- Basic - Bowl or other container with no handle used to dispense food. In rice, dry storage.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in sanitizer between uses. Knives on cook line, spoons at prep table. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 coolers in kitchen. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 116° in hot box less than 1 hr, removed, reheated, held in box at 150°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51° less than four hours in line drawer at grill. Removed to chill.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken, ground beef over fish in line drawer.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Over middle island with breads, cookies.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Bakery room.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation. Throughout kitchen. **Corrected On-Site**
- Basic - Food being prepared on a grill outside that has no cover. At pool.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. At pool.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corner kitchen. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. At grill area, buffet dining.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Line cooler in main kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork, raw chicken, turkey 51-54° less than 4 hours, moved to chill/store in adequate refrigeration. Line cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Gbeef above steak. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta at 84°-45 minutes 84°, in deep covered plastic container in walk-in cooler. Removed to sheet pans to chill.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Homemade sauce.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach. **Corrected On-Site**
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. On beef.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Line coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, raw steak 44-50? moved to ice from drawers. Crab, sausage, vegt. 49-54? moved to ice from reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Line coolers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. 2on floor.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No oyster warning sign with required language provided. copy provided.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. 2 filters. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli mts 54f less than 4hr on insufficient ice in employee break room.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw 1/2 shells over dressings in salad cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. bleach.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing... upstairs corner kitchen.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... refrig/freezer CONTINENTAL upstairs kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions... upstairs corner kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory... upstairs corner kitchen.
- Critical - Observed cloth used as a food-contact surface... on lettuce. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method... peppers at 122f in top reach-in. moved to cool. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... cheese 52/butter 54f in reach-in; moved to adequate refrig.
- Critical - Observed unlabeled spray bottle... sanitizer at dish room. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked... deli mts.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. SERVER STATION
- Equipment and utensils not properly air-dried. METAL PANS
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN FLOUR and SUGAR Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. BAKERY
- Critical - No oyster warning sign with required language provided. Corrected On Site. PROVIDED ADVISORY
- Observed employee with no hair restraint. SOME DON'T HAVE Repeat Violation.
- Observed ice scoop with handle in contact with ice. SERVER STATION
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.IN BLIE CHEESE Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER AT 78F OVERNIGHT Corrected On Site. DISCARDED
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER CHEESES and DRINKS Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF BURGER OVER SCALLOPS Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. BREADCRUMBS IN DRY STORAGE
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. USE ALTERNATIVE SANITIZATION UNTIL REPAIRED
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. QUAT 0 ppm Corrected On Site. OUT OF QUAT USING CHLORINE
- Critical - Working containers of food removed from original container not identified by common name. WHITE SUBSRANCES Corrected On Site.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... box cooler, beach club grill, foods removed.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... sandwich line cooler, main kitchen.
- Critical - No conspicuously located thermometer in holding unit... sandwich line cooler, main kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... top shelf walk-in, main kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... walk-in shelving, prep room.
- Critical - Observed cloth used as a food-contact surface... on rte produce.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method... deep, covered, heavy plastic container full with chicken salad at 72f from prep in walk-in.
- Observed in-use utensil stored in sanitizer water, beach club grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... egg salad wraps 51f in box cooler, beach club grill, removed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... fish, chicken, tuna, deli mts 47-54f in sandwich line cooler, main kitchen, stocked from walk-in 3-4hrs, all foods moved to adjacent reach-ins.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening... deli meats, cheeses.
- Critical - Observed unlabeled spray bottle... sanitizer, prep room.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No oyster warning sign with required language provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name... flour, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw meats 47f in line reach-in. Moved to working cooler.
- Critical. Observed apron used as a food-contact surface.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations... at bar, not immersing for 1 minute. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory... cook line.
- Critical. Observed unlabeled spray bottle... bleach.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name... flour, sugar bins.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... deli mt, dressing 49-51f in employee reach-in cooler/double-panned.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... phf's 43-44f in upstairs walk-in.
- Critical. Observed food being cooled by nonapproved method... samosa mix, gbeef/vegt mix, wrapped in deep pan cooling 126f. Corrected On Site, thin sheet pan to cool.
- Critical. No conspicuously located thermometer in holding unit... employee reach-in.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination... over soups, salads.
- Critical. Observed raw animal food stored over ready-to-eat food... raw chk over rte food at dining grill cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food... raw gbeef over cooked foods in walk-in. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area... 1/2 cover missing on dry rice bin.
- Observed in-use utensil stored in sanitizer. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue... employee reach-in.
- Observed residue build-up on nonfood-contact surface... top dish machine.
- Ceiling tile missing... 2 in upstairs kitchen.
- Critical. Observed unlabeled spray bottle... over dish machine.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only... pastry room.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans... olives, isolated for return by mgr.
- Critical. Observed raw animal food stored over cooked food... fish over cooked beef on speed rack in walk-in.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment... ice scoop. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength... downstairs kitchen. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... walk-in fan shields down stairs. Corrected On Site.
- 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.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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