- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.kitchen
- Basic - Ceiling tile missing. Kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Cooking area
- Basic - Hole in wall. Prep area
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Most cooler doors
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Bar area.
- 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. Omelets /pizza maker station.
- Basic - In-use ice scoop stored on soiled and standing water surface between uses. Blue scoop holder by ice machine (upper level). **Corrected On-Site**
- Basic - Wall in disrepair. Behind pipe at kitchen area.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork sausage at 122°f (by door of Wood oven) . Corrective action : reheat over 135°f and keep in the steam tables.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Omelets/ Pizza maker.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Pizza / Omelets maker.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Hot temperature machine (Water) not reaching required temperature (152°f) Max. During Inspection.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons 55°f, turkey sliced 51°f, plant foods 47°f. Keep inside empty ice bin at bar/ counter. Corrective action: Food placed inside reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over containers pre-cooked pasta. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Both faucets are hot water (kitchen preparation area).
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils inside. Pizza/omelets station.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse (Hot Temperature / Water) 152°f.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Back area of downstair bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Pizza/Omelets maker area. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. By walk in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By breakfast area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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3/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site** **Repeat Violation**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife inside RI cooler/prep table **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep area **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Holding unit **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ROOM SERVICE UNIT
- No copy of latest inspection report.
- Critical - Observed damaged thermometers provided on dishmachine.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed equipment door in poor repair. SERVICE CALLLED
- Critical - Observed food stored on floor. STORAGE ROOM
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RI FREEZER
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No current boiler certification for FL016684 provided/available. For reporting purposes only.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER SAUCE. WI COOLER
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- 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. For reporting purposes only.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw poultry over raw fish
- Critical. Observed food stored on floor.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed live flies in kitchen.
- Critical. Observed incorrect information on Hotel and Restaurant license. Wrong DBA need to submit change of record
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12/28/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats & cheeses
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food.walkin Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink.cookline handsink
- Ceiling tile missing.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- No copy of latest inspection report.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Establishment not maintaining shellstock tags for 90 days.PARTIALLY SAVED
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.room service. cookline drawers. Repeat Violation. Corrected On Site.
- Observed wall in disrepair.broken tiles.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.room service,3 compartment sink.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline top w/drawers 2 This violation must be corrected by : 12-14-2009 .
- Critical. Observed soiled reach-in cooler gaskets.coolers/ice machines
- Critical. Observed buildup of slime in the exterior of ice machine.
- Critical. Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall in disrepair.tiles missing
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.throughout kitchen .
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12/11/2009 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.breakfast menu
- Observed nonfood-contact equipment in poor repair sink in coffe area.
- Observed food debris accumulated on kitchen floor.pastry room behind mixer
- Observed wall in disrepair.tiles missing near walkins.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/4/2009 | Routine - Food | Warning Issued |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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