- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of pineapples **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hole in wall. Below the dishwasher in washing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In some reach in cooler throughout kitchen and in walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Some sinks located in the kitchen and in the employees bathroom
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken left in sink to thraw. **Corrected On-Site**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Provided at 3CS
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wood food-contact surface not properly sealed. Throughout kitchen.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. In walk in cooler. Shelled eggs over cooked food
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over cooked pasta and other rte foods **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. All hand washing sinks throughout are being used as dumping sinks
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final temp only reached 120° F
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Some sinks located in back kitchen area.
- Intermediate - No soap provided at handwash sink. Some sinks throughout back kitchen.
- Intermediate - Two-compartment sink used for warewashing. In the dish washing area there is only a 2CS. Advised operator to remove the sink and replace it with the 3CS located in another area
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Trash and debris beneath cabinet in bar area.
- Basic - Build-up of soil/debris on the floor under shelving. Debris under cabinets.
- Basic - Food stored on floor. Red Bulls stored on the floor bar area.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave in kitchen area in dirty.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing from hand sink in food prep.
- Basic - Reach-in cooler gasket torn/in disrepair. Cover of reach in freezer broken.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda nozzle and holder dirty.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Coffee maker on top of sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in coolers in kitchen area dirty.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel missing from all hand wash sinks in food prep area.
- Intermediate - No soap provided at handwash sink. Soap missing from hand sink in food prep.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Hole in wall. Dish area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer.
- High Priority - Small flying insects in bar area.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.WIC
- 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 - Hot water not provided/shut off at employee handwash sink. Bar
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda gun soiled.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler no certificate see hotel inspection.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ice
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. Walk-in cooler door and handle
- Basic - Soiled reach-in cooler gaskets. Chest freezer by walkin cooler
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons buffet line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathroom
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site. boiler was shut off and technician turned back on. all dishes are being rewashed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler in kitchen
- No mop sink or curbed cleaning facility provided.
- Observed ceiling in disrepair.
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Observed nonfood-contact equipment in poor repair freezer lid in kitchen falling off.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. kitchen room.
- Critical - No conspicuously located thermometer in holding unit. walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons reach in unit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. waitstaff handwashing sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. waitstaff handwashing sink.
- Critical - No conspicuously located thermometer in holding unit. reachin units.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. waitstaff room.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed empolyee wash hands with no hot water. waitstaff room.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Hotel and Restaurant license not properly displayed.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. MOP ROOM WALLandWOOD PAINT NON WASHABLE
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. CANNOT REACH THE THREE COMPARTMENTS
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MAYONAISE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. at walk in cooler Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Observed in-use utensil not stored in water at or above 135 degrees Fahrenheit.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. REACH IN FREEZER
- Observed nonfood-contact equipment in poor repair WALK IN COOLER DOOR WON'T PROPERLY SEAL
- Light not functioning. CHEMICAL STORAGE
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 10/31/10.
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8/31/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. CEVICHE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS
- Critical. Observed buildup of slime in the interior of ice machine. KITCHEN
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. (NEXT TO HANDWASH SINK) BAR
- Critical. Hot water not provided/shut off at employee hand wash sink. (BAR)
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed unlabeled bottle.
- Wet mop not hung to dry.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
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