- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dish machine are detail cleaning.
- 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. Open bottle of water at the grill front line area. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Dish machine area. Bar area
- Basic - Floor tiles missing. Main Dish machine area.
- Basic - Floor under dish machine area soiled with build up of mold like substance.
- Basic - Light not functioning. Meat cooler. Under the hood at the cook line
- Basic - Waste line missing at soda gun holster at the bar
- 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. Lobster bisque
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster bisque was 46° in the walk in cooler. Moved to the walk in freezer with a chill stick. Rechecked at 41° . Half container Black beans was 47°. Moved to the walk in freezer with chill stick. Rechecked at 37°. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Lobster bisque cooked on 9/7/14 was 53° and 55° cover in the walk in cooler cooling.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Horse radish dressing dated 8/10/14.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Horse radish dated 8/10/14 at the sushi area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lobster bisque cooked 9/7/14 cooling with lid in place.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water and Gatorade stored in prep area. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked wet on storage shelve **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Side server area , has butter packs and gallon milk Stored inside. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both handsinks located on the cooks line **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Spilled corn on the walk in freezer floor **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table with raw beef ,employee slicing **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Olive oil bottles stored near seasoning **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Two White beans and two whole beets **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Per manager serve on buffet line, cannot provide proof of parasite destruction. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Crab imitation serve on buffet line **Warning**
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6/3/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed in dishmachine room
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 56°f, 58°f stored in walk in cooler, kitchen manager discarded. **Corrected On-Site**
- 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. Lobster bisque 55°f, 58°f stored in walk in cooler **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk located in server area
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked wet on storage room **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp unthawing in prep sink **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. 4/1/2013 expired, manager notify corporate office. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms 44?f stored inside walk in cooler,spoke to Employee working in kitchen recommend ice bath.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit Hand sink located in carving room/ main cooks line
- Intermediate - No soap provided at handwash sink. Hand sink located in carving station/ cooks main line
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided at employee handwash sink.Dishwashing area.
- Faucet missing at plumbing fixture.Men's restroom.
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area at the entrance .
- Critical - Handwashing cleanser lacking at handwashing sink.Bar.
- Lights missing the proper shield.Back door area .
- Critical - No conspicuously located thermometer in cold holding unit.Servers station by entrance of the building.
- Critical - Observed soiled material on tomato slicer.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime inside soda gun dispensing nozzles.Entrance of bar area.
- Critical - Observed buildup of soiled material on racks in the walk in cooler .Vegetable cooler.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.Shrimp is covered while cooling .
- Observed hole in wall.Employee cup area.
- Observed ice machine door in poor repair.
- Observed knives stored in crevices between equipment.Meat line. Corrected On Site.
- Critical - Observed objectionable odors in bathroom.Employee restroom.
- Observed single-service articles stored without protection from contamination.Carry out containers by slicer area.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Baking soda in dry storage area .
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical - Working containers of food removed from original container not identified by common name.Sugar at dessert station.l
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7/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination, parmesan not under sneeze guard. Corrected On Site. Repeat Violation.
- Equipment and utensils not properly air-dried, stacked wet.
- Critical - Handwashing cleanser lacking at handwashing lavatory, left side of bar.
- Hot faucet/handle not working at plumbing fixture prep sink outside meat cooking room.
- Observed cooks cooking meats with no hair restraint. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, knives in meat room stored in82F water. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, water was 132F. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, parmesan cheese 60F, mozarella 58F, potato salad 53F, deli meats 58F, goat chese 51F, cooked mushrooms 55F,m cooked green beans 55F, orzo 54F, smoked salmon 48F, cooked shrimp 52F at buffet line without timemarking at time of inspection. (time procedure filled out for entire buffet) Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken sausage 44F, beef roast 44F, leg of lamb 44F and cooked sausage 44F in walk in cooler. Repeat Violation.
- Critical - Observed unlabeled spray bottle, orange substance at bar handsink. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area on right side by caulking.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, masyed potatoes 126F in hot holding unit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi riice 114F without timemarking.
- Critical - Raw tomatoes not washed prior to preparation. Corrected On Site.
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5/30/2012 | Routine - Food | Warning Issued |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lids and containers cracks
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Observed cutting board grooved/pitted and no longer cleanable. Back prep kitchen cutting board
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed severs in th carving stations
- Observed employee with no hair restraint. Observed severs in the carving station handling meat on skewers.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing. observed containers utensils located in dessert area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled. Pantry area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Blood spillage on bottom of cooler in the carving station cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 47 degrees F stored ireach in cooler recommend not stack meat in cooler, use smaller amount to maintain temperature. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 45 degrees F on buffet line
- Critical - Observed uncovered food in holding unit/dry storage area. mushrooms inside walk in cooler
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name. Observed oil bottles in kitchen
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 57 degrees F saute mushrooms 56 degrees F, Executive Chef discard immediately. Corrected On Site. Issued stop sale notice This violation must be corrected by : 3/29/2011
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pototoe salad 46 degrees F, pasta 46 degrees F This violation must be corrected by : 3/29/2011.
- Observed wall soiled with accumulated black debris in dishwashing area. Observed caulking around edge of the wall.
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3/28/2011 | Routine - Food | Warning Issued |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 49 degrees F.8/18/201 Issue stop sale notice immediately
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Spoke to Chef Mario will notify our office concerning sneeze guard for buffet.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee using bare hands with preparing lettuce.
- Observed gaskets/seals on cold holding unit in poor repair. Observed in the reach in cooler used for desserts.
- Observed cutting board grooved/pitted and no longer cleanable. Observed several throughout kitchen
- Observed nonfood-contact equipment in poor repair Observed missing handles on hand sink.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Observed food products left on skwers used on grill.
- Observed build-up of grease on nonfood-contact surface. Observed terriible accumulation of carbon build up on the storage rack for meat
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed door gaskets on coolers
- Observed clean utensils/equipment stored in dirty drawers, Storage in the silverware tray and serving utensils.
- Observed water draining onto floor surface. Observed hand wash sink in the prep area.
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8/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. [Sugar in the dry storage ].
- Critical. Observed food being cooled by nonapproved method. [Lobster bisque, containers of black beans in the walk in cooler cooked 5/16/10 cooling covered].
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Containers of black beans, 46 degrees , lobster bisque 45 degrees in the walk in cooler, cooked 5/16/10 at 6pm].
- Critical. Fruits/vegetables not washed prior to preparation. [Employee prepped asparagus, then went straight to blanching without washing]. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw unpacked chicken store above raw unpacked pork in the walk in cooler] Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw unpacked beef over the raw unpacked rk in the walk in cooler].
- Critical. Hot water not provided/shut off at employee hand wash sinks, guest bathrooms throughout the establishment ] . [Manager informed me hot water heater stopped working 5/16/10].
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Other conditions sanitary and safe operation
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8/7/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/27/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Call Back - Complied |
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