- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Identity of food or food product misrepresented. Wagyu beef represented as Kobe beef on menu. Chef in process of changing menu during inspection.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Buffet in operation 11:30-2:45pm then all food discarded, no written plan available.
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink at servers station. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small bowls, plates at outdoor bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Five soups in walkin made last night still 54-60?F. Voluntarily discarded. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Handwash sink not accessible for employee use at all times. Near warewashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Indoor/outdoor bar sinks. Server station handwash sink.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine and quat test strips at all warewashing areas.
- Critical - No conspicuously located thermometer in holding units. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. HWSs in bars need signs.
- Critical - Observed uncovered food in holding unit/dry storage area. Ice in outdoor area icebin without cover. Voluntarily discarded. Store in cooler until cover found.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/20/2012 | Routine - Food | Call Back - Complied |
- No plan review submitted and renovations in progress. This violation must be corrected by : 8/20/12.
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6/20/2012 | Routine - Food | Warning Issued |
- Drain cover(s) missing in mopsink.
- Equipment and utensils not properly air-dried. Metal pans stacked wet.
- Critical - Handwash sink not accessible for employee use at all times. Container in sink and large containers stacked in front of sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sugar/flour bins.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting watermelon with bare hand. Corrected On Site.
- Critical - Observed buildup of black-like slime in the interior of ice machine.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bar wiping cloth bucket 200plus ppm chlorine.
- Critical - Working containers of food removed from original container not identified by common name. White bins of sugar/flour.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in cooler in service station 1 at 50 F ambient temperature. All PHFs have been discarded. Please fax repair report.
- Critical - Handwash sink not accessible for employee use at all times. Clean dishes stacked on rack in front of hand sink in warewashing area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar.
- Critical - Observed expired Food Manager Certification. Susan Famiglietti-issued 04/24/2006.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream at 50 F in small reach in service station one. Corrected On Site. Food was discarded.
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8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Hand sink by 3 compartment sink. Currently under repair-maintenance removed due to leak.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink next to 3 compartment sink. Currently under repair-maintenance removed because of leak.
- Critical - Observed food being cooled by nonapproved method. Soups cooling in walk in cooler in 22 qt plastic containers with plastic wrap on top. Corrected On Site. Soup was split into 2 small containers.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw hamburger stored on top of tortillas in tall ach in cooler at end of cookline. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. Must manually wash, rinse, and sanitize until repaired. Please fax repair report.
- Observed floor area(s) covered with standing water. In small walk in cooler at end of cookline and prep line.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
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