- Basic - Covered waste receptacle not provided in women's bathroom in employee restroom. **Warning**
- Basic - Gaskets with slimy/mold-like build-up in drawer of MKR8. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Cook's line reach in, upright end of cook line, server 2 door. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface in room service set up area. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 74°F at employees handwashing sink. **Warning**
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured in back bar. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Metal inserts in bakery Dishwashing area. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks and spoons in storage containers in room service area. **Warning**
- Basic - Cloth used as a food-contact surface. Cloth on top of lettuce in walk in cooler. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom in employee restroom. **Warning**
- Basic - Gaskets with slimy/mold-like build-up in drawer of MKR8. **Warning**
- Basic - Insect control device installed over mixers in bakery area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in room service set up area. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Cook's line reach in, upright end of cook line, server 2 door. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface in room service set up area. **Warning**
- Basic - Reuse of single-use articles. Plastic Quart containers. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter on cook line 77°F. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 1can black beans. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in bakery area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook's Line 2 door cheese 51°F, spinach 49°F, tuna 44°F; 4 drawer cheese 47°F, Bessemer 48°F, cut tomatoes 47°F, cooked onions 48°F, cooked pasta 59°F; upright reach next juicer area lettuce 57°F, spinach 52°F, kale 57°F; tenderloin 58°F, hamburg patties 57°f, hot dogs 57°F, reach in block butter 57°F, butter slices 55°F, ambient air 55°F. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over tomatoes in walk in number 6. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef tenderloin 58°F, hamburg patties 57°f, hot dogs 57°F, lettuce 57°F, frise 57°F, arugula 57°F butter 57°F all after 5.5 hours.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container in handwashing sink in bakery area. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 74°F at employees handwashing sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in room service set up area. **Warning**
- Intermediate - Nonfood-grade basting brush used in food in bakery area. **Corrected On-Site** **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Above dish machine
- Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in prep area
- Basic - Dead roaches on premises. 1 dead roach next to dish machine
- Basic - Employee with no hair restraint while engaging in food preparation.kitchen employee in cook line
- Basic - Heat lamp bulb not shielded or coated. In breakfast area
- Basic - Old labels stuck to food containers after cleaning. In dish area storage containers
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In 2 areas dish area and cook line
- Intermediate - Hot water not provided/shut off at employee handwash sink. In 2 areas next to dish area and next to cook line
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples and pears in kitchen
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Not fitted to place
- Basic - Open condiments provided for self-service not properly protected. Raisins, brown sugar at oatmeal station
- High Priority - Employee failed to wash hands before putting on gloves. Dishwasher took off dirty gloves with other gloves underneath and then touched clean dishes, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over hotdogs line , **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Onions, chopped eggs, capers not behind sneeze guard at buffet, **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area. Cups server area **Warning**
- Basic - Customer used a soiled utensil to obtain additional food from the self-service salad bar/buffet. Customer put tong handle in bread, another customer used tongs **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans **Warning**
- Basic - Open condiments provided for self-service not properly protected. Condiments and cream self serve **Warning**
- Basic - Sanitizing solution not maintained clean. Soapy water spilled into sanitizer water, **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 61f for 1 hour, melted the butter, **Corrected On-Site** **Warning**
- 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. Cutting bagels, **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon and cut melon , on buffet , will throw out at 4 hours **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on buffet, meats, cheeses, salmon, fruit, **Warning**
- Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. Girl touched meats with hands at buffet **Warning**
- Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Periodically monitored **Warning**
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2/15/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/27/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. OVER WAREWASH
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUAT
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING TOMATOS 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 in-use utensil stored in standing water less than 135 degrees Fahrenheit. AT 88F WATE Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. RAW FISH OVER HOTDOGS Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. FISH OVER CUT PRODUCE Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. HOLINDAISE SAUCE
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9/7/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. line Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only. EXPIRED 4/22/11 and 7/21/11
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOUCHING COOKED BACON, ONIONS, CROSSONTS, CUTTING TOMATO . Corrected On Site. 4 DIFFERENT PEOPLE AT 4 DIFFERENT FOOD PREP AREAS Repeat Violation. This violation must be corrected by : 5/4/12.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACHIN FREEZER END OF LINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT MELON ON BUFFET AT 72F NOT TIME MARKED
- Critical - Observed raw animal food stored over cooked food. RAW BEEF IN CONTAINER WITH COOKED BEEF LINE REACHIN Corrected On Site. Repeat Violation. This violation must be corrected by : 5/4/12.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE, Corrected On Site. WILL BE DISCARDED Repeat Violation. Repeat Violation. This violation must be corrected by : 5/4/12.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.LOBSTER STOCK and TUNA SALAD FROM 2/17/12, Corrected On Site. DISCARDED
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. FRUITS, BREADS, CONDIMENTS ON BUFFET This violation must be corrected by : 5/4/12.
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3/2/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CRAB SOUP AT 51F, Corrected On Site. thrown out
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. BAR GLASSWASHER, DO NOT USE UNTIL CAPABLE OF SANITIZATION
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN FLOUR
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN CHOCOLATE BITS Corrected On Site.
- Observed leaking pipe at plumbing fixture. FAUCET AT LINE Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER CREAM AT 75F, Corrected On Site. moved to cooler
- Critical - Observed potentially hazardous food thawed at room temperature. SAUSAGE Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. SHELL EGGS OVER SOUPS WALKIN COOLER Corrected On Site.
- Plumbing system in disrepair. BAR HWS FAUCET FELL OFF Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED POTATOS AT 86F, Corrected On Site. DISCARDED
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE AT 78F ,REHEATED Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CRABSOUP AT 51F IMPROPERLY COOLED Corrected On Site.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKS REACHIN 10 and 11 AT 50-64F, DO NOT USE UNTIL CAPABLE
- Critical - Hot water not provided/shut off at employee hand wash sink. EMPLOYEE BATHROOM WATER AT 75F
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOUCHING BAGELS Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. DISHES IN HWS Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POOLED EGGS AT 64F BEEF AT 50F FOR 1 HOUR Corrected On Site. PUT ON ICE
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER FROSTINGS IN WALKIN COOLER Corrected On Site.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. HOMINY DENTED Corrected On Site. REMOVED FROM INVENTORY
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WHIPPED CREAM & CREAM SAUCE IN PASTRY COOLER AT 56-57F OVERNIGHT, Corrected On Site. DISCARDED
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PASTRY REACHIN 3 DOOR COOLER MKR#04 DO NOT USE UNTIL MAINTAINING 41F
- Critical. Observed raw animal food stored over cooked food. RAW BEEF OVER COOKED MEATS WIC Corrected On Site.
- Critical. Observed food stored on floor. TOMATOES IN DRY STORAGE Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING MUSHROOMS Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. MAIN LINE Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUAT
- Equipment and utensils not properly air-dried. WET NESTING METAL PANS Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIFE IN PREP AREA Corrected On Site.
- Plumbing system in disrepair. FAUCET FALLING OFF HWS DISH WASH AREA
- Critical. Observed handwash sink used for purposes other than handwashing. LADEL IN LINE HWS Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. SOUP PREP AREA & DISHROOM & BAR
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. DO NOT HAVE CERTIFICATES FOR ALL EMPLOYEES This violation must be corrected by : 12/27/10. Repeat Violation.
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10/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. ITEMS IN WALKIN DATED 12-12-09 Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. IN WALKIN OLD LABELS NOT REMOVED
- Critical. No oyster warning sign with required language provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT FRUITS & DAIRY ITEMS AT 60 DEGREES F IN REACHIN Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.MKR#3 AT 60 DEGREES MUST NOT BE UTILIZED UNTIL CAPABLE OF 41 DEGREES F OR BELOW
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. PUT ON GLOVES WITHOUT WASHING HANDS IN ROOM SERVICE AREA.
- Critical. Observed soiled reach-in cooler gaskets. PANTRY
- Critical. Handwash sink not accessible for employee use at all times. DISHROOM MOP BLOCK Corrected On Site.
- Ceiling tile missing. POT WASH AREA
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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1/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM IN WALKIN
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SALAD IN WALKIN
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. FOODS ON STOVE NEXT TO HANDSINK LINE
- Critical. Observed cloth used as a food-contact surface. ON GREENS IN WALKIN WI-05 Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. BREAD FLOUR & ALL PURPOSE FLOUR
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. DISHWASHER WASHING HANDS IN DISH RINSE AREA
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK CHANGED GLOVES WITHOUT WASHING HANDS REVIEWED WITH PERSON IN CHARGE
- Observed employee with no hair restraint. BREAKFAST COOK
- Observed equipment in poor repair. FRYING PANS BY DISHWASHER
- Observed gaskets/seals on cold holding unit in poor repair. TRAULSEN MKR-07
- Observed gaskets/seals on cold holding unit in poor repair. PASTRY MKR-04
- Observed a nonfood-grade basting brush used in food. IN OLIVE OIL
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. DISHROOM CLEAN PANS NEXT TO HANDSINK EXPOSED TO SPLASH
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Handwash sink not accessible for employee use at all times. BY DISHWASHER FLOOR SQUEEGIE & LARGE STANDING BOWL
- Critical. Observed handwash aids at a non-handwash sink. BAR LOUNGE , 1 SINK HA HANDWASHING SIGN OTHER DINK HAS SOAP. HANDWASH AIDS: SOAP PAPER TOWEL & HANDWASH SIGN MUST ONLY BE AT THE DESIGNATED HANDSINK
- Critical. Observed handwash aids at a non-handwash sink. DISHROOM HANDWASHING AIDS AT DISH RINSE.
- Critical. Observed handwash sink used for purposes other than handwashing. QUATINARY AMONIA HOSE GOING INTO HANDSINK PASTRY AREA
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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