- Basic - Build-up of food debris on outside of plates that are stored inside preparation area reach in cooler. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In protein cooler. **Repeat Violation**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At hand sink located in preparation area.
- Basic - Syrup build-up on nonfood-contact surface. At service bar under syrup holder.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At back kitchen preparation area. **Corrected On-Site**
- High Priority - Small flying insects in bar area. Around floor drain.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At dish machine area. **Corrected On-Site**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee chewing gum in a food preparation area. **Corrected On-Site**
- Basic - Equipment not properly air-dried - wet nesting. At dish machine area. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In beer cooler.
- Basic - Floor tiles cracked. In protein cooler.
- Basic - Floors not maintained smooth and durable. Missing tile grout at kitchen and preparation area causing standing water on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In servers reach in cooler. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. At dish machine area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. At exit door located by dish room area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 54 F° in servers reach in cooler. Chef discarded butter. **Corrected On-Site**
- 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. Dish machine was in use at the time of inspection, ran heat strip three times. Chef contacted service for dish machine and final rinse temperature is at 191 F° **Corrected On-Site** **Repeat Violation**
- 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. Observed open containers of milk with no date mark. In beer cooler. **Corrected On-Site**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris inside handwash sink. At sink located by preparation / kettle area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Sever cutting lemons with out hair restraint. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. At dry storage room under milk crates and at preparation/ kettle area. By hand sink.
- Basic - Hotel pans not properly air-dried - wet nesting. At dish washing area. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Coming from wall located by hand sink. At preparation / kettle area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. At exit door located by dish room area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At back kitchen preparation area. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. A back kitchen preparation area. **Corrected On-Site**
- High Priority - Live, small flying insects in dry food storage 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.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels stuck to clean food storage containers after cleaning.
- Basic - Build-up of soil/debris on the floor under milk crates. In produce/ beer cooler.
- Basic - Equipment not properly air-dried - wet nesting. In dish room area.
- Basic - Produce cooler shelf with rust that has pitted the surface.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in cooler located in service bar.
- Basic - Soda gun holster with accumulated slime. At service bar.
- Basic - Soil residue build-up on nonfood-contact surface. On milk crates that are in use for storing wine, at service bar. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw mussels stored over ready to eat sauce. In protein cooler. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cast restroom, water temperature is at 79 F°
- Intermediate - Mussel tags not marked with last date served.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. No cover on soap dispenser located by hand sink. At hand sink located in back kitchen preparation area.
- Basic - Soda gun holster with accumulated slime/debris. At service bar.
- Basic - Water leaking from faucet. At hand sink located in back kitchen preparation are.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw lamb. In walk in cooler. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. At dish machine storage area. **Repeat Violation**
- Floors not maintained smooth and durable. In walk in freezer.
- Critical - Hot water not provided/shut off at employee hand wash sink. At hand wash sink located in back kitchen preparation area. Water temperature is at 80 Degree F ? Engineer repair sink, water temperature is at 127 Degree F ? **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. At unit located in front servers station.
- Critical - Observed an open beverage container inside front server reach in cooler, next to ready to eat food. Chef discarded drinks. ** Corrected On-Site**
- Observed dusty ceiling tiles and air conditioning vent covers. At dry storage area.
- Critical - Observed employee handling soiled equipment then handle clean equipment without washing hands. At dish machine area. Dishwasher washed hands. **Corrected On-Site**
- Observed hole in wall. At dry storage area, on side of shelf.
- Observed nonfood-contact equipment in poor repair. Observed heavy ice build up inside servers reach in cooler, around fan. Do not store potentially hazardous food in unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 48 Degree F? At cooler located in front servers station. Chef discarded butter. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood on sheet pan stored over ready to eat pumpkin pie. In walk in cooler. Chef moved raw seafood and stored under ready to eat food. **Corrected On-Site**
- Observed red cutting board grooved/pitted and no longer cleanable. At preparation area.
- Shelf in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In produce cooler.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food storage container not properly air-dried.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Bartender cutting fruit with bare hands. Corrected On Site. Bartender washed hands and put on gloves.
- Observed build-up of syrup under bar equipment.
- Observed employee with no hair restraint. Bartender cutting fruit without a hair restraint.
- Observed food debris accumulated on bar floor. Under equipment.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cast member wearing a bracelet. Corrected On Site. Cast member removed bracelet.
- Critical - Observed interior of microwave soiled. At microwave located by soup station. Corrected On Site. Microwave was cleaned.
- Observed old labels stuck to food containers after cleaning. At storage area. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. At service bar.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table and next to food. At back kitchen preparation area. Corrected On Site. Chef discarded beverages.
- Observed attached equipment soiled with accumulated dust. Heavy dust on fan covers located in walk in cooler.
- Observed build-up of food debris on shelves located in dry storage area.
- Critical - Observed encrusted material on can opener. At preparation area. Corrected On Site. Can opener was washed, rinsed and sanitized.
- Observed old labels stuck to food containers after cleaning. At storage area. Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover. At dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on preparation table. Corrected On Site. Wet towels were removed.
- Critical - Working containers of food removed from original container not identified by common name. No label on flour and sugar containers. At dry storage area. Corrected On Site. Containers were labeled.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. delivery items. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils on cookline.
- Observed old labels stuck to food containers after cleaning. label dated 5/8 still container that was made 5/16.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk opened but not date marked. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Operator stated ratatouille made 5/16 but dated 5/8. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, mixer stand heavily rusted.
- Violation: 36-11-1 Floors not maintained smooth and durable.Floor tiles missing under steamers/kettles.
- Violation: 36-12-1 Floors not constructed easily cleanable.Tile missing at dishmachine floor drain causing wastevwater to accumulate around drain, pipework also not over drain.
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12/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cutting onions. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.99 degrees at cookline .
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Chef wearing watch. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, mixer stand heavily rusted.
- Observed soiled dry wiping cloth in use.At prearation area next to cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses.Under cutting boards. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.At meat cutting are .
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.At side of grill.
- Critical. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area.Drain at dishmachine blocked therfore water at pipework at loading end of dishmachine is unable to drain away.Engineering contacted.DO NOT USE DISHMACHINE UNTILL DRAIN IS UNBLOCKED.3 COMPARTMENT SINK MUST BE USED INSTEAD.AS PER VALERIE FREEMAN. ENGINEERING UNBLOCKED DRAIN. Corrected On Site.
- Floors not maintained smooth and durable.Floor tiles missing under steamers/kettles.
- Floors not constructed easily cleanable.Tile missing at dishmachine floor drain causing wastevwater to accumulate around drain, pipework also not over drain.
- Observed floor area(s) covered with standing water.At dry storage room.
- Observed hole in wall.Coving missing at dishmachine area.
- Wall not smooth and easily cleanable.Caulking at wall sink area at cookline .
- 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. No proof of food safety for 3 female prearation chefs and male chef, copies are kept in their cars, no other copy on site.
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12/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Clarified butter 68 degrees discussed short term cold holding option for butter/hot holding . Butter out less than 4 hours. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.For herbs at expo area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.Under cutting board.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .Lamb at 61 degrees at surface .
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.Unwashed parsley above cut fruit at walk in cooler. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Hand sanitizer only at back prearation area. Corrected On Site.
- Ceiling tile missing.At spice room area.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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