- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on fan cover inside walk in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of vegetables and plant foods. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Observed quinoa cooling by exit door and exposing to flies.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Outer openings not protected with self-closing doors. Exterior door was left open given access to flies entering food prep area.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup 47° in walk in cooler. Item from line cooler: Beef carpaccio 43°, garlic in oil 43°, beef tender loin 37°.Octopus prep 10-2-14, 68°, sea food salad 70°. Mahi Mahi 69°.Guacamole 58°. Cut tomatoes 70,
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Octopus prep 10-2-14, 68°, sea food salad 70°. Mahi Mahi 69°.Guacamole 58°. Cut tomatoes 70,
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup made on 10-2-14 at 47° in walk in cooler. Discarded.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/09/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread, puddings cut tomatoes, butter, and ham served at buffet line were uncovered. No sneeze guard. Observed food for self service customer at the lobby without a sneeze guard.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/2/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand sink at salad station soiled.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of fruits on the floor in walk in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet line not inverted.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at service bar was dirty and groovy.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Pastry area.
- Basic - Reach-in cooler gasket torn/in disrepair. Gasket in reach in cooler at cook line is torn.
- Basic - Single-service articles improperly stored. Gloves among food in reach in cooler. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. By walk in cooler **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed fodd bottle container at the bar not label
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous food at buffet line were above 41°. **Corrected On-Site**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cooked beets near raw chicken while being cleaned.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread, puddings cut tomatoes, butter, and ham served at buffet line were uncovered. No sneeze guard.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Food residue in hand sink by salad station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar area has no paper towel.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed meat balls covered while at 46° in wic.
- Portable fire extinguisher is inaccessible. For reporting purposes only. Fire extinguishers on the floor by entrance of walk in cooler. **Corrected On-Site**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Food residues in hand wash sink in bar area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooling while covered.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water less than 135 degrees.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer in cooling unit around cook line is not functioning.
- High Priority - Displayed food not properly protected from contamination. Observed ready to eat food not covered in continental breakfast.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed poultry in wic below 41 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed soup at 129 degrees.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed sneeze guard missing in continental breakfast.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line ric not working properly.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by ice machine not working and a tray was placed inside the hand wash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chemical test kit missing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel missing from hand wash sing by coolers in walk way.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed food being cool in deep container in wic.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed label missing from foods that were cooked days before.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE SLICING TOMATOES WITH BARE HAND. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED RAW MEAT STORED OVER VEGETABLES IN RIC. Corrected On Site.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.reach in cooler on cookline
- Ceiling tile missing.kitchen area
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor.walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture.three compartment sink
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.walk in cooler
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.
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4/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.pastry area
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment rules not written in English.
- Non-prewrapped utensils not properly presented.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. table cloths used for bar mesh. holding clean glass.. kitchen area.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wood cutting board in use. kitchen .
- Critical - Observed interior of microwave soiled. pastry section .
- Plumbing system in disrepair. prep sink.kitchen
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4/13/2011 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ceiling tile missing. kitchen .
- 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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9/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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