- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash at bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 43°F and sliced ham 46°F in salad prep walk in coolers. All items iced down. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibbs.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at bar used to store soiled cup.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour and pinko bread crumbs.
- 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. Salad prep station.
- Basic - Interior of microwave soiled with encrusted food debris. Salad prep station. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mango cabbage salsa/slaw 45°F and sliced roast beef 58°F in sandwich prep reach in cooler. Half n half 50°F at beverage/wait station. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dining Room.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Water filter not changed according to manufacturer's instructions.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Dish racks stored on floor.
- Basic - Food-contact surface not smooth and easily cleanable. Can opener rusting in back food prep area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed bowl with no handle used to scoop sugar.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching ready to eat green pepper with barehand. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Bottle of drink flavoring stored in drink ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey and ham 46°F in salad walk in cooler. Precooked chicken 53°F inside salad prep reach in cooler.
- Intermediate - Food manager certification expired. Certification for Jeremy PLAYFORD expired on 08/17/12.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed lack of chlorine and quaternary ammonium test kit.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed 0 ppm concentration.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0 ppm concentration.
- Observed in-use utensil in nonpotentially hazardous food not stored with handle above top of food ( sugar and parko containers). Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth solution bucket not properly stored. Observed sanitizing solution bucket stored on prep ttable near ready to eat foods. Corrected On Site.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - found at 200+ppm should be between 50-100ppm.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - found at 52 F in salad walk-in cooler. corn chowder found at 51 F in production cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees - employee lounge restrooms.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employed cutting vegetables for dipping display with bare hands. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - clam chowder in hot hold box found at 120 F. Corrected On Site. Moved to higher area of hot hold box.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - soup buckets in walk-in freezer.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - On clean dry storage rack of clean equipment in dishmachine area. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor - chicken stock bucket on freezer floor.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils - observed employee scooping ice with a metal non-handled container.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - chicken stock in walk-in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - clarified butter on cookline found at 105 F left out overnight. Corrected On Site. Employee disgarded.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured - dry storage room.
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing. sani spray bottle found at 200+ppm in salad station. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - cooked lamb in walk-in cooler. Corrected On Site - manager disGARDed product.
- Exhaust fan inoperable in bathroom - employees lounge.
- Critical - No handwashing sign provided at a handsink used by food employees - employee restroom at employee lounge.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - lopen cup with soda in salad station, open red bull can in reach-in cooler across from stoves, on clean plate dry storage rack in dishmachine area. Corrected On Site.
- Critical - Observed dented/rusted cans - dry storage room, 1 bamboo shots and 1 olives can in dry storage room.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef above seafoid in drawer reach-in under grill. Corrected On Site.
- Critical - Observed toxic item stored by food - spray bottle 'sani' on cookline next to flour. Corrected On Site.
- Critical - Observed toxic item stored by utensils - raid spray and other chemicals stored next to clean items under prep. table. Corrected On Site.
- Critical - Observed toxic item stored by utensils - scale remover stored on clean pot storage rack in back prep. area.
- Critical - Proof of required employee training provided but expired.
- Critical - Required consumer advisory for raw/undercooked animal food not provided - sunday breakfast menu.
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6/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured - dry storage.
- Lights missing the proper shield, sleeve coatings or covers - dry storage room.
- Critical - No handwashing sign provided at a handsink used by food employees - upstairs employee restroom.
- Observed build-up of grease on nonfood-contact surface - hood filters.
- Critical - Observed food stored on floor - bag of carrots and soups in walk-in cooler.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils - observed employee scooping ice with a white bucket inspead of ice scoop. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw whole shell eggs over soda cans in reach-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef over raw seafood in pull reach-in coolers under grill.
- Observed soda gun holster with accumulated slime/debris - bar.
- Critical - Observed unlabeled spray bottle - orange liquid at bar.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans - sour crout in dry storage Corrected On Site - sending back to distributor.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - deli meat in walk-in cooler.
- Critical. Required consumer advisory for raw/undercooked animal food not provided - breakfast menu. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area - bacon on shelf in salad station.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - next to prep. table where onions are being prep. Corrected On Site.
- Critical. Dishmachine cycle times/conveyor speed not correct per operating specifications - tray stops in middle of cycle multiple times.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 50-100ppm found at 0ppm.
- Lights missing the proper shield, sleeve coatings or covers - dry storage room.
- Critical. Observed toxic item stored in food preparation area - sanitizing spray bottles on cookline prep. table.
- Critical. Current Hotel and Restaurant license not properly displayed - 2009 by bar.
- No copy of latest inspection report.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. - coconut rice, veg. soup in walk-in cooler Corrected On Site. disgarded.
- Critical. No oyster warning sign with required language provided - shellfish only in consumer advisory, must have specific signage.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - potatoe salad in walk-in cooler made two days ago.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - at bar Corrected On Site.
- Critical. Observed toxic item stored in food preparation area - above reach-in cooler. Corrected On Site.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans - 3 dented cans - ripe olives. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food - raw eggs stored over whipped cream in reach in by back cookline. Repeat Violation.
- Critical. Observed food stored on floor - boxes of shredded cocunut on floor of dry storage, boxes containing food in walk-in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handling chopped cilantro and tomatoe mixture with bare hands. Corrected On Site. must use gloves to handle ready to eat foods.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - by dishmachine area. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-50-100ppm. please set up 3 comp. sink to nitize until dishmachine is repaired.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Working containers of food removed from original container not identified by common name. WIC BACK COOKLINE.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs in tallboy at end of back cookline. Seafood stored over sliced onion in WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. WIC by back cookline.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In flour.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. employee restroom and bar handwashing sink.
- Lights missing the proper shield, sleeve coatings or covers.throughout kitchen.
- Critical. Observed toxic item stored in food preparation area.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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