July 22, 2009 (Routine)

March 16, 2009 (Routine)

October 24, 2008 (Critical Procedures)

• 0820 A 1 - Corrected During Inspection Critical FOOD hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.

July 17, 2008 (Routine)

• 0820 A 2 - Critical FOOD cold holding at improper temperatures. Silver King Refrigeration Unit - right hand side (in salad prep. room main upstairs kitchen) following products out of temp. Cooked Shrimp, Sea Scallops, Crab Balls and Potatoe's AuGrauten.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 3380 - Corrected During Inspection Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Quat. Concentration in Sanitizer Wiping Cloth Solution greater than 400 PPM at inspection onset (downstairs food prep. area)
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

May 11, 2007 (Routine)

• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: VARIOUS FOODS UNCOVERED ON WIRE RACKS IN DOWNSTAIRS KITCHEN REFRIGERATOR.
  Store food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. WET WIPING CLOTHS OBSERVED STORED OUT OF SOLUTION AT ONSET OF INSPECTION. UPSTAIRS AND DOWNSTAIRS KITCHEN, UPSTAIRS BAR AREA.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. FOOD PRODUCT OBSERVED STORED ON FLOOR INSIDE REFER #2.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

March 20, 2007 (Routine)

• 0520 - Ice used as a medium for cooling the exterior surfaces of food, tubing, coils etc. is also for drink ice or used as food. PERMITTEE HAS ADDRESSED SOME OF THESE OLDER UNITS BY ENCLOSING COLD PLATES AND TUBING IN FOOD GRADE BAGS AND SANITIZING SINKS NIGHTLY AND ALLOWING TO AIR DRY.
  Cease use of ice used as a cooling medium for food, TUBING AND COOLING PLATES. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 1060 - The nonfood contact surface of the EQUIPMENT is not corrosion resistant, nonabsorbent, and/or smooth. UPSTAIRS BAR AREA - BARE WOOD UNDER COUNTER TOPS - NEED TO COAT / SEAL SO THAT IT IS SMOOTH, NON-ABSORBENT, DURABLE AND EASILY CLEANABLE.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1560 - There is a floor mounted EQUIPMENT that is not elevated off the floor or sealed to the floor. A cleaning hazard exists. RAW BAR PREP. KITCHEN - ELEVATION PEDESTALS NEED SEALING/COATING TO BE SMOOTH, NON-ABSORBENT, DURABLE AND EASILIY CLEANABLE.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 3170 - Physical structure is not maintained in good repair. EXTERIOR WALK-IN REFRIGERATOR ICE CHUTE - NEEDS SEALING AROUND EDGES AT CEILING JUNCTURE.. (Inside Refer #3)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 11, 2006 (Routine)

• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: ICE TEA AND WATER PITCHERS UNCOVERED AT ONSET OF INSPECTION.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. HANDLES OF DISPENSING UTENSILS IN PRODUCT - ICE SCOOPS.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures. BREADED OYSTERS & FISH OBSERVED SITTING OUT IN PANS AT COOK STATION WAITTING FOR ORDERS - THIS IS NOT AN ACCEPTABLE PRACTICE. KEEP PRODUCT UNDER REFRIGERATION AND AT 41 DEG. F. OR LESS AT ALL TIMES UP UNTIL THE TIME THE PRODUCT IS PREPARED FOR SERVICE TO A CUSTOMER OR DISCARDED.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1640 - Corrected During Inspection The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated. THE 3-COMPARTMENT SINK SET UP IN THE LOUNGE KITCHEN WAS INCORRECT AT ONSET OF THIS INSPECTION AND SET UP AS FOLLOWS: WASH - SANITIZE- RINSE - THIS SET UP DEFEATS THE PURPOSE OF THE SANITIZER. THE PROPER SET UP IS: SCRAPE AND OR RINSE DISHES CLEAN FIRST THEN; "WASH" "RINSE" "SANITIZE" "AIR-DRY". AIR - DRYING HELPS ALLOW SUFFICIENT CONTACT TIME WITH THE SANITIZER FOR MICROORGANISM KILL.
  Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils. SET SINKS UP IN THE FOLLOWING ORDER: WASH-RINSE-SANITIZE.
• 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: FOOD PREP. COUNTERS AND EQUIPMENT WASHED IN 3-COMPARTMENT SINKS, AT BAR AREAS & ETC. SANITIZER CONCENTRATIONS LESS THAN 50 PPM QUAT.! WATER IS TOO HOT. MANUFACTURES RECOMMENDATIONS ON TEST KITS USED STATE WATER SHOULD NOT BE OVER 75 DEG. F.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

March 21, 2006 (Routine)

• 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the MINI AND FULL SERVICE BARS. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 2200 - Critical An air gap on designated VEGETABLE WASH SINKS is not observed. AIR GAP NEEDED ON DOWNSTAIRS VEGETABLE WASH SINK AND MAIN KITCHEN VEGETABLE WASH SINK.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply outlet/drain line and not less that 1 inch for proper backflow prevention by the air gap.

October 14, 2005 (Routine)

• 0470 A 4 - Corrected During Inspection Observed foods stored without being in packages, in covered containers, or wrapped: SOME FOOD PRODUCTS OBSERVED WITHOUT PROTECTIVE WRAP IN INTERIOR WALK-IN REFRIGERATOR.
  Store food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use. UPSTAIRS BAR AREA ICE BIN AND DOWNSTAIRS KITCHEN ICE BIN - DISPENSING HANDLES OBSERVED IN PRODUCT.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the UPSTAIRS BAR AND DOWNSTAIRS BAR ICE BINS. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 1570 - EQUIPMENT was observed in a state of disrepair and damaged. SOME OF LIGHTS OBSERVED BURNT OUT IN LADIES RESTROOM - UPSTAIRS.
  Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

March 23, 2005 (Pre-Opening)

• 1320 - There was no temperature measuring device located in the; 1. Chest Freezer located in the downstairs kitchen or2. Three exterior Chest Freezers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1640 - The (wash, rinse, sanitize) water in the "Boat House Lounge" warewashing sink area is subject to cross contamination from the handwash station/sink located adjacent to end of the 3-compartment warewash sink.
  Provide Splash Guard of sufficient height and width to prevent splash (possible contamination) from handwashing station to basin(s) of 3 -compartment sink warewashing station.
• 3080 - Less than 20 foot candles of light was noted in the two exterior stalls of the Womens Restroom.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

March 17, 2004 (Routine)

• 3080 - Less than 20 foot candles of light was noted in the wait station.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 0550 - Dispensing utensils improperly stored between.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

January 12, 2004 (Other)

March 19, 2003 (Routine)

• 3170 - The floor in the mens' restroom is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1560 - There is a floor mounted refrigerator that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor