- 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 - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausages held at Buffett line steam table at 119°, PIC reheated to 169° in oven . **Corrected On-Site**
- 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. Employee touching toasted bagel. Discussed requirements with PIC . Corrective action taken.
- Intermediate - Handwash sink used for purposes other than handwashing. Food in sink at HWS at end of cook line. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For TCS foods held at omelette station. PIC updated procedures on site. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. One boiler expired.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Loose and coming off at carving station near HWS.
- Basic - Equipment in poor repair. Top of make table at south cook line not holding food at temperature.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. South cook line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Discussed with PIC.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage at 53°, meatballs at 52°, blue cheese at 51° top of make table at south cook line. PIC put ice in make table top. Products at 43° after 25 minutes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Buffett line not time documented, PIC update sheets. Corrective action taken.
- 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.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near walk in coolers. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 4/20/2013. 500 gallon storage tank. Called S. H. To confirm.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster. At bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage at cookline warmer at 109? , PIC heated up to142?, moved pan closer to heat source. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Discussed with PIC **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad at 53? Tuna salad at 51? at Buffett. PIC is implementing TIME AS A PUBLIC HEALTH CONTROL. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over salmon. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing Handwashing Sign in food preparation room or area. at bar, Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by cart, end of cookline . 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. Waiter touching toasted bread, put on gloves. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves, Discussed with PIC. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed leaking pipe at plumbing fixture. at mop sink Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 53 degrees , reachin cooler at north end kitchen , PIC put in reachin and 43 degrees in 40 minutes. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Pooled eggs over pasta and flat bread in reachin cooler, end of cookline . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. pork over cooked beef, walkin cooler. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Speed rack of PHFOODS in walkin cooler dated 11/3 and 11/4 . PIC states from buffett not available now. PIC disposed of all contents on speedrack . Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. For burgers on snack bar menu, Corrected On Site.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed nonfood-grade containers used for food storage. to go bags. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. walkin cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 62 and cheeses at 49,reachin salad area, PIC put in freezer 42 after 30 minutes . Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. buffett Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds . PIC reheated roast beef to 165 . Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit. Matzo balls at 136 * PIC reheated matzo balls to 165 * Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. pastrami at 108 and other meats at 115, put back in steamer to reheat. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. spoons in sink, Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed ice scoop with handle in contact with ice. at sports bar Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey in walkin cooler tighty wrapped at 53 degrees, employee unwrapped and chilled. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausages at cookline in warmer,98 sausage,reheated. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. corn beef at 115, in sham for 1.5 hrs,removed to steamer to bring to 165. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. cambro in sink at end of north cookline, Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef over deli meats, Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over seafood , cookline drawer, Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. at bar, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef at 115 in warmer at carving station , moved to steamer, Corrected On Site.
- Critical - Roast not reaching proper time/temperature cooking requirements. prime rib in hot hold at carving station, moved to steamer , Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. supplied new sheet and reviewed with PIC Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , salad and PHF at buffett out of temperature , added ice and chilled. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. food not under sneeze guard at buffett . Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. at buffett Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef over cheese, reachin drawer at cookline. Corrected On Site.
- 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. when changing gloves
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats and assorted PHF, walkin #7
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna , chicken and assorted PHF salads on salad bar, moved to walkin cooler by PIC Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in reachin cooler, north cookline by patio grill held over night,all other food less than 4 hours,unit turned down-it was out of adjustment , stop sale issued. Corrected On Site.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. potatos and hashbrowns out of temperature cookline, moved to oven. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. veal over RTE and seafood over RTE reachin on north cookline.
- Critical. Observed raw animal food stored over ready-to-eat food. raw sausage over RTE walkin cooler. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee touching walkin handle , then touching food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.at bar Corrected On Site
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. ice machine door.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. cookline both sides.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Observed soda gun holster with accumulated slime/debris. patio bar
- Observed single-service articles stored without protection from contamination. main storeroom . Corrected On Site.
- Observed leaking pipe at plumbing fixture. 3 comp sink
- Critical. Handwash sink not accessible for employee use at all times. at cookline . Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. utensils stored in sink at tiki bar Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. at bar
- Critical. No handwashing sign provided at a handsink used by food employees. at tiki bar
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.200 ppm
- Critical. Observed unlabeled spray bottle. at tiki bar Corrected On Site.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.HAM 48F,LIQUID EGGS 51F,TUNA 48F, AND CHICKEN AT 50F AT MAIN DINING ROOM LESS THEN 4 HRS AT THESE TEMPRATURES
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOK DIDN'T WASH HANDS WHEN CHANGING GLOVES Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.WASH KNIFES Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.OMLET STATION
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7/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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