5TH SEASON DINER AND LOUNGE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in back kitchen area , employee cracked raw shell and buttered toast and failed to change gloves and wash hands before putting on clean gloves Educated Person in charge on glove use and handwashing procedures and emailed Person in charge a copy of the handout. Employee discharged toast,removed soiled gloves,washed hands and put on clean gloves. Corrective Action Taken

Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Person in charge cleaned can opener. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in main kitchen . Person in charge filled paper towel. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Observed in main kitchen area Reach in cooler and Walk in cooler door repaired with duct Tape. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation on 2 employees.both employees put on hat and washed hands Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside on the east side of building.

Basic - Light shield damaged/in disrepair. Observed: Light shield damaged/in disrepair behind cooks line in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease. Observed throughout main kitchen area soiled gaskets in Walk in cooler,Walk in freezer and Reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in back kitchen area rusted shelves in Walk in freezer and Walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in front serving area Sanitizer Bucket (Chlorine over 200ppm). Person in charge diluted and Sanitizer Bucket (Chlorine retested at 100ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area dried food particles on slicer. Person in charge cleaned slicer. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Observed in main kitchen area Reach in cooler and Walk in cooler door repaired with duct Tape.

Basic - Light shield damaged/in disrepair behind cooks line in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over fryers hood filters soiled with grease. Observed throughout main kitchen area soiled gaskets in Walk in cooler,Walk in freezer and Reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in back kitchen area rusted shelves in Walk in freezer and Walk in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Wet mop not stored in a manner to allow the mop to dry by mop sink in main kitchen area. Person in charge inverted mop. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler in main kitchen area across from Handwashing sink. Raw beef steak over Alfredo sauce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy. Person in charge removed raw beef. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler Raw ground Beef over Beef steak. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed Raw ground Beef. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area,employee cracked raw Shell Eggs with gloves on. Employee buttered toast and failed to change gloves and wash hands. Educated Person in charge on glove use and Handwashing sink. Employee discarded toast,removed soiled gloves, washed hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area,employee cracked raw Shell Eggs with gloves on. Employee buttered toast and failed to change gloves and wash hands. Educated Person in charge on glove use and Handwashing sink. Employee discarded toast,removed soiled gloves, washed hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed in front wait staff area chlorine WC solution over 200ppm. Person in charge diluted WC solution with water and retested at 100ppm. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Observed in back area of main kitchen Walk in cooler frame and door repaired with duct tape.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee cooking food. Educated Person in charge on proper hair restraint. Employee put on hair restraint and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Employee put on hair restraint and washed hands. Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Observed light shield broken in back area of kitchen and behind cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets throughout entire kitchen area on Walk in cooler,Walk in freezer,and Reach in cooler Observed soiled hood vents over grill area in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed in main kitchen area hood filters soiled with grease over grill and fryer. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in Walk in cooler and Walk in freezer in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink area. Person in charge inverted mop. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put on hair restraint and fail to change gloves and wash hands. Educated Person in charge on glove use and hand washing. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge on clean up procedures and printed a copy.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled in back area of kitchen with dried food particles. Person in charge removed can opener and washed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Educated Person in charge on employee health agreement and printed a copy.

Basic - Current Hotel and Restaurant license not displayed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee cooking food. Educated Person in charge on proper hair restraint. Employee put on hair restraint and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Employee put on hair restraint and washed hands.

Basic - Light shield damaged/in disrepair. Observed light shield broken in back area of kitchen and behind cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - No copy of latest inspection report available. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets throughout entire kitchen area on Walk in cooler,Walk in freezer,and Reach in cooler Observed soiled hood vents over grill area in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in Walk in cooler and Walk in freezer in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One #10 can pie filling dented by itself on rack of prep area. Operator discarded

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat food in walk in cooler. Operator moved properly Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Bleach on site is not intended for food contact surfaces. Operator purchased food safe bleach Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items on menu not identified as raw or undercooked. Servers marked menus during inspection. Consumer advisory is posted on wall in dining room. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Everything in reach in freezer and walk in freezer that has been taken out of manufacturing package and re wrapped needs to be time tracked.

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as a scoop in seasoning. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer door in kitchen in disrepair

Basic - In-use tongs stored on equipment door handle between uses. Oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line and walk in cooler gaskets soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves heavy rust

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw beef steak. Educated Person in charge on cold food storage Person in charge removed ground beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pats at 69°F Person in charge stated they had been out at room temperature for approximately 2 hours. Educated Person in charge on cold holding food. Person in charge put butter in Walk in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled in back area of kitchen with dried food particles. Person in charge removed can opener and washed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Sausage Gravy in Walk in cooler not date marked. Person in charge stated it was prepared on July 16th 2022. Educated Person in charge on date marking. Person in charge date marked the Sausage Gravy July 16th 2022. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee cooking food. Educated Person in charge on proper hair restraint. Employee put on hair restraint and washed hands.

Basic - Equipment in poor repair. Observed exposed insulation on Walk in freezer and Reach in freezer door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed food stored on floor in Walk in cooler and Walk in freezer. Educated Person in charge on cold food storage. Person in charge removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Observed light shield broken in back area of kitchen and behind cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets throughout entire kitchen area on Walk in cooler,Walk in freezer,and Reach in cooler Observed soiled hood vents over grill area in main kitchen area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in Walk in cooler and Walk in freezer in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked fresh shell eggs and did not changed soiled gloves or washed hands. Stopped employee and explained proper protocol for Handwashing and glove use. Chef removed soiled gloves, washed hands and put on clean gloves. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over flour tortilla chips in Walk in cooler. Manager moved flour tortillas. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer over 200ppm in waitstaff area. Manager added water and solution was tested at 100ppm. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards throughout main kitchen soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Milk and Half and half not labeled Manager stated I was opened on 1/20/22. Explained proper protocol for date marking. Manager date marked product. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris/ soiled handles in multiple areas in main kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed beverage cup on food preparation table in main kitchen by small oven. Manager removed beverage. Corrected On-Site

Basic - Equipment in poor repair. Observed Reach in freezer insulation exposed where handle was. Observed Walk in freezer on bottom of door exposed insulation. Observed multiple gaskets in Walk in cooler,Walk in freezer,Reach in freezer and Reach in cooler in poor repair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under exit door in rear of main kitchen.

Basic - Food stored on floor. Observed food stored on floor in Walk in freezer. Manager moved items to shelves. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed ceiling light in main kitchen across from floor mixer falling away from ceiling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mixer head soiled , cutting boards soiled throughout kitchen.

Basic - Single-service articles improperly stored. Observed single service togo containers turned up. Chef inverted containers. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in Walk in cooler and Walk in freezer rusted shelves. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy at 122°F. Operator moved over to hot grill to reheat to proper temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or rust. Observed pitted white cutting boards throughout kitchen. Observed rust and debris on canopener blade. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at end of cooks line. Employee added paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slight buildup of mold like substance in ice machine. Operator corrected by immediately cleaning. Corrected On-Site

Basic - Equipment in poor repair. Observed handle missing on Reach in cooler and duct tape in use. Also observed gasket on Reach in freezer duct taped at end of cooks line.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed at least 4 tiles missing in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mixer head with buildup of rust and other debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted. Employee corrected by immediately inverting. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on fan cover on Walkin cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed pitted rusted shelves in Walkin cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation