- Basic - Ceiling air conditioning vent covers had accumulation of mold-like substance.
- Basic - Leaking pipe at plumbing fixture. Plumbing leak at the dish machine
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **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. Parasite destruction was provided during the inspection. Dated 1/1/2013 **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the bread warmer
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at the buffet. **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Grill station , main line **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Personal cell phone stored on prep area, near cooks line
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Granola mix dry storage room. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cranberry juice and bottle water on main cooks line **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Pack butter 44°f stored in cooler near expo line **Repeat Violation**
- High Priority - Container of medicine improperly stored. Advil stored in prep area, per employee separate from other items organize drawers. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Buffet line spoke to stewarding manager.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front buffet line has smoked salmon and fresh fruit Uncovered.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy stored inside walk in cooler **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Stewarding Manager notify engineering department. Must use three compartment sink, temporary until dishmachine repaired.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Pantry and main line **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed employee and chef working in kitchen
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Heavy cream 47°f, employee notify engineering reach in cooler large ice build up.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Alfredo sauce 129°f, recommend chef to reheat product 165°f rechecked 183°f
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Servers area used for bread
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pantry area
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Behind buffet line
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 44?f stored inside Referigerate drawers.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Body of soda machine
- Intermediate - Cutting board(s) stained/soiled.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall reach in cooler at cookline 47-49F air temperature. Recommend use of alternative cooler. Do not use unless capable of maintaining 41F or below. TCS foods above 48F for more than 4 hours were discarded [COS].
- Critical - Displayed food not properly protected from contamination. Apples/pears at buffet not wrapped/utensil provided for customers. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Food stored under dripping pipe - under fan unit - pantry walk in cooler. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Sign provided to operator. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Veg prep station. Repeat Violation.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. For holandaise sause - kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At omelet station . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buffet line: liquid egg 47F, ham 65F, grated cheese 65F, yoghurts 50F, philedelphia cream cheese 64F - recommend using time as PHC - itemss stored 2 hours. Time procedure completed for buffet that lasts 4 hours. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, cheese, grated cheese, leek in butter, cooked peppers, corn cream 48-50F, bolognaise sauce 51F, veg soup 50F- stored overnight. Corrected On Site. Discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored above RTE dairy products. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Garlic butter [fresh garlic] - dated 7/25 [date of prep and freezing - not dated when pulled out of freezer. Corrected On Site. Discarded.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Holandaise sause - held 3 hours. Corrected On Site. Time marked on containers and procedure for time as PHC filled in.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked potato 129F - under heating elements - cookline - less than 1 hour. Corrected On Site. Chef will use time as PHC - procedure form filled in.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. At omelet station.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At fruit/yoghurt table and oatmeal table.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). TCS foods above 48F for more than 4 hours in reach in cooler by cookline. Corrected On Site. Discarded.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in pasta station ,engineering notify. This violation must be corrected by : 2/24/2012.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage links 112 degrees F stored on buffet line.
- Observed attached equipment soiled with accumulated dust. Fan guard covers located in the walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. pantry area, hot line, desserts , salad prep Repeat Violation.
- Critical - Observed dented/rusted cans. Two cornichons cans stored on dry storage shelve.,return receiving department.
- Observed hole in wall, behind buffet area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon 50 degrees F stored in reach in cooler.elbow 54 degrees F, spaghetti 49 degrees F, rigatoni 54 degrees F, shredded cheese 49 degrees F. This violation must be corrected by : 2/24/2012. Issue stop sale notice all products
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shredded cheese, diced ham used for omelet station.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/23/2012 | Routine - Food | Warning Issued |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage links 126 degrees F warmer Spoke to Manager concerning temperatures of the warmer.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Dishmachine will be changed to chemical sanitizing per Helen Executive Steward .
- Observed cutting board grooved/pitted and no longer cleanable. Observed three cutting boards in pantry area. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed on the buffet line employee preparing omelet raw eggs also touching
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. All purpose flour bulk container located in pantry area Corrected On Site.
- Observed leaking pipe at plumbing fixture. Two compartment sink leaking badly located near main cooks line.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. waffle mix 44 degrees F stored inside reach in cooler.
- Observed single-service articles stored without protection from contamination. bowls and lids stored on top panel Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. scrambled eggs 120 degrees F, warmer box not working properly employee placed reheated eggs on the flat grill. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Observed red liquid spillage on the cooler
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates located on buffet
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. cinnamon ,raisins , brown sugar 1/22/2011 Repeat Violation. Spoke to Brenda Manager in the dinning room.
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
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8/16/2011 | 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. whole wheat pasta 48 degrees F. Recommend ice bath used for proper cooling.
- Critical - No conspicuously located thermometer in holding unit. Observed front stations , refrigeration drawers. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Observed lime and scale buid up on the top of dishmachine. Spoke to employee of dishmachine company will check status of chemicals concerning lime build up delimer wiil be used per Stewarding Manager. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Observed in salad prep area Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee cutting tomatoes in salad area.
- Critical - Observed food container not properly labeled. Observed container pototoes inside walk in cooler labeled waffle mix/ batter.
- Observed gaskets/seals on cold holding unit in poor repair. Observed on hot line torned door gaskets in the seams located near ovens.
- Observed leaking pipe at plumbing fixture. Observed hand wash sink leaking underneath located in dishmachine area.
- Observed old labels stuck to food containers after cleaning. Observed container of pototoes inside walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. waffle batter 59 degrees F employee discard immediately. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Whole wheat pasta Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed raisins , cinnamon , browm sugar stored in front dining room. Spoke to Front of house Manager
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Observed bottle of oil located on hot line. Corrected On Site.
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed pasta,chicken Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. liquid sauces,
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 71 degrees F discarded Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Observed reach in freezer located in salad area Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed strawberries stored over condiments on shelves inside walk in cooler.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed fresh bakery items also raisins brown sugar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed gaskets/seals on cold holding unit in poor repair. pantry area
- Observed cutting board grooved/pitted and no longer cleanable. Observed on salad prep line
- Observed old labels stuck to food containers after cleaning. Located in salad prep area
- Critical. Observed encrusted, soiled material on slicer. Observed pantry area
- Critical. Observed buildup of soiled material on dipper well located in salad area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Observed in reach in cooler used for breaded products. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Observed food build up on seams door gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Observed glassware stored on storage shelve in pantry area. Corrected On Site.
- Plumbing system in disrepair. Observed handwash sink not properly draining, clogged spoke with engineering repaired. Located near pantry area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Observed handwash sink located in service line. Corrected On Site.
- Observed personal care item stored with on plates located on main service line. Corrected On Site.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Corrected On Site. Repeat Violation.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- In-use utensil not stored with handle above the top food. Corrected On Site.
- Observed equipment in poor repair. dipper well broken needs to be repaired.
- Observed gaskets/seals on cold holding unit in poor repair. grill area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. shelves in hut need cleaning. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. on shelves in walkin cooler.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Floors not constructed easily cleanable. needs to be resurfaced grouting needed in between tiles. by waitress front door.
- Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. in waitress area. Corrected On Site.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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