- Basic - Attached equipment soiled with accumulated dust. Inside the light cover - cook line
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hole in ceiling. Near hot holding area
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Tuna salad next to raw fish **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by equipments. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.mop sink. Outside
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.all coolers **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.smoked salmon over Danishes **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.outside
- Intermediate - Cook line Cutting board(s) badly stained/soiled.
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Heavy Encrusted material on can opener blade. **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, inside kitchen
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling, sausages. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked, sausages **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair, preparation table lid
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up, unit at coffee area.
- Wet mop not hung to dry.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, italian sausage, burgers, cheese, chicken salad, cooked onions all at 47 degree F inside cold drawers in front of stove and preparation table left side of stove. Corrected On Site. Food was place on ice bath immediately. This violation must be corrected by : 05/08/12. At callback inspection pasta, macaroni, rice, and raw chicken at 52 degree F. Food was discarded by person in charged, inside unit left side of the stove.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temperature of 48 degree F 2 units. At callback inspection unit on left side of stove had an ambient temperature of 52 degree F. Advice operator not to use unit until it reach 41 degree F or below.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen, around 10.
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers.
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5/8/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temperature of 48 degree F 2 units.
- Critical - Handwash sink not accessible for employee use at all times, trash can bloking.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen, around 10.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, italian sausage, burgers, cheese, chicken salad, cooked onions all at 47 degree F inside cold drawers in front of stove and preparation table left side of stove. Corrected On Site. Food was place on ice bath immediately. This violation must be corrected by : 05/08/12.
- Critical - Observed soil buildup inside ice bin.
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5/7/2012 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.while cooking Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license.old license 2011 observed license is current per D4 office
- Critical - Observed soil buildup inside ice bin.moderate build up
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.contry gravy at 103 to 105 degress fahrenheit on the cookline hot hold. rapid heat to 165 df then hold at 135 df Corrected On Site.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. At out side walk in cooler. Repeat Violation.
- Critical - Displayed food not properly protected from contamination. No protection over pastries, butter, granolas, and brown sugar at buffet bar.
- Critical - No conspicuously located thermometer in holding unit. Several units with no thermometers.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar sink.
- Observed attached equipment soiled with accumulated dust. Fan covers inside bar walk in cooler with heavy dust. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. At cook line. Repeat Violation.
- Critical - Observed dish washer handling soiled equipment and touched clean equipment without washing hands.
- Observed dish washer with no hair restraint.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked eggs and cut melons at temperatures between 55 and 66 Degree F. Out of temperature one hour. Corrected On Site. Time As A Puplic Health Procedures available but not time mark available. Chef time marked food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products and ham with no date mark. In walk in cooler. Corrected On Site. Chef date mark ham and dairy products.
- Critical - Observed raw beef stored over ready-to-eat food. In walk in cooler. Repeat Violation. Corrected On Site. Chef moved raw beef to bottom shelf.
- Critical - Observed raw beef stored over ready-to-eat food. In cook line reach in cooler. Repeat Violation. Chef moved raw beef to bottom shelf.
- Critical - Observed uncovered food in holding unit. Uncovered cooked chicken and uncovered washed vegetables. In walk in cooler. Corrected On Site. Chef covered food.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Chef moved all unwashed fruit/vegetable to bottom shelf.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Not fully cooked bacon hot holding at cook line, at temperature of 122 F. Degree. Corrected On Site. Chef reheated bacon to 165 Degree F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several ready to eat food in walk in cooler with no date. Corrected On Site. Chef date marked all food.
- Critical - Working containers of food removed from original container not identified by common name. An unlabeled container of flour. At stotage area. Corrected On Site.
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4/18/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw pork stored over ready-to-eat food. In walk in cooler. Corrected On Site.
- Critical. Observed paper towel used as a food-contact surface. At cook line make table, in contact with ready to eat cheese. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch and bracelet while in preparation of food.
- Observed several white cutting boards grooved/pitted and no longer cleanable. At cook line.
- Critical. Hand wash sink lacking proper hand drying provisions. At handwash sink located in dining area. At servers station.
- Observed attached equipment soiled with accumulated dust. Fan covers in kitchen walk in cooler with heavy dust.
- Carbon dioxide tanks located in outside cooler not adequately secured.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets in bar.. Corrected On Site.
- Critical. Observed toxic item stored over food. Corrected On Site.
- Observed improper storage of maintenance tool dust pan dirty. Corrected On Site.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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