- Intermediate - Handwash sink missing in bar are. One used for mix drink preparation.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Clubhouse sandwich assembled .
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cook line and grill at Pool Area not properly protected from contamination. (NO OVERHEAD PROOTECTION) . Repeat Violation.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.POTS AND PANS NO UPSIDE DOWN (NO OVERHEAD PROTECTION IN THAT AREA).
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PRODUCE AND CUT MELONS (48F).
- Critical - Cooking food at POOL KITCHEN and BAR not protected from environmental sources of contamination during preparation. OVERHEAD PROTECTION FOR KITCHEN STOVE AND GRILL REMOVED .
- Critical - Employees not informed of acceptable sanitary practices. OBSERVED SECURITY EMPLOYEE OF HOTEL SCOOPING ICE WITH A CUP (UNWASHED HANDS).
- Critical - Equipment food-contact surfaces and utensils not sanitized. BLENDER WASHED AT HANDSINK LOCATED AT BAR.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREAS.
- Critical - Handwash sink not accessible for employee use at all times. COVERED WITH FOOD DEBRIS .WATER NOT DRAINING PROPERLY .
- Critical - Hot water not provided/shut off at employee hand wash sink. BAR AREAS.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NO TEST PAPER TO TEST 3 COMPARTMENT SINK.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE CUTTING LETTUCE WITH NO GLOVES. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed damaged thermometer provided on dishmachine. GIVING ERROR AT ALL CYCLES.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. THEN GLOVED HANDS.
- Critical - Observed employee improperly washing hands. NO HOT WATER AND NO PAPER TOWELS.
- Critical - Observed handwash sink used for purposes other than handwashing. WAREWASHING BLENDER AT HANDSINK AT BAR.
- Critical - Observed improper use of plastic cup with no handle used to dispense ice at the bar.
- Observed nonfood-grade containers used for food storage. GLASS RACK STORAGE AND SERVERS STATION MADE OF WOOD NOT SEALED OR PROTECTED.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MELONS (48F) PLANT FOODS (48.2F).
- Critical - Observed unlabeled spray bottle. SPRAY BOTTLE WITH RED CHEMICAL AT PREPARATION AREAS (NO LABEL).
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. LESS THAN 100 ppm DONE MANUALLY.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. COOK WASHING KNIFE AT HANDWASHING SINK. Corrected On Site.
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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. ROOM SERVICE STATION.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AND POOL KITCHEN . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR AREA OF POOL.DISPENSERS BROKEN OFF WALL. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DURING OPENING AND PREPARATION OR SET UP. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. EMPLOYEE WASHING HANDS IN A 3 COMPARTMENT SINK . (SIGN PLACED ON IT).
- Critical - Observed food stored on floor. (AT OUTSIDE COOLERS). Corrected On Site.
- Critical - Observed ice scoop encrusted with soil deposits.
- Observed ice scoop with handle in contact with ice. POOL BAR AREA.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.FOOD AT REACH IN COOLER. Corrected On Site.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SEA BASS FOR CEVICHE.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed unlabeled spray bottle.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-10-1 Observed an ice machine with no overhead protection.
- Critical. Violation: 53B-08-1 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. Pro
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12/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed an ice machine with no overhead protection.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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10/7/2009 | Routine - Food | Warning Issued |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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