- Basic - Accumulation of debris on exterior of warewashing machine./ hot water machine
- Basic - Build-up of grease buffet hoods
- Basic - Carbon dioxide/helium tanks not adequately secured./ by outside storage area
- Basic - Floor area(s) covered with standing water./ 3 compartment sink area and dish machine area
- Basic - Gaskets/seals on holding unit in poor repair./ Asian station- buffet cooks line draw reach in + several other areas through out kitchen **Repeat Violation**
- Basic - In-use paper cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ pizza unit, server area unit
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination./ bowls for cereal
- Basic - Wiping cloth sanitizing solution stored on the floor./ buffet
- Basic - Working containers of food removed from original container not identified by common name./ flour, sugar
- High Priority - Displayed food not properly protected from contamination./brown sugar, cinnamon sugar, powder sugar, chocolate and vanilla chips, waffles on buffet
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit cooked chicken 50°- chef discarded
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler./ raw hamburger over hot dogs **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler./ raw chicken over raw beef **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb./ by the 3 compartment sink
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. At the cafe
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. At the cafe **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food with incorrect labels
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Ceiling in disrepair. Ceiling water damage in dry storage area.
- Basic - Equipment in poor repair. In the walk in cooler unable to maintain 41°F or below
- Basic - Food-contact surface not smooth and easily cleanable. Wood used as shelving in dairy walk in cooler
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in produce room
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler items at 45°F, cooked plant food. Items moved to walk in cooler that maintainers 41°F or below.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Head mixer top broken
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cooler in deli station is not maintaing 41? found at 70?. Not in use at this time
- Basic - Cutting board has cut marks and is no longer cleanable.through out **Repeat Violation**
- Basic - Floor area(s) covered with standing water.dish area **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. 4 drawer coolers
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.produce walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.deli cooler in deli station
- Basic - No conspicuously located ambient air temperatures thermometer in reach-in cooler.all units on cook/ buffet line
- Basic - No handwashing sign provided at a hand sink used by food employees.dish
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit.raw chicken raw beef and hot dogs found at 56? chef states just loaded unit 1 hour ago. Recommend rapid chill. Placed in cooler found below 41? by the end of inspection.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken stock found cooling over night in the walk in cooler at 62?chef willingly discarded
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site** **Repeat Violation**
- 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. 4 drawer coolers at front line 56?. Unit is not to be used till maintaing 41? or below.No next day call back has many coolers on line that are maintaing 41? and below.
- Intermediate - Handwash sink not accessible for employee use at all times.dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.pastaplaced in cooler **Corrected On-Site**
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.water slightly draining out the side of hot water heater dish machine
- Basic - Floor area(s) covered with standing water./ dish-machine area
- Basic - Heavily Cutting board has cut marks and is no longer cleanable./ several portable boards
- Basic - Hole in wall./ by 3 compartment sink
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ in sugar container
- Basic - Working containers of food removed from original container not identified by common name./ sugar in prep are
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ tomatoe soup homemade can' t determine the amount of time out of temperature stop sale
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ olives on speciality buffet- bread buffet- soup buffet- soup and bread corrected on sight
- High Priority - Vacuum breaker missing at hose bibb.- prep area
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.apples at the buffet
- Critical - Fire alarm system in kitchen in trouble mode. For reporting purposes only.
- Critical - Handwash sink in the cold buffet not accessible for employee use at all times.blocked Corrected On Site.
- Multiuse pizza pillar board not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - No conspicuously located thermometer in holding unit.buffet pasta RIC and other RIC's in buffet
- Critical - No conspicuously located thermometer in holding unit.station 1 buffet
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.directly on fan cover in all walk in coolers
- Observed bakery cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.tofu that will not be cooked Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.bakery
- Observed floor area(s) covered with standing water.meat walk in cooler
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed inaccurate/damaged gauges on dishmachine.
- Observed moldy ceiling tiles in dish area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.melon,raw whole eggs eggs rice pudding in bakery walk in cooler Repeat Violation.6-15-12
- Observed reach-in cooler gasket torn/in disrepair.station 1 buffet
- Observed ripped/worn tin foil used as shelf cover.shelf in main kitchen
- Critical - Observed tofu cold held at greater than 41 degrees Fahrenheit.found st 45F recommend rapid chill Repeat Violation.6-15-12
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. discontinue using high temp machine must manually sanitize dishes in 3 bay sink.ecolab is on site
- Critical - bakery walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.found at 46F Repeat Violation.6-15-12
- Critical - buffet walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.found at 45F.observed heavy ice build up on the coils on unit Repeat Violation.6-15-12
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10/4/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 36-11-1 Floors not maintained smooth and durable, several tiles broken in pot wash area allowing water to collect. Repeat Violation.
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6/18/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, hot buffet walk in cooler as evidenced by PHF's stored in unit overnight are at 45 degrees F and ambient air thermometer reads at 47 degrees F.
- Floors not maintained smooth and durable, several tiles broken in pot wash area allowing water to collect. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions, dish area handwash sink. Repeat Violation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method, very large plastic wrap covered bus tub of ambient cooling cut watermelon in the pantry walk in cooler. Corrected On Site, chef had watermelon transferred to sheet pans to rapidly chill to 41 degrees F.
- Critical - Observed handwash sink used for purposes other than handwashing, dish area handwash sink being used as a dump sink as evidenced by ice in the basin.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cut melon on buffet is at 56 degrees F. Chef stated melon was stocked 20 minutes ago, chef voluntarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, hot dogs, cut honeydew melon, cooked sausage, and duck jelly in the hot buffet walk in cooler. Recommended rapidly chilling food in another cooler until WIC can maintain PHF's at 41 degrees F or below.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, pan of raw chicken stored over pan of raw hamburger in the grill area low boy unit Corrected On Site.
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6/15/2012 | Complaint Full | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, bakery area. Repeat Violation.
- Violation: 15-32-1 Observed produce walk-in cooler gasket torn/in disrepair.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair, several unit's at the buffet area. Repeat Violation.
- Violation: 15-37-1 Obseved hood filters in disrepair, main cook line.
- Violation: 36-11-1 Floors not maintained smooth and durable, broken areas of tile allowing water to collect at the pot/pan ware washing area.
- Violation: 37-03-1 Observed wall in disrepair, tiles missing cold food preperation area.
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6/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ice bath for omlet station is set up on top of grill- heat from pilot lights is melting ice and ice is not being replenished quickly enough.
- Critical - Displayed food not properly protected from contamination, observed customers slicing bread for themselves from whole loaves.
- Floors not maintained smooth and durable, broken areas of tile allowing water to collect at the pot/pan ware washing area.
- Critical - Hand wash sink lacking proper hand drying provisions, main dish area. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, soap, and hand wash signs at the middle buffet station.
- Observed attached equipment soiled with accumulated grease, hood filters at the buffet grill area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, food employee handling peeled bananas with bare hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, bakery area. Repeat Violation.
- Critical - Observed dented/rusted cans, 2 cans of oyster sauce on the dry storage shelf, also 6 dented and bloated cans of dijon mustard. Corrected On Site, manager removed.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, spatulas and tongs stored in 58 degrees F standing water on the main cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked sausage, diced hamand liquid eggs on buffet cook line are at 73-75 degrees F- chef stated foods were stocked at 7 am and breakfast will end at 10 am, chef will discard items at end of shift.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, individual packets of cream cheese and butter at the buffet are at 73-74 degrees F. Chef stated items were stocked at 7 am and will be discarded.
- Observed produce walk-in cooler gasket torn/in disrepair.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shell eggs and raw hamburgers stored over vegetable burgers in the low boy unit at the buffet area. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, pan of raw hamburgers stored over pan of raw fish in the low boy unit at the caf Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair, several unit's at the buffet area. Repeat Violation.
- Critical - Observed the presence of insects, rodents, or other pests, approximately 1 dozen ants on dish area wall.
- Observed wall in disrepair, tiles missing cold food preperation area.
- Obseved hood filters in disrepair, main cook line.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, stand of english muffins and toaster pastries, also a bowl of powdered suger- both are outside the sneezeguard.
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6/6/2012 | Routine - Food | Warning Issued |
- Observed CO2 tanks at soleil area not properly secured.
- Observed bakery/pastry area cutting are grooved and stained.
- Critical - Observed bread on buffet without a proper or effective means to protect it from customer cross contamination.
- Observed dust on bakery area hood filter.
- Observed hood filters at buffet grill are soiled with accumulated soot.
- Critical - Observed no handwash sign at the wine counter hand wash sink.
- Critical - Observed pasta cook put dirty pan in the handwash sink. COS
- Observed pasta station reach in cooler gasket torn.
- Critical - Observed rice cooker on buffet is on counter, allowing rice to be unprotected while it is being scooped, also numerous bowls of condiments are outside sneeze guard at the "Asian" station.
- Critical - Observed shelf in garde mange area walk in cooler soiled with black mold-like substance.
- Critical - Observed soleil area handwash sink being used as a dump sink as evidenced by ice in the basin.
- Critical - Observed thermo-tape soiled to turn black at the main dish machine after three attempts, also gauge appears to be in disrepair- reads over 220*F throughout the cycle. Must discontinue use of machine for sanitizing and manually sanitizer until machine can be repaired.
- Observed wood crepe tool stored in 77*F standing water, also spoonused to scoop rice.
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11/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods properly cooled
- Critical - Foods properly cooled
- Critical - Hot food at proper temperatures
- Critical - Wholesome, sound condition
- Critical - Wholesome, sound condition
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. Splash guards required next to handwash sinks located at center buffet area and front kitchen next ice bin. Repeat Violation. Management stated splash guards have been ordered and are expected to be delivered in 2 or 3 weeks.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination, several baskets of apples, caesar salad, spinach, mixed greens, condiments at wok area, dressing, anchivies, breads, croutons, cheese, pickles, bolognase, tomato sauce, cookies, soup urns with lift up lids and sour cream at the buffet areas.Also, peaches and cookies at the kids club buffet. Repeat Violation. Management stated sneezeguards are custome made and have been ordered and are estimated to be be delivered in 2 or 3 weeks.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times, grill area handwash sink at the front kitchen for patio has a storage rack in front of it.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, both handwash sinks at the front kitchen for patio and breakfast prep area.
- Critical - Violation: 32-16-1 Hand wash sink's lacking proper hand drying provisions, front kitchen area for patio.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory, both handwash sinks at the front kitchen for patio.
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5/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above, spare ribs on the buffet are at 96 degrees F, also chicken and cauliflower at the kids buffet are at 109-116 degrees F. Chef voluntarily discarded items. Discussed "Time as a public health control with chef, plan will be implemented. Corrected On Site.
- Critical - Displayed food not properly protected from contamination, several baskets of apples, caesar salad, spinach, mixed greens, condiments at wok area, dressing, anchivies, breads, croutons, cheese, pickles, bolognase, tomato sauce, cookies, soup urns with lift up lids and sour cream at the buffet areas.Also, peaches and cookies at the kids club buffet. Repeat Violation.
- Equipment and utensils not properly air-dried, front kitchen for patio.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Splash guards required next to handwash sinks located at center buffet area and front kitchen next ice bin. Repeat Violation.
- Critical - Hand wash sink's lacking proper hand drying provisions, front kitchen area for patio.
- Critical - Handwash sink not accessible for employee use at all times, grill area handwash sink at the front kitchen for patio has a storage rack in front of it.
- Critical - Handwashing cleanser lacking at handwashing lavatory, both handwash sinks at the front kitchen for patio.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge, buffet grill area. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees, both handwash sinks at the front kitchen for patio and breakfast prep area.
- Observed cutting board's grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method, cooked vegetables and cooked quiche cooling in covered containers in the pizza station reach in cooler and breakfast prep walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing a ring with stones. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, as evidenced by a food employee rinsed a blender out in the front kitchen for patio area handwash sink.
- Critical - Observed misalignment of hood suppression system nozzles, fryer at front kitchen for patio has no suppression coverage under the hood. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked pasta at the pasta station prep table is at 96-103 degrees F. Cook stated pasta was cooked less than 1 hour ago, recommended rapidly chilling to 41 degrees F or below and theen maintained at 41degrees F or below.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, egg, cream, and cheese mixture in the pasta station reach in cooler is at 51 degrees F. Cook stated it was prepared at 7 or 8 am- product discarded by chef due to being out of temperature for more than 4 hours. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shredded cheese, sour cream, cottage cheese, and tuna salad on the buffet are 44-71 degrees F. Chef stated items were stocked less than 1 hour ago, Recommended rapidly chilling to 41 degrees F or below. Discussed "Time as a public health control" with chef- plan will be implemented.
- Obseved hood filters in disrepair, main cooking area in kitchen.
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Splash guards required next to handwash sinks located at center buffet area and front kitchen next ice bin.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, area's where sauce, soup, and bread are displayed on buffet.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair, reach in cooler at the bakery prep area.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, butchery area.
- Violation: 37-03-1 Observed wood shelving brace where juice is stored in dry storage is rotted.
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans, dented cans of crushed tomatoes and tomato ketchup on the cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, egg wash, turkey, ham, and cottage cheese on the buffet are at 47-70 degrees F. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad, tuna salad, ground turkey, pepperoni, cooked pasta, gravy, cooked rice, bechemel sauce, cooked vegetables, raw shrimp, fish stock, duck fat, coconut milk, cooked lentils, cooked fish, baked beans, seafood stew, cut melon, and block cheese's in the hot buffet walk in cooler were at 56-58 degrees F for at least overnight. Stop Sale issued.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ice cream base defrosting in sink of 128 degrees F water is at 79 degrees F. Corrected On Site, chef discarded.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, sausage on the buffet line is at 117 degrees F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, hot buffet walk in cooler- as evidenced by ambient air thermometer reads at 60 degrees F and PHF's stored in cooler overnight are at 56-58 degrees F.
- Critical. Observed potentially hazardous food thawed in standing water, bag of ice cream base defrosting in sink of 128 degrees F standing water. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, reach in cooler at the bakery prep area.
- Observed cutting board grooved/pitted and no longer cleanable, butchery area.
- Observed utensils in poor condition, knife handle at cold food prep area. Corrected On Site.
- Observed a nonfood-grade basting brush used in food, metal banded brush at the bakery prep area. Corrected On Site.
- Critical. Observed interior of reach-in cooler heavily soiled with accumulation of food residue and black mold-like substance, unit at the pasta buffet station.
- Observed gaskets with slimy/mold-like build-up, server station reach in cooler-area between 2 buffet lines.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, red straw-like stirrer sticks at the customer coffee/tea self service area at the buffet are exposed to potential customer cross contamination.
- Drain cover(s) missing, main dish area.
- Critical. Handwash sink not accessible for employee use at all times, grill station hand wash sink at buffet I=has fdirty dishes in the basin. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, sever/main dish area handwash sink has a moderate amount of food debris in the basin.
- Observed wood shelving brace where juice is stored in dry storage is rotted.
- Lights missing the proper shield, sleeve coatings or covers, produce walk in cooler light shield.
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7/23/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, bulk storage bins containing white granular and powdery substances.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked pasta on buffet is at 62-73 degrees F. Corrected On Site.
- Critical. Displayed food not properly protected from contamination, apples in bowl located in hotel lobby.
- Critical. Observed raw animal food stored over ready-to-eat food, pan of raw swordfish stored over cooked eggplant in the buffet walk in cooler. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, pizza make area.
- Observed cutting board grooved/pitted and no longer cleanable, bakery.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed wall in disrepair, vegetable prep room.
- Observed ceiling tiles in bakery oven room are flaking and peeling.
- Observed dusty ceiling tiles and/or air conditioning vent covers, 3 bay sink area.
- Critical. Portable fire extinguisher not fully charged, ABC extinguisher in the dry storage. For reporting purposes only.
- Critical. Portable fire extinguisher not fully charged, K class in main kitchen. For reporting purposes only.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. Observed 2 hasp style locking devices on wood door newly installed for produce/wine room. For reporting purposes only.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fish in the reach in cooler is at 52 degrees F. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed several chaffing dishes on buffet line with lift up lids that allow for potential customer cross contamination when food us being dispensed from them.
- Observed cutting board grooved/pitted and no longer cleanable, pastry area and main production. Repeat Violation.
- Observed a nonfood-grade basting brush used in food, pastry area.
- Observed nonfood-contact equipment in poor repair, bar above hot buffet walk in cooler compressor is heavily rusted.
- Observed attached equipment soiled with accumulated dust, store room walk in cooler.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, K class in the kitchen. For reporting purposes only.
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 9/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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