- Basic - Sliced lemons and sliced limes stored near sink exposed to splash. At server side station by hand sink. **Corrected On-Site**
- High Priority - Raw beef stored over french fries. In reach-in cooler located in cook line. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sink located in server station. Water temperature is at 77 F°
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. At reach in cooler located in cook line. **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In both walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes at 52 F°, out of temperature two hours. Chef discarded diced tomatoes. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. At hose connection located in cook line. At preparation sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For the cold smoke salmon. **Repeat Violation**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Brown Cutting board has cut marks and is no longer cleanable. At cook line,
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At Servers station.
- Basic - Stored food not covered in walk-in cooler. Uncovered washed fruit stored in pantry cooler, **Corrected On-Site**
- Basic - Unwashed vegetables stored with ready-to-eat food. In pantry cooler and cook line reach in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. At cook line walk in cooler.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. At cook line cooler.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of equipment, single-service, or single-use articles. At servers station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter at 51 F°, out of temperature 1.5 hours. Chef discarded waffle batter. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat pasteurized eggs. In walk in cooler. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For cold smoke salmon.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. On equipment and under microwave. In room service.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed standing water inside unit. At both Pantry reach in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At room service. **Corrected On-Site**
- Basic - Equipment in poor repair. Pantry reach in cooler shelf is not attached to cooler. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. At microwave located in room service. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At cook line. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. At room service. **Corrected On-Site**
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Brown Cutting board has cut marks and is no longer cleanable. At cook line.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. At room service preparation area.
- Basic - Equipment in poor repair. Pantry reach in Cooler shelf is not attached to cooler.
- Basic - Floor area(s) covered with standing water. Under ice bin located in service area.
- Basic - Floors not constructed to be easily cleanable. Under ice bin located in service bar.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. At cook line dump sink, coming from faucet.
- Basic - Reach-in cooler gasket torn/in disrepair. At room service reach in cooler.
- Basic - Unwashed fruits stored with ready-to-eat food. In bar cooler. **Corrected On-Site**
- Basic - Wall in disrepair. Wall molding is not attached, in pantry 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 expo area and service area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At cook line. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. At room service preparation area.
- Observed electrical wiring in disrepair. For reporting purposes only. Light fixture not attached, in cook line reach in cooler.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. Observed heavy ice build up on fan located inside reach in freezer. At cook line.
- Floors not maintained smooth and durable. causing standing water. At service bar, under ice bin.
- Observed heavy debris accumulated on floor. Under all shelves located outside back receiving dock.
- Observed leaking pipe at plumbing fixture. Coming from sink faucets located at cook line.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw sausage stored over ready to eat brown gravy. In outside receiving walk in cooler. Operator moved ready to eat gravy and stored with other ready to eat gravy. Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. In outside walk receiving walk in cooler. Corrected On Site. Unwashed fruit and vegetables were moved and stored under ready to eat food.
- Observed white cutting boards located in pantry, grooved/pitted and no longer cleanable.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food storage container not properly air-dried. At storage area.
- Observed build-up of syrup under bar equipment. Under syrup holder.
- Observed inside floor drain with heavy slimy/mold-like build-up. At Service bar.
- Observed old labels stuck to food containers after cleaning. At storage area.
- Critical - Observed unwashed vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Unwashed vegetables were moved and stored over raw chicken.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked hash brown potatoes at 117 Degree F. Out of temperature 30 minutes. Corrected On Site. Chef discarded hash brown potatoes.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed some reach -in cooler gaskets torn/in disrepair at cook line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Fish cream sauce holding 30 minutes 120 DEGREES F. Corrected On Site.heated to 165 DEGREES F.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.Potatoes at storage area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Crab meat holders at cookline water 119 degrees
- Observed in-use utensil stored in running water less than 135 degrees Fahrenheit.89 degrees at cookline sink, utensils for non moist foods. Corrected On Site.
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served.Sausages ,cheese, ham, chorizo at reach in cooler drawer at cookline at 53 degrees , chef states under short term coldholding , documentation show time in at 5.30 am no time to discard marked and time past 4 hours. Chef discarded all food items .
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.Items at end cookline reach in cooler marked with incorrect dates, food prepared on 4/8/2010 marked 4/9/2010 and 4/10/2010.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Hollandaise sauce. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Trays of European blend whipped butter blend margarine at server area of kitchen , packaging states keep refrigerated .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta 50 degrees at walk in cooler dated 4/7, chef volutarily discarded . Corrected On Site.
- Critical. Fruits/vegetables not washed prior to preparation.Unwashed chives at pantry area. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Chef wearing watch. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.At cookline and pantry station . Repeat Violation.
- Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.PAPER TOWEL IN SANITIZER USED TO WIPE SPILLS ON PLATES BEFORE SERVICE .
- Observed residue build-up on nonfood-contact surface.Lamps and underside of heat lamps at cookline . Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Bowls and jugs at dishmachine area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Clean equipment stored with Misellaneous items at room service .
- Floors not maintained smooth and durable.Tiles missing under waste end of dishmachine causing water to pool.
- Floors not maintained smooth and durable.Tiles cracked and missing next to cleveland kettles.
- Floors not constructed easily cleanable.Exposed concrete under soda area at server station .
- Observed floor area(s) covered with standing water under dishmachine , pipework is not covering drain.
- Observed wall soiled with accumulated black debris and pink substance build up in dishwashing area at 3 compartment sink.
- Observed attached equipment soiled with accumulated black substance at pantry walk in cooler curtains .
- Critical. Observed unlabeled container of bleach water at dishmachine . Corrected On Site.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Egg noodles at soup station . 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 DONNING GLOVES . Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.At pantry at coldwells.
- Observed build-up of black mold-like substance on surface of nonfood-contact surface.At walk in cooler 4 pantry .
- Observed residue build-up on nonfood-contact surface.Lamps and underside of heat lamps at cookline .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Pots at 3 compartment sink area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Cups stored ontop of linens at room service . Repeat Violation.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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