- Basic - Ceiling tile missing. Hallway near Elevator
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked wet on storage shelve locate In dish machine area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Wi cooler # 2
- Basic - Floor area(s) covered with standing water. Dishmachine area has standing water front area
- Basic - Old labels stuck to food containers after cleaning. Stored on plastic containers stored in bus tubs Located in dishmachine area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler # 1
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw bacon in prep area, 45 °f spoke to cast member Stated left out for 15 minutes. Recommend Chef to take temperature of bacon Check thermometers 32° f / 34°f found Thermometer chef currently using not able to calibrate.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Ice chute observed mold like growth around the plastic Opening.located front service area. Per Manager will notify engineering
- 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. Gallon Milk and liquid egg carton stored inside walk in cooler. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Per chef not able to calibrate thermometer used i
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light shield damaged/in disrepair. Merchandising cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook at right side **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Noted cook at omelet put on hat with out changing gloves **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Jicama and peppers over prepped produce **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Noted beef roast over prosciutto **Corrected On-Site**
- Intermediate - Label on a food item packaged onsite for distribution to other establishments does not include the required food allergen information. Observed bread wrapped for self service
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Advised either sign directing use of tissue to procure fruit or wrapping. Individually
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Receiving bay
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup bowls
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Light shield damaged/in disrepair. Freezer - storage room.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On rocks bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 65? - made 1/7 - left out on kitchen counter. Transferred to cooler. Tray of egg 59? - pancake station - stored 1 hour on top of containers in make table - transferred to cooler.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 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. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On rocks bar
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On rocks bar **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. TCS muffin mix did not cool any degrees over 30 min period in walk in cooler.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms for employees.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean utensils stored in containers of water at room temperature. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Waffle station reach in cooler drawers - salad storage - at 51F. Only potentially hazardous food stored was hot dogs - removed from storage.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 8/19 at 44-47F. Corrected On Site. Discarded.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Front display cooler - packaged containers of cut melons stored. Corrected On Site.
- Critical - No tag on fresh shellfish. Tag not stored with clams - walk in cooler.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Touched nose with hands before placing gloves on. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: hot dogs 50F [less than 4 hours] - placed in blast chiller.
- Observed slime build-up on nonfood-contact surface. Outside ice dispenser - soda machine - dining area.
- Critical - Observed toxic item stored by food. Sanitizer bucket stored on prep table - food prep in progress. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pasta - improper cooling. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Mop sink splitter - on the rocks pool bar.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. the prep reach in cooler on the cookline (turf)
- Nonfood-contact equipment not designed and constructed in a durable manner. a splash guard is missing at the counterter hand sink at the (AP)
- Critical - Observed cloth used as a food-contact surface. white towels in contact with cooked bread Corrected On Site.
- Critical - Observed food with mold-like growth. three lemons, discarded Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at the deli prep reach in cooler (AP)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta 45, shrimp 44 and cheese 47 f degrees in the prep reach in cooler on the cookline (turf)
- Critical - Per maintenance boilers aree on lication however we could not gain access to the boilers the doors were locked.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. At hand wash sink located in dish machine area. An additional hand wash sink is located 10 feet away, at other end by three compartment sink.
- Observed attached equipment soiled with accumulated dust. Fan covers located inside both walk in cooler, are in need of cleaning. At coolers located in kitchen preparation area.
- Observed dusty vent covers. At dish machine area over clean equipment.
- Observed gaskets with slimy/mold-like build-up. At Expo area, inside reach in cooler doors.
- Observed hole in wall. At wall located in Expo area. Over hand wash sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At back kitchen preparation area and at front sandwich preparation area.
- Critical - Observed raw pork stored over ready-to-eat food. Inside Turf Club preparation reach in cooler. Corrected On Site. Raw pork was removed and stored on bottom shelf.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Buffalo chicken dip 128 degrees F
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, cooks line drawers.
- Ceiling not smooth and easily cleanable, rusted vent in turf club side.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cooks line drawers. (cooler drawers will be emptied and foods blast chilled, unit will not be used until repaired). Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, by kitchen entrance.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, sprinkles container.
- Critical - Observed accumulation of debris aand lime on dishmachine curtains.
- Observed clean utensils/equipment stored in dirty containers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, all ph foods (steak, hamburgers, cheese, corned beef, lobster, steak) in cook line drawer under cooks line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheesecake 45 F in market walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, turkey 44 F-46 F in top off make table. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese sauce 125 F in cooks line steamtable. Corrected On Site.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.At the deli side.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed grease accumulated under cooking equipment. By the fryers.
- Observed wall soiled with accumulated food debris. By the panini press.
- Critical. Observed expired Food Manager Certification. For Debra Valle on 07/15/2010, as per operator it has been renewed but is not available at the time of inspection.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.waffle mix discussed short term cold holding for waffle mix with chef.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.scrambled eggs at front hot counter . Corrected On Site.
- Critical. Observed employee drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.At 3 compartment sink area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Handwash sink not accessible for employee use at all times.Blocked by waffle maker at front counter area.
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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