- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. On the cookline. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. On the bakery line **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over ready to eat at several locations on the cookline. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.at the front bar.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. At TRAULSEN cooler in salad prep area and at bar cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By employee cafeteria. **Corrected On-Site**
- Intermediate - Clam ,mussel and oyster tags not marked with last date served and tag not maintained with batch. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In dessert prep station and bar. **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair. Broken ice machine sliding door in servers station. **Warning**
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6/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At flour container. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.utensil storage container at bar soiled. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp on floor at walkin freezer in salad prep station. Ice cream and meats on floor at walkin freezer. **Warning**
- Basic - Clean utensils or equipment stored in dirty container. **Warning**
- Basic - Cloth used as a food-contact surface. Used to cover corn at walkin cooler **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Rusted shelving unit in salad prep area. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Broken ice machine sliding door in servers station. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At RANDELL cooler in servers station. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine soiled by flip top door, by employee lounge area. **Warning**
- Basic - Soiled reach-in cooler gaskets. Prep cooler in dining area prep station near hostess stand, Salad prep station cooler, and TRAULSEN cooler at cookline. **Warning**
- Basic - Spray bottle containing a food product not labeled. Water bottles in prep area. **Warning**
- Basic - Stored food not covered in walk-in cooler. Onions not covered at cooksline walkin cooler.bread not covered at product walkin freezer. **Warning**
- Basic - Waste line missing at soda gun holster. Bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken at 50? F, cheese at 50? F , premade sushi at 50? F at TRAULSEN COOLER in salad prep area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Grill onions, ham, cooked mushrooms, cheese, eggs, egg whites, pooled eggs, egg salad, salmon salad, tuna salad, seafood salad, salmon,turkey, potato salad, cooked pastas, and melon all at 51? F at buffet tables. Time marked. **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. At 61? F at front line. Time marked. **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Ricotta cheese at 47? F and cheese at 49? F at salad prep cooler. Milk at 54? F at servers station near buffet area. Time marked. **Corrected On-Site** **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cut melon at 50? F at front line. Time marked. **Corrected On-Site** **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham at 50? F at salad prep area cooler. **Warning**
- High Priority - Food with mold-like growth. Ice cream at walkin freezer. Voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs and egg whites at 52? F at ice bath on cookline. Added ice to food level. Reteed at 41? F. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 104? F at steamer in cookline. Heat turned up. Retemped at 148? F **Corrected On-Site** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dining room buffet area, bar area and card rooms. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Buffet area. Time marked. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By employee lounge area. **Warning**
- 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. TRAULSEN cooler and make table cooler in salad prep area. All potentially hazardous food removed. **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats at walkin cooler in salad prep area, and soup and cooked pasta at product walkin cooler. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In salad prep area. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 82? F at bar. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. In card rooms. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. TRAULSEN cooler at cookline nearest to grill. **Warning**
- Intermediate - No hot running water at three-compartment sink. At 82? F at bar. **Warning**
- Intermediate - Walk in cooler shelves soiled with food debris. **Warning**
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4/11/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler Corrected On Site. repaired by onsite maintenance , cooler at 41 degrees .
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. bar. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site
- Observed employee with no hair restraint. pastry area .
- Observed equipment in poor repair. rusted microwave in cold side.
- Critical - Observed food stored on floor. pastry area walkin cooler . Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.server's station 4 door glass cooler and cooler 5 in cold station .
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in server's station . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. peanut container at bar Corrected On Site. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, pasta, hot dogs, sauce, shrimp all at 69 degrees at cookline cooler. Corrected On Site.All foods moved to working cooler,cooler repaired by onsite maintenance , temperature at 41 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 53 degrees, eggs at 60 degrees at cookline . iced to food level.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. homemade ceasar dressing at 52 degrees in cold station. Corrected On Site. added ice to food level.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. onions, ham and cheese all at 59 degrees at cookline cooler . Corrected On Site. all food removed from cooler, cooler repaired by onsite maintenance . cooler maintaining 41 degrees .
- Critical - Observed uncovered food in holding unit/dry storage area. bread at cold side walkin freezer . Corrected On Site.
- Plumbing system in disrepair. low water pressure at handwash sink in dishwashing area .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. crepes at 118 degrees . Corrected On Site. temperature increased .
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site. dishwashing machine repaired by onsite maintenance .
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.REACHIN
- Critical - No conspicuously located thermometer in holding unit.2door TRAULSON
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.GELATO STATION
- Critical - Observed live fruit flies in kitchen. GELATO AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKI N
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.METAL BANDED BASTING BRUSH
- Critical - Observed potentially hazardous food thawed at room temperature.ROLL CART TURKEYS
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.PREPARATION AREA
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.RICE
- Critical - Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name.SEAFOOD WALDORF SALAD BUTTER CREAM
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GARDE MANGER REACHIN
- Observed employee with no hair restraint.
- Observed leaking pipe at plumbing fixture HANDWASH
- Critical. Observed live flies in kitchen.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SALMON TUNA SALAD Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.BULK CONTAINERS BAKERY Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner.WHOLE TURKEYS
- Observed employee with no hair restraint.LINE COOK
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.BAKERY Corrected On Site.
- Observed food debris accumulated on kitchen floor.WALKIN BAKERY
- Observed wall soiled with accumulated black debris in dishwashing area.3 cs BAKERY Corrected On Site.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.TURKEY Gravy, roasted gARLIC CHEESES COOLER #1
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.POOLED EGGS
- Critical. Working containers of food removed from original container not identified by common name. OIL BULK CONTAINER
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. NOT FOOD GRADE MEAT COVER
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.300ppm
- Critical. Handwash sink not accessible for employee use at all times.BAR AND BAKERY
- Critical. No handwashing sign provided at a handsink used by food employees.BAR
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen.
- Wet mop not hung to dry.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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