- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ALL PLATES AND DISHES IN SERVER HUT AND BANQUET HUT
- Basic - Duct tape used to repair nonfood-contact surface. REACH IN COOLER DOOR HANDLE
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. CASE OF LETTUCE **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. BAR HANDWASH SINK
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Repeat Violation**
- Basic - Uncovered food stored near sink exposed to splash. PITCHERS OF BEVERAGES NEXT TO BAR HANDWASH SINK
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. TURKEY SLICED AND PORTIONED IN PLASTIC BAGS FOUND AT 81-83F AFTER OVER 2 HOURS. RAPID CHILL IN FREEZER 48.7F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. PREP COOK
- High Priority - Toxic substance/chemical improperly stored. HANGING FROM SHELVES STORING PLATES AND NAPKINS **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Employee used handwash sink as a dump sink. COFFEE IN HANDWASH SINK **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. BAR HANDWASH SINK IS HARD TO REACH ESPECIALLY WITH PITCHERS OF BEVERAGES IN FRONT OF IT.
- Intermediate - No soap provided at handwash sink. BAR HANDWASH SINK
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Build-up of grease on nonfood-contact surface. Inside fryer. **Warning** Priority: Basic
- Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning** Priority: Basic
- Basic - Observed: Ceiling soiled with accumulated dust. **Warning** Priority: Basic
- Basic - Observed: Clean utensils stored between equipment and wall. Knife sharpening rods. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Warning** Priority: Basic
- Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. **Warning** Priority: Basic
- Basic - Observed: Food stored on floor. Food in WIC, WIF, and produce cooler. **Warning** Priority: Basic
- Intermediate - Observed: No handwash sink for the newly installed ice bin at the outdoor covered patio **Warning** Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. / no plan review submitted for the newly installed ice bin at the covered outdoor patio **Warning** Priority: Intermediate OPERATOR STATES ICE BIN BEEN LOCATED OUTSIDE SINCE BEFORE CURRENT OWNERSHIP PRE-2000
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11/21/2013 | Routine - Food | Call Back - Complied |
- Basic: (A) Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
- Basic: (A) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Basic: (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Basic: (B) A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
- Basic: (C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Basic: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
- Basic: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Basic: Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Basic: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants.
- High Priority: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an approved backflow prevention device as specified under Section 5-202.14.
- High Priority: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; and (B) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Intermediate: (3) Any food safety training program established and administered to food service employees utilized at a licensed public food service establishment prior to July 1, 2000, shall be submitted by the operator or the third-party provider to the division for its review and approval on or before September 1, 2004. If the food safety training program is found to be in substantial compliance with the division's required criteria and is approved by the division, nothing in this section shall preclude any other operator of a food service establishment from also utilizing the approved program or require the employees of any operator to receive training from or pay a fee to the division's contracted provider.
- Intermediate: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3.
- Intermediate: Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used.
- Intermediate - No plan review submitted and approved for the newly installed ice bin at the covered outdoor patio.
- Intermediate - Observed no hand wash sink provided for the newly installed ice bin at the outdoor covered patio.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
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9/17/2013 | Routine - Food | Not available electronically |
- Basic - Observed: 4-603.15(A) old date make/item labels left on container after washing. **Warning** Priority: Basic
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning** Priority: Intermediate
- Basic - Observed: Attached equipment soiled with accumulated dust. **Warning** Priority: Basic
- Basic - Observed: Bowl or other container with no handle used to dispense food. Bowl in chip container. **Warning** Priority: Basic
- Basic - Observed: Build-up of grease on nonfood-contact surface. Inside fryer. **Warning** Priority: Basic
- Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning** Priority: Basic
- Basic - Observed: Ceiling soiled with accumulated dust. **Warning** Priority: Basic
- Basic - Observed: Clean utensils stored between equipment and wall. Knife sharpening rods. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Warning** Priority: Basic
- Basic - Observed: Duct tape used to repair nonfood-contact surface. **Warning Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** Priority: Basic
- Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Shaker bottle stored in cooler with food. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Employee personal items stored in or above a food preparation area. Tie sitting next to salt and pepper shakers. **Warning** Priority: Basic
- Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server observed with bracelet. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. **Warning** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning** Priority: High Priority
- Basic - Observed: Food stored on floor. Food in WIC, WIF, and produce cooler. **Warning** Priority: Basic
- Basic - Observed: Hood soiled with accumulated grease. **Warning** Priority: Basic
- Basic - Observed: In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above grill station line. **Warning** Priority: Basic
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning** Priority: Basic
- Observed: No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Expiration date, 5/25/13 **Warning** Priority: Reporting
- Intermediate - Observed: No handwash sink for the newly installed ice bin at the outdoor covered patio **Warning** Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. / no plan review submitted for the newly installed ice bin at the covered outdoor patio **Warning** Priority: Intermediate
- Basic - Observed: Nonfood-contact equipment in poor repair. Face of ice well in expo station missing insulation. Condensation build up is causing mold-like substance to grow. **Warning** Priority: Basic
- High Priority - Observed: Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site** **Warning** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prime rib, 47°, rib 47°, arrugula, 52°, chopped lettuce, 53°, spinach 45° **Warning** Priority: High Priority
- High Priority - Observed: Presence of insects, rodents, or other pests. Dead, behind coke tower, 3. **Warning** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Warning** Priority: High Priority
- Intermediate - Observed: Reach-in cooler not 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. Cold drawers under grill top reading 52°. **Warning** Priority: Intermediate
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning** Priority: Intermediate
- Intermediate - Observed: Records/documents for required employee training do not contain all of the required information. / no documentation for third party online training **Warning** Priority: Intermediate
- Intermediate - Observed: Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. /. ServSafe for some employee **Warning** Priority: Intermediate
- High Priority - Observed: Roach activity present as evidenced by live roaches found. Operator terminated with extreme prejudice. **Corrected On-Site** **Warning** Priority: High Priority
- High Priority - Observed: Vacuum breaker missing at hose bibb. Faucet in prep area and on hose in dish washing area. **Warning** Priority: High Priority
- High Priority - Observed: Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Warning** Priority: High Priority
- Basic - Observed: Working containers of food removed from original container not identified by common name. Oil **Warning** Priority: Basic
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9/16/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table next to opened uncovered foods in preparation. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Next to food items in back food preparation area. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. Behind two large flour containers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. From lights above produce walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In produce cooler with cut cabbage.
- Basic - Wall soiled with accumulated grease. Behind stove/grill.
- Basic - Working containers of food removed from original container not identified by common name. Flour and other dry storage containers in the back of the kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Trays of raw hamburger stored over containers of boiled eggs in walk in cooler. **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. Produce walk in cooler with cut cabbage/Coles slaw had an ambient air temperature of 50?f. Inspector waited and checked 2nd temperature of cooler approximately 40 mins later. Establishment was advised not to store any tcs/potentially hazardous products in the effected cooler.
- Intermediate - Ice scoop container/holder to big ice machine was soiled. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Used to power stove in the back of the kitchen.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed attached equipment soiled with accumulated dust. Fan guards in the walk-in cooler.
- Critical - Observed food stored on floor. Walk-in units
- Observed gaskets/seals on cold holding unit in poor repair. Small prep unit.
- Critical - Observed handwash sink used for purposes other than hand washing. Ice dumped in hand sink. **Repeat Violation**
- Critical - Observed one expired employee training certification.
- Observed residue build-up on nonfood-contact surface. Walk-in cooler racks.
- Critical - Observed toxic item stored by utensils. Stored over classes. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Spray bottle with blue liquid.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bib. Splitter at mop sink.
- Critical - Working containers of food removed from original container not identified by common name. Flour not labeled.
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of boost drink on the rear prep table. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Inside the oven door.
- Observed build-up of grease on nonfood-contact surface. Too much grease buildup between the fryers.
- Observed build-up of grease on nonfood-contact surface. Too much grease buildup on the side of the flattop grill.
- Critical - Observed buildup of slime on soda dispensing nozzle holders.
- Observed cutting board grooved/pitted and no longer cleanable. Cookline.
- 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. Employee making the raw hamburgers touched wak in cooler handle other equipment without removing his gloves, wash his hand. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Cooked meatballs 46 degrees , cooked 5/8/12 in the walk in cooler.
- Critical - Observed food stored on floor. Vegetable cooler. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Convection oven in the rear.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the biscuit warmer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the alto-sham.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used as dump station at tge waite area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken portions at the reach in cooler at the cooking area 44-47 degrees . Container overloaded .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half/half and milks throughout .
- Critical - Observed soil buildup inside ice bin. Under the lid.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Salad spinner not air dried after sanitizing.
- Critical - Observed accumulation of debris on the top of the dishwashing machine.
- Observed build-up of grease on nonfood-contact surface. Detail cleaning at the cookline equipment .
- Observed cutting board grooved/pitted and no longer cleanable. Fish cutting board discolored mold-like substance.
- Observed employee with no hair restraint. Waite staff with multiple tasks at the waite area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Double door convection oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad 47 degrees, makeline/cookline. Rechecked at 39 degrees. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburgers 44 degrees, cooking area. Iced. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mahi 44 degrees, cooking area. Iced. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham in the walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle hanging from the clean plate rack.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked turkey 11:30am, walk in cooler 11/20/11. Corrected On Site.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. Boiler Room. For reporting purposes only.
- Light not functioning under the hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves at the rear prep areas.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning of all panels at the drainboards.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the black containers with utensils on the rack at the dishwashing area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the container with the soup bowls at the waite area. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Chef on the line drinking from an open bottle . 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. Employees must wash their hands between glove changes.
- Critical - Observed encrusted, soiled material on onion dicers.
- Critical - Observed flammables and debris stored in boiler room. For reporting purposes only.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bread warmer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside cookline reach in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steaks 44 degrees, reach in cooler, cookline. Iced.
- Critical - Observed small live flies in kitchen at the dishwashing area.
- Critical - Observed soil buildup inside ice bin at the waite area.
- Critical - Observed toxic item stored in food preparation area. Windex spray bottle hanging from the clean plate rack at the waite area.
- Observed utensils stored in crevices between equipment. Knife at the cookline between the coolers. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area under the drainboards .
- Soiled cloths,suitable container prior to laundering. Employee shirt in the utensils room.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Crab cakes inmthe cooler at the oven area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili cooked 11/11/10, 50 degrees in the reach in cooler at the convection oven.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Onion soup 52 degrees, cooked 11/11/10, reach in cooler at the convection oven.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms 49 degrees, prepped 11/11/10, reach in cooler.
- Critical. Displayed food not properly protected from contamination. Box of bread stored on the trash can befire the reach in cooler at the convection ovens. Corrected On Site.
- Critical. Observed food stored on floor. Pineapples in the walk in cooler, vegetable cooler. Corrected On Site.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed food stored on floor. Walk in freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Syro foam cup scooping the chili powder. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine. Inside the large ice machine shoot.
- Critical. Observed soil buildup inside ice bin at the bar.
- Critical. Observed encrusted material on can opener and holder.
- Critical. Observed encrusted, soiled material on scale.
- Critical. Observed encrusted, soiled material on the lemon cutter at the bar.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection ovens.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Detail cleaning inside the bread warmers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Interior of the reach in freezer before the fryers.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed build-up of grease on nonfood-contact surface. All the equipment on the cookline.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Behind the ice machine scoop in the large ice machine room.
- Observed residue build-up on nonfood-contact surface. Detail cleaning of the handsink at the bar area.
- Observed residue build-up on nonfood-contact surface. Inside the utensils container at the area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside all the containers with the lids on the racks in the hallway.
- Observed single-service articles stored without protection from contamination. Coffee filters left unprotected at the bar area. Corrected On Site.
- Waste line holster cup missing at soda gun holster at the bar area.
- Critical. Hand wash sink lacking proper hand drying provisions. No paper towel at the bar area.
- Observed wall soiled with accumulated food debris. Wall behind the cooking equipment.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed inaccurate/damaged gauges on dishmachine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the hot box].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the convection ovens].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the bread warmer].
- Critical. Observed food-contact surfaces encrusted with soil deposits. [Inside the tea container ].
- Observed residue build-up on nonfood-contact surface. [Maintain the outside of the dishwashing machine areas clean].
- Observed residue build-up on nonfood-contact surface. [Inside the warmers at the cookline ].
- Critical. No handwashing sign provided at a handsink used by food employees at the bar.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. [Light shield broken over the flour storage area].
- Maintain Light shields clean throughout ].
- No suitable facilities provided to store employee clothing and other possessions. [Employee purse at the waite area]. Corrected On Site.
- Critical. Observed toxic item stored by utensils. [Lemon oil hanging on the rack]. Corrected On Site.
- Critical. Observed flammables and debris stored in boiler room. For reporting purposes only.
- No copy of latest inspection report.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Food may not be served. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Yellow rice in the cookline cooler]. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Chilli 55 degrees, cooked 12/14/09].
- Critical. Displayed food not properly protected from contamination. [Observed employee setting up a room for public dinning, serving tables require sneeze guards to prevent cross-contamination from the public at the buffets, using doom serving equipment ].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken over the ground beef in the walk in cooler] Corrected On Site.
- Critical. Observed warewashing machine curtains in wash/rinse tanks not maintained clean.
- Critical. Observed accumulation of debris on drainboards. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the door of the chip warmers].
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees. [Women's restroom].
- Critical. No handwashing sign provided at a handsink used by food employees. [Men's restroom].
- Critical. Observed several small flying insects in bar area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by utensils. [Chemical on the top of the dishwashing machine]. Corrected On Site.
- Critical. Observed unlabeled spray bottle. [Windex at the bar area]. Corrected On Site.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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