Jun 4, 2026
Routine - Food
Call Back - Extension given, pending
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the breakfast station (chef's studios area) at 10:45am: yogurt 51F, cut tomatoes 51, liquid eggs 52F and 54F, sour cream 49F, half and half 49F per manager items were 41F and bellow at 7:00am, manager voluntarily discarded all. Warning - From follow-up inspection 2026-06-04: No food stored inside unit. Parts for the cooler have been ordered and the manager stated it should be repaired by next week. Time Extended
03G-50-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment performing reduce oxygen packaging on raw fish, cooked pork, cooked chicken and cooked beef since 2024. Observed in walk-in cooler multiple vacuum sealed bags of cooked chicken, cooked beef and cooked pork date marked 5/4/2026, also in walk-in cooler observed commercially process ham in vacuum sealed mags dated 05/27/26. Warning - From follow-up inspection 2026-06-04: HACCP has been received and is awaiting approval. Time Extended
14-74-7
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. Reach-in cooler at the front area with ambient temperature of 52F. Warning - From follow-up inspection 2026-06-04: No food stored inside unit. Parts for the cooler have been ordered and the manager stated it should be repaired by next week. Time Extended
May 28, 2026
Routine - Food
Warning Issued
03G-04-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per manager fish was not frozen when was placed inside vacuum sealed bag on May 4, 2026 (total of 3lb of fish). Also, Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. In walk-in freezer, raw fish bags (two) not labeled, only date marked (05/04/2026).
01B-07-4
High Priority - Food with mold-like growth. See stop sale. Cooked mushrooms with mold like substance
08B-01-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Opens container with milk and half and half not cover/protected. Warning
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per manager fish was not frozen when was placed inside vacuum sealed bag on May 4, 2026 (total of 3lb of fish).
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the breakfast station (chef's studios area) at 10:45am: yogurt 51F, cut tomatoes 51, liquid eggs 52F and 54F, sour cream 49F, half and half 49F per manager items were 41F and bellow at 7:00am, manager voluntarily discarded all. Warning
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Paperwork not available at inspection time, kitchen personnel aware of time frame, all items under sneeze guard discarded at 11:00, (from 7:00am to 11:00am). Inspector provided a digital copy. Corrective Action Taken
03G-50-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment performing reduce oxygen packaging on raw fish, cooked pork, cooked chicken and cooked beef since 2024. Observed in walk-in cooler multiple vacuum sealed bags of cooked chicken, cooked beef and cooked pork date marked 5/4/2026, also in walk-in cooler observed commercially process ham in vacuum sealed mags dated 05/27/26. Warning
02B-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For raw salmon offered during breakfast. Inspector provided one, manager posted. Corrected On-Site
14-74-7
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. Reach-in cooler at the front area with ambient temperature of 52F. Warning
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager removed. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and spa tiles in 79F water, employee removed the water. Corrective Action Taken