- Non food contact surfaces of equipment not clean
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02/19/2016 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/19/2016 | Inspection | Discussion with operator to keep an eye on the temperatures of the food on the left side of the sandwich cooler closest to the stove tops. |
- Non food contact surfaces of equipment not clean
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02/19/2016 | Inspection | All operations were clean and organized. |
| No violation noted during this evaluation. | 02/19/2016 | Inspection | No violations noted. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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02/19/2016 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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09/03/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/03/2015 | Inspection | |
| No violation noted during this evaluation. | 09/03/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/03/2015 | Inspection | |
| No violation noted during this evaluation. | 02/18/2015 | Inspection | Discussion with operator about reducing the size of large cuts of meat once they are cooked to allow for proper cooling.
No violations at the time of inspection. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/18/2015 | Inspection | Note name has been changed from Legends to Seasons.
Temperatures taken of food items and refrigeration are acceptable.
Note 10B charges are expected to walk in coolers plans to be submitted for approval. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/18/2015 | Inspection | Temperatures taken of food items and in refrigeration units are acceptable.
Note 10 B operator plans to expand walk in refrigeration and or freezers, plans to be submitted. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/18/2015 | Inspection | Temperatures taken of food items and refrigeration are acceptable. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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02/18/2015 | Inspection | Temperatures taken of food items and in refrigeration are acceptable. |
| No violation noted during this evaluation. | 09/06/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/20/2014 | Inspection | Temperatures taken: on the top of Bain Marie near the dishwasher guacamole @ 40F, fried onions and peppers @ 43 F, Top of the Bain Marie across from the three bay sink; deboned chicken @ 41 F, sliced cucumbers @ 42 F, whole cooked chickens waiting to be deboned 145 F. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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02/20/2014 | Inspection | Temperatures taken in the Beverage Aire cooler: tuna salad @ 37 F, in the steam table :chili @ 148 F, chowder @ 180 F, in display cooler at front: ambient air near prepackaged yogurt @ 43 F, maki rolls containing cucumber,avocado and imitation crab @ 41 F. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/20/2014 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
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01/17/2014 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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01/17/2014 | Inspection | Note for Legends Bar &Grille: (bar had not opened yet)Numerous dirty wiping cloths found draped over sink in bar area. Operator states these are drying after being used the previous day they leave them out to dry because the laundry is only picked up once a week and wet rags smell.
Measured food temperatures ( degrees F) at the following restaurants: Sushi Bar: Smoked salmon - 37; Raw Salmon - 39; Cooked Imitation Crab - 40. Mountain Express Cafeteria: Cubed Ham - 42; Whole Turkey Breast - 43; Half Roast Beef - 43. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/20/2013 | Inspection | No hazards or violations were found in the ""Cafeteria"" at the time of the inspection. New refrigeration units were installed in the food service line of the ""Cafeteria"". E-mail sent. Senior Inspector - L. Ciaccio. |
- Single service items reused, improperly stored, dispensed, not used when required
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06/30/2012 | Inspection | |
| No violation noted during this evaluation. | 02/22/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Single service items reused, improperly stored, dispensed, not used when required
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02/11/2011 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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02/17/2010 | Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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01/15/2010 | Re-Inspection | Referation unit not addressed. |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
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12/30/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Improper thawing procedures used
- Single service items reused, improperly stored, dispensed, not used when required
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/18/2009 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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12/30/2008 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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06/17/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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02/20/2008 | Inspection | |
| No violation noted during this evaluation. | 12/27/2007 | Inspection | |
| No violation noted during this evaluation. | 02/21/2007 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
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12/26/2006 | Inspection | |
| No violation noted during this evaluation. | 02/21/2006 | Inspection | |
| No violation noted during this evaluation. | 12/28/2005 | Inspection | |
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