- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling has gaps around hood conduit.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored at bar on boxes of drink mix.
- Basic - Floor soiled/has accumulation of debris., black under equipment in prep area outside walk in cooler.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in a location that is exposed to splash, bread stored under paper towel dispenser by hand sink causing water from wet hands to drip onto bread. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Soil residue build-up on nonfood-contact surface. Rack over three compartment sink has black build up.
- Basic - Stored food not covered in walk-in cooler, minestrone soup. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, walk in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container in prep area and squeeze bottles of oil on cook line.
- 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. Bar dishmachine 0ppm chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella Cheese 49, prosciutto 52, shredded cheese 52, sausage 49, red sauce 46, opened canned peppers 48, mushrooms 52 (foods located in pizza reach in cooler on cooks line) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French toast 123 in hold hold cabinet.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Syrup, sugar and cranberries not covered on buffet and melon and deli meat plates were not fully under sneeze guard causing some parts of food to be exposed. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. time temperature control for safety food in pizza reach in cooler on cooks line that were 48 or above overnight.
- High Priority - Toxic substance/chemical stored by or with single-service items. Clorox clean up stored with plastic lids. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tag pinned on board.
- Intermediate - Encrusted material on can opener blade and base. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic containers in dishmachine area. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of ice cream reach-in freezer in room service soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several broken plastic lids in walk in cooler.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust throughout the establishment.
- Basic - Employee beverage container on a food preparation table next to clean equipment.Iced tea urn area. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Scones,bagels,muffins at grab and go station.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Pantry cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese and sausage held less than four hours stated operator.
- High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination.Nuts,almonds and raisins.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Servers area.
- Intermediate - Accumulation of substance on coffee dispensing nozzles/equipment.
- Intermediate - Buildup of soiled material on dish storage shelves.
- Intermediate - Handwash sink not accessible for employee use at all times at dishwashing area.Blocked by dishes. **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler. And reach in cooler
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.juice in reach in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. First test 0 ppm. No chemical on line. 2nd test 200ppm **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted beef over pork
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Label on a food item prepared and packaged onsite for distribution to other establishments does not include the required food allergen information. Noted baked goods and parfaits offered for sale at bar displayed in a self service case wrapped but not labeled
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Pool bar **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area. Case of single service utensils on floor in pool bar **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Boxed container of oil. Boxes of gloves also stored on the floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pans and cooking dishes - shelving against the wall - dishwash area
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Soiled aprons stored hanging from shelving used to store clean ceramic dishes - dishwash area **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pool bar cooler (dairy products stored) **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets. Cookline cooler (liquid egg white cartons stored)
- Basic - Wiping cloth/towel used under cutting board.
- 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. 0ppm - bar
- High Priority - Displayed food not properly protected from contamination. Buffet in dining area. Some food protected and some unprotected on buffet. Some sneeze guards do not adequately protect displayed food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled egg 46? (prep area/make table near cookline). Discarded **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Bean soup made 5/20 at 52? on 5/21
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mushroom and lentils 124? - cookline steam table - reheated to 168? **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw burgers stored in front of raw chicken - cookline cooler drawers
- 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. Italian sandwiches dated 5/14 (app15 in WIC and 4 in cookline RIC) Caesar dressing (containing unpasteurized shell eggs) dated 5/1, cheesecake 5/3 and 5/5 (app 12)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of bean soup
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dumpsink instead of handsink - bar **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Smoked salmon (cold smoked) - consumer advisory present and proof of parasite destruction but menu does not specify that smoked salmon is raw. Caesar dressing is made with raw shell eggs (not pasteurized and not cooked) as informed by cook. Menu does not specify that Caesar dressing contains raw egg
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. At bar
- Intermediate - No soap provided at handwash sink. Cookline (corner handsink), dishwash handsink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups made 5/18 not date marked, ranch dressing (with buttermilk) dated 5/14 (incorrectly date marked as informed by cook), portion bags of pasta not date marked - cookline
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small tabletop bar cooler 66? - only 1 TCS item stored. Majority beverages.
- Critical - Cold water not provided/shut off at employee handwash sink. Bar
- Critical - No conspicuously located thermometer in holding unit. Small tabletop bar cooler. Milk/dairy reach in cooler - bar.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Letter provided by supplier - proof of parasite destruction - aquaculture salmon. Ducktrap.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BHC cutting oranges. Discarded, boiled egg - discarded, cooked potato - reheated above 165?
- Critical - Observed buildup of slime in the interior of ice machine.
- 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 and after scratching face. **Corrected On-Site**
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ring with stone .
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. Jacket stored on top of bag of pasta
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled egg 46- discarded. yoghurt parfait 62? - discarded.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Bar - provided to operator - displayed in pool bar - burgers served. **Corrected On-Site**
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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12/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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