|
05/11/2022
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P) An employee was observed wiping hands on aprons in the kitchen. Management will remind staff a hand wash needs to take place.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) The hand sink was blocked and had items in the basin in the dish storage area. Staff unblocked the hand sink and removed the items in the sink. The hand sink in the Tretino Room bar area had items in the basin. Staff removed the items from the hand sink. A container was being rinsed in the salad bar hand sink. Management will remind staff hand sinks are only for hand washing.
6-301.12 Hand Drying Provision (Pf) All the bar area hand sinks were missing paper towels or a drying device. Staff placed paper towels at all the bar area hand sinks.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-304.15(A) Gloves, Use Limitation (P) An employee was observed touching their face with gloved hands and proceeded to the cook line.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Caesar and Italian dressing cups measured 60°F in the dressing reach in refrigerator in the To-Go area. Staff discarded the dressing cups.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) White Balsamic dressing was not date marked in the salad reach in refrigerator. Staff made dressing on 5/11/22 and date marked container. Spinach dip, cooked pastas, lemon ricotta mix, mascropne cheese, whipped garlic butter, and meat sauce were not date marked in the walk in refrigerator. Staff date marked all required items and discarded ricotta mix and meat sauce.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Oven dried tomatoes were past date mark in walk in refrigerator. Staff discarded tomatoes.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C) Whipped butter was covered and in deep containers in the walk in refrigerator.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C) Raw thawed salmon fillets were not removed from the packaging according to manufacture for thawing.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) In use utensils for ready to eat lasagna were not stored in water above 135°F or in running water.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing. Tongs were stored on the oven handles in the cook line area.
|
|
10/06/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Items were stored in the hand sink in the Umbrella Room. Chef moved from the hand sink and will remind staff hand sinks are for only hand washing.
6-301.12 Hand Drying Provision (Pf) Paper towels or a drying device was not available for staff in the hand sink outside of the bar area. Staff placed paper towels at the area hand sink.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Cooked pasta measured 47°F in the right cold drawer under the stoves in the cook line area. Staff iced the cooked pasta in the drawers.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to it contents in the kitchen equipment storage area. Staff labeled the chemical spray bottle.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Several wiping clothes were left unprotected from contamination outside of the sanitizer buckets throughout the facility kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Tongs were stored unprotected on oven handles throughout the facility. Ice scoops were stored inside ice in the bar area ice bin.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The interior of the refrigerator was soiled in the bar area of the Umbrella room.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C) Light bulbs were inoperable in the cooking ventilation hoods in the kitchen.
|
|
07/02/2019
Inspection, Routine
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-The following food items measured greater than 41°F in ice baths on the right side cooks line and on the exposition line: marinara sauce (49°F) and cooked ziti noodles (51°F). Corrective Action: Staff discarded the marinara sauce and moved the ziti noddles to the walk in refrigerator to rapidly cool. Education was provided regarding ice bath techniques. Portioned bags of cooked chicken measured 46°F - 48°F and portioned bags of cooked ground sausage measured 48°F - 51°F in the cold top refrigerator in the pantry section of the cooks line. Corrective Action: Staff moved the top bags to the reach in refrigerator below and education was provided regarding fill lines.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
-Several chemical spray bottles located in the mop sink area were not labeled as to their contents. Corrective Action: Staff identified the chemicals and labeled each of the bottles.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-A scoop stored in the sugar container in the pantry area of the cooks line did not have a handle. The scoop handle in the ice bin in the bar area was stored in direct contact with the ice.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Dishes were stacked wet on the dish rack located across from the large dish machine in the right side of the kitchen.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
-Coffee filters were stored unprotected from contamination on top of the coffee machine in the wait station
area in the main kitchen.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-Several gaskets on refrigeration units throughout the kitchen were torn. The caulking in the wait station located in the main kitchen was moldy. The caulking behind the preparation sink across from the left side cooks line was in disrepair. A cutting board located on the right side cooks line was scored.
4-101.19 Nonfood-Contact Surfaces (C)
-Foil was lining the catch plate, back, and sides of the grills on the right side cooks line.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-Several gaskets on refrigeration units throughout the kitchen were soiled with food debris. The base of the reach in refrigerator located next to the preparation sink across from the left side cooks line was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
-The hand sink in the employee in the kitchen area was slow to drain. The hand sink in the pantry area of the cooks line was continuously leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
-The floor in the walk in freezer was soiled with food debris. The floor under the dry storage racks located next to the walk in refrigerators was soiled with debris. The ceiling vents located above the dish machine area on the right side of the kitchen and above the three compartment sink were soiled with dust.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-The wall behind the pre-rinse sprayer next to the large dish machine on the right side of the kitchen was separating and in disrepair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
-A light under the grill hood on the right side cooks line was missing. A light under the grill hood on the right side cooks line was not functioning.
|
|
12/14/2018
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A sanitizer dispenser hose was in the basin of the hand sink next to the large dish machine. Staff will call maintenance for remediation.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating on the cook line. Staff discussed designated eating areas.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked sausage measured 70°F in the cold top refrigerator on the cook line. The sausage was moved to the reach in refrigerator to cool.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water under pressure was not readily accessible at the hand sink in the Umbria banquet room in the bar area. Staff will call plumbing for maintenance on the hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of vegetable wash was stored above food contact surfaces in the preparation area. Staff will contact maintenance to move the container to an approved location.
|
|
06/12/2018
Inspection, Routine
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the bar three compartment sink failed to soak the dishes in the quaternary ammonia sanitizer for the correct contact time. The employee was educated on the contact time of the sanitizer and soaked the dishes for 60 seconds.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the large single basin food preparation sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A deep, plastic, covered container of shredded mozzarella cheese measured 47°F while in the cooling process.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door on the hot holding unit across from the three compartment sink failed to seal closed.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The left ventilation hood on the cook line was soiled. The pipe on the walk in cooler ceiling was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not functioning in the ventilation hoods on the cook line and in the preparation area.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The toilet paper in the employee restroom was stored off of the roll.
|
|
07/31/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of liquor in the bar had fruit flies.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the grill was observed donning a glove without washing their hands. Employees in the bread station were observed encasing their hands in single use mittens without washing their hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A container of Hollandaise in the exposition line was 92°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken meatballs and pasta in the walk-in refrigerator were 44-45°F. A container of pomodoro in the exposition line was 45°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The upstairs wait station handsink hot water did not reach at least 100°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The handsink outside of the bar lacked paper towels.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The small cutting board in the grill area used to cut ham was gouged.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple door gaskets for the refrigeration units throughout the kitchen were torn. Foil was used to line the catch plates of the grills in the kitchen.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hoods were soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A set of tongs was stored at calf level on the prep area oven door handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The upstairs wait station handsink was slow to drain. The drain of the eastern banquet wait station handsink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor sink in the upstairs wait station was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several hood lights were burned out.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee in the grill area was observed handling food while wearing an apron.
|
|
08/29/2016
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A container of steak jous and a container of chicken stock in the grill ice bath were 53°F and 45°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The faucet for the handsink was missing the cold water shut-off
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A y-valve with shut offs was stored downstream of the atmospheric vacuum breaker on the mopsink faucet.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved pesticide was stored next to the mopsink in the kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A container of flour in the prep area had a scoop inside with no handle.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several refrigerator door gaskets in the kitchen were torn.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A spoon in the bar was stored in standing water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The banquet bar handsink was slow to drain. The wait station handsink faucet was leaking.
|
|
04/21/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of liquor in the bar had fruit flies.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the prep area was observed donning gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pie cutter was present in the basin of the prep handsink.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Two containers of alfredo sauce in the walk-in refrigerator were 71-72°F after cooling for more than 5 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A container of half and half in the East wait station was 50°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the bar was observed not letting glassware submerge in the sanitizer for at least one minute after being washed and rinsed.
|
|
01/06/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several uncovered employee beverages were present throughout the kitchen.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Meatballs in the center cook line hot box were 126°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Italian sausage in the West cook line cold top was 55 degrees F. Cooked peppers in the mid cook line cold top were 45° degrees F. Whipped butter in the small center (middle) cook line cold top was 50°F.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Lemons were stored uncovered at the banquet room bar. Boxes of food were stored on the floor in the walk-in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the dessert area cold top were torn. Several racks in the walk-in cooler were soiled with food debris.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided in the upright reach in refrigerator in the salad/dessert area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: An ice buildup was present on the door of the walk-in freezer.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying the beverage machines at the Southernmost wait station. The hot handle on the hand sink at the Southernmost wait station leaked. The drain line on the hand sink at the Southernmost wait station leaked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the ware washing area was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One light shield above the back kitchen prep area was cracked. One light in the back kitchen vent hood was burnt out.
|
|
10/14/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey at the bar was contaminated with a fruit fly.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the back prep area was observed donning gloves without washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was present on a shelf between the walk in refrigerators.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The front kitchen wait station dump sink did not have hot or cold water.
|
|
07/15/2014
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the back prep area was observed changing gloves without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating at the main bar.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Caesar dressing in the drawer cooler was 57°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine did not produce a temperature of 160°F on the plate surface after completion of the final rinse cycle.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: No hot water was provided at the prep sink at the banquet room wait station. No cold water was provided at the hand sink at the banquet room wait station.
|
|
05/20/2014
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the ware washing area did not wash their hands between dirty and clean dishes. An employee sneezed in her arm and did not wash her hands after. An employee was observed donning gloves without washing his hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A spoon was present in the basin of the back preparation area hand sink. A pan was present in the basin of the banquet coffee area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present on top of the main ice machines.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: The bar tender was observed handling limes and lemons with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Lobster filling in the cook line reach in refrigerator was was 46°F. Cut romaine lettuce in the salad line reach in refrigerator was 49°F. House salad mix in the salad line drawer was 49°F. Spinach was 56°F in the salad line reach in refrigerator. Coffee creamer was 49°F in the dining room wait station.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed not leaving dishes in the sanitizer of the three compartment sink for at least one minute.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: No cold water was available at one of the hand sinks in the womens restroom.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Several pots were being stored in front of the back kitchen hand sink making the sink inaccessible.
|
|
02/25/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: It could not be verified that cook to order salmon was either aquacultured and fed parasite-free food or frozen to below -4°F for seven days prior to service.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A ladle was present in the center cook line hand sink basin. Ice was present in the kitchen wait station hand sink. An employee was observed rinsing and ice cream scoop in the salad/dessert area hand sink. An employee was observed wiping their hands on their apron and then returning to food preparation in the dessert area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered, unapproved employee beverage was present in the middle exposition line linen shelf. An employee beverage was present on the shelf above the preparation table at the end of the exposition line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tomato salad in the cold top next to the white sauce was 46°F. Egg whites in the batter station were 49°F. A beef steak tomato, sliced in half, was 62°F at the dessert station.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitizing rinse of the dish machine next to the three compartment sink had a concentration of less than 50ppm chlorine residual. The final sanitizing rinse of the large dish machine did not reach 160°F on the dish surface.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The dump sink in the banquet room was not provided with cold water.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sink in the center of the cook line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the mop sink area was mislabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A container of bread crumbs on the rack by the produce walk in refrigerator was not labeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A container of flour on the rack next to the walk in produce refrigerator was uncovered and unprotected from contamination. A box of meat in the poultry/beef walk in refrigerator was stored on the floor. A box of butter was stored on the floor of the pastry walk in freezer. Assorted cut fruits were stored uncovered at the main bar.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A spatula above the clean side drainboard of the large dish machine was severely melted and no longer smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tin foil was used to line the grills in the cook line. The shelves in the walk in produce refrigerator were rusted. The door gasket on the upright fruit refrigerator in the back kitchen prep-area was torn. The ware washing area sprayer sink drainboard was not caulked to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the ice cream freezer in the dessert area was soiled with ice cream. The can opener blade in the back kitchen prep-area was soiled. The interior of the single oven below the range in the back kitchen prep-area was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The condenser fans in the walk in pastry freezer were soiled with dust. The shelves in the walk in produce refrigerator where lump crab meat was stored were soiled with grime. The interior of the walk in freezer in the produce walk in refrigerator was soiled with ice accumulation. The exterior sides of the 2-door back kitchen prep-area oven were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several dishes in the room behind the large dish machine were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the oven handle at knee level in the back kitchen prep-area. The scoop handles in the bulk flour and bread crumbs in the back kitchen prep-area were stored submerged in the products.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain line of the center cook line hand sink was leaking. The water line along the wall above the kitchen 3-compartment sink was leaking. The West back kitchen prep-area hand sink was not caulked to the wall. The ware washing area sprayer sink did not have faucet knobs provided. The second hand sink from the door to the mens restroom was not properly sealed to the wall. ASSE 1022 dual check valves were not provided on the water lines supplying the coffee machines in the small banquet prep-area/waitstation.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the espresso machine was soiled with adhesive remnants. The wall behind the hand sink at the kitchen wait station was soiled with grime. The roof above the kitchen wait station was leaking.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lighting in the men's and women's bathrooms was less than 20 foot candles. A light in the walk in pastry freezer was not shielded. A light in the grill hood by the three compartment sink was not functioning. One light in each vent hood in the back kitchen prep-area were burnt out.
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10/17/2013
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the dish area was observed handling dirty dishes and then clean dishes without washing their hands in between. An employee in the dish area was observed changing gloves without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A lemon was observed in the basin of the bar hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open-top employee beverage was observed on the preparation table at the coffee station.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Egg whites (45°F) at the batter station and rice (68°F) at the front kitchen wait station were above 41°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The high temp dish machine final sanitization rinse measured less than 160°F. The low temp dish machine final sanitization rinse measured less than 50 ppm chlorine residual.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The second hand sink from the left was not provided with hot water and the fourth hand sink from the left was not provided with cold water in the womens restroom.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A Y valve with shut-offs was present downstream of the atmospheric vacuum breaker on the mop sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin at the wait station in the kitchen area was left uncovered.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Foil was used to line the flat top and grill in the kitchen. Unfinished wooden shelves were observed in the chemical storage area. The handle on multiple utensils hanging above the dish drainboard were cracked and in poor repair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the preparation sink by the desert station was soiled with black mold.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Bowls were being stacked while still wet above the back preparation table.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were observed hanging from the oven handle at knee level in the back preparation area. The handle of the ice scoop was in direct contact with the ice at the wait station in the private dining area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A steady leak was observed from the piping below the hand sink next to the soda syrup boxes, and was not adequately sealed to the wall. The hand sink by the chemical storage area had a steady leak from the piping beneath.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A hole was present in the ceiling above the batter station and above the high temp dish machine. The floor of the dry storage area outside the walk-in coolers was soiled with grime.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was not functioning in the walk-in dairy cooler and above the range on the cook line. The light shield above the preparation table across from the range in the preparation area was cracked and in poor repair.
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