- Basic - Ceiling soiled with accumulated dust above dish machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front kitchen area counter.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front kitchen area. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back kitchen area beside slicer. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Back kitchen area upper shelves. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler on cook line.
- Basic - Reach-in cooler gasket torn/in disrepair. Front kitchen area reach in cooler.
- Basic - Sanitizer bucket on floor near front counter buffet. **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. Temp not reaching 160°.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken held at 47°. Corrective action: moved to walk in cooler. Raw fish 48, raw chicken 50. Foods cooled down to 41°. **Corrected On-Site** **Repeat Violation**
- 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. Cut melons on Buffett.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Nuts not protected. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket next to slicer in back kitchen area. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Milk cap in front hand wash sink sanitizer bucket in back hand wash sink.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting in bar area.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons held in a container that does not protect against contamination.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse at wait station next to condiments.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Kitchen food containers next to walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. No thermometer in front kitchen reach in coolers.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Liquid margarine labeled as butter.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on ground near outside walk in cooler area.
- High Priority - Live, small flying insects in food preparation area. Flies present in rear food prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melons at buffet line held at 47°F and 61°F. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard does not fully cover food on buffet line.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sani bucket stored next to food container.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by large containers.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan needed for melons and butter on buffet line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Diced chicken covered while cooling in reach in cooler.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet not wrapped.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Plate caddy **Corrected On-Site**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar cookline dishroom. **Corrected On-Site**
- Intermediate - Interior of reach-in glass freezer in bar soiled with broken glass. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on bar surfaces. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- High Priority - 1 Dented present. See stop sale. Voluntarily discarded **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Cook line Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- melons on buffet at 47F corrective action taken by icing and discussing time as public health control.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served- scampi sauce voluntarily discarded. Corrected On Site.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/1/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 4/16/12.
- Observed cutting board grooved/pitted and no longer cleanable on make table on cookline.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine- small dishmachines in bars utilizing iodine.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name -dry goods in storage. Corrected On Site.
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2/14/2012 | Routine - Food | Warning Issued |
- Critical - Employee training validation
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9/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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