- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Smoothie over prep area next to whipped butter. Corrected by manager. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. At end of bar. Corrected by manager. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Pantry flip top cooler. Corrected by manager. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Lake room service station. Corrected by manager. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Next to rear door. Corrected by manager. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep line. Corrected by manager. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Food prep staff on cookline. Corrected by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black buildup on back wall.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on food prep personnel. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Behind bar. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 25ppm. Ecolab on site, adjusted to 50ppm. **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. Chocolate Symphony Desert removed from mold using bare hands.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At Lake Room wait station.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Bar star kit used to test Three compartment sink Quaternary Ammonium at bar. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In closet itch PDA fountain boxes **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Soda fountain boxes in storage closet **Warning**
- Basic - Cloth used as a food-contact surface. On cookline **Repeat Violation** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cookline in pantry/dessert station. Discarded **Warning**
- Basic - Hole in wall. By mopsink in back area, after repairs from broken pipe **Warning**
- Basic - In-use tongs stored on oven door handle between uses. On cookline **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In pantry/dessert area **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter sauces in steam table on cookline at 98-100?F. Water in steam table only at 102?F. Corporate spec is to keep these at 140?F. Butters brought back up to temp, and steam bath water switched and machine turned up **Repeat Violation** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Relocate Backflow to AFTER splitter, on non-chemical side, before hose is attached. Backflow relocated **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Employee indicated butter kept out on cookline for 4hours, then placed back into cooler. Explained the 4hr procedure **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table on cookline **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Spatula sitting in handsink by mixer machine. And ice in handsink in pantry area. And as a dump sink behind bar. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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3/26/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. In soda closet some not secure
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board on cookline Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. 4 pitchers blocking handsink in server area
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline
- No copy of latest inspection report. Missing violation page
- Critical - Observed container of medicine improperly stored. Sanitizer bucket stored on preperation table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butters sitting out at 58-60F. Chef indicated they are left out each day during happy hour then placed back in cooler. Discussed time in lieu again. Or keep below 41F. Butters were discarded.
- Observed utensils stored in crevices between equipment. Spatulas and knifes stored between sink and wall in dishmachine area. Removed and rewashed
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hollandaise sauce being held at 100F in bain marie on front line. Chef indicated held at 110F. Corporate spec states 140F. Bain marie turned up. Container of melted butter sitting out at 110F. Manager indicated was from previous day and discarded Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Relocate backflow to after splitter on non-chemical side Repeat Violation.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. In server area by reachin cooler
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on cookline, relocated Corrected On Site.
- Critical - No proof of original employee training certificates provided. Mainly photocopies
- Observed cloth under a cutting board. On cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. As a dump sink behind bar. Employee dumped drink into handsink Repeat Violation.
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter on cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Flavored butters at 67F and hollandaise sauce at 87F. Softned butter in server side of linevat 78F. Discusssed and gave time in lieu form.
- Critical - Vacuum breaker mising at hose bibb. Backflow needed at mopsink AFTER splitter on NON chemical side, before hose is attached. Repeat Violation.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. In beer storage room. Corrected On Site. Chained up.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by pitchers, by beer storage room in server area. Corrected On Site. Started moving pitchers. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In bulk flour. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook touching bread. Corrected On Site. Discussed proper procedure with manager and cook.
- Critical - Observed encrusted material on can opener. Soiled with metal shavings. Corrected On Site. Started cleaning.
- Critical - Observed food stored on floor. Soda syrup box in beer storage room. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Filling up sanitizer bucket, dish washing area.
- Critical - Observed potentially hazardous food thawed in standing water. Cooked spinach in prep sink across from large stand mixer. Corrected On Site. Stacked to let water flow through both spinach stacks.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cream cheese, orange juice in walk in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 300 ppm, dish machine. DO NOT use dish machine to sanitize until unit can be repaired and sanitize at 50-100 ppm.
- Critical - Observed toxic item stored by utensils. Sanitizer bucket next to clean dishes, server area. Corrected On Site. Moved.
- Critical - Vacuum breaker mising at hose bibb. Right side of splitter at mop sink faucet.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times./ blocked with food container.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed soil buildup inside ice bin./ wait station.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./soft cheese.
- Critical - Working containers of food removed from original container not identified by common name./ salt container.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning.
- Observed build-up of grease on nonfood-contact surface./ inside door of fryer.
- Observed single-service items stored on floor./ hallway. Corrected On Site.
- 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 original certificate of employee food safety training avail.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ time in lieu of temperatures no time included. Corrected On Site. / time started & discard included 4 hrs.
- Critical. Working containers of food removed from original container not identified by common name./ working container salt.
- Critical. Observed uncovered food in holding unit/dry storage area./ top of shelf in reach in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers used for food storage. plastic trash bin.
- Equipment and utensils not properly air-dried./ wetnessting of pots & pans.
- Critical. Vacuum breaker mising at hose bibb./ warewashing area.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping sink./ Bar Area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter out to be clarified - cook to temperature of 165F, then cooled to 41F with in 6 hrs
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Hot water not provided/shut off at employee hand wash sink. Faucet handle broken
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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