- Basic - Carbon dioxide/helium tanks not adequately secured.Bar area.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.Sushi bar in the dining area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Dipperwell not running. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.Dump sink in bar area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.See Stop Sale. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Sushi bar in the dining room area. **Corrected On-Site**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In clean dish storage area.
- Basic - Ice scoop handle in contact with ice. In ice at the bar
- Basic - Soiled reach-in cooler gaskets. On reach in on cooks line.
- High Priority - Small flying insects in bar area.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.
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2/5/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.bottom of the glass top ice cream cooler on the cook line.
- Basic - Build-up of mold-like substance on nonfood-contact surface.Around the outside of the dump sinks in the bar
- Basic - Ceiling tile in disrepair. Mens employee bathroom.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.kitchen area.
- Basic - Condensation or other drainage not disposed of according to law.Walk in freezer leak at the cooling unit above food creating ice.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Clean food container shelf.
- Basic - Food stored on floor.walk in freezer case of food product and container of lobster.
- Basic - In-use ice scoop stored on soiled surface between uses. Scoop on top of ice machine unprotected.
- Basic - In-use tongs stored on oven door handle.Cook line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.dipper well not turned on. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris.Bar area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop closet
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over pork and seafood in walk in cooler.
- Intermediate - Accumulation of pink mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.toaster on the cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above dish area
- Basic - Employees personal lunches being stored with or above food in in room dining area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. On pans in dish area
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80° **Corrected On-Site**
- Basic - Wall soiled with accumulated dust. Above 3 comp in bakery
- High Priority - Employee switched from working with raw food to ready-to-eat food without changing gloves. employee cracked shelled eggs and touched raw shelled eggs and touched already cooked bacon to plate.Corrected On-Site** **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 raw bell pepper that is not going to be cooked. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese 2 pounds 67° Butter 4 gallons 70° Cheese 63° Eggs pooled 50° Ham 58°
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over RTE products in bakery walk in cooler **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Small flying insects in storage area in bakery area
- 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. Per Chef Mark all dishes are to be taken to the banquet hall. Dishmachine being worked on by maintenance during inspection.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Milk opened yesterday not date marked in in room dining
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands and did not use sanitizer. **Corrected On-Site**
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Sanitizer dispenser not operational at time of inspection. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee using HWS as rinse station for mat liners
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated black debris in dishwashing area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corn beef brine, chipping soup in walk in cooked yesterday 2/4/2013 found at 67?-70? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in walk in at 46?. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In server area for room service
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn beef brine and soup in walk in in bulk large containers and lids.. Also corned beef and brisket in bulk in walk in. **Corrected On-Site**
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Butter in prep area at 76 degrees.COS
- Critical - Butter on cooks line at 67 degrees.COS
- Critical - Employee did not wash hands in between glove changes.COS
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils stored in mixed directions at bar.
- Critical - Hand wash sink lacking proper hand drying provisions. In bar at Marchands. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Down cooks line over soup pots.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm. Corrected On Site. To 200ppm .
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08B-01-1 Outside bar area cannot be sealed against environmental contaminates. (New veranda bar area, including a three compartment sink)
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12/1/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 08B-01-1 Outside bar area cannot be sealed against environmental contaminates. (New veranda bar area, including a three compartment sink)
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11/16/2011 | Routine - Food | Call Back - Extension given, pending |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Silverware on dirty cart after silverware was clean and sanitized.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Salmon used for sushi.
- Critical - Hand wash sink lacking proper hand drying provisions. At inside and outside lobby bar.
- Critical - No handwashing sign provided at a handsink used by food employees. At both bar handwash stations in lobby.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee in pastry area did not wash hands between glove changes. Corrected On Site.
- Critical - Observed employee improperly washing hands. Dish employee washed hands with gloves on. Corrected On Site.
- Critical - Observed food stored on floor in freezer. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Carts with clean and sanitized dishes not properly cleaned.
- Observed nonfood-contact equipment in poor repair Lid on make station top of cooler. At end of cooks line near office.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at servers area Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Yogurt on cooks line.
- Critical - Observed toxic item stored by food. In servers area chemicals stored over individual suagar packets. Corrected On Site.
- Critical - Outside bar area cannot be sealed against environmental contaminates. (New veranda bar area, including a three compartment sink)
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10/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/21/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Condensation or other drainage not disposed of according to law.(walk in cooler in banquet kitchen )
- Equipment and utensils not properly air-dried.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.(produce exposed to dripping water from fan unit in walk in cooler)
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employees garnishing plates and putting bread into baskets) Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(no handwash between glove changes)
- Critical - Observed food being cooled by nonapproved method.(bucket of crawfish chowder covered in a deep plastic buckets) Corrected On Site. moved to an ice bath.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .(shrimp on cooks line at 71 degees f) Corrected On Site.
- Waste line missing at soda gun holster.(bar area)
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/22/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Raw fruits/vegetables not washed prior to preparation.( strawberries)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(shredded cheese in top part of cooler on cooks line at approximately 57 degees, moved to working cooler) Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(butter in toast area at 71 degees f please use time as a public health control)
- Critical. Observed food being cooled by nonapproved method.( pumpkin brulee left to cool at room temperature)
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.(boxed food exposed to dripping condensation in walk in freezer)
- Critical. Observed uncovered food in holding unit/dry storage area.(soups and sauces in walk in cooler)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(buttering toast) Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.(cooks line)
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(no hand wash between glove changed)
- Observed old food stuck to clean dishware/utensils.(silverware )
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed encrusted material on can opener.
- Observed soda gun holster with accumulated slime/debris.(bar area)
- Equipment and utensils not properly air-dried.
- Equipment and utensils not properly air-dried.(silverware dried on cloth)
- Critical. Condensation or other drainage not disposed of according to law.(walk in freezer fan unit leaking and pastry area walk in freezer )
- Critical. Handwash sink not accessible for employee use at all times.(blocked by sanitizer bucket on cooks line) Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.(bar area)
- Observed floor area(s) covered with standing water.(walk in freezer foor with ice build up)
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. potatoes measured at 96 degr F [cook's line] Corrected On Site.
- Critical. Observed food stored on floor. case of product [freezer #4] Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cook's line
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. missing one panel [cook's line] For reporting purposes only.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with crumbs [counter top bread oven] Corrected On Site.
- Observed residue build-up on nonfood-contact surface. handwash sink Corrected On Site.
- Critical. Condensation or other drainage not disposed of according to law. condensation causing ice builup inside freezer #9
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4/16/2010 | 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. tub of whipped butter [Hobart reach in - room service area]
- Critical. Food not stored in a clean/dry location that is not exposed to splash Rich's whip topping base [walk in freezer 4]
- Critical. Observed uncovered food in holding unit Delfield freezer [tubs of gelato]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside sugar bin [bake shop] Corrected On Site.
- Observed employee with no hair restraint. cook's line Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. above cook's line] For reporting purposes only.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of microwave soiled. room service area Corrected On Site. cleaned during inspection
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site. cleaned during inspection
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of CresCor soiled with accumulation of food residue. [near walk in 4]
- Critical. Observed toxic item stored by utensils. unlabeled spray bottles on shelf next to ice buckets Corrected On Site.
- Critical. Observed unlabeled spray bottle. room service area
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/18/2009 | Routine - Food | Warning Issued |
| No report available. | 12/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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