- No Violations Were Observed
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10/13/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair.(produce coolers) **Warning**
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.(freezer) **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.(server watches ) **Warning**
- Basic - Equipment in poor repair.(produce coolers) **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Jack cheese 48°F, butter 49°F, heavy cream 49°F, ) **Admin Complaint**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Soda gun soiled.(bar) **Warning**
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08/01/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair.(2 door stand up in desert station) **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee eating in a food preparation or other restricted area.(server eating food in kitchen) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair.(2 door stand up in desert station) **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(bar) **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (jambalaya , coconut shrimp, hash) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.(ceviche) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(hash 50°F, yogurt 44°F, raw fish 47°F, shrimp 48°F, cheese 47°F, coconut rice 48°F, jambalaya rice 45°F, ) **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.(beef over pork ) **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.( **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(jambalaya , coconut shrimp, hash) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(jambalaya , coconut shrimp, hash) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( **Warning**
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6/6/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.(cooks line)
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair.(ice cream chest freezer)
- Basic - Floor area(s) covered with standing water.(Dish Machine. Room)
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.(outside waitress station)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.(cooks line)
- 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 gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Milk 45°F, yogurt 45°F,)items moved to other units to drop temperature .
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Sanitizer Bucket at bar) **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.(did not reach 160°F, long enough to change heat strip) **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(bar) **Corrected On-Site**
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4/1/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hole in ceiling.(above Dish Machine )
- Basic - In-use tongs stored on oven door handle.(throughout kitchen) **Corrected On-Site**
- Basic - In-use utensil not used with moist food stored in running water.((water not on) **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Low boy( crab meat 44°F, ) (Beef short ribs 50°F, )
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beef short ribs 50°F,
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.(incomplete)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Beef short ribs 50°F, 26lb
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Hole in ceiling.( above dish machine)
- Basic - Hole in wall.(recent plumbing repair )
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(water 67°F, ) **Corrected On-Site**
- Basic - Old labels on containers
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.(walk in for dairy corrective action taken all TCS foods moved to other walk in)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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.(
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(crab cake 48°F, plantain hash 47°F, ) corrective action taken moved to freezers to drop temp
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(comminuted turkey over seafood) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet not covered, inverted or protected by sneezeguard. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Teat strip is not turning black after several runs. Rinse gauge reads 158?F at rinse. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification for Manager, Mark, in position over 30 days.
- Intermediate - No soap provided at handwash sink. At dish room.
- 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. Sauce marked 4-15, thawed yesterday. **Corrected On-Site**
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of according to law. block of ice forming on condenser - walk in freezer - receiving area
- Critical - No handwashing sign provided at a handsink used by food employees. wait station ; near soda dispensing machine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to boxed teas; above clean cups Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table next to cutting board ; room service area Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed encrusted, soiled material on slicer.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only. receiving Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. measured 160-165 F Operator to discontinue use of mchine for sanitizing machine serviced during inspection Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. coffee station Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed food debris accumulated on kitchen floor. under cook line
- Critical - Observed food stored on floor. rack of rolls - walk in cooler ; receiving area Corrected On Site.
- Critical - Observed food stored on floor. plastic bottles containing spices - dry storeroom ; receiving area Corrected On Site.
- Critical - Observed food with mold-like growth. one individ tomato - walk in cooler; receiving Corrected On Site. removed from inventory
- Critical - Observed hand wash sink used for purpose other than washing hands. soiled spoon in handwash sink ; cook line Corrected On Site.
- Observed hole in ceiling. above dishwashing machine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup inside bulk bin of granola Corrected On Site.
- Critical - Observed interior of microwave soiled. kitchen
- Critical - Observed interior of microwave soiled. room service area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. bottom of cooler #9
- Critical - Observed raw animal food stored over cooked food. raw scallops on shelf above cooked pasta ; cook line Corrected On Site.
- Observed residue build-up on nonfood-contact surface. hood filters; cook line
- Observed wall soiled with accumulated black debris under coffee station
- Wet mop not hung to dry.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.[ no dispenser in bar area]
- Observed cutting board grooved/pitted and no longer cleanable.[prep area]
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.[barehand contact] Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.[bulk bins]
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.{Near ice cam freezer}
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed single-service items stored on floor.[dry storage room] Repeat Violation.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.{MANY ATTEMPTS} Corrected On Site.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.[near chefs office]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[pull out utensil drawers under prep tables]
- Observed cutting boards grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.[light shields]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[servers removing plates,utensils ,etc from outside dining area and handling clean glasses,plates,filling drinks etc without washing hands between service]
- Critical - Observed food stored on floor.[bag of potatoes] Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.[white chest freezer ]
- Critical - Observed less than 1 handwash sink or number required by law for employees.[large outside wait station]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.[note,will use time as public health control]
- Critical - Observed soil buildup inside ice bin.
- Observed upright cooler gasket torn/in disrepair.
- Wet mop not hung to dry.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked tatoes and cooked ribs in walkin #3. Corrected On Site.
- Observed in-use utensil stored in standing water and quatrinary sanitizer less than 135 degrees Fahrenheit.Pizza cutter,tongs knife,all pizza utensils.
- Observed in-use utensil stored in standing water and quatrinary sanitizer less than 135 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler drawers on cookline.
- Observed gaskets/seals on cold holding unit in poor repair.Upright reachin cooler on cookline.
- Observed cutting board grooved/pitted and no longer cleanable.Blue board on cookline near pizza oven and handwashing sink.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed buildup of slime in the interior of ice machine.Mold like substance.
- Critical. Observed buildup of slime on soda dispensing nozzles.Bar area.
- Observed wall soiled with accumulated black debris in dishwashing area.Under drip table.
- Observed hole in ceiling dripping water above dish machine.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only.Cookline at heat lamp.
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2/23/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Whole shell raw eggs over shrimp and assorted sauces in Upright reach in cooler on cook line.
- Critical. Observed uncovered food in holding unit/dry storage area.Raw chicken wings in walkin cooler Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Ice cream scoops at dessert line.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on cookline.
- Observed gaskets/seals on cold holding unit in poor repair.Drawer coolers on cookline .
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Dishes on cook line.
- Equipment and utensils not properly air-dried.Observed we t nesting on pans in storage. Corrected On Site.
- Ceiling tile missing above warewashing machine.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ceiling not smooth and easily cleanable.Dessert area drop ceiling cross members are in poor condition.
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1/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked pasta in walkin cooler at 50 Cooked 11/7 Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pasta in walk in cooler marked 11/7 at 50
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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