LIVING ROOM/ MAIN KITCHEN

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed underneath counter reach in cooler with ambient temperature of 50F. - From follow-up inspection 2026-03-02: Observed reach in cooler is still under repair. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked potatoes in the walk in cooler. Employee inverted them. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed food cart blocking a hand sink at the employee cafeteria. As per employee just some minutes . Employee washed his hands coached and the cart was moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Observed some spatulas and knives stored in between 3 compartment sink and the wall. Employee rewashed and moved them. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located underneath counter at living room pantry. Thermometer was placed inside. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean plastic containers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with soiled residues. Employee washed it . Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Dishwasher at the bar using hot water sanitizing is from 199 to 196 range.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed some items under time control , but the written procedure was not filled out. Chef filled it out immediately. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop olives. Employee discarded the container. Corrected On-Site Repeat Violation

Basic - Food stored under soap line. Observed bread tray stored under soap line exposed to drip. Bread tray was moved to the side. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Missing trash container at the hand sink station located next to the double door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above bread inside walk in cooler . Chef inverted the storage order. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop flour. Plastic container was discarded . Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the top of the ice bin. Employee moved it immediately to be washed. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the bar area. Sign was posted immediately. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray hose with accumulation of mold like substance. Employee started cleaning it. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oysters and mussel tags not marked with the last date served. - From follow-up inspection 2024-06-06: No date on some of them. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside handwashing sink. - From follow-up inspection 2024-06-06: Observed spatula inside the hand sink at the pastry area. Employee was coached and the spatula was removed . Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in poor repair at hot box at preparation area. - From follow-up inspection 2024-06-06: The establishment is in the process of replacing all the gaskets . Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at cook line. - From follow-up inspection 2024-06-06: Observed 2 old stickers on clean containers. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching chocolate pieces for decoration without wearing gloves. Employee was coached about the correct technique and the decoration was discarded . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink ( bakery area) is used as a dump sink. Manager coached the employees about the hand sink use. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling at the living room back area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop inside standing water 80 F. Water was discarded. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign for station located underneath the counter line in the kitchen.and inside living room back area .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets ( living room )

Basic - Plumbing system in disrepair. Observed hand sink with plumbing issues ( main kitchen prep area).

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar at the living room.

Intermediate - No soap provided at handwash sink. Bar at the living room.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Missing hot water at the hand sink located next to the ice machine in the room service area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like substance inside the ice machine located by the room service area .

Basic - Cutting board has cut marks and is no longer cleanable. Some of them .

Basic - Equipment gaskets in poor repair. Observed freezer unit inside pantry area with gaskets in poor repair ( at the pantry behind the living room bar)

Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water at the bottom of the reach in cooler located in front of the deep fryer.

Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers with sugar with no labels inside the pantry behind the living room bar. Employee labeled them. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temperature dishmachine with chlorine added without sanitizer concentration. All utensils and dishes must be sanitized inside 3 compartment sink. Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 chlorine sanitizer concentration inside high temperature with chlorine sanitizer added.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature on plates didn't get 160 F. Chlorine sanitizer added with 0 chlorine sanitizer concentration. Repeat Violation

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located at the line, underneath reach in cooler. Person in charge restocked the station. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water line located next to the ice machine is in disrepair. No hot running water .

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop canola. Chef discarded it.. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Some in the kitchen and some at the Sun Bar. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located at the line, underneath reach in cooler. Sign was posted. Corrected On-Site

Basic - Plumbing system in disrepair. Vacuum breaker at the dishmachine is in disrepair.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar inside bins with no labels (pastry area).

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse temperature at 153°f. Operator set up the 3 compartment sink to sanitize the utensils. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedure was provided and chef started filling the form. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Outside Sun bar.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Sun Bar.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Employee moved it immediately. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water ( water was at 73°f). Employee discarded the water and replaced the container. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee removed it. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at Sun bar.

Insurance inspector boiler report not posted in boiler room. For reporting purposes only.