- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. WALK IN COOLER MISSING THERMOMETER
- 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. HWS AT COOK LINE BLOCKED BY CLEANING SUPPLIES
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. DARK RED CUTTING BOARD
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. PERSONAL FOOD STORED WITH CLEAN UNTENSIL DISH MACHINE AREA
- Basic - Equipment in poor repair. WOODEN LARGE CONTAINER BOWLS RUSTED
- High Priority - Toxic substance/chemical stored by or with food. IN WALK IN COOLER **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times. SEVERAL HWS **Corrected On-Site**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Kuegel stored on walkin freezer floor. **Warning**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Buckets filled with utensils stored directly on the floor. **Warning**
- Basic - Employee beverage containers 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. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in dishwashing area and at bar . **Warning**
- Basic - Food storage container/container lid cracked or broken. In dishwashing area shelving and dry storage room shelving on 1st isle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Servers area bread station and at cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.Omelet station in buffet area and bar. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At Victory cooler in pantry area for main dining room. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers not properly inverted in servers bread station area. **Warning**
- Basic - Soiled reach-in cooler gaskets. At Victory cooler in Pantry area for main dining room. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped carrots, onions and potatoes. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour bin in rear prep area. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. In flat bread area. **Corrected On-Site** **Warning**
- High Priority - Employee touched face and nose and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. American cheese at 48° F, mozzarella cheese at 48° F, tongue at 48° F, turkey at 48° F, ham at 48° F, cut tomatoes at 48° F, cole slaw at 52° F, potato salad at 52° F, salmon at 52° F, cooked eggs 52° F, pasta with mussels at 52° F, chicken 52° F, ham and cucumber salad 51° F, lettuce 51° F, spinach 51° F, egg salad 51° F, romaine 51° F, chicken salad 51° F, shrimp salad 51° F, salmon salad 51° F, feta cheese 48° F, ricotta cheese 48° F, melon 48° F all in buffet area stations. Time mark. Foods place on buffet at 10:30 AM. Must discard foods within 4 hours from leaving temperature control. Provided application for time as a public health control. Corrective action taken. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No SNEEZEGUARD protection at soup station, at dessert area toppings station and bread stations near salads in buffet area. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Omelet station in buffet area. Iced down. Corrective action taken. Must discard food within 4 hours from leaving temperature control. **Warning**
- High Priority - Small flying insects in bar area and at fruit salad station in buffet area. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemical Cleaners stored above takeout containers in dry storage room. **Warning**
- Intermediate - Food manager certification expired. For Jose Gracia. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Flat bread station in buffet area where employees serve the food to the customers has no accessible HANDWASH sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in front line area. Ice dumped inside. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 78° F at HANDWASH sink and 3 compartment sinks at bar. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Omelet station in buffet area. **Warning**
- Intermediate - No soap provided at handwash sink.Omelet station in buffet area. **Warning**
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12/18/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/1/2013 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. EXPOSED TO WATER SPLASHING_DISHROOM_NEXT TO HAND SINK. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. EXECUTIVE CHEF CALLED ENGINEERING FOR SERVICE. WATER TEMPERATURE AT 78f-ALL HAND SINKS
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DIVIDER NEEDED BETWEEN 3 COMPARTMENT SINK ROOM HAND SINK and PREP TABLE.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 1 EMPLOYEE AT PREP STATION_SANDWICHES Corrected On Site.
- Critical - Observed container of medicine improperly stored. PLASTIC BAG WITH BOTTLES OF VITAMINS REACH IN COOLER _PREP AREA Corrected On Site.
- Critical - Observed food stored on floor. ICE CREAM_WALK IN FREEZER Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. UPRIGHT COOLER_GASKET ALREADY ORDERED.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. COOKIES and CAKES TABLE_MOVED BY OPERATOR. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. BROKEN_EMPLOYEE AT PREP TABLE 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. EXECUTIVE CHEF CALLED SERVICE TECH FOR SERVICE _SERVICE TECH JUST ARRIVED FOR SERVICE. This violation must be corrected by : 1-28-13.
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11/27/2012 | Routine - Food | Warning Issued |
- Observed nonfood-contact equipment in poor repair WALK IN FREEZER _OBSERVED ICE BUILD UP BY FANGUARD
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. DOUBLE DOORS_BY ICE MACHINE
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. OBSERVED NEW ONES WAITING TO BE INSTALLED.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. WATER TEMPERATURE FLUCTUATE BETWEEN 155-190f. KITCHEN CLOSED FOR THE OFF SEASON. EXECUTIVE CHEF CALLED SERVICE TECH FOR SERVICE.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. CHEFS STATION _DINING ROOM Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.SOILED ICE SCOOP HOLDER Corrected On Site.
- Observed leaking pipe at plumbing fixture. UNDER HAND SINK DISHROOM
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. OBSERVED NEW ONES_WAITING TO BE INSTALLED.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.MAIN DINING ROOM BUFFET HAND SINK Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. HAND SINK BUFFET STATION AT DINING ROOM Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. 87f-HAND SINK
- Critical - No handwashing sign provided at a handsink used by food employees. HAND SINK COOK LINE BY GRILL
- Observed cutting board grooved/pitted and no longer cleanable. SMALL NEXT TO STEAMTABLE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. PREP KITCHEN Corrected On Site.
- Critical - Observed unlabeled spray bottle.PREP KITCHEN SHELF UNDER TABLE Corrected On Site.
- Plumbing system in disrepair. HAND SINK NEXT TO WALK IN COOLER CLUGGED
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED _MAIN COOLER_WIC
- Observed single-service articles stored without protection from contamination. DIVIDER BETWEEN HAND SINK & SHELVING UNIT ACROSS FROM DISHROOM
- Critical. Water pressure lacking at fixtures that require the use of water.HOT WATER COOKLINE HAND SINK BY THE WALL . EXECUTIVE CHEF CALLING ENGINEERING
- Observed leaking pipe at plumbing fixture. HAND SINK BY 3 COMPARTMENT SINK
- Critical. No handwashing sign provided at a handsink used by food employees. COOKLINE HAND SINK BY THE WALL
- Critical. Hand wash sink lacking proper hand drying provisions. HAND SINK ACROSS FROM DISHROOM
- Lights missing the proper shield, sleeve coatings or covers. 1 FIXTURE _ACROSS FROM DISHMACHINE
- Critical. Observed unlabeled spray bottle. PREP KITCHEN Corrected On Site.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. UNDER DOUBLE DOORS ACROSS FROM ICE MACHINE
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EXAMPLE POTATO SALAD_WIC
- Observed residue build-up on nonfood-contact surface. WALK IN COOLER SHELF _BY SOUPS
- Critical. Hot water not provided/shut off at employee hand wash sink. HAND SINK NEXT TO 3 COMPARTMENT SINK_
- Plumbing system in disrepair. THE HOT WATER HANDLE AT THE HAND SINK LOCATED AT 3 COMPARTMENT SINK ROOM _CANNOT BE TURNED.
- Critical. Observed roach activity as evidenced by live roaches found-APROX 3 RUNNING UP THE WALLS_BEHIND CONDIMENTS SHELF _PREP KITCHEN
- Critical. Observed roach activity as evidenced by live roaches found_OBSERVED APROX 3 UNDER STOVE PREP KITCHEN
- Critical. Observed roach activity as evidenced by live roaches found_OBSERVED NUMEROUS ROACHES UNDER PREP TABLES_PREP KITCHEN
- Critical. Observed roach activity as evidenced by live roaches found_OBSERVED 1 ON FOOD PROCESSOR MACHINE _ ON TOP OF PREP TABLE Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches found_1 IN GASKET OF REACH IN COOLER_NOTE THIS COOLER IS OFF-NO FOOD ITEMS INSIDE
- Critical. Observed roach activity as evidenced by live roaches found_OBSERVED A FEW ROACHES FEEDING FROM A PIECE OF FOOD DEBRIS _PREP KITCHEN FLOOR Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches found OBSERVED APROX 3 ROACHES ON WOOD CUTTING BOARD STORED ON PANS SHELVING UNIT _ACROSS 3 COMPARTMENT SINK
- Critical. Observed roach activity as evidenced by live roaches found-OBSERVED APROX 3 ROACHES ON THE DUCK TAPE PLACED AROUND OVEN DOOR_UNDER STOVE TOP_PREP KITCHEN
- Critical. Observed roach activity as evidenced by live roaches found OBSERVED AT LEAST 6 ON THE ELECTRICAL PIPE THAT GOES ALONG THE WALL UNDER SEASONINGS SHELF _PREP KITCHEN
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. UNDER DOUBLE DOORS ACROSS FROM ICE MACHINE
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5/25/2010 | Routine - Food | Emergency order recommended |
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.THE "BIG" WIC
- Carbon dioxide/helium tanks not adequately secured.BY THE DOOR Corrected On Site.
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1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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