- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46°F in reachin cooler across from cookline, ambient temp n cooer 46°F, all TCS foods removed from unit and placed into other working unit. Corrective action taken.
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked fish in walkin cooler. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler across from cookline 46°F ambient temperature .
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **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. Documentation for AOP provided for implementation. **Corrected On-Site**
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans wet-stacked. Repeat Violation.
- Critical - Hand sink missing at dishwashing machine or area. Pastry kitchen warewashing room.
- Observed attached equipment soiled with accumulated dust. Vent over prep area, main kitchen.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Main kitchen dishmachine.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - MAIN KITCHEN - COOLER AT END OF COOKLINE 45 DEGREES F. PHF'S VOLUNTARY DISCARDED. REPEAT VIOLATION
- Critical - MAIN KITCHEN - EGGS, BEEF AT 45 DEGREES F IN COOLER END OF COOKLINE. COS VOLUNTARY DISCARDED - REPEAT VIOLATION
- Critical - MAIN KITCHEN - MASHED POTATOES IN ALTO SHOAM AT 125 DEGREES F. COS - RE-HEATED TO 165 DEGREES F
- Critical - PASTRY KITCEHN COOLER - BATTER AT 48 DEGREE F. COS - QUICK CHILLED TO 41 DEGREES F - REPEAT VIOLATION
- PASTRY KITCHEN - FLOOR TILES IN DISREPAIR STANDING WATER. MAIN KITCHEN ARTISAR SERVICE AREA FLOOR TILES IN DISREPAIR.
- PASTRY KITCHEN COOLER NEAR WINDOW AND COOLER IN HALLWAY - ALL GASKETS TORN. MICROWAVES ON COOKLINE INTERIOR PEELING AND RUSTED (MAIN KITCHEN)
- Critical - PASTRY KITCHEN COOLER NEAR WINDOW AT 48 DEGREES F COS - PHF'S REMOVED - REPEAT VIOLATION
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler drawers at ambient air temperatures of 46 degrees, 55 degrees and 47 degrees. This violation must be corrected by : 11/10/11.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed pecan pie mix cooling since yesterday at 46 degrees in pastry area walk-in cooler. observed chicken stock at 57 degrees in walk-in cooler, cooling since 2am. observed cooked chicken in walk-in cooler at 46 degrees, cooked 2 days ago. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed employee switch from working with raw food to clean single-use items without washing hands. observed cookline employee handle raw chicken with left hand, then directly grab new pair of gloves with left hand without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 47 degrees in cookline reach-in cooler drawers. observed hard-boiled egg at 57 degrees in cookline reach-in cooler drawer. observed par cooked chicken at 47 degrees in cookline reach-in cooler drawers. This violation must be corrected by : 11/10/11.
- Critical - Observed raw animal food stored over cooked food. observed raw beef stored above cooked chicken in back prepline reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over garnish in pastry reach-in cooler at end of cookline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw pork in walk-in cooler.
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11/9/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #60 at 50 F. Reach in cooler # 54 at 47 F. Reach in cooler #38 at 46 F. Reach in cooler #43 at 44 F. Reach in cooler #149 at 48F.-no PHFs. Engineering called to repair-no phf in cooler. Corrected On Site. This violation must be corrected by : 07/27/2011.
- Observed leaking pipe at plumbing fixture. Filter in pastry dept and booster at main dishmachine.
- Observed nonfood-contact equipment in poor repair-reach in cooler number 59, 54 with broken tracks and air gaps between gasket.
- Observed personal care item stored with food. Knife bag in drawer with food, drink stored in cooler with food. Corrected On Site. Items removed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lump crab and cheese at 50 F in reach in cooler #60. Cheese at 46 F in cooler # 54-discarded. Sour cream and mayo at 46 F in cooler #38-discarded. Corrected On Site. Food was stocked in am-moved to different cooler.
- Observed reach-in cooler gasket torn/in disrepair. Pastry cooler #149.
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5/26/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables in double door cooler used for employee meal at 46 F. Corrected On Site. Food was moved to walk in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp dumplings at 49 F, and cheese at 48 F in 4 drawer cooler at end of cookline for Bites. Corrected On Site. Food was discarded. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Brasing liquid at 49 F, cream of onions at 53 F, and yorkshire pudding at 51 F. Corrected On Site. Food was discarded. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato bisque-66 qts at 53 F, chicken stock-88 qts at 50 F and 13 qts of braising liquid at 51 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Double door reach in cooler used for employee meal at an ambient temperature of 47 F. Engineering was called to repair-all food removed. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4 drawer reach in cooler for Bites at end of cookline with an ambient temperature of 50 F. Engineering was called to repair. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler number 41 at ambient temperature of 51 F. Engineering was called to repair. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored over cooked chicken sausage on speed rack 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. Employee handled chocolate chips and fruit with bare hands. Corrected On Site. Gloves in use.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, tongs, etc stored in container holding standing water in hand sink at end of room service cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. Hand sink at end of room service cookline with container holding utensils.
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11/5/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures drawr cooler #66 at ambient temperature of 50 F. This violation must be corrected by : 03/18/2010. On 3/18 callback, cooler is at ambient at 46 F. No food is present. Please fax repair report once repaired to allow use of cooler.
- Violation: 14-33-1 Observed equipment in poor repair. reach in cooler pull drawrs across from coolers 40 and 41. stainless steel facing missing so gaskets wont seal shut., causing gap.
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3/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. in room dining menu. Corrected On Site. menus being reprinted.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lamb shanks and onion soup 56 F in cooler #44. Corrected On Site. all potentially hazardouz food discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese 50 F, butter 49F drawr cooler #66. Corrected On Site. food discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler # 38, 39, 44 ,46 across from kitchen cookline, ambient temperature at 47 F. This violation must be corrected by : 03/18/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures drawr cooler #66 at ambient temperature of 50 F. This violation must be corrected by : 03/18/2010.
- Critical. Observed raw animal food stored over cooked food. raw fish stored over cooked lobster pull drawrs by dishmachine. Corrected On Site.
- Observed equipment in poor repair. reach in cooler pull drawrs across from coolers 40 and 41. stainless steel facing missing so gaskets wont seal shut., causing gap.
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3/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sweetbreads at 50 F, veal cheeks at 48 F and sauces held in reach in cooler across from cookline. Corrected On Site. Food was removed to walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage patties stored on top of flat top grill at 110 F. Corrected On Site. Food was discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler number 44 across from cookline at 52 F. Corrected On Site. All food was removed to walk in cooler. Please fax repair report.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw quail eggs and whole shell eggs stored over cooked vegetables in reach in coolers across from cookline. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Raw fish stored over demi glace in reach in cooler on cookline. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Main dishmachine in kitchen. Ecolab was called to repair. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swabs.
- Critical. No handwashing sign provided at a handsink used by food employees. Both hand wash sinks on cookline.
- Critical. Hand wash sink lacking proper hand drying provisions. Both hand wash sinks on cookline. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Both hand wash sinks on cookline. Corrected On Site.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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