- 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/27/2016 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
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01/14/2016 | Inspection | rating A Charles Gomes food manager training course certificate expires October 2018 246 seats |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/08/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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06/10/2015 | Re-Inspection | 11 B - QUAT SANITIZER AT BAR SPENT |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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06/02/2015 | Inspection | 3 C - BARTENDER PLACED LEMON IN DRINK WITH BARE HAND, CORRECTED
8 E - THERMOMETERS MISSING FROM SOME FRIG UNITS
11 B - QUAT SANITIZER IN BUCKETS WEAK, CORRECTED |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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: Acid foods are stored in containers or pipes that consist of toxic metals.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/25/2015 | Re-Inspection | 4B--At ~1:55, the inspector found an open can of pineapple juice stored in cooler behind bar. Bartender stated that she opened it this morning at ~11:00 and placed it in the cooler because she got too busy to transfer to food safe container. Due to short period of time, the inspector allowed bartender to put juice into a food safe container. Corrected.
8A--Beer Walk-in cooler #6 has product stored on crates and pallets that do not allow for easy access to clean beneath. Repeat.
8E--No thermometer in the cooler behind the bar in dining room. Repeat.
10B--Gaskets torn on upright True 2 door cooleron grill side of line. Repeat. |
| No violation noted during this evaluation. | 02/11/2015 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Insects, rodents present
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/06/2015 | Inspection | 4A--Hot Shot No-Pest Strip (Dichlorvos) found behind bar in dining room. Bar-tender voluntarily removed the strip from the establishment. Corrected.
8A--Product stored on crates and pallets that do not allow for easy access to clean beneath in the beer walk-in cooler (#6).
8C--Clean, sanitized dishware found stacked, not fully dry, at dishwasher area and at bar. Drinking glasses found stored on moldy, absorbent cloth behind bar.
8E--No thermometer in cooler behind bar in dining room.
10A--Paper towels found lining trays that fried chicken is being stored on in walk-in cooler.
10B--Gaskets torn on True cooler on cook line in kitchen. Door gaskets moldy on walk-in coolers 2 & 4.
12E--No paper towels at server station hand wash sink or at the hand wash sink in the employee's men's room. Repeat. Corrected.
14A--Rodent droppings present along walls in dry storage room.
15A--Missing ceiling tiles in mop sink room and employee restroom area. Food debris accumulation under shelving in dry storage room. Food and grease build-up under an behind equipment in kitchen.
15B--Light bulb in walk-in cooler #6 is burned out. Lights in liquor room are not shielded.
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- 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.
- 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
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01/29/2015 | Inspection | |
| No violation noted during this evaluation. | 08/06/2014 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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07/03/2014 | Re-Inspection | |
- Improper thawing procedures used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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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06/02/2014 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/06/2014 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/03/2014 | Re-Inspection | 12C - Hot water leaking from sink at handwash station in servers area. Repeat
15B - Ventilation hoods not adequately operating in order to keep smoke from building up in kitchen. Repeat |
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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01/27/2014 | Inspection | 8A--Pop crates used as shelving in walk in cooler.
12C--Hot water leaking from sink at handwash sink in kitchen in servers station.
15B--Light shields missing in walk in freezer and dry storage area.
15B--Ventilation hoods not adequately operating in order to keep smoke from building up in the kitchen area.
4A--Sanitizer measured to be greater than 200 ppm in the 3 bay sink and the dishwasher behind the bar using chlorine test strips. Dishwasher will not be used until Curtze comes out to service. 3 bay sink was drained and new sanitizer was put in. Corrected to 50 ppm chlorine.
5A--Ambient air temperature in cooler on cookline found to be 62 degrees using the inspector's calibrated food testing thermometer @ 1:45pm. As per the manager, the food had been placed in cooler at 11:00am. All foods temped in cooler measured between 52 -- 61 degrees using the inspector's thermometer. Manager voluntarily discarded all potentially hazardous foods. Corrected.
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- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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06/19/2013 | Inspection | |
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03/04/2013 | Inspection | |
| No violation noted during this evaluation. | 07/24/2012 | Re-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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
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06/25/2012 | Inspection | 8A Cups found stacked at waitress stations with moisture trapped between cups
11D Spice debris found on spice racks in dry storage - cleaned CORRECTED
12C Handwash sink near dishwasher is leaking (maintenence was called and sink is currently being worked on)
12C Ice bin at waitress station by windows is leaking
12D Toilet paper holder in mens employee rest room is broken
12E Two faucets in womens guest bathroom (right side) are loose
15A Food debris found under equipment on cook line
15A Bare drywall in dry storage (right wall) is not smooth and easily cleanable |
| No violation noted during this evaluation. | 05/01/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/14/2012 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Insects, rodents present
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02/24/2012 | Re-Inspection | 10b. Cooler door gaskets on line torn (repeat)
14a. Fruit flies present in mop sink room (repeat)
15b Lights in dry storage not shielded. (repeat)
15b. Ventilation system for cooking units not operational (repeat) |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- In use food dispensing utensils improperly stored
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Insects, rodents present
- 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.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/31/2012 | Inspection | 1D--3 #10 cans found in dry storage severely dented & creased. (2 mandarin oranges & 1 roasted red peppars) Management immediately and voluntarily removed all 3 cans to be returned to supplier. Corrected.
5A--Chicken product in cookline cooler measured from 51 degrees to 60 degrees and shrimp product in the same cooler measured from 52 degrees to 56 degrees, all temperatures measured with the inspector's calibrated food testing thermometer @ 1:30pm. Manager who brought food to cooler in the morning @ 9:00am voluntarily discarded the product due to the time being > 2 hours out of temperature. Corrected.
8A--Squeeze bottles of product found on cookline without labels.
9B--Cups of beverages found on shelves of cookline.
10B--Various cooler door gaskets found to be torn.
12E--Paper towels in men's employee restroom are found not in dispenser.
14A--Fruit flies present in mop sink room.
15A--Product in walk-in coolers, walk-in freezer, and dry storage found on top of milk & pepsi crates. This does not make the floor easily accessible for cleaning.
15B--Lights in dry storage room are not shielded.
15B--Ventilation system for cookline units is not functioning properly, allowing exhaust odors to eminate throughout the hotel.
16--Choking posters, CPR kits, and no smoking signs not posted. |
| No violation noted during this evaluation. | 12/22/2011 | Inspection | |
| No violation noted during this evaluation. | 09/15/2011 | Inspection | no problems noted |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/19/2011 | Inspection | 15A- Some ceiling tiles missing over front line.
15A- Ceiling not finished in dry food storage room. |
| No violation noted during this evaluation. | 03/02/2011 | Inspection | |
| No violation noted during this evaluation. | 11/01/2010 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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10/23/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
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02/22/2010 | Inspection | |
- In use food dispensing utensils improperly stored
- Miscellaneous, Economic Violation, Choking Poster, Training.
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10/19/2009 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- 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)
- In use food dispensing utensils improperly stored
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03/09/2009 | Inspection | |
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