- Basic - Attached equipment soiled with accumulated dust. At outside walk in cooler around fan coils.
- Basic - Buffet plates not properly protected or inverted to prevent contamination. At buffet located in dining area.
- Basic - Build-up of food debris and dust on nonfood-contact surface. On shelf located in server area over hand sink, inside cooler located in bar area, on shelves located in outside walk in cooler, and under bar mats located in bar area.
- Basic - Clean equipment not properly air dried - wet nesting. At storage area.
- Basic - Clean plates not stored inverted or in a protected manner. At dish machine storage area.
- Basic - Floor area(s) covered with heavy standing water. At food preparation area and dish machine area.
- Basic - Food stored on floor. Observe bags of raw beef on floor inside walk in freezer. **Corrected On-Site**
- Basic - Reach in cooler shelves with rust that has pitted the surface. At cooler located in pantry area and bar area.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line area and server side station area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. No label on sugar food storage container located in dry storage area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark at cold and hot buffet. At buffet located in dining area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw smoked salmon stored over ready to eat cut fruits/melons. In walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw beef and raw pork. In protein cooler. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No protection over granola oats, roasted pumpkin seeds, dry fruits, oatmeal and raisin. At front buffet area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed open containers of cottage cheese and whipped butter with not date mark. In protein cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by a cart. At hand sink located in dish room area, **Corrected On-Site**
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11/05/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - /walk-in freezer floor soiled.
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Noted at milk dispensers **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Noted one worker ,no hair restraint while preparing food **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Dented/rusted cans present. See stop sale. Noted 3 cans roasted peppers dented on edge joint
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.one holding unit , crab cakes 49 F cheese 50F Unit reading 50 F. Product removed , re chilled **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Noted cooked mushrooms 119F advised making sure storage well pans contact water bath. Product discarded **Corrected On-Site**
- 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. Noted thermometer reading 50F product temping at 49F - 50 F
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving. In dry storage room.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In both walk in cooler.
- Basic - Leaking pipe at plumbing fixture. Coming from under hand sink located in dish room area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in coolers located in hot line and dessert station. **Corrected On-Site**
- Basic - Water leaking from faucet. At three compartment sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For the cold smoke salmon. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on all soap dispenser. **Corrected On-Site**
- Basic - Build-up of dust on nonfood-contact surface. On shelves in use to store clean containers and utensils.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. At outside produce cooler.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At outside produce cooler.
- 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. Bartender touching washed sliced fruit with bare hands. **Corrected On-Site**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water, dishwashing area .
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw beef was stored next to cooked beef inside walk in cooler . Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Vacuum breaker mising at hose bibb, under dishwashing machine .
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2012 | Complaint Full | Call Back - Complied |
- Equipment not properly air-dried. At storage area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon inside sugar container with handle touching sugar. At Pantry area.
- Observed bowl with no handle in use for scooping. At pasta station.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, cooked ham in walk in cooler dated 4/17/12. Chef said it came from freezer and the date wasn't changed. Corrected On Site.
- Critical - Observed dishwasher wearing blue plastic gloves and touching soiled equipment and clean equipment without changing gloves and washing hands.
- Observed old labels stuck to food containers after cleaning, dish room.
- Observed old labels stuck to food containers after cleaning. At storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 50F without time marking on cook's line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, roasted shallots with vegetables at salad station 44-45 degrees F for 4 hours (corrected on site)and chopped eggs 48 degrees F for more than hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked shallots at 50 Degree F . Corrected On Site. Chef time marked shallots for short term holding.
- Observed utensils stored in crevices between equipment. At cook line under cutting board.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cous Cous at 108 Degree F., out of temperature one hour. Corrected On Site. Chef time marked Cous Cous for short term holding.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chopped egg in salad station 48 degrees F for more than 4 hours.
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5/4/2012 | Complaint Full | Warning Issued |
- Lemon wedger not designed or constructed in a durable manner.
- Observed build-up of slime on soap dispenser attached to handwash sink. At service area and cook line.
- Observed build-up of syrup under bar equipment.
- Observed food debris accumulated on floor. In dry storage area, under shelves.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up slimy/sticky food debris under all bar equipment. At wave lounge.
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11/4/2011 | 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. [ cooked chicken stock from 5/18/11 was 44 F, operator voluntarily discarded produst] Corrected On Site.
- Critical - Observed an employee drink cup stored on food preparation table/salad prep area / Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [ container of raw shell eggs stored next to a container of ready-to-eat hashbrown potatoes, inside cookline cold holding well] Corrected On Site.
- Critical - Observed soil buildup inside ice bin. / at wait station
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Clarified butter at cookline, out less than 4 hours. Corrected On Site.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Observed toxic item stored by food.Sanitizer buckets next to tomatoes. Corrected On Site.
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Goats cheese dated 3/28/2010 Chef volutarily discarded . Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Vegetable stock at warmer chef reheated . Corrected On Site.
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in undrained ice.eggs at pantry station . Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken above raw fish at reach in cooler drawers . Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.8/10/09 change date at soda boxes.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Champagne glassware at bar not inverted .
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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