- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils., by slicer. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on bar floor, under equipment.
- Basic - Gaskets/seals on holding unit in poor repair. On salad prep RIC. Had duct tape holding gaskets.
- Basic - In-use spatulas stored in cracks between pieces of equipment.
- Basic - Soil residue build-up on nonfood-contact surface. On outsides of bulk white food containers.Outside if ice machine.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes in WIC were 70°F, from last night. Stop sale done.
- High Priority - Live, small flying insects in wine wait station.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over lettuce in WIC. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Mashed potatoes at 70°F placed in WIC to cool last night.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In back dock area.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Using bowl to scoop formulate sauce. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. In meat prep area.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board at cook line cooler has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice at wait station near restrooms.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food (bread pudding) not stored with handle above top of food within a closed container.
- Basic - No handwashing sign provided at a hand sink used by food employees at wait station near the member's only dining area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed potatoes in walk in cooler at 61f. Operator states item was placed into cooler yesterday.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food (potatoes) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (49f). Operator instructed to ice items. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine at wait station near reastrooms.
- Intermediate - Spray bottles containing toxic substance (sanitizer) not labeled.
- Observed missing hood filters at fry station and back line. For reporting purposes only.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee jacket stored with clean glasses at wait station.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Observed fish and potatoes salad not covered in walk in cooler. Observed flour not covered in dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Observed at greater than 200ppm. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed cut leafy greens at 49f. Moved to walk in cooler. Observed cut tomatoes at 46f. Cooked. Observed Raw shell eggs at 49f. Stop sale issued
- High Priority - Employee washed hands with no soap at back line hand sink.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over bread in cook line cooler. Observed raw chicken stored over potatoes in walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed 13 dozen eggs at ambient temperature of 49f. Operator states eggs held in unit since 7/05/13.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine at bar.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Interior of reach-in cooler at cook line soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's restaurant.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed potatoes salad stored in walk in cooler not date marked.
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (mashed potatoes) and rim of the container. **Corrected On-Site**
- High Priority - Observed dented can (beans) in dry storage area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (batter mix - 63f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (potatoes) in walk in cooler. **Corrected On-Site**
- Observed gap between hood filters of hood system. For reporting purposes only.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food (cheese, ham) held at greater than 41 degrees Fahrenheit (44f, 47f) **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over cooked food (potatoes) in walk in cooler.
- 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. Unit observed at 44f. Operator instructed to monitor unit.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean pots in storage area not stored inverted or in a protected manner.
- Critical - Cold holding equipment at fry station incapable of maintaining potentially hazardous food at proper temperature (45F). Operator instructed to monitor unit.
- In-use utensil not stored with handle above the top of potentially hazardous food (potatoe salad) and the container.
- Lights in storage area missing the proper shield, sleeve coatings or covers.
- Observed ceiling soiled with accumulated grease at fry station.
- Observed cutting board at backline grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods (eggs) and ready-to-eat foods (pineapple) in walk in cooler.
- Critical - Observed potentially hazardous food (shrimp) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical - Potentially hazardous food (mixed vegetables) not held at 135 degrees Fahrenheit or above (118F). Corrected On Site.
- Critical - Potentially hazardous food (potatoes) not held at 135 degrees Fahrenheit or above (125F). Corrected On Site.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service stored on floor In dry storage area.
- In-use utensil at bar in nonpotentially hazardous food (popcorn) not stored with handle above top of food within a closed container.
- Critical - Observed food (pickles) stored on floor in walk in cooler.
- Critical - Potentially hazardous food (beef) not held at 135 degrees Fahrenheit or above (120F). Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soil in the interior of ice machine at wait station.
- Observed clean equipment (pans) stored on floor in dry storage area.
- Observed cutting boards (2) at cookline grooved/pitted and no longer cleanable.
- Critical - Observed dented can (artichokes) in dry storage area.
- Critical - Observed food (potatoes) stored on floor at cookline.
- Critical - Observed improper vertical separation of raw animal foods (beef) and ready-to-eat foods (bread) in walk in cooler.
- Wet wiping cloth at cookline not stored in sanitizing solution between uses.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing near walk in coolers.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed clean equipment (pot) stored on floor idry storage area. Corrected On Site.
- Critical - Observed food (bread) stored on floor at cookline. Corrected On Site.
- Critical - Observed food (bread) stored on floor in walk in cooler.
- Critical - Observed food (parsley) stored on floor in walk in cooler. Corrected On Site.
- Critical - Observed interior of reach-in cooler at fry station soiled with accumulation of food residue.
- Critical - Observed uncovered food (ham) in walk in cooler.
- Critical - Observed unlabeled spray bottles at dish station.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food (gravy) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (49F).
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold (150F).
- Critical - Observed buildup of soil in the interior of ice machine at wait station in dining hall.
- Critical - Observed dented can (artichokes).
- Critical - Observed dented can (tomatoe sauce).
- Critical - Observed unlabeled spray bottles at dishmachine.
- Critical - Stop Sale issued on potentially hazardous food (gravy) due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth at wait station not stored in sanitizing solution between uses.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented can (artichokes).
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food (spinach dip) prepared on site not properly date marked.
- Critical. Observed potentially hazardous food (pasta) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical. Observed potentially hazardous food (gravy) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Cooked potentially hazardous food (soup, gravy) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (53F).
- Critical. Cold holding equipment at fry station incapable of maintaining potentially hazardous food at proper temperatures (45F).
- Critical. Thermometer in unit not calibrated according to manufacturer's specifications.
- Critical. Observed food (potatoes) stored on floor.
- Critical. Observed uncovered food (garnishes) in walk in cooler at bar.
- Critical. Observed uncovered food/stacked pans in walk in cooler.
- In-use utensil not stored with handle above the top of food (brownies) and the container.
- Critical. Observed employee fail to wash hands between glove changes.
- Critical. Observed food employee touching ready-to-eat food (lemons) with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soio in the interior of ice machine at bar.
- Critical. Observed interior of reach-in cooler at fry station soiled with accumulation of food residue.
- Observed clean pans in dry storage area not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink at bar in kitchen.
- Critical. No handwashing sign provided at handsink in rear of kitchen.
- Critical. Handwashing cleanser lacking at handwashing sink at bar in kitchen.
- Observed floor mat in disrepair.
- Critical. Observed unlabeled spray bottle at wait station.
- Critical. Observed unlabeled spray bottle at cookline.
- Critical. Observed gap in hood filters. For reporting purposes only.
- No copy of latest inspection report.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (butter) cold held at greater than 41 degrees Fahrenheit (51F). Corrected On Site.
- Critical. Potentially hazardous food (mushrooms) not held at 135 degrees Fahrenheit or above (105F). Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (51F). Operator instructed to adjust and monitor unit. Unit is now maintaining 41F. Corrected On Site.
- Critical. Observed food (juice) stored in ice used for drinks at wait station in dining room.
- Critical. Observed food (seasoning) stored on floor in dry storage area.
- Critical. Observed uncovered food (seasonings) dry storage area.
- In-use utensil not stored with handle above the top of potentially hazardous food (shrimp) and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop at main bar with handle in contact with ice.
- Observed cutting board at main cookline grooved/pitted and no longer cleanable.
- Critical. Observed soiled walk-in cooler gaskets on unit at bar.
- Critical. Observed buildup of soil in the interior of ice machine at main bar.
- Critical. Observed buildup of soil in the interior of ice machine at wait station near restrooms.
- Critical. Observed unlabeled spray bottle at main cookline.
- Critical. Observed missing hood filter on cookline in rear of kitchen. For reporting purposes only.
- Critical. Observed misplaced hood filters at fry station. For reporting purposes only.
- Critical. Observed missing hood filter at main cookline. For reporting purposes only.
- Critical. Observed missing hood filter at end of main cookline. For reporting purposes only.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (salsa) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical. Cooked potentially hazardous food (navy beans) in walk in cooler not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (54F). Stop sale issued.
- Critical. Cold holding equipment (cookline cooler) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical. Observed buildup of soil in the interior of ice machine at wait station in dining hall.
- Critical. Observed buildup of soil in soda dispensing nozzles and holsters at bar in kitchen.
- Waste lines missing at soda gun holsters at bar in kitchen.
- Critical. Hand wash sink by office lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed unlabeled spray bottle at cookline.
- Critical. Observed hood filters inserted backwards. For reporting purposes only.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-20-1 Observed buildup of soil in the interior of ice machine at wait station.
- Critical. Violation: 22-28-1 Observed buildup of dust on fan in walk in cooler at bar.
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8/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food (butter) cold held at greater than 41 degrees Fahrenheit (46F).
- Critical. Observed potentially hazardous food (spinich dip) cold held at greater than 41 degrees Fahrenheit (47F), but less than four hours. Operator states unit was stocked one hour ago. Operator instructed to move food to properly working unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (46F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (47F).
- Critical. Observed improper vertical separation of raw animal foods (seafood, beef).
- Critical. Observed food (potatoes) stored on floor at preperation table in rear of kitchen.
- Critical. Observed buildup of soil in the interior of ice machine at wait station.
- Critical. Observed buildup of dust on fan in walk in cooler at bar.
- Waste line missing at soda gun holster at bar in kitchen.
- Observed food debris accumulated on kitchen floor at wait station.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/3/2008 | Routine - Food | Warning Issued |
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