- No Violations Were Observed
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tiles had accumulation of mold-like substance.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Clarified butter 76f degrees at cook line. Butter 72f degrees at Pantry station.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No reaching required temperature.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Buffet / cooking / station.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Lamb chops portioned placed over cooked pasta (cooling and uncovered at cart inside walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef at cart inside walk in cooler.
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. Dishwasher area (manual ware washing).
- Intermediate - Handwash sink not accessible for employee use due to being blocked by fruit cart. ( garde manger station).
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Buffet / cooking / station .
- Intermediate - No soap provided at handwash sink. Buffet/ cooking/ station.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No time marking on clarified butter and butter.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.10 degrees under requirement (170 degrees ).
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on meat saw at butcher room.
- Observed food debris accumulated on kitchen floor. DRINKS/WALK IN COOLER.
- Observed ice scoop with NO handle in contact with ice. MAIN ICE MACHINES USING BOWLS AS AS SCOOP.
- Critical - Observed soil buildup inside ice bin. (BLACK PLASTIC) BY ROOM SERVICE AREA.
- Table-mounted nonfood-contact equipment is not easily movable or installed on legs of at least 4 inches. WALK IN COOLER SHELVES STAND ON FLOOR AT COOLER. (DRINKS WALK IN COOLER).
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS BY COOK LINE (72F).
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. DATED 01/30/2011. POTENCIALLY HAZARDOUS SOUP (62F). Corrected On Site.
- Floors not constructed easily cleanable. DAMAGED GROUT.
- Floors not maintained smooth and durable. DAMAGED GROUT HOLDING (STANDING WATER).
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.SNAPPER USED FOR CEVICHE, LOX (SALMON).
- Critical - Observed buildup of soiled material on mixer head. PASTRIES HOLD UP STATION.
- Observed cutting board grooved/pitted and no longer cleanable. Salad prep-station.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. EMPLOYEE SKIPPING MANUAL SANITIZING PROCESS (NOT SET UP WHILE USING).
- Critical - Observed small flying insects in kitchen and other preparation areas.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED WINGS.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. SHRIMPS. Corrected On Site.
- Ceiling tile missing. OVER COOLER.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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