- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Three acoustical ceiling tiles in the kitchen
- Basic - Covered waste receptacle not provided in employee bathroom.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchens above food prep areas.
- Intermediate - Water filter not changed according to manufacturer's instructions. By waiter station in dining room. Dated 9/9/2011
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair. Cooler with whipped cream on cookline had an ambient air temperature of 45°f. Whipped cream in the same cooler temped 45°f. Establishment had technician working on it at time of inspection.
- Basic - Working containers of food removed from original container not identified by common name. Large container of flour in dry storage area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey in walk in cooler temped 47°f, product had been in cooler since previous night. Operator discarded of product by his own accord, without instruction from inspector. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Turkey in walk in cooler temped 47°f. Operator stated that product had been in the walk in cooler since previous evening. Product was tightly wrapped by plastic. **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Water filter not changed according to manufacturerys instructions. Server area coffee filter
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4/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 400 ppm. Recommended ppm 200 **Warning**
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2/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Faucet/handle in disrepair at plumbing fixture in employee restroom **Warning**
- Basic - Floor area(s) covered with standing water. Paper-goods storage, Warewashing area. **Warning**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Single-service items stored on floor in dry storage area. Cups, lids **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 400 ppm. Recommended ppm 200 **Warning**
- High Priority - Sewage/wastewater backing up through floor drains. Warewashing area **Warning**
- 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. Mousse, cookline **Warning**
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2/21/2013 | Routine - Food | Warning Issued |
- Critical - Barehand contact with breads on cookline
- Blue cheese 48F in broil area < 2hrs moved to effective cooler
- Build up of rust and debris on top of dishmachine
- Ceilings on cookline, slight build up of dust / grease
- Coffee filter lacking last date of service
- Critical - Digital therm 74F and dial type 40F in icepoint / COS
- Critical - Dishmachine sanitizer below 50ppm chlorine. Setup manual sanitizer until dishmachine sanitizer is repaired / COS
- Drink cups on floor in storage area / COS
- Grease on ground around grease receptacle
- Critical - Interior of salads microwave soiled
- Critical - Juice dispensing nozzle with buildup
- Non food grade bags in contact with foods in cookline drawers / COS
- Critical - Reach in salads cooler and gaskets soiled
- Violations page of last inspection report
- White cutting boards grooved and no longer cleanable
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Missing at soda gun holster.
- No copy of latest inspection report.
- Critical - Observed accumulation of debris/scale in warewashing machine and associated equipment.
- Observed cookline cutting boards grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up.Pantry
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed handwash sink used for purposes other than handwashing.Chemical drain line in sink basin
- Critical - Observed interior of microwave soiled. Pantry and cookline
- Observed single-service articles improperly stored. Food gloves next to chemicals in storage room Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Muffins on tep shelf of speed rack Corrected On Site.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested 400 ppm, cannot determine recommended ppms.
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9/9/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Plates in lobby area
- Lights missing the proper shield, sleeve coatings or covers.Over icemaker
- Critical - No proof of required employee training provided. This violation must be corrected by : 9 8 11.
- Critical - Observed 2 dented/rusted cans of artichoke hearts. Do not use
- Critical - Observed buildup of slime/black moldlike substance on juice dispensing nozzles.
- Critical - Observed employee switch from working with raw food (cracking shell eggs) to ready-to-eat food (shredded cheese) without washing hands. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Thumbscoop, expo area Corrected On Site.
- Critical - Observed raw animal(shrimp) food stored over ready-to-eat food(fries) in cookline freezer drawer
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filter, coffee and tea machines, server's areas
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested 400 ppm, cannot determine recommended ppms.
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7/8/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken soup 61F, onion soup 64F,chowder 60F, mashed potatoes 56F cooling overnight per operator
- Critical - Covered waste receptacle not provided in unisex employee bathroom. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.Cookline hot holding cabinet Corrected On Site.
- Critical - Observed buildup of slime/scale on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on mixer head.
- Observed clean tea spoons stored in pan with soiled water/debris in bottom of pan at server's drinks station Corrected On Site.
- Observed cookline cutting boards grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water.Bar area Corrected On Site.
- Observed residue build-up on cookline microwave door handles and ticket printer
- Observed residue build-up on inside of soups oven
- Critical - Observed slightly encrusted, soiled material on slicer.
- Critical - Observed small flying insects in server's bar area.
- Critical - Observed toxic item improperly stored.Sanitizer stored By single service items at server's area
- Observed water e build-up on interior of glass chiller
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee maker filter
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon & mahi offered cooked to order as indicated by asterisk on menu. This violation must be corrected by : 10 12 10.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut melon 52F, potatoes 52F,hummus 53F,ranch dressing 54F overnight per operator
- Critical. Violation: 04-01-1 Salads area drawers cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 52-54F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8 13 10.
- Critical. Violation: 04-01-1 Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature marginal at 43F.Advised to lower temperature to 41F or colder.
- Critical. Violation: 04-01-1 Cookline drawer cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-44F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 8 13 10.
- Violation: 14-37-1 Observed cookline cutting boards grooved/pitted and no longer cleanable.
- Critical. Violation: 31-12-1 Observed server's lobby handwash sink used for a dumpsink as indicated by stains in sink basin
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in unisex employee bathroom.
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8/13/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon & mahi offered cooked to order as indicated by asterisk on menu. This violation must be corrected by : 10 12 10.
- Critical. Working containers of food removed from original container not identified by common name.Dry storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cut melon 52F, potatoes 52F,hummus 53F,ranch dressing 54F overnight per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.French toast batter held ineffectively on ice on cookline 48F less than 1 hour per operator. Chill to 41F within 3 hours
- Critical. Cookline drawer cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-44F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 8 13 10.
- Critical. Salads area drawers cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 52-54F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8 13 10.
- Critical. Grill drawer cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-44F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 8 13 10.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature marginal at 43F.Advised to lower temperature to 41F or colder.
- Observed cookline cutting boards grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppm after several cycles. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- Critical. Observed server's lobby handwash sink used for a dumpsink as indicated by stains in sink basin
- Critical. Covered waste receptacle not provided in unisex employee bathroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Warewashing area Corrected On Site.
- Observed floor area(s) covered with standing water.Warewashing area, floor drain backed up and not draining This violation must be corrected by : 8 13 10.
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8/12/2010 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.Server's cooler.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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3/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs ambient temperature 46F in cookline drawer cooler. Operator placed eggs on ice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli cheese 46F in cookline drawer cooler for less than 3 hours per operator moved to cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 46F, scallops 48F and other potentially hazardous foods for less than 2 hours per operator. All food moved to walk in cooler This violation must be corrected by : 3 19-10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cookline drawer cooler food temperatures 41-46F. Advised to lower temperature to 41F or colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Left drawers cookline cooler. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 3 19-10.
- Observed gaskets/seals on cold holding unit in poor repair.Server's cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms Do not use dishmachine for sanitizing, Set up manual sanitizer until dishmachine is repaired This violation must be corrected by : 3-19-10.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing.Lobby/server's area used as a dumpsink
- Critical. Handwashing cleanser lacking at handwashing lavatory.Cookline Corrected On Site.
- No Heimlich maneuver sign posted.
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed food with mold-like growth.Oranges(35) in dry storage area
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk cream cheese and yogurt at bar area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid egg product 45F at egg station. Advised to use ice,if needed,to maintain food at 41F or colder.
- 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 Corrected On Site.
- Critical. Covered waste receptacle not provided in unisex employee bathroom.
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8/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/14/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/1/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/31/2008 | Routine - Food | Warning Issued |
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