- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw poultry was stored over beef in the reach in cooler. Store all raw poultry below beef to prevent cross contamination.CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Two containers of dressing prepared on Sunday were stored in the reach in cooler (2 door) with no labels. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.CORRECTED ON SITE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cove molding (corrected on site)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding was missing on part of the wall in the server's station area. Engineers provided installed cove molding.CORRECTED ON SITE.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The warming drawers were soiled. Clean and sanitize warming drawers.
Location: Service counter
Equipment: Warming drawers
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10/21/2014 | Routine |
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Two mops were stored in the mop bucket in the kitchen. Store all mops in the mop sink area hanging to dry properly.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Containers of cooked seafood was stored in the cooler drawers uncovered. Store food in packages, covered containers or wrappings.
Location: Cook line
Equipment: Cooler drawers
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05/29/2014 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A container of mashed potatoes were cooled improperly after being reheated, and holding at 46 degrees F. The manager corrected the issue on site by throwing away the potatoes. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen
Equipment: Reach in cooler
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01/23/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food in the reach in cooler and 3 door reach in cooler was holding at 45 degree F. Manager corrected the issue on site and adjusted the temperature of the coolers to provide proper temperatures of foods.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food in the reach in cooler and 3 door reach in cooler was holding at 45 degree F. Manager corrected the issue on site and adjusted the temperature of the coolers to provide proper temperatures of foods.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda nozzle holder is soiled in bar prep room in the back kitchen. Clean and sanitize the holder regularly and througly.
Location: Bar
Equipment: Soda gun & holster
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Ice scooper was sitting on top of ice storage in the side kitchen (back). Manager corrected the issue on site and removed the ice scooper.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor under the dishmachine and around the dishmachine area is soiled with build up. Clean the floors throughly and regularly to prevent build up.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Refrigerated drawers in the cook line area is soiled. Clean the drawers regularly and throughly.
Location: Cook line
Equipment: -
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09/27/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.Four containers of house made salad dressings in cooler with no date marking.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Walls, floors, etc/soiled (corrected)
Observed syrup spill and other debris on floor under sink in bar. Clean.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Bar
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03/14/2013 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.Four containers of house made salad dressings in cooler with no date marking.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Walls, floors, etc/soiled
Observed syrup spill and other debris on floor under sink in bar. Clean.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Bar
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03/07/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Several cold items transported from main kitchen to Eagle's Nest on rolling cart are from 46-54 degrees F. Staff states that elevator issues caused a delay in transporting food items. Elevator to Eagle's Nest is under repair/construction.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Items were immediately placed under temperature control to bring below 41 degrees F.
Location: Kitchen (back)
Equipment: Rolling cart
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floor under liquor shelving in bar has wine corks, lemon wedge, straw papers and other debris. Liquid spills also observed in this area. Detail clean.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Blender in bar is sitting on a milk crate which is turned upside down. There is heavy syrup spill build up on the milk crate. This surface is difficult to clean as it is not smooth. Provide a smooth and easily cleanable surface for blender to sit on.
Correction: Clean and sanitize.
Location: Bar
Equipment: -
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10/16/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Several cold items transported from main kitchen to Eagle's Nest on rolling cart are from 46-54 degrees F. Staff states that elevator issues caused a delay in transporting food items. Elevator to Eagle's Nest is under repair/construction.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Items were immediately placed under temperature control to bring below 41 degrees F.
Location: Kitchen (back)
Equipment: Rolling cart
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floor under liquor shelving in bar has wine corks, lemon wedge, straw papers and other debris. Liquid spills also observed in this area. Detail clean.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Blender in bar is sitting on a milk crate which is turned upside down. There is heavy syrup spill build up on the milk crate. This surface is difficult to clean as it is not smooth. Provide a smooth and easily cleanable surface for blender to sit on.
Correction: Clean and sanitize.
Location: Bar
Equipment: -
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10/08/2012 | Routine |
| No violation noted during this evaluation. | 04/03/2012 | Routine |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 12/28/2011 | Routine |
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