- Certificate:FL certificate expired. For reporting purposes only.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes 47f overnight in reach in cooler.
- 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. Corrective action taken: dishwasher washed hands and rewashed dish.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. Corrective action taken: operator stated salmon will be cooked to 145f until parasite destruction letter can be obtained.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 79f for 2.5 hours held at room temp with no time nor temp control. Corrective action taken: operator will heat product in chili within 1.5 hours.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. IN LIQUOR HALLWAY. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. DRAIN LINES FOR SINKS IN WOMENS LOCKER ROOM
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. DRY STORAGE
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. TEST#1-<100ppm TEST#2-200ppm **Corrected On-Site**
- Flammables stored/debris present in boiler room. For reporting purposes only. CANS OF PAINT, PAINT THINNER, AND CARDBOARD **Repeat Violation**
- Flammables stored/debris present in laundry room. For reporting purposes only. BUILD UP OF LINT BEHIND DRYERS IN BACK ROOM OF KITCHEN
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Dry storage area
- Basic - Floor tiles missing. Dry storage area
- Basic - Silverware/utensils stored upright with the food-contact surface up. Kitchen area
- Flammables stored/debris present in boiler room. For reporting purposes only. Rags, trays near boiler **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Spray bottle containing toxic substance not labeled. Bar area. **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. /. PAPER NAPKINS IN DRY STORAGE ROOM/AREA BEHIND BAR
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / IN WALK IN COOLER AND DRY STORAGE ROOM/AREA
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. / IN EMPLOYEE WOMEN'S ROOM
- Basic - Unwashed fruits/vegetables stored over ready-to-eat food. / IN WALK IN COOLER
- High Priority - Raw animal food not properly separated from ready-to-eat food. / RAW SHELL EGGS NEXT TO READY TO EAT FOOD IN WALK IN COOLER **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / bar.
- Critical - Handwash sink not accessible for employee use at all times. / pastry room.
- Light not functioning. / cook line.
- Critical - No handwashing sign provided at a handsink used by food employees. / bar.
- Observed build-up of grease on nonfood-contact surface. / deep fryer / back panel.
- Critical - Observed buildup of slime in the interior of ice machine. / storage room / bar.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. / in front of metal reach in cooler.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / walk in cooler. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / boiled eggs made 2 days ago.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. Paint peeling off ceiling in dry goods storeroom.
- Lights missing the proper shield, sleeve coatings or covers. Walk in freezer.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Drawers used for storage of clean utensils - rusted.
- Observed build-up of grease on nonfood-contact surface. Extraction hood filters.
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Box of turkey - walk in freezer floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 71F - wait station. Recommend using time as PHC.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - salad prep reach in cooler: salami 51F, cheese slices 54-57F, cooked chicken 54F, pasta salad 53-55F, cooked mushrooms 61F, cous cous with cooked peas 62F. Corrected On Site - discarded. Butter 76F at cookline [recommend time as PHC], cheese slices and beef burgers 47-51F - in ice bath on cookline - less than 1 hour. This violation must be corrected by : 4-11-12. Callback inspection: cooked green bean dish 45F [storage on ice during lunch]; reach in cooler: potentially hazardous food stored in cooler [air temperature of 46F]: ham 43F, turkey 47F, cheese slices 47-48F [all products stored less than 4 hours]. Products immediately transferred to walk in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach in cooler at salad bar - all food products higher than 50F and stored overnight in cooler. Protentially hazardous foods discarded/transferred to walk in cooler. Walk in cooler available as alternative cooler storage. This violation must be corrected by : 04-11-12. Callback inspection: air temperature of 46F and reach in cooler used for storage of potentially hazardous food products during lunch - product temperatures between 43-48F.
- Critical - Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications - operators thermometer 18F and inspectors thermometer 31F - ice point method.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit - reach in cooler at salad prep bar.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers - storage room.
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4/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach in cooler at salad bar - all food products higher than 50F and stored overnight in cooler. Protentially hazardous foods discarded/transferred to walk in cooler. Walk in cooler available as alternative cooler storage. This violation must be corrected by : 04-11-12.
- Lights missing the proper shield, sleeve coatings or covers - storage room.
- Critical - No conspicuously located thermometer in holding unit - reach in cooler at salad prep bar.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Frozen salmon, cold smoked - no parasite destruction records available. Served raw. This violation must be corrected by : 06-10-12.
- Observed ice scoop with handle in contact with ice - bar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - salad prep reach in cooler: salami 51F, cheese slices 54-57F, cooked chicken 54F, pasta salad 53-55F, cooked mushrooms 61F, cous cous with cooked peas 62F. Corrected On Site - discarded. Butter 76F at cookline [recommend time as PHC], cheese slices and beef burgers 47-51F - in ice bath on cookline - less than 1 hour. This violation must be corrected by : 4-11-12.
- Critical - Observed uncovered food in salad prep reach in cooler [cous cous] and another container stored inside [direct contact between base of cvontainer and food].
- Observed wall soiled with accumulated dust/debris - storage room.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Plate storage room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - food products in salad prep cooler preparef 24-48 hours prior - not date markef.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) - potentially hazardous foods in salad prep reach in cooler - Corrected On Site. Immediately discarded.
- Critical - Thermometers not calibrated according to manufacturer's specifications - operators thermometer 18F and inspectors thermometer 31F - ice point method.
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4/10/2012 | Routine - Food | Warning Issued |
- Carbon dioxide tank not adequately secured. Corrected On Site.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine- bar.
- Critical - Observed buildup of slime in the interior of ice machine- kitchen.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. salad cooler
- Critical - Observed toxic items stored by food. Spray cleanser stored on rim of bottle drink holder. Corrected On Site.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in holding unit. e series fridge
- Critical - Observed accumulation of debris in/outside warewashing machine and associated equipment.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine. ice machine in beverage closet
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on floor under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Observed reach-in cooler gasket torn/in disrepair. e series fride
- Critical - Observed unlabeled spray bottle. Bar
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. equipment closet
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. canadian bacon 10/21. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, roast beef. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked fried rice, garlic and oil mixture. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of ice bath.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items on cookline held at room temperature.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. chicken tenders at cookline. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. washed avocados stored with unwashed apples. walkin cooler.
- Critical. Observed food stored on floor. food in pans on floor in walkin freezer. Repeat Violation.
- Critical. Observed employees using same utensil to handle raw and ready to eat product. knife used for raw beef also used t o cut open bag of ready to eat spinach.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handled seasoning, lemons, and washed vegetables with bare hands. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook rinsed hands in prep sink.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw chicken then raw fish then handled seasoning.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils without washing hands. Dishwasher handled soiled dishes then handled clean pans.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing in between glove changes.
- Critical. Observed employee improperly washing hands. with no soap or hot water in non-hand sink.
- Observed employee with no hair restraint. servers dispnsing soup without hair restraints.
- Observed utensils in poor condition. melted handle of utensil.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
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11/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented cans. #10 cans in pantry.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. salami 3/3, pancetta 1/20, andouille sausage 3/3.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, rounds and cuts. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, tuna, flank steak. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. muffins at self service display in dining area. Repeat Violation.
- Critical. Observed food stored on floor. walkin freezer. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer warewashing machine.
- Critical. Observed presetting of unwrapped silverware. on dining tables.
- Critical. Observed encrusted, soiled material on slicer. meat crumbs under side.
- Floors not maintained smooth and durable. walkin freezer.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. Observed expired Food Manager Certification. Petraus Litscher 1/10.
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3/17/2010 | 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. cut deli meat rounds and rewrapped in walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items out of protection of ice bath container.
- Critical. Observed food being cooled by nonapproved method. chicken breast stacked tightly together in container. Corrected On Site. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. baked goods, jelly beans, peanuts in lobby / bar area.
- Critical. Observed food stored on floor. dry storage delivery. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handled sandwich with bar3 hands.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. chef wearing watch.
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board and prep area. Repeat Violation.
- Critical. Observed buildup of soil in the interior of ice machine.
- Metal containers, plates, bowls, catering chafers not stored inverted or in a protected manner.
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9/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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