milk (50 F) on buffet line and servers stations. Corrected On Site. Items were iced down, utilize ice up to where the product reaches or start documentation under time as public health control - visit our website.
- Critical - Observed raw animal food stored over ready-to-eat food - egg product over deserts in walk-in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked hash browns (116 F) on cookline. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing - sanitizing Bucket on buffet line at 100ppm, should be between 200-400ppm.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination - assorted muffins and pastries on buffet line.
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - sour cream and cheese in reach-in cooler sautee station. Corrected On Site. Iced down.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination - employee buffet line in kitchen.
- Critical. Observed uncovered food in holding unit/dry storage area - deserts in desert walk-in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - handled cheese to grill it on top of burger on grill. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair - sautee station reach-in. door does not seal.
- Critical. Observed handwash sink used for purposes other than handwashing - storing place mat, water cup. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom - employee restroom.
- Ceiling tile missing - in chemical storage closet in dishmachine room.
- Critical. Observed toxic item stored in food preparation area - sanitizing bucket on cookline stored on cutting board next to bread and bacon.
- Wet mop not hung to dry - in dishmachine room.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw unpausterized whole shell egg on buffet line found at 69 F. Provided time as temp. control info. Corrected On Site. Implemented time marking buffet only runs for 4 hours. cooked shrimp found at 47 F. in cookline reach-in cooler. food was disgarded. Corrected On Site.
- Critical. Displayed food not properly protected from contamination - sneeze guard is too high. Corrected On Site. was brought down.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handle cheese to put on cooked burger. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee handle dirty dishes then go on to handling clean dishes on buffet line without washing hands in between. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength - 50-100ppm. dishmachine found at 0ppm. Repeat Violation.Please utilize 3 comp. sink to sanitize dishes.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses - on cookline.
- Critical. Observed roach activity as evidenced by live roaches found - 3 live roaches found in back prep. area where hotholding boxes are located.
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5/18/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - sliced ham Corrected On Site. Moved to walk-in.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures - air temp. at 48 F. cooler located across from stove in cookline - no PHF in cooler.
- Observed ice scoop with handle in contact with ice - Room service room.
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Hand wash sink lacking proper hand drying provisions - by dishmachine. Corrected On Site.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Main dishmachine. Please fax repair report.
- Critical. Hand wash sink lacking proper hand drying provisions. Warewashing area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Warewashing area.
- Floors not maintained smooth and durable. Missing tiles on cookline.
- Lights missing the proper shield, sleeve coatings or covers. In warewashing area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium in sanitation bucket at 500 ppm. Can dilute with water.
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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