- Basic - Accumulation of food debris/soil residue on handwash sink. Brown stain in the Hand Wash Sink by Three Compartment Sink, storage warehouse
- 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. Cup of soda on the top shelf by Dish machine next to clean glasses. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers stack up wet in the shelf in the meat room next to the Walk in Cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Blue light coated broken, Walk in Cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Storage warehouse.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks and spoons not keep in the same direction with handle face out, employee buffet area
- High Priority - Dented/rusted cans present. 1 can of the Prunes dented on the lid seam, on the shelf in can area, storage warehouse, manager voluntary discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bowl of Cut egg white 52°F, made 4/25/14, yogurt 52°F, Reach in cooler #12, manager voluntary discarded, ambient temperature 60°F
- Intermediate - Accumulation of food debris/grease on food-contact surface. Hot dog roller/ warmer, heavy grease build up, employee buffet.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink block by hand truck, bakery. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Can not find it.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of walkin cooler GM- C2
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food in Garde manger walkin freezer. Moved to shelf.
- Basic - Ceiling soiled with accumulated black debris in dishwashing area. Slight build up.
- 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. Can of soda on shelf in butcher room. Iscarded
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink behind bar
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic cutlery in employee break room
- Basic - Walk-in cooler gasket torn/in disrepair. Starting to tear on walkin cooler of butcher room
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. 3 containers of pesto pasta in hotbox at 104-107°. Reheated by cook
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On counter tops throughout. Buckets relocated
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Underside of machine in employee breakroom
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Underside of mixer in pastry kitchen. Cleaned.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Container of heavy cream in walk in cooler C-2
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Certificate on display expired
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of handles to walkin cooler in grade manger area
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Two boxes of fries in walkin freezer. Relocated to shelf
- Basic - Ceiling soiled with accumulated black debris in dishwashing area. Above dishmachine
- 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. On cookline
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket in pastry kitchen at 50ppm Quat. New bucket made up
- 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 melon garnish and French toast batter. Time added
- High Priority - Vacuum breaker missing at hose bibb. Built in Backflow broken, at faucet with hose attached by steam kettles in banquet kitchen area
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On cookline counter. Relocated to lower shelf
- Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine. Slight build up on interior top of ice machine, by back door
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Underside of mixer head in pastry kitchen area. Cleaned immediately by employee
- Intermediate - Employee used handwash sink as a dump sink. In kitchen server station, observed ice in handsink.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Soda machine in break room area.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Behind bar
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glace made previous afternoon/evening temped at 45-47F at least 12-13hrs after placed into cooler. Product discarded
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board in back preperation area
- Critical - Hand wash sink lacking proper hand drying provisions. In pastry kitchen
- Critical - Handwash sink not accessible for employee use at all times. Blocked by bag of towels in pastry kitchen at handsink by office area. And trays in handsink in butcher room/cooler. Items removed
- Critical - Handwashing cleanser lacking at handwashing lavatory. In pastry kitchen by office area
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoops in containers in pastry kitchen (flour/sugar)
- Lights missing the proper shield, sleeve coatings or covers. In some walkin coolers added new tubevbulbs, that have covers (WiC0D, WIC0C and WIC0F )
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On rack, in pit wash area. Cups discarded
- Critical - Observed buildup of in the interior of ice machine. Interior top in small ice machine in service area
- Critical - Observed buildup of soiled material on mixer head. Large hobart in pastry shop
- Observed cooler gasket torn/in disrepair. Starting to tear on a few coolers
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open bag of breaded raw chicken tenders, stored over fries in reachin freezer. Rearranged
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar. Behind bar
- Critical - Observed toxic item improperly stored. Sanitizer buckets stored on work counters in a number of areas. Relocated by cook
- Plumbing system in disrepair. Handsink in pastry kitchen blocked, with water sitting in sink
- Critical - Vacuum breaker mising at hose bibb. Built in backflow broken at faucet with hose attached, by large stock pots/kettles in back preperation area
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler #49 by cookline products temped at 48F. Ambiant thermometer at 46-48. All potentially hazardous food was relocated. Establishment has an adequate number of additional fridges to use. DO NOT USE UNIT UNTIL IT IS ABLE TO MAINTAIN A HOLDING TEMPERATURE OF 41F OR BELOW
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink behind club bar
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan cover in butchers room area
- Critical - Observed food stored on floor. Boxesvof food in walkin garde manger freezer. 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. Employee using bucket to scoop ice from icemachine Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin cooler #49 by cookline milk and cottage cheese at 48F
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter at club bar
- Critical - Observed spray hose at dish sink lower than flood rim of sink. In silver polishing room
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hollandaise on cookline at 110F. Discussed and gave time in lieu form, as only kept for 4hrs for breakfast time
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. CLOTH UNDER CUTTING BOARD Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. BUTCHER ROOMS Repeat Violation.
- Critical - Observed an open beverage container inside reach-in cooler. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS ABOVE RTE FOODS IN REACH-IN COOLER Corrected On Site.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked with container in the sink.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed cloth used as a food-contact surface./ absorbent cloth under chopping board / employee serving area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ incorrect date on food product item disposed off by Exec. Chef.. one container of cottage cheese Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name./ sugar. Corrected On Site.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. shell eggs over pasteurized liquid eggs
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. shelving
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving over prep seasonings storage at grill area
- Critical. No handwashing sign provided at a handsink used by food employees. butcher cooler
- Critical. No complete 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. Discussed the need to have original certificates available Training manager assured inspector that original books are purchased for each employee
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils. fruit breakfast buffet
- Critical. Observed cloth used as a food-contact surface.- coldcuts Corrected On Site.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.-water bottle on prep table with veggie Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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3/29/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed /rusted cans. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, cut fruit in employees kitchen display cooler dairy at 48 F in drink cooler dairy and pork at 51 F and tuna at 52 F in prepping cooler Repeat Violation. ALL IN EMPLOYEES KITCHEN
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef dish in kitchen
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. waffle mix in kitchen at 54 F dated 7/19/09 Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. employees kitchen prepping cooler, drink cooler with dairy products and pork, and display cooler all holding potentiallly hazardous foodat 48 to 52 F
- Critical. No conspicuously located thermometer in holding unit. prepping units
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburg over lamb on speed rack Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/11/08
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles. bar Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. can opener holder
- Observed single-service items stored on floor. dining room storage Corrected On Site.
- Observed floor area(s) covered with standing water. dry storage Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. butcher shoppe
- Critical. Establishment operating without a current Hotel and Restaurant license. EMPLOYEES KITCHEN NEEDS LICENSING This violation must be corrected by : 9/21/09.
- Carbon dioxide/helium tanks not adequately secured. bar
- No plan review submitted for operating employees kitchen - not presently licensed This violation must be corrected by : 9/21/09.
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7/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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