- Basic - Clean equipment stored on floor. DISH RACKS.
- High Priority - Roach excrement and/or droppings present. OBSERVED 15 TO 20 FRESH RODENT DROPPINGS REAR OVEN IN KITCHEN; SAME OVEN COOK LINE SIDE OBSERVED 5 FRESH RODENT DROPPINGS .
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. COOK LINE.
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09/03/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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09/03/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Melon 52°F . Placed melon in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter at cookline 82°F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over shredded cheese in walk in cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed plan to j Putnam @ seasons52.com
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked vegetables cold held at greater than 41 degrees Fahrenheit. Potatoes at 46°F and Mushrooms at 47°F, added ice and lowered temperature to 41°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50°F voluntary discarded. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna 46°F added ice to lower temperature to 41°F .
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Stainless steel cleaner on prep table. **Corrected On-Site**
- Intermediate - Accumulation of green slimy substance in the interior of the ice machine.
- Intermediate - Large pieces of whole chickens not cut up into smaller portions to cool. Whole chickens in walk in cooler cooling to slow. From 86°F to 68° in one hour.
- Intermediate - Soda gun soiled inside. At the north end of bar.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda can at dish wash area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. In prep area..
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products at cookline. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Carrots. **Corrected On-Site**
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. cup of hot tea on shelf at cook line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Lemon and limes stored at wait station and bar are not covered not covered. **Corrected On-Site**
- Basic - Rice stored in dry storage area not covered.Voluntary discarded. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. dish machine for glass is not reaching a minimum 160?F. Main dish washer not reaching a minimum of 160?F .
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. main dish machine at 50 ppm quat sanitizer.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked asparagus and cooked potatoes at 82?F on shelf at cookline. Was time marked during my inspection. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Beef over pork.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. TPHC in place now. **Corrected On-Site**
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Broken Tiles in Walk in cooler .
- Critical - No handwashing sign provided at a handsink used by food employees. Ladies Room. Corrected On Site.
- Critical - Observed 1 dead roach on premises.
- Critical - Observed buildup of soiled material on racks in the walk-in freezer.
- Critical - Observed employee handling soiled equipment or utensils then engage in handleling clean equipment or utensils, without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. COOKED Potatoes 103 Degrees ; cooked Lemon 130 Degrees all cooling at room temperature at cookline . Corrected On Site. placed in cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. 2 cutting boards at cookline
- Observed nonfood-contact equipment in poor repair cabinet door in disrepair at server station.
- Observed old labels stuck to food containers after cleaning.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked Portabello Mushroom 115 Degrees at Steam Table at cookline. Corrected On Site.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. dry storage
- Critical - Hot water not provided/shut off at employee hand wash sink. water at 80 degrees in ladies restroom .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at dessert storage cooler at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at dessert storage cooler in rear prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese at 52 degrees at cookline cooler. Corrected On Site.
- Waste line missing at soda gun holster. bar. Corrected On Site.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Please see inspection report for more details.
- Please see inspection report for more details.
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. obstructed by cloth. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils handle clean equipment or utensils, without washing hands. dishwasher. Corrected On Site.employee washed hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. Corrected On Site. board sent to dishwashing area for cleaning.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knife in container with water. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. panko in dry storage room. Corrected On Site.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. cornmeal . Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in handleling clean equipment or utensils without washing hands. dishwasher. Corrected On Site.
- Critical. Observed employee did not wash hands before putting on a new pair of gloves, from cleaning food contact surfaces to handling clean utensils . Corrected On Site.
- Observed old food stuck to clean dishware/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dishwashing area.
- Clean glasses, cups, utensils, pots and pans not stored inverted in dishwashing area shelving .
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 52 degrees - cookline cooler. Corrected On Site. discarded
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop on dirty scoop holder.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives at bar stored at handwash sink exposed to splashing .
- Critical. Observed buildup of slime in the interior of ice machine. small door track.
- Critical. Observed food-contact surfaces soiiled. ice scoop holder at ice machine .
- Plumbing system in disrepair. faucet in disrepair at prep sink.
- Critical. Observed handwash sink used for purposes other than handwashing. used as dump sink in server's station , straws inside. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 52 degrees, onions at 56 degrees,cheese 51 degrees at cookline cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. Corrected On Site. All items moved into a working cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline
- Observed attached equipment soiled with accumulated grease. hood by pizza oven
- Observed personal care item stored in food prep area by cookline
- Critical. Observed toxic item stored by food. bottle of sanitinitizer stored over carrots. Corrected On Site.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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