- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / in Java cafe **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / whipped cream temped 54F
- Insurance inspector's boiler report not posted in boiler room. For reporting purposes only. **Corrected On-Site**
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth used as drip catcher at coffee machine
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flavored cream cheese not marked
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Blueberries container **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield - receiving WIF
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pool bar RIC - whipped cream stored **Corrected On-Site**
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Silver pipe of soda gun in direct contact with drink ice - pool bar
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC: shrimp 45?, butter 49?, cream 51?, ground beef 44?, clarified butter 47?, garlic in oil 47?, cheese 45?, ribs 49? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Ceviche with cooked shrimp - cooked previous night - 44-45? (all other items in RIC at 40-42?)
- 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. See stop sale. Milk jugs - full but time logs not recorded since 9-10am **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - shrimp ceviche, improper cold holding - see violation 3A
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test strips not kept at bar to monitor correct sanitizer strength for Dishmachine
- 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. RIC: some products at 41? and others 45-51? - cooler at 41?, 46? - varying holding temperatures and food temperatures also varying. Cooler not yet used prior to inspection and all products stored overnight. **Warning**
- Intermediate - Soda gun soiled. Lobby bar
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3/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Ceviche on menu does not have the disclaimer "contains raw fish" - mahi mahi received raw and cured in lemon juices [no cook step].
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Smooth java bar - self service display cooler. Use other reach in coolers as alternative until display cooler capable of maintaining 41F or below. Inner doors left open and temperature dropped to 40F. Recommend monitoring. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Two Reach in coolers. Smooth java caf
- No copy of latest inspection report.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Mahi mahi - not cooked [only cured] - served in ceviche - from US foods - received frozen - no proof of parasite destruction. This violation must be corrected by : 12-5-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Yoghurt and parfait 45-51F. Smooth Java bar. Milk/skim milk 46-50F - jugs at coffee counter - 3 hours. Corrected On Site. Yoghurts at 51F - discarded. Corrected On Site. Recommend using time as PHC.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. 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). Tubs of yoghurt - 51F - guage temperature not verified by employees. Yoghurt and parfait immediately discarded.
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10/5/2012 | Routine - Food | Warning Issued |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ 46f beef dumpling, product thrown away Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ beef dumpling
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 46 degrees .
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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