- Basic - Attached equipment soiled with accumulated dust. Fan located in dish machine is in need of cleaning.
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Employee with no hair restraint while engaging in food preparation. At bakery preparation area. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Dressing covered with a sheet pan with holes. In preparation cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At three compartment sink area. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw ground sausage stored over raw pork. In cooler located in bakery area. **Corrected On-Site**
- High Priority - Toxic substance/chemical quaternary bucket stored by food. At bakery preparation area, **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At hose bibb located in dish machine area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. At bakery preparation area. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At sink located in blast chiller area, water temperature is at 87 F° **Repeat Violation**
- Intermediate - Lemon wedger blade soiled with old food debris. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At hand sink located by hot line/ expo area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items dated with discard date of 8 days instead of 7 days but no product was expired yet at time of inspection.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At water filters located behind steamer.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment and utensils, At blast freezer area and cook line area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink located in bakery area and preparation area. Water temperature is at 79 F°
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated debris. Exterior edge of ice bin in wait station
- High Priority - food not properly protected from contamination. Label directly on food instead of pan or wrapping
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9/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Fans located in dish room and equipment storage area, are in need of cleaning.
- High Priority - Vacuum breaker missing at hose bibb . At hose connection located in dish machine area. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At hand sinks located in dish room area and at cooling/ preparation area. Water temperature is at 76 F° to 90 F° **Repeat Violation**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. At bakery area and cook line area,
- Basic - Clean pizza cutter stored in crevices between equipment. At cook line. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At bakery area and preparation area. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At bakery preparation area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed a cone and a rack of glasses in front of hand sink. At hand sink located in preparation area and service station. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand handwashing. Observed cutting board inside sink. At sink located in pantry area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink located in big servers side station. Water temperature is at 74 F?
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment not properly air-dried. At dish machine area and in bakery preparation area.
- Observed attached equipment soiled with accumulated grease. Observed grease buildup inside light fixture atrached to hood. At main preparation area.
- Critical - Observed chemical bucket improperly stored. Stored too close to single service items and clean equipments. At bakery preparation area. Corrected On Site. Chemical bucket was moved away from single service items and clean equipments.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. At hand wash sink located in wait station. At dining room wait station.
- Critical - Hot water not provided/shut off at employee hand wash sink. At hand wash sink located at server station. At cook line area.
- Critical - Observed employee wearing orange rubber dis hwashing gloves handle both clean equipment and utensils and dirty dishes changing gloves and without washing hands.
- Observed high temperature dish machine not working at time of inspection, establishment was using 3-compartment sink for warewashing.
- Observed old labels stuck to food containers after cleaning. At storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter and mozzarella cheese bread at 58 Degree F. without time marking ,out of temperature one hour. Corrected On Site, butter and cheese bread were time marked for short term holding.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 44 Degree F, out of temperature 4 hours. Corrected On Site chef cooked chicken to 185 degrees F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables (sofrito) at 50 Degree F without time marking, out of temperature one hour. Corrected On Site by time marking.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream brulee at 49 Degree F., out of temperature more than four hours (since around 8:30am)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roasted garlic at 123 Degree F, out of temperature one hour. Corrected On Site. Chef discarded roasted garlic.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cre brulee 49 degrees F more than 4 hours.
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5/4/2012 | Routine - Food | Warning Issued |
- Observed heavy build-up of grease on nonfood-contact surface. On side of tilt skillet located upstairs preparation area.
- Observed build-up of grease inside fryers behind drain nozzles.
- Observed inside floor drain with slimy/mold-like build-up. In Bakery area under preparation sink. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood stored over ready to eat crabmeat. In preparation cooler. Corrected On Site. Ready to eat crabmeat was moved and stored on top shelf, over raw seafood.
- Observed slime accumulated on floor. At Bakery area under preparation sink, around floor drain.
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hotel pans not properly air-dried. At storage area.
- Observed slimy/mold-like build-up inside floor drain located at patio service station.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in dessert cooler #7. Thermometer reading 47 F and cre brulee that is timemarked inside cooler is temping at 47F.
- Critical - Equipment food-contact surfaces and utensils not sanitized, observed dishwasher scrubbing pans then dipping them in soap water then rinsing but not sanitizing. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, patio wait station.
- Critical - Hot water not provided/shut off at employee hand wash sink, small wait station.
- Critical - No conspicuously located thermometer in holding unit, patio wait station cooler that had milk stored inside.
- Critical - Observed clean equipment with soap on it still on clean rack not rinsed and sanitized properly after washing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cut fruit (melon) 45-47F without timemarking. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, procuitto in reach in cooler #10 45F without timemarking. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area, desserts in reach in cooler. Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw salmon at cookline drawers 48 degrees, out less than 4 hours. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 45 degrees at reach in cooler out less than 4 hours.
- Critical. Observed employee improperly washing hands.Before donning gloves.
- Observed nonfood-contact equipment in poor repair, door does not close on warmers under broiler.
- Equipment and utensils not properly air-dried.Cast member drying pans with mass towel. Corrected On Site.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.Fan at dishmachine .
- Critical. Observed toxic item stored by food.Sanitizer buckets next to food on prearation table s. Corrected On Site.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.Pantry Reach in Cooler work order has been placed. Corrected On Site.
- Observed nonfood-contact equipment in poor repair soda station crate rusted .
- Observed leaking faucet at 3 compartment sink, work order has been placed. Corrected On Site.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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