- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on buffet attendant
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spoon in cheese not handle up
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. under eggs and in reach in cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Server reach in cooler
- Basic - Working containers of food removed from original container not identified by common name. Container parmesan cheese not labeled **Corrected On-Site**
- High Priority - Live, small flying insects in service area.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Noted shell eggs over salad greens in reach in cooler drawers **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Noted fruits, eggs, breads not protected **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory at egg station for buffet, CA posted on regular menu
- Intermediate - Soda gun soiled.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Pears and apples not wrapped or protected
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Noted personal lunch in reach in cooler **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Yogurt display at buffet **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Noted pasta and cut fruit in an uncovered display . Fruit was under a sneeze guard from the front but easily accessible from the unguarded rear
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by ice conveyance **Corrected On-Site**
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cookline : cleaning on door interior and standing water CB: water build up in cooler
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Batter flour - sieve/bowl stored inside **Corrected On-Site** CB: non handled scoop used in hash browns
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline coolers **Repeat Violation**
- Basic - Paper towel used as liner for food container. Container of cheese CB: cloth used to line shell egg container
- Basic - Soda gun holster with accumulated slime/debris. Server station
- Basic - Soiled reach-in cooler gaskets. Frontline - cooler C14 **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Not all food on buffet protected by sneezeguard
- Intermediate - Cutting board(s) stained/soiled.cookline
- Intermediate - Employee used handwash sink as a dump sink. Cookline **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon - breakfast menu and room service menu
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3/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water stored on Cookline counter **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches worn
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cookline : cleaning on door interior and standing water
- Basic - Hole in ceiling. Cookline
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Batter flour - sieve/bowl stored inside **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline coolers **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee food stored in RIC - above customers food **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Container of cheese
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cartons of egg whites **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Server station
- Basic - Soiled reach-in cooler gaskets. Frontline - cooler C14 **Repeat Violation**
- Basic - Waste line missing at soda gun holster. And holster above cup lids - server station **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up cloth from floor - did not change gloves/wash hands before handling food **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Foley cold smoked salmon and grilled wild salmon may be served undercooked per customer request - dinner menu **Warning**
- High Priority - Pancake/waffle batter not cooled to 41 degrees Fahrenheit within 4 hours of being reconstituted from a dry mix. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter 68? - counter. RIC: raw beef 48?, ham 45?, poached eggs 50?, hash browns 50?, raw beef 48?, whipped cream 47?, batter made 3/7 at 45-46? - cooler not maintaining 41? - Cookline C9. Cookline RIC Traulsen: hot dogs 47?, cheese slices 45? - cooler at 43?RIC C5: corn 48?, cooked tomato and onion. 54?, chicken stock 54?, rice 54?, crab 48? - stored overnight. RIC: C2: cheese slices 46?, tomato 45?, Caesar dressing with liquid egg 51? (3/6/13). Display cooler C20: yoghurt 54? **Warning**
- 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. Time log in place but not all times recorded when TCS food is replaced on buffet **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above milk - Cookline RIC. Raw beef above crab mix (COS) **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked brown rice dated 3/1
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Not all food on buffet protected by sneezeguard
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At Cookline - returned to cooler **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Poached eggs 50? stored overnight in cooler. RIC C5: crab, corn, cooked tomato and onion stored overnight cooler not maintaining 41?, chicken stock and rice 54?. RIC C2: Caesar dressing 51? stored overnight in RIC C2. Improper ambient cooling - pancake batter
- Intermediate - Cold holding equipment incapable of 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. Cooler at 50-54? - Cookline C9. Cookline RIC C5 at 45-54? (REPEAT VIOLATION), Cookline RIC C2: 45?-49?. Display cooler C20 at 55? (yoghurt and milk) **Warning**
- Intermediate - Cutting board(s) stained/soiled.cookline
- Intermediate - Employee used handwash sink as a dump sink. Cookline **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Poached eggs cooling at three degrees per 1.5 hours
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon - breakfast menu and room service menu
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Turkey **Corrected On-Site**
- Intermediate - Soda gun soiled. Servervstation
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples must be wrapped or a tong provided for customer self service
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3/8/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler drawers: cooler drawers 42F in sone parts and 47F in others. Don not use drawers unless capable of maintaining 42F or below. One set of drawers maintaining temperature.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Salsa container.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Cookline cooler drawers.
- Critical - No handwashing sign provided at a handsink used by food employees. Front pancake prep area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping orange juice - wait station - dining room.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Waffle batter. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline cooler drawers: sour cream 58F, mozarella 56F, chicken 52F - corrected on site - discarded,crab cake mix 46F - placed in cooler - corrected on site - cooled to 40F.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw sausage stored above pickles/produce - reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Wholewheat pancake and waffle batter 46-48F - over 4 hours. Corrected On Site. Discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooling - waffle and pancake batters - ambient cooling not achieved in 4 hours.
- Waste line missing at soda gun holster. Wait station.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. CLEAN PLATES STORED NOT INVERTED
- Critical - Observed DISHWASHER handling soiled equipment or utensils then, handle clean equipment, without washing hands. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed small flying insects in SERVER STATION area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. HONEY Corrected On Site.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with ineffective hair restraint. NOT COVERED UNDER HAT Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. STORING WET TOWELS IN HWS Corrected On Site.
- Critical - Observed small flying insects in SERVER STATION area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. OIL AND FRESH GARLIC IN RIC AT 44 F Corrected On Site. MARKED
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/10/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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3/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chef's thermometer not sanitized prior to use.
- Critical - Displayed food not properly protected from contamination, cream at pancake station.
- Critical - Hot water not provided/shut off at employee hand wash sink, employee locker room bathrooms.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, sour cream in cooks line drawer.
- Critical - No current boiler certification provided/available. (inspection has been done waiting on certifications ffor steam boilers). For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees, employee loocker room bathrooms.
- Critical - No handwashing sign provided at a handsink used by food employees, employee mens restroom.
- Critical - Observed an employee beverage container stored inside reach in cooler in room service. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, butter 73F cooling at room temperature. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, breading on cooks line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, standing water in reach in cooler #7 #C6.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 2 boxes of butter 63F in saucier area without timemarking. (Chef said it was thawing) Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, brie and cheddar cheese 50F and salami/ham 61F andd 65F without timemarking. This violation must be corrected by : 3-9-11. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pancake batter on buffet 54F without timemarking. This violation must be corrected by : 3-9-11. Repeat Violation.
- Observed reuse of single-service articles, reusing foil pans on cooks line.
- Critical - Observed roach activity as evidenced by live roaches found, 1 live roach on cooks line drawer gasket.
- Observed toilet overflow mens employee restroom.
- Critical - Observed toxic item stored by clean cups at pancake station.
- Critical - Observed uncovered food in holding unit/dry storage area, ice uncovered inn room service. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or abov, sausage on buffet line 129F. This violation must be corrected by : 3-9-11. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, butter 89F and sauce 105F on cooksline without timemarking. This violation must be corrected by : 3-9-11.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, scrambled eggs 115F, sausage 120F, potatoes 97F above cooks line. This violation must be corrected by : 3-9-11.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, cheese dated 1/28/11in walk in cooler #4.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cheese in walk in cooler #5.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
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3/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dairy Products in reach in cooler, product move for quick chill, the product was stocknat that cooler at 10:00 am.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods at the buffet under 4 hrs food will be discarded in 5 minutes. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of food debris on nonfood-contact surface. Gaskets of the reach in cooler.C10.
- Observed single-service articles stored without protection from contamination. For coffee filters. Corrected On Site.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For garlic n oil.
- Critical. Observed food being cooled by nonapproved method.Deep pans. Move to the frezzer for quickly chill.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. For the ice cream freezer next to the hand sink. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.At the main line.
- Equipment and utensils not properly air-dried. For the parfait glasses.
- Waste line missing at soda gun holster. At the drink station as per operator is not in use at this time.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. For rice.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed light soiled reach-in cooler gaskets.At the cooks line.
- Lights missing the proper shield, sleeve coatings or covers. At the walk in cooler #2 in the store room.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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