Note: Not all bars have handsinks (soap/papertowels/hand washing signs present at 3 compartment sink). List of Bars: Ball Room, Skippers Lounge, Hampton Bar, Grill Bar, Lafayette Room Bar, Deck Bar.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods at deli/salad prep were cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Observed some worn equipment/utensils (have deli/salad prep unit checked, knives, handle missing from hot holding unit, damaged food containers, missing panel on RIR #53).
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice scoop/ice scoop holder in main kitchen, soda dispensers/holsters and ice bins at multiple bars
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Accumulations of grime and debris were observed on the following non-food contact surfaces: the area behind the ice scoop/holder in main kitchen, some shelving in main kitchen, the large fan(s) used to circulate air in downstairs kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/03/2016 | Routine | |
Permit Issued.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Seafood, raw burger and chicken salad and potato salad cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat foods in several refrigeration units were not properly dated for disposition.
Correction: Mark the name and consume by date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: Several units were in need of internal temperature measuring devices.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Several pieces of equipment were observed in a state of disrepair and damaged: handle on fruit cooler (replace), bottom of unit with glass sliding doors (downstairs), WIR #1 freezer #4 - Ice build up under unit and around door and broken wall panel, #19 RIR drawers (ABCDEF).
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment stated above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (0 ppm) at the 3 compartment sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed glasses stacked and resting on a surface that was not cleaned and sanitized. Soda dispenser at grill needs to be cleaned. Observed some utensils soiled and tongs resting on shelf that was not sanitized. Food contact surface of ice paddles were observed unprotected in the WIF.
Correction: Clean and sanitize these surfaces for food contact. Protect cleaned and sanitized surfaces from misc. contamination.
- Non-Food Contact Surfaces (corrected on site)
Observation: Shelving throughout facility was in need of cleaning.
Correction: Clean the surface at a frequency necessary to prevent build up o debris and soil.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean dishes/equipment were observed stored with the food-contact surface facing upward and uncovered.
Correction: Store dishes/equipment covered or inverted to prevent contamination of food contact surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/08/2015 | Routine | |
Observed Temperature logs/observed all cold holding units at 41 or below/observed cooling logs and dishwasher temperature logs
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Shellfish tags were not dated when last shellstock was sold.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
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08/17/2015 | Other | |
Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed. Frequent handwashing observed. pH kit and thermometer observed. Provided 2013 FDA Food Code changes, food handler class schedule. Advised manager to update menu with consumer advisory disclosures. Spoke with manager regarding temperature of steam table water and cold holding drawers. Shellfish tags observed. Facility is well maintained and clean.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Lamb shank, shrimp, chicken and tenderloin observed cold holding at improper temperatures of 46°F in the cold holding drawers across from the grill in the second floor kitchen. Food items had been in said unit for over 4 hours and were voluntarily denatured and discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Cooked grits and brown gravy hot holding at improper temperatures of 112°F in the steam table in the kitchen. The water in the steam table was observed at 112°F. Food items had been at said location for over 4 hours and was voluntarily denatured and discarded
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Ribeye is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. Food item is listed on the menu with no disclosure or reminder.
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Cooling, Heating, and Holding Capacities
Observation: The cold holding drawers across from the grill in the kitchen, was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment.
Correction: Provide additional cold holding units necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing Equipment, Cleaning Agents (corrected on site)
Observation: The detergent or cleaning agent was present in insufficient amounts in the water of the wash compartment while in use for mechanical warewashing.
Correction: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.
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08/26/2014 | Routine | |
One CFM needs recertification. Hood filters need cleaning. CDI.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The Spoiled cheese is unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Pasta Salad Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) leftovers in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/16/2014 | Routine | |
Spoke with PIC about replacing insulation for duct work over cook line. New Form 1-B's, cooling logs and summary of Food Code changes issued. All temperature logs maintained. Recommended for permit renewal. Permit issued.
- Critical: Demonstration of Knowledge*
Observation: A few food service employees are working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bottom shelf of downstairs prep table is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Light Bulbs Protective Shielding
Observation: Light bulb in True glass door fridge is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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12/12/2013 | Routine | |
Can opener was found with light food debris and was cleaned and was corrected on site. Discussed with kitchen director about monitoring the hobart chopper blade for wear and tear. Met with and interviewed JM Riddle and left copy of inspection report with him.
No violation noted during this evaluation. | 04/12/2013 | Routine | |
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