| Violation Date |
Code |
Description |
| 2018-12-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing floor tiles in various areas. repeat violation significant improvement from previous inspection.6-501.11 floors, wa |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair.observed shelving in reach in units rusted/peeling. repeat violation significant improvement from previous inspection. |
| 2018-12-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed employee cell phone stored on prep surface at the bar. cdi: phone relocated. repeat violation significant improvement fr |
| 2018-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed olive oil bottles not labeled at grill station. cdi: pan labeled. repeat violation improvement from previous inspection |
| 2018-12-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed berry jam cooling in deep pans with ice not up and around product. cdi: ja |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked lettuce in ice on line. cdi: amount of lettuce was reduced and product was wedged into ice so ice was up and around product. repeat violation overall significant imp |
| 2018-12-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed kale sausage soup cooling at a rage of .375f/min on ice. cdi: product more frequently stirred and then it was cooling at a r |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice wand in freezer with food contact surface unprotected. cdi: wand was washed, rinsed, and sanitized, wrapped in plastic and refrozen. |
| 2018-12-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed container of unwashed apples and citrus fruits over containers of meat and cheeses in reach in. cdi: items reorganized. repeat violation overall improvements made in storage of foo |
| 2018-11-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked mushrooms dated 11/21 and cooked sweet potatoes dated 11/21 in cooler drawer. observed ri |
| 2018-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed omelet toppings held on ice above 45f. observed raw shell eggs held at omelet station above 45f. cdi: items voluntarily discarded at 4 hours. pic recommends holding these items |
| 2018-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed clarified butter in squeeze bottle on hot line below 135f. cdi: tphc procedure created for product. product labeled with 4 hour time hold and discarded at proper time. |
| 2018-11-30 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cut melons cooling in walk in at a rate of 0f/min. cdi: products placed on sheet pans, uncovered and then cooled at pr |
| 2018-11-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed seared, par-cooked tuna in walk in. observed no pre-approved procedure for par cooking tuna. pic stated that they used |
| 2018-11-30 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. through discussion and observation, there is an overall lack of control of procedures and processes throughout the kitchen as evidenced by temperature violations, date |
| 2018-11-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon in walk in cooler stored over ready to eat foods. observed raw salmon and raw bacon stored over ready to eat foods in banquet walk in cooler. observed raw shrimp and raw |
| 2018-11-30 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands for less than 15 seconds and then use bare hands to turn off faucet. |
| 2018-11-30 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no time marking on foods he |
| 2018-11-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. - p observed tomato slicer and can opener blade with food debris on it.cdi: items moved to dish area and washed, rinsed, and sanitized. repeat violation 4-60 |
| 2018-11-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed melons cooling in deep plastic lexans, while covered. employee directed to |
| 2018-11-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink for buffet line with heavy tea and coffee staining. sink is being used as a dump sink. cdi: staff corrected and directed to only use sink for h |
| 2018-11-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies around drain at prewash section of dish area. pic advised to call pest control. |
| 2018-11-30 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed some food not covered at buffet line omelet station. observed sneeze guards do not adequately protect food, as they are very high. facility's policy is to ha |
| 2018-11-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with watch on preparing food at dessert station. |
| 2018-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths throughout facility on prep surfaces. observed wet cloth under cutting board at buffet station. observed sanitizer bucket at the bar with wet cloth in it and sanitizer at |
| 2018-11-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use rubber spatulas stored in room temperature water at buffet line. |
| 2018-11-30 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed employee belongings stored comingled with clean equipment. cdi: employee belongings separated. |
| 2018-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed dessert cooler is not functioning. pic stated that he thinks a new one will be coming to replace it. observed split gasket on back up rotation cooler. observed shelving in reach in units rusted/peeling. |
| 2018-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed banquet walk in cooler with strong odor. cooler should be regularly emptied, and thoroughly cleaned. observed some food debris and build up in reach |
| 2018-11-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed oils not labeled at buffet line. |
| 2018-11-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing behind/at top of tiles in banquet walk in cooler. observed missing ceiling tiles in some areas. observed ove |
| 2018-11-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed roast light equipment for hot holding for banquets with normal light bulbs. provide shatterproof bulbs.6-3 |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed milk in the bar refrigerator at 53 f. observed cooked sausage and goat cheese at 50 f in a reach in refrigerator. cdi all products discarded by pic. |
| 2018-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed the deli slicer with debris and a can opener with debris. cdi, items removed for cleaning. pic advised procedure is to clean the slicer after eac |
| 2018-09-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p. observed one line employee add cheese to a cooked omelet with his bare hands. cdi, product discarded and instruc |
| 2018-09-28 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. observed a bar refrigerator with internal air temp at 53 f. tcs products inside the equipment observed at 53 f. cdi, tcs products r |
| 2018-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw cold smoked salmon stored above ready to eat deli meat. cdi product move to shelf below ready to eat products. ensure raw fish is stored below ready to eat products. |
| 2018-09-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved no thermometer in the reach in refrigerator across from the flip top refrigerat |
| 2018-09-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed one container of cabbage that wasn't date marked and staff were unsure when the product was prepared. cdi product discarded. ov |
| 2018-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes in several areas. ensure items are air dried after they are washed, rinsed, and sanitized. |
| 2018-09-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed several utensils and pans with damaged surfaces. cdi items discarded. ensure |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed refrigerator shelving and gaskets collecting residue in some areas. observed shelving with rust. ensure non-food contact surfaces are kept clean. |
| 2018-09-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors in need of cleaning around equipment in |
| 2018-09-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed cooked salmon on the bottom shelf of a refrigerator left uncovered. cdi. product covered. ensure items that are not being cooled are protected and kept covered while in lon |
| 2018-05-14 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee crack raw shell eggs, change gloves, and then handle clean plate to go to customer with ready to eat food with no handwash before donning new gloves. cdi: employee educated |
| 2018-05-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links and blueberry maple sausage patties holding below 135 on hot line. cdi: items rapidly reheated to over 165. repeat violation |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made garlic oil at room temperature on counter from 5/10. garlic oil is a tcs food. cdi: garlic oil voluntarily discarded. repeat violation improvement from previous inspe |
| 2018-05-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over ready to eat deli meats in walk in cooler. observed raw calamari, and raw fish stored over ready to eat chicken wings in reach in cooler. cdi: items reorgan |
| 2018-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked sheet pans stored as clean. |
| 2018-05-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no labels on breakfast pota |
| 2018-05-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed many items that were dated between 4/13 and 4/23 that chef stated were frozen and that were pull |
| 2018-05-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed a certified food protection manager present during inspection however there was an overall lack of control over measures used to prevent food borne illnesses |
| 2018-05-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee handle lettuces with bare hands after inspector temped item and stated that they were above 45f. |
| 2018-05-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink as you enter kitchen. cdi: paper towels provided. |
| 2018-05-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee crack raw shell egg, and then move to handle clean dishes and plate ready to eat food on the dishes that now were cross contaminated with a r |
| 2018-05-02 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed short rib for a banquet in pans cooked last night at 53 and 48f. items voluntarily discarded. repeat violation |
| 2018-05-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links in hot box holding below 135f. cdi: sausage links voluntarily discarded. |
| 2018-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad prep cooler holding items above 45f. cdi: items voluntarily discarded. see #45. |
| 2018-05-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no tphc procedures for pota |
| 2018-05-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils in standing water at cook line. cdi: utensils put under running |
| 2018-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions stored on floor in kitchen. cdi: onions moved to shelf for storage. |
| 2018-05-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with unapproved jewelry handling food. |
| 2018-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in a sanitizer bucket with no sanitizer. cdi: bucket filled to proper concentration. |
| 2018-05-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed short rib cooling in walk in while covered by combination of sheet pan and |
| 2018-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed salad prep cooler with standing water in it, and not holding food items at 45f or below. |
| 2018-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build up in salad prep cooler. ensure equipment is cleaned at a frequency at which food debris does not build up. |
| 2018-05-02 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed excessive amounts of bulk equipment that is not being used, stored in dry storage area, including but not limited |
| 2018-05-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing ceiling tiles throughout kitchen including in utensil storage areas, o |
| 2018-02-14 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed bartenders bare hand fruit for drinks at the bar. cdi: tongs provided for bar use. |
| 2018-02-14 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine rinse reading below 180f. observed plate reader to display 139f. cdi: facility is now washing dishes through dish machine and sub |
| 2018-02-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed sausage links cooling in walk in at 0f/min. observed diced sausage cooling in reach in at 0f/min. observed pasta cooling in |
| 2018-02-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed tomato jam in walk in dated 2/6. observed garlic confit in walk in dated 2/3. observed shallot c |
| 2018-02-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf pic stated that milk items and hashb |
| 2018-02-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups and lids at bar unprotected. |
| 2018-02-14 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed items for drinks at bar with no means of protecting food. cdi: items moved out of direct reach and contamination from customers. |
| 2018-02-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in dessert cooler. observed damaged door/missing handle on room service reach in cooler. |
| 2018-02-14 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed that hot water takes a very long time to reach handsinks and is not consistent in temperature. discussion with facility engineer revealed that a hot water heater blew |
| 2018-02-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sausage links and diced sausage cooling while tightly wrapped. observed pa |
| 2017-11-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed turkey, ham, and cheese date marked for 7 days, above 45f. items were on their 5th day. cdi: ite |
| 2017-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed blueberry sausage and chile sausage holding on line below 135f. lid was open, not allowing food to maintain temperature. lid closed and product was ovefr 165f by end of inspect |
| 2017-11-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed dish employees wash hands and then turn off faucet with barehand, therefore recontaminati |
| 2017-11-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on all day menu to only have reminder, not disclosure. verification required |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings and french toast batter holding above 45f. cdi: wings voluntarily discarded, french toast batter placed deeper in ice bath so that the ice was above product level. |
| 2017-11-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked ice scoop stored as clean. |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers remaining on dishes after being run through the dishwasher. observed bottom of prep cooler with heavy food debris on main cooking line. obs |
| 2017-11-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tiles above storage areas. observed ceiling tiles with large water stains and walls stained where a leak oc |
| 2017-11-03 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils stored in water below 135f. cdi: water heated up. |
| 2017-08-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed several areas of kitchen in need of repairing, including floors and walls and |
| 2017-08-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed ice cream, sliding door, chest freezer being used to store frozen products. no labeling available to determine ifequipment |
| 2017-08-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - c ensure that once food is at or below 45f, it is covered to prevent contamination from other foods and units. |
| 2017-08-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed one large pan of romaine cooling in reach in cooler while tightly covered. |
| 2017-08-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cheese date marked for 7/30 in reach in. observed crab cake date marked 8/7-8/12. pic stated that the crab cake was frozen on the |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg whites and raw shell eggs held on ice above 45f. cdi: items reduced in amount so that the ice is up and around the container. |
| 2017-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 3 breakfast sandwiches in hot box below 135f. cdi: item placed on time from when it is built, not when it goes out to the buffet. repeat violation improvement from last inspect |
| 2017-08-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near buffet being used as dump sink. repeat violation improvement from last inspection. |
| 2017-04-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by large trashcan at back prep station. cdi: trash can relocated. repeat violation |
| 2017-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over pasteurized eggs in prep cooler. observed raw fish stored over ready to eat melons, cheese and herbs in reach in cooler. cdi: food items relocated to safe lo |
| 2017-04-20 |
19 |
| 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed a hotel pan of fish stored in hot box holding at 124f. cdi: fish reheated during inspection. |
| 2017-04-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed grits in flip top prep cooler date marked for 4/13. cdi: product voluntarily discarded. observe |
| 2017-04-20 |
54 |
6-304.11 mechanical-ventilation - c observed donut machine in kitchen. pic stated that machine is used in lobby. discussion with pic about how mechanical ventilation is needed when frying is done. |
| 2017-04-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed ice cream, sliding door, chest freezer being used to store frozen products. no labeling available to determine if equipme |
| 2017-04-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hose connection at dish station to be leaking. |
| 2017-04-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several items above 45f cooling in various parts of facility including cut |
| 2017-04-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed hotel pans of ham and turkey labeled for yesterday, above 45f. pic stated that items were slice |
| 2017-04-03 |
6 |
egg2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee blow her nose, then put gloves on immediately with |
| 2017-04-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink being used to fill up and store caraf, at breakfast/server station. cdi: items relocated and discussion with pic to ensure that all staff are aware tha |
| 2017-04-03 |
14 |
} 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers with stickers and sticker residue, nested together and stored as clean. cdi: containers taken to dish area for proper wash, rinse |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 salsas, butters, and cream cheese held at room temperature on breakfast bar. suggestion made to pic to add items to tphc paperwork. cdi: items added to tphc permanently, today |
| 2017-04-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed several items cooling in reach in coolers including cut melons, hotel pan of |
| 2017-04-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed two white/cream colored powders in large containers with no label. cdi: items identified by pic as all purpose flour and d |
| 2017-04-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed chef prepare omelet with no hair restraint. |
| 2017-04-03 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handle of scoop stored down in quinoa in dry good area. cdi: scoop remov |
| 2017-04-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes stored as clean. repeat violation |
| 2017-04-03 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to be damaged on reach in cooler on line. repeat violation |
| 2017-03-14 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee move from dirty dishes to clean dishes with no handwa |
| 2017-03-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink near produce wash station and no papertowels at bar handsink. cdi: papertowels provided during inspection. |
| 2017-03-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine at bar with sanitizer not pulling at proper concentration. cdi: engineering called during inspection. ecolab called during inspeciton. all dishes |
| 2017-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items held above 45f in cold holding, including potatoes in several areas, turkey, ham, potatoe soup, cheese, and pulled pork. cdi: items out for less than two hours wer |
| 2017-03-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no items held on time today |
| 2017-03-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed poached egg on quinoa waffle not marked as undercooked. verification required |
| 2017-03-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several items cooling in reach in coolers while tightly covered. cdi: ite |
| 2017-03-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed sausage from 3/3, carmelized onions from 3/6, and several items with incorrect dates according t |
| 2017-03-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed several utensils stored on stove in water at 111f. cdi: water heated up |
| 2017-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee move dishes straight from conveyor to drying rack, stacking the wet dishes. cdi: pic advised employee to separate all items for air drying. |
| 2017-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to be damaged on reach in cooler on line. |
| 2017-03-14 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at server handsink. pic stated that the station is used throughout the day. |
| 2017-03-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed several pieces of equipment and vents with heavy |
| 2017-03-14 |
33 |
3-501.13 use approved thawing methods. observed box of sausage thawing on counter top. sausage was 67f. cdi: employee discarded product. |
| 2016-12-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed employee storing in use utensils in 103f degree water. cdi: utensils ta |
| 2016-12-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no label on bottle of oil at line. |
| 2016-12-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several items cooling in prep coolers or cooling while tightly covered. c |
| 2016-12-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items prepared yesterday or the day before with no date mark on them. 3-501.18 discard the food requiring date labels once |
| 2016-12-15 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on breakfast bar above 45f. cdi: items switched to time permanently. facility keeps a chart of when foods are placed out on line and all food on line was at or |
| 2016-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items on breakfast bar below 135f. cdi: items switched to time permanently. facility keeps a chart of when foods are placed out on line and all food on line was at or |
| 2016-12-15 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee making omelettes at breakfast bar and then walking food to patrons, then coming back to the line to continue cooking. cdi: employee directed to wash hands before returning |
| 2016-09-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several different pastas held greater than 7 days. cdi discarded. |
| 2016-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in banquet hall area. -0 points- |
| 2016-09-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed wall in dish area molding and in need of cleani |
| 2016-09-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of resurfacing or replacement. |
| 2016-06-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed mold in dish area on wallls. |
| 2016-06-06 |
45 |
n4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on all prep unit in need of replacement or resurfacing. |
| 2016-06-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed deli meat cooling mounded and covered. del meat placed on speed rack tr |
| 2016-06-06 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed deli meat and potatoes not cooling at sufficient rate. cdi potatoes discarded and deli meat cooling method changed. |
| 2016-03-07 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishwasher unable to achieve 180 degree rinse water . 10 day verification required. sanitizing is to take place in 3 compartment sink unti |
| 2016-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of microwave in need of cleaning. |
| 2016-03-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards throughout the kitchen prep area in need of replacement. -0 points- |
| 2016-03-07 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed hot brining of jalapenos for pickles . product was not properly date marked. |
| 2016-03-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed noodles , roast beef held longer than 7 days. 3-501.17 date mark/label all tcs foods that |
| 2016-03-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf employee health policy missing information. cdi provided employee health policy with proper information. -0 points- |
| 2015-12-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed whole muscle beef stored under ground beef on speed rack. cdi - items switched. -0- |
| 2015-12-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed portioned turkey and ham at 49-51f. cdi - items placed in walk in to cool. |
| 2015-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wet wiping cloths on counters and in the prep sink. cdi - wiping cloths placed in soiled linen container. -.5- |
| 2015-12-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in several soiled bus tubs on shelving in the kitchen. clean out the containers prior to storing c |
| 2015-12-14 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on ceiling above front line. clean. |
| 2015-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving. clean. -0- repeat |
| 2015-12-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee handle trash and then change gloves before going back to food prep. cdi - pic instructed handwashing. -2- |
| 2015-12-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked ice scoop. replace. -0- |
| 2015-09-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employees handle greens and potaotes with bare hands. cdi greens discarded and potatoes reheated to 168f. |
| 2015-09-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed tomatoe sauce, cavatapi, penne, and another type of pasta that was cooled from overnight and above 45f. cdi items discarded |
| 2015-09-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep counter. cdi drink moved. |
| 2015-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed clarified butter on counter, lettuce that was overstacked in an ice bath, cheese, salami and butter holding in reach above 45f. cdi items discarded and unit repaired on site an |
| 2015-09-11 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed main dish machine only reaching 157f. cdi unit fixed on site. |
| 2015-09-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed facility cooling pastas and tomatoe sauces in large metal bowls. cdi item |
| 2015-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of mixers in facility soiled with debris. |
| 2015-09-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed fettucini, spaghetti, roasted tomaotes, cooked shrimp, and pastrami that was held over 7 days, |
| 2015-04-08 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed mussel tags that were held in the facility without dates. c |
| 2015-04-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of mixers, cooler vents, and prep doors soiled with debris. |
| 2015-04-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility without chlorine test strips to check bar dish machine. verification required. |
| 2015-04-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed onion jam not dated. cdi item dated. repeat. 3-501.18 discard the food requiring date labels once time/temperature window has expi |
| 2015-04-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed ham, cheese, sausage, and spinach that was in an improper ice bath by the omelet station. cdi items discarded. repeat. |
| 2015-04-08 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed rack with par cooked beef, fish and chicken that was not labeled as such. cdi rack labeled. |
| 2015-04-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p..observed parcooked fish stored above fully cooked chicken. cdi item rearranged on rack. repeat. |
| 2014-12-02 |
8 |
6-301.14 handwashing signage - c. 6-301.14 post a handwash sign at each handsink. no handwashing sign in womens bathroom. |
| 2014-12-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw salmon over ready to eat food. cdi items relocated. |
| 2014-12-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed butter sitting on the counter, tuna in cooler at 49f, and whipped butter in reach in at 50f. cdi items discarded. |
| 2014-12-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed blue cheese in wal |
| 2014-12-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thermometer in breakfast cooler. |
| 2014-12-02 |
31 |
3-501.15 cooling methods - pf. 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed tuna, steak, chicken, chicken salad,lettuc |
| 2014-12-02 |
37 |
3-303.12 storage or display of food in contact with water or ice - c. unpackaged food may not be stored in direct contact with undrained ice. observed lettuce stored in undrained ice.3-305.11 store food in a clean, dry location, not exposed to contaminati |
| 2014-12-02 |
7 |
3-301.11 preventing contamination from hands - p,pf. 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee slicing limes without gloves. cdi hands wash |
| 2014-12-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-08-08 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for only one task only, and changed when soiled, damaged, or task interrupted. observed employee handle trash can and continue food prep. cdi hands washed. |
| 2014-08-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled utensils in facility. cdi items moved to sink for cleaning. repeat |
| 2014-08-08 |
18 |
3-501.14 cooling - p. foods prepared at ambient air temperature shall be cooled 70f to 45f and below in 4 hours. observed whipped butter at 56f after 4 hours. cdi item discarded. |
| 2014-08-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed spinach and shredded cheeses in an ice bath at 45f and above. cdi items disca |
| 2014-08-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte shall be labeled with date food cooked and prepared. foods that are 41f or below have a 7 day shelf, and 42-45f have a 4 day shelf life |
| 2014-08-08 |
22 |
3-501.19 time as a public health control - p,pf. time stamp shall be put on tcs food when removed from temperature control. observed time logs not properly indicating when food placed at room temperature. cdi used masking tape to indicate when foods are p |
| 2014-08-08 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow containers, separated into smaller portions, and left uncovered. observed tcs foods on cooling rack and whipped butter tightly covered. cdi items uncovered. |
| 2014-08-08 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be held in a chemical sanitizer in between uses. observed wet cloths on prep surfaces. |
| 2014-08-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact shall be cleaned to prevent accumulation of debris. observed reach in cooler doors and utensil holder soiled with debris. |
| 2014-04-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed mixer in facility with food debris and a few plates. cdi items moved for cleaning. |
| 2014-04-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be 135f or above. observed sausage at 129f and roasted potatoes at 112f. cdi items discarded. |
| 2014-04-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods that are cold held should be at 45f or below. observed lettuce in ice bath at 61f, kim chi at 50f, salami at 47f, and hu |
| 2014-04-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility shall be dated. foods that are 41f or below have a 7 day shelf life, foods at 42-45f have a 4 day s |
| 2014-04-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperatures. observed parcooked beef stored over parcooked salmon. cdi items relocated. |
| 2014-04-17 |
27 |
3-502.11 variance requirement - pf. food establishment shall obtain a variance from a regulatory authority before prepariung food by another method that is determined by a regulatory authority to require a variance. observed facility making kim chi. cdi i |
| 2014-04-17 |
30 |
8-103.11 documentation of proposed variance and justification - pf. faciltiy shall have documentation of a variance when doing specialized processes. observed facility have kim chi on site without variance allowing process to occur. cdi item discarded and |
| 2014-04-17 |
25 |
3-202.12 additives - p. food additives that are not generally regarded as safe (gras) must have a variance when used in the facility. observed cure 6.25% nitrite in facility, pic mentioned it was used for corn beef. cdi left variance information for facil |
| 2013-10-04 |
45 |
maintain equipment in good repair and properly operating. observed the hot wells in the employee cafeteria were rusting and in general poor repair. replace. |
| 2013-10-04 |
31 |
3-501.15 cooling methods. facility must use approved cooling methods such as shallow vented pans. observed two pans of chicken tightly covered while cooling. cdi. |
| 2013-10-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed facility does not have a disclosure on their menus or room service menus. rvr. facility must add a disclosure. |
| 2013-10-04 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition. foods required to be date marked shall be discarded if 7 days of refrigeration at 41f or below or 4 days at 41-45f are exceeded. observed pork and |
| 2013-03-26 |
31 |
a few items such as cooked pasta and vegetables were tightly covered while cooling. cdi. |
| 2013-03-26 |
23 |
observed the facility did not have the disclosure portion of the consumer advisory. items are identified; but there is no disclosure that these items are raw or undercooked. cdi by instruction. also; catering and room service menus must have this informa |
| 2013-03-26 |
12 |
provide documentation that the salmon used in this facility match the letters provided. vr. |
| 2012-12-17 |
18 |
cooked tcs (time/temperature control for safety) food shall be cooled to 70f within 2 hours and to 45f within a total of 6 hours. observed mashed potatoes at 87f which had been cooling for over two hours. cdi by voluntary disposition. |
| 2012-12-17 |
12 |
fish served raw; raw-marinated; partially cooked or marinated-partially cooked shall meet the parasite destruction requirements under 3-402.11 and provide documentation. observed salmon under consumer advisory. provide parasite destruction or cook fully |
| 2012-12-17 |
16 |
facility shall have approval for the non-continuous cook process of raw animal foods. observed beef that had been marked but not fully cooked. facility must have pre-approval. cdi by instruction. |
| 2012-12-17 |
20 |
maintain food at 45f or lower when cold holding. observed salad topping 46-49f in the salad unit. cdi. |
| 2012-12-17 |
8 |
handwashing signs must be posted at all hand sinks. |
| 2012-12-17 |
23 |
observed the facility did not have the disclosure portion of the consumer advisory. items must be identified per the rules. cdi by instruction. have in place by the next inspection. |
| 2012-12-17 |
31 |
cool tcs food using approved methods. observed cooked food such as pasta; cooked meats; ect were tightly covered while cooling. cdi. |
| 2012-12-17 |
34 |
facility must obtain a small diameter probe thermometer for accurately measuring the temperatures of thin foods. cdi by instruction. obtain by the next inspection. |
| 2012-12-17 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed many cooked and cooled items were not date marked |
| 2012-12-17 |
7 |
bare hand contact with ready to eat food is prohibited. observed an employee cutting vegetables and an employee use his hand to help scoop cooked onions. cdi. violations of bare hand contact require food to be disposed. |