- No Violations Were Observed
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11/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout kitchen **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 41f, lettuce 50f at pantry station reach in cooler and tomatoes 50f, cheese 50f at saut station reach in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Observed chicken stock cooling. 133f and 126f at 14:30pm and 98f and 112f at 15:50. Advised chef to break stock into smaller portions so it can cool to 70f within 2 hours. Took 3rd temp at 16:00 pm. 80f, 82f. **Warning**
- 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. Make reach in cooler at pantry/ salad station and make reach in cooler at saut station. **Warning**
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch box in walk in cooler **Corrected On-Site**
- Basic - Hole in wall. Pantry wall
- Basic - In-use tongs stored on oven door handle.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Produce over preped sauces and soups
- 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. Cream at coffee service 50 F. Discarded **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over pork and duck over beef on cook line **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Noted. Garlic in reach in, fresh in oil. Distended packaging **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Slicer blade soiled with old food debris. Bufflo chopper and immersion blender
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles accumulation of mold-like substance in dish machine area.
- Basic - Clean utensils or equipment stored in dirty drawer or rack, cook line. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on table stored next to food containers and clean equipment. corrected on site. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, prepping food wearing black rubber bracelet.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, pantry cooler and bar cooler for milk not maintaining TCS food at proper temperature.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, sugar. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair, walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, for fish file cooler and cool line cooler. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, visible to panty handwashing. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair, dessert cooler.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Stored food not covered in walk-in cooler, washed lettuce. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name, bel cream and powdered sugar. corrected on site. **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, milk at bar 46°F.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, bar 0ppm chlorine for dish washer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chorizo 51°F, and all TCS in pantry cooler (see temp section of report)**Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cooked onion on cook line 93°F.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, all. **Repeat Violation**
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. ( all sinks throughout etablishment)
- Intermediate - Hot water not provided/shut off at employee handwash sinks. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, meat reach in cooler.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans not protected or inverted in storage area.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over coffee beans. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Backpack on food prep table. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Reading 156F on wash, should be at 160F
- Basic - No handwashing sign provided at a hand sink used by food employees. Middle of make table for salads no hand washing sign.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet WC on prep table not in solution.
- Basic - Working containers of food removed from original container not identified by common name. Planko under prep table. **Repeat Violation**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 63F coffee area out for 3 hours. Operator change creamer and cooled down creamer at 63F. *
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef in the RIC next to chefs desk. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce dated 4/11, . Operator discarded Brady Demi glaze dated 4/9 **Corrected On-Site**
- 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. Demi glaze dated 4/9, marinara sauce dated 4/11 **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 400ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. WC solution on prep table next to plates **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. HWS in dessert area. **Repeat Violation**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Apples at wait area not wrapped to stop cross contamination.
- Food-contact surface not smooth and easily cleanable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. next to ice machine. Repeat Violation.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. SCOOP HANDLE INSIDE OF SUGAR.
- Critical - No conspicuously located thermometer in holding unit. RIC COOLER IN SANDWICH AREA.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation. Employee restroom /kitchen .
- No mop/service sink installed/available at establishment. Next to entrance. Repeat Violation.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. build up of food on small mixer.
- Observed build-up of grease on nonfood-contact surface. On ceiling tiles.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment make table lids in poor repair next to cookline. Repeat Violation
- Critical - Observed food stored on floor. onions on floor in wic.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRESH GARLIC AND OIL 85 MADE ON 10-6-2012. Black beans 51 F WIC from 10-02-12. Temperature of beans checked by Chef on duty. Repeat Violation.
- Observed residue build-up on fans covers in WIC.
- Observed single-service articles stored without protection from contamination. Coffe filters unprotected.
- Observed single-service articles stored without protection from contamination. To go foil cups not inverted indry storage.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed toxic item stored by food. Soda boxes. Corrected On Site
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork juice 9/28, asparagus 9/8, duck sauce 9/5, panetta oil 6/27, cardamon 8/23, apple chuttney 9/27, tuffle vingerette 9/27 inspected on 10/8/12. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). GARLIC AND OIL FROM 10-6-2012. Black beans 51 degrees in walk in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation. Date marking of foods.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. filter leaking next to HWS
- Critical - Working containers of food removed from original container not identified by common name. Rice in WIC. Repeat Violation.
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10/8/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 14-33-1 Observed equipment in poor repair. Make table lids next to cookline.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
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8/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon cold smoked and served raw [no further processing] - no parasite destruction records. Consumer advisory in place. This violation must be corrected by : 7-8-12.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sugar and flour.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 48F and chicken salad 46F in reach in cooler drawers - less than 2 hours. Milk at coffee station 50F - less than 2 hours. Callback inspection: chicken salad 50F [discarded], cheese 43F. Milk kept on ice at coffee station - at 50F. Recommend use of Time as PHC [milk stored less than 1 hour]. Time extension for using time as PHC.
- Violation: 14-33-1 Observed equipment in poor repair. Make table lids next to cookline.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers.
- Violation: 29-05-1 No mop/service sink installed/available at establishmen This violation must be corrected by : 7-8-12.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Restrooms used by employees near elevators and handsink at bar.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Cookline - extraction hood.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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5/9/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for bar dishmachine.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar handsink.
- Lights missing the proper shield, sleeve coatings or covers. Cookline - extraction hood.
- Critical - No conspicuously located thermometer in holding unit. Servers beverage cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Restrooms used by employees near elevators and handsink at bar.
- No mop/service sink installed/available at establishmen This violation must be corrected by : 7-8-12.
- Critical - No oyster warning sign with required language provided. Oysters served raw on the half shell. This violation must be corrected by : 5-9-12.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon cold smoked and served raw [no further processing] - no parasite destruction records. Consumer advisory in place. This violation must be corrected by : 7-8-12.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table.
- Observed equipment in poor repair. Make table lids next to cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 48F and chicken salad 46F in reach in cooler drawers - less than 2 hours. Milk at coffee station 50F - less than 2 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs stored over whipped cream. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Flank steak 121F. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sugar and flour.
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5/8/2012 | Routine - Food | Warning Issued |
- Critical - ABC Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink. Handsink in the warewash area.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed cutting board stained/ grooved .
- Critical - Observed dented/rusted cans. Pickle
- Observed gaskets with slimy/mold-like build-up. Reach in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing utensils
- Critical - Observed mild buildup of slime in the interior of ice machine.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - K Class Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Observed build-up of grease on hood filters.
- Critical - Observed encrusted, soiled material on slicer.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed unlabeled spray bottle. BAR
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. buttercream date 10/27 pastry/bakery area. Repeat Violation. Corrected On Site.
- Critical. No oyster warning sign with required language provided. raw oysters provided only for raw bar per customer request at private parties, no raw oyster served on restaurant menu. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, coconut curry out at room temp on cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab cake in reach in cooler top rightside portion to left of fryer. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. lentil soup. hot hold. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef prepared produce with bare hands, cookline chef touched prepped vegetables with bare hands. Corrected On Site.
- Observed employee with no hair restraint. chef preparing vegetables without a hair restraint.
- Critical. Observed buildup of black soil in the interior of ice machine. left ice machine.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs other food soil on inside blade.
- Pots and pans not stored inverted or in a protected manner. pans on shelf near dishmachine area.
- Critical. Hand sink missing in food preparation room or area. temporary bar set up in lobby with no handwash sink. Inspector has plans for renovations to bar and dining area, renovations not complete plans have not been verified. Operator must have handwashing station or temporary bar set up.
- Critical. No handwashing sign provided at a handsink used by food employees. salad, dishmachine area hand sinksd. Corrected On Site.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cooked onions and oil mix. dated 2/28.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli rounds cut and rewrapped reach in cooler chef office.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion of make table right side cookline. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. she crab soup. walkin cooler. Discarded On Site.
- Critical. Observed food stored on floor. cases of flatbread. storage area.
- Critical. Hot water supply not maintained during peak periods. handles for mixing valve set no hot water 100 degrees comed out.
- Critical. Hand wash sink lacking proper hand drying provisions. middle cookline
- No copy of latest inspection report.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice container fish station. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in top portion of drawer make tables. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items in hot box and buerre blanc sauce at cookl9ne, potatoes at cookline. Corrected On Site.
- Critical. Food not stored in a dry location that is not exposed to splash. Spigot for water pitchers next to hand sink, splash from hand sink gets on nozzle.
- Critical. Displayed food not properly protected from contamination. cookies and apples dining rm.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef and pork over cooke potatoes, drawers. Corrected On Site. Repeat Violation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. for items at cookline not at temp operator stated less than 4 hour is used for product.
- Observed cutting board grooved/pitted and no longer cleanable. salad make table.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. bar glass machine.
- Critical. Observed handwash aids at a non-handwash sink. soap and tow ls at salad prep sink.
- Critical. Observed handwash sink used for purposes other than handwashing. water pitcher dumped in hand sink.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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