- Basic - Dusty ceiling tiles and/or air conditioning vent covers. At bar room.
- Basic - Employee with no hair restraint while engaging in food preparation. One cook.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **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. UP River brand scottish style farm raised salmon.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw chicken 70° hb egg 71° cut leafy green 70° cut tomato 72° mozzarella 70° in line cooler, was unplugged, overnight, stop saled.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 98-102° less than four hours, reheated .
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3a.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Line cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk-in cooler.
- 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. At bar. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms 43-44? in cooler in defrost.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At breakfast counter in dining service area. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. One line cooler.
- Critical - Observed soil buildup inside ice bin. Maker in hallway.
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Displayed food not properly protected from contamination... muffins, meats, cheeses at self-service station.
- Critical - Hot water not provided/shut off at employee hand wash sink... bar.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... tuna, melon 44f in 1-dr refrig. kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... hash browns 106f in double-pans on steam. reheated to hold.
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6/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. BY SODA SYRUPS and BAR, Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE TRAULSEN REACHIN DO NOT USE FOR PH FOOD UNITLL CAPABLE OF 41F
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm CHLORINE BAR WAREWASH, USE ALTERNATIVE SANITIZATION UNTIL CAPABLE
- Equipment and utensils not properly air-dried. METAL and PLASTIC PANS Corrected On Site.
- Faucet/handle missing at plumbing fixture. OUTSIDE BAR HOTWATER HANDLE
- Critical - Hot water not provided/shut off at employee hand wash sink. ROOM SERVICE OFFICE HWS
- Critical - No conspicuously located thermometer in holding unit. LINE REACHIN COOLER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN FLOUR/ BREADCRUMBS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POTATO SOUP AT 49F FOR 2 HOURS, Corrected On Site. MOVED TO OTHER COOLER
- Critical - Observed unlabeled spray bottle. DEGREASER
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ONION SOUP, MELON, TUNA/CHICKEN SALAD, SAUSAGE AT 46-50F FOR OVER 4 HOURS, Corrected On Site.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at employee hand wash sink... bar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit... line cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... pancake mix 45/tuna 44/chk 45f in reach in, ambients 37-39, air flows obstructed.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... sausages 116f, reheated to hold. Corrected On Site.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... fruit 44/sauce 54f moved, ambient air flow 33f.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength... at bar.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Gas appliances - properly installed, maintained
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth... strawberries in walk-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw chicken 50f in reach-in cooler... moved.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 1 line cooler.
- Critical. No cleaning agent provided, soap empty to dish machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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