- Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk sugar container **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks behind 8 Bar area not secured
- 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. Scoop laying in bulk flour container **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Old labels on multiple containers on shelf next to triple sink **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Gaskets on cooler 000152 have some black build up on them
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. In house made salsa dated 8-11-14 in walk in cooler. Corrective action-chef voluntarily discarded product.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Ice bin in service area has some black build up in interior back of unit **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Container of steaks 52° ambient cooling with lid secured tightly on container **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Reach in cooler #300151 ambient temperature 52° at time of inspection.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked wet
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 63° on tray being held for future use, suggested they add this product to TPHC program as they will continue to hold at room temperature to soften for use
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees making toast, placing bread in toaster, folding arms, touching clothes then place toasted bread on plates for service with no gloves or utensils or hand washing
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 129°-163° in steam table. Corrective action-chef stirrd product to disperse heat
- High Priority - Shell eggs in use or stored with cracks or broken shells. Quail eggs in reach in cooler with tops broken off 2 eggs stored with non broken eggs Corrective action-chef discarded product
- 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. Liquid eggs not date marked **Corrected On-Site**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In gaskets on several coolers
- Basic - Carbon dioxide/helium tanks not adequately secured. Several not secure **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At end of cooks line where omelette are made
- Basic - In-use tongs stored on oven door handle. On oven door handle **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On two door stand up unit as you enter kitchen
- Basic - Wiping cloth/towel used under cutting board. Several areas throughout kitchen **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 65°, whole milk 64°, both on buffet line-discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over prepped tortillas **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In machine under restaurant
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Several plastic buckets used as scoops in bulk containers **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook prepping shrimp had drink in table
- Basic - Gaskets with slimy/mold-like build-up. Some gaskets have old food built up on them Glass cooler at end of line has black build up on gaskets and around door frames
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter 49-50?, French toast batter 51? Corrective action-voluntarily discraded **Repeat Violation**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Scallops 45?, trout 46?, snapper 44?, salmon 45?, all in reach in coolers. Corrective action-placed ice bags on product
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cajun shrimp dated 04/17 Corrective action-voluntarily discarded
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around soda nozzles have green and black build up **Repeat Violation**
- Intermediate - Reach-in cooler 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. Cooler at end of cooks line bottom portion ambient temperature 49?, maintenance person working on unit at end of inspection **Repeat Violation**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient air thermometer reading 44? Don't use this reach in cooler until thermometer reads 41? or below
- Critical - Hand wash sink lacking proper hand drying provisions. Bar **Corrected On-Site**
- Lights missing the proper shield, sleeve coatings or covers. Room service
- Critical - No handwashing sign provided at a handsink used by food employees. Bar **Corrected On-Site**
- Critical - No oyster warning sign with required language provided. Some times, gave sign **Corrected On-Site**
- Critical - Observed buildup of slime on soda dispensing nozzles. Exterior area
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Reach in cooler at cook line and server area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Oven, also vent in server cooler
- Observed leaking pipe at plumbing fixture. Prep sink by cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter, chicken broth and eggs for French toast at 46? in reach in cooler by cook line, all discarded by mgr
- Critical - Observed toxic item stored by food. shelf **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. Hand sink at bar **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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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle Repeat Violation.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed a fly in kitchen. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed floor area(s) covered with standing water. cookline
- Critical - Observed handwash aids at a non-handwash sink. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low
- Lights missing the proper shield, sleeve coatings or covers. end caps missing Repeat Violation.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed handwash aids at a non-handwash sink.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. turkey bacon Corrected On Site.
- Critical - Observed slime in the interior of ice machine. light
- Critical - Observed small flying insects in server station area
- Waste line missing at soda gun holster.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spatulas in reach-in cooler
- Equipment and utensils not properly air-dried. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. dishwashing area, 3 comp sink and room service Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. usong cloth towel as liner for knives Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. on spinach Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 70F on prep table, explained time as public health control, wrote time Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over cheese in prep cooler Corrected On Site. Repeat Violation.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. oil Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw quail over raw beef; raw chicken over raw lamb; gave storage chart
- Critical. Observed raw animal food stored over ready-to-eat food. raw lamb over cooked beef; raw quail eggs over cheese Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server grabbed bread, got gloves Corrected On Site.
- 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. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F Water Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. 1 door on upright reach-in cooler by cook line Repeat Violation.
- Observed nonfood-grade containers used for food storage. herb in drawers Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site. Repeat Violation.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Observed leaking pipe/faucet at plumbing fixture. handsink and prep sink by cook line
- Critical. Vacuum breaker mising at hose bibb. faucet at 3 comp sink at bar
- Critical. No handwashing sign provided at a handsink used by food employees. bar handsink Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. hanging shield and dishmachine room Corrected On Site. Repeat Violation.
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter on shelf, discarded, fish in walk-in by cook line, door not closing properly, because of a tray Corrected On Site. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. upright reachin by broiler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons by cook linewater 60F Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. upright cooler by cook line and by ice machine
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. plastic pans
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Equipment and utensils not properly air-dried. plastic and aluminum pans
- Critical. Cold water not provided/shut off at employee handwash sink. By cook line
- Critical. Handwashing cleanser lacking at handwashing lavatory. salt kitchen Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. by cook line Repeat Violation.
- Observed attached equipment soiled with accumulated dust. vents in walk-in
- Lights missing the proper shield, sleeve coatings or covers. dishmachine area
- Critical. No current boiler certification provided/available. For reporting purposes only. expired
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3/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Original container: properly labeled, date marking
- Food contact surfaces designed, constructed, maintained, installed, located
- Original container: properly labeled, date marking
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Toxic items properly stored
- Other conditions sanitary and safe operation
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10/13/2009 | Routine - Food | Not available electronically |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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