LATITUDES

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards through out kitchen and in salad bar area with cuts. Repeat Violation - From follow-up inspection 2026-02-17: Observed cutting boards through out kitchen and in salad bar area with cuts. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed glass on salad bar in employee dining area with cracked glass. - From follow-up inspection 2026-02-17: Observed glass on salad bar cracked at the time of this inspection. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish machine area under leaking sink. - From follow-up inspection 2026-02-17: Observed standing water on floor in dish machine area under leaking sink. Time Extended

Basic - - From initial inspection : Basic - Standing water on floor in dish machine area beneath leaking sink. - From follow-up inspection 2026-02-17: Standing water on floor in dish machine area beneath leaking sink. Time Extended

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in bar area. Operator replaced soap in bar area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in kitchen and on cook line with cut marks.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle on the cook line. Employee removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underside of soda dispenser in bar area with black mold like substances. Operator had employee clean area. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary wiping cloth sanitizer on the cook line at 0ppm. Operator corrected quaternary sanitizer to 200ppm. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine in the bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the wait station area and kitchen cook line area salad preparation area soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the exhaust hood on the cook line soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw snapper over ready to eat sauces in single door cooler in back food prep area. Operator moved fish to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink. Operator stated splitter was not needed and removed splitter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun in bar area with build up of substance inside nozzle.

Basic - Ceiling tile missing. Observed missing ceiling tile in kitchen above waitstaff area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear container on back clean dish area.

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster with broken lids.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle on scoop in cooler in room service area. Operator removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters in back food prep area and on cooks line with excess grease and dust.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons in waitstaff area with handles down. Operator removed container of spoons for cleaning and sanitizing and to present handles up. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on lower back wall in dish area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on floor in mop sink area. Operator removed and hung mop to dry. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat pasteurized box eggs in the downstairs walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Observed in the back prep area: Butter (61F - Cold Holding). Operator stated it had been out for approximately 6hrs. Operator marked items do not use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the back prep area: Butter (61F - Cold Holding). Operator stated it had been out for approximately 6hrs. Operator marked items do not use. Observed in the front bar area: Blue cheese olives (60F - Cold Holding). Operator stated it had been out for approximately 2hrs. Operator placed olives in a reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a sanitizer bucket stored on the back prep table next to food. Operator removed the bucket. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the two outside ice machine and the server ice bin. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris build up on the top of the dish machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee restrooms not self closing.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in containers of seasoning at the salad station. Operator removed the bowls. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on the prep tables in containers not labeled. Operator labeled the containers. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed multiple employees working in the kitchen without beard guards on.

Basic - Floor not cleaned when the least amount of food is exposed. Observed grease build up on the floor around the fryer in the back prep area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment at the bar. Operator removed the knives. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed a bug zapper above the back to go food prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black build up on the wall to the left of the dish machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the sanitizer bucket at 50ppm quaternary. Operator called Ecolab to adjust the setting. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the outside bar area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.

Basic - Equipment in poor repair. Floor mixer in the back preparation area has a built up of rust on the head.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in the reach in cooler in the pantry area rusted. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the pantry area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheddar 45 in main walk-in-cooler Repeat Violation

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken in reach-in-cooler on cooks line

Intermediate - Written procedures incomplete available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Reach in cooler shelves with rust that has pitted the surface.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Corrected On-Site

Basic - Food stored on floor. Dry storage Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Tongs on grill handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, mixer stand

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Main walk-in-cooler

Basic - Walk in fans soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line and the salad preparation area. Warning - From follow-up inspection 2023-01-06: 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. Employee handled a ready to eat cucumber with their bare hand while preparing. Employee discarded the cucumber. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a ready to eat cucumber with their bare hand while preparing. Employee discarded the cucumber. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on the cook line preparing food while wearing a watch. Employee removed the watch. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored wet on a shelf in the dish room area. Chef removed pans to be washed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

Basic - Floor area covered with standing water. Standing water under the preparation table next to the salad make line .

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water turned off at the dipper well in the bar area. Manager removed the utensils to be cleaned and turned on the water. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floors in the walk-in freezer soiled.

High Priority - Displayed food not properly protected from contamination. Ice bin open at wait station. Employee closed lid. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 15 pounds of butter at 73°F overnight. Operator removed and voluntarily discarded. Corrective Action Taken

Intermediate - Establishment offers undercooked comminuted meat on the child menu on line. Operator will place sign,that states that the burger must be well done.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin . Operator cleaned area. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, ice buckets. Operator stored correctly. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on line. Operator removed the item. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees removed jewelry. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination on line, operator stored spoons properly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. No running water for lobster being thawed. Operator turned on cold water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust at dish machine area, and at line.

Basic - Working containers of food removed from original container not identified by common name. Operator placed label on container of bulk seasoning removed from original packaging. Corrected On-Site