Prologue

Observed hot TCS food stored below 135 F (See above temperatures). COS. To be discarded within 4 hours from when the items were finished being cooked/prepared.

Observed that the facility is attempting to use time as a public health control, however, they are unable to provide a written plan and they are not keeping track of the time that the TCS items are placed out. COS. Items discarded.

Observed prepared TCS items (cooked plant products and sauces with dairy products and cooked plant products in them) that were held longer than 7 days; the oldest date of preparation/opening noted during the inspection was September 4, 2026 meaning that the items have been held for 11 days at maximum. COS. Discarded.

Observed that the facility has a consumer self-service buffet line, however, there is no sneeze guards or protections for the food from consumer contamination.

Observed that there was no certified food safety manager certification posted in public view.

Observed accumulation of mold/mildew-like substance on the lid of the drink machine ice bin in the main kitchen and observed that some of the clean dishes in the dish pit area were actually unclean with debris and stickers still on/in the containers. COS. Items were cleaned.

Observed that the facility did not have some TCS items on the line that were prepared more than 24 hours ago date marked, some items are date marked to be held for 8 days instead of 7, and the method of date marking is inconsistent with some items marked with one date only and others marked with the date of preparation and the date of discard. COS. All dates corrected.

Observed that the facility has a self-service line for food, however, there is no notification to consumers to use new, clean utensils.

Observed that the facility is using Purell Food Surface Sanitizer, however, the do not have a means to test this.

Observed food stored uncovered in the walk-in freezer on the lower shelves. COS. Food covered.

Observed that the facility was storing/stacking containers of food inside of other containers of food so that the outside of one container touched the food in the container under it; containers of food were stacked inside of each other.

Observed wet wiping cloth on the counter in the rear food prep area. COS. Placed into sanitizer solution.

Observed that the weather stripping for the door in the banquet alley has started to wear away/fall off causing there to be gaps between the doors and observed that the weather stripping at the downstairs door has fallen off/there is a large gap between the doors; observed a small gap under the door in the banquet hall area closest to the elevator.

Observed clean plates stored on the floor of the downstairs dry storage area.

Observed plates and utensils stored uncovered/unprotected in the dining room.

Observed single-use containers on the floor of the downstairs dry storage area.

Observed that there were no trash receptacles in the banquet hall area.

Observed accumulation of food and debris under shelves and containers in the dry storage area and in the walk-in's.

Observed that there is dry storage of items (cups, banquet materials) on carpet in the banquet side.

Observed pitcher stored in hand sink. COS. Removed.

Observed that the facility was not washing their produce (potatoes) before prepping them and observed that the facility was prepping their produce (potatoes) in the raw meat sink. COS. Potatoes in the sink were discarded and staff moved to the produce sink.

Observed employee drink stored in a reuseable water jug on the line. COS. Removed.

Observed food stored uncovered. COS. Lids added.

Observed that non-easily identifiable foods (liquids, powders/seasonsings) were not labeled. COS. All items labeled.

Observed in-use utensils stored in stagnant 66F water. COS. Utsensils removed.

Observed that one of the sinks in the kitchen is not working.

Observed that the door in the banquet alley way was left propped open; observed that the door sweep at the door by the elevator fell off causing there to be a gap under the door. COS. Closed. Recommended corrective action: Add door sweep to the door by the elevator.

Observed bowls being used as scoops that were stored in the product. COS. Removed.

Observed containers stacked while wet; observed dishes being hand dried.

Observed single-use items stored on the floor of the downstairs storage area. COS. Moved.

Observed food stored in a manner that allows cross contamination to happen; observed raw chicken stored over steaks; observed raw chicken stored over raw lamb shanks and raw pork; observed raw duck being thawed in the vegetable sink. COS. All items moved; discarded as necessary; vegetable sink washed, rinsed, and sanitized.

Observed that cold TCS food was stored above 41 F (cheese, tomatoes, steaks, chicken, grits, soup, sausage, gumbo, slaw, cream cheese, salmon, collards, brisket). COS. Items discarded.

Observed that the facility has items that they were attempting to cool that did not meet time and temperature requirements; facility has melons that measured 47 F at 11:59 AM and the melons were cut at 7am; stew that was prepared at 11am measured 128 F at 12PM; observed oatmeal measured 58 F at 12 PM and was prepared before 7am. COS. Items discarded.

Observed that the facility is using time as a public health control for items being placed out at the banquet hall, however, the plan is not being followed nor was it able to be provided at the time of the inspection.

Observed sanitizer, sanitizer wipes, and butane that was stored with and above food and food contact surfaces. COS. Moved. A: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.

Observed hand sink at the banquet hall had been used as a dump sink. COS. Staff educated.

Observed that one of the hand sinks in the kitchen was non-operational/did not have running water.

Observed that the facility is attempting to cool items by putting them into small, packed containers, putting lids onto them, and then placed them into coolers; observed covered containers of hot product that was attempting to cool. COS. Items discarded due to cooling taking too long.

Observed that cold TCS food was stored above 41 F (milk, tomatoes, cheese, lettuce, yogurt, melons, salmon). COS. Items discarded.

Observed that the facility had prepared TCS food that was held longer than 7 days; most items were dated November 21-23, however, the oldest was dated November 10, 2025. COS. These items were discarded by the PIC.

Observed that there were many foodborne illness risk factor and public health intervention violations including bare hand contact date marking; it the responsibility of the PIC to maintain active managerial control over the facility and prevent and/or address the violations as they occur. RCA: Fix violations.

Observed that drinks were dumped into the hand sink at the bar. COS. Staff educated.

Observed that the warewasher in the kitchen is not reaching sanitizing temperatures. COS. Dishes shall be sanitized in the 3-compartment.

Observed many spray bottles of unidentified chemicals that were not labeled. COS. All bottles were labeled.

Observed that the facility is attempting to cool items by putting them into small, packed containers, putting lids onto them, and then placed them into small coolers. COS. Items broken down.

Observed that not all refrigeration units had ambient thermometers.

Observed employee drinks stored in single-use cups and screw-cap bottles; cups did not have a lid or straw; observed drinks stored in re-useable bottles; all drinks were stored with and above food and food contact surfaces. COS. Removed.

Observed food stored uncovered. COS. Lids and plastic wrap added.

Observed that the facility does not have the identifying asterisks on the menus for the consumer advisories and that applicable items.

Observed that the facility was engaging in an activity that requires a HACCP plan; observed that the facility is putting food into reduced oxygen packaging and holding it longer than 48 hours.

Observed that the facility does not have a major food allergen disclosure.

Observed that non-easily identifiable foods were not labeled. COS. All items labeled.

Observed that the facility was attempting to thaw items by thawing them under running, hot (118 F) water, and the items had reached 84 F. COS.Items cooked immediately.

Observed that the facility had prepared TCS food that was stored past the use by date; picture of foods in the walk-in that were past date was taken at 8:05 AM during initial walkthrough. After starting the inspection, when the inspector made their way back to the walk-in, the same foods were in the walk-in but the food had now been redated with new dates, however, it was still the same food that was past the discard date. Picture of these new labels taken at 8:23 AM. COS. These items were discarded by the PIC.

Observed boxes stored infront of the hand sink near the drink machine in the kitchen. COS. Boxes moved.

Observed that the self-closing hand sinks in the employee restrooms did not run for at least 15 seconds before turning off.

Observed employee drinks stored in single-use cans, cups, and bottles; can and cup did not have a lid or straw; drinks were stored with and above food and food contact surfaces. COS. Removed.

Observed that the facility was engaging in an activity that requires a HACCP plan; observed that the facility is putting food into reduced oxygen packaging and holding it longer than 48 hours and observed that the facility is putting raw fish into reduced oxygen packaging which is not allowed under any circumastances.

Observed plates and utensils stored upright without overhead protection.

Observed that the epoxy seal in the downstairs storage area and in the alcohol cooler on the main floor has started to wear down causing the floor to no longer be easily cleanable.

Observed employee belongings stored with and above food and food contact surfaces. COS. Removed.

Observed that cold TCS food was stored above 41 F (fish, tomatoes, cheeses, chicken, eggs). COS. Items discarded.

Observed that items were stored in the hand sink at the dish pit. COS. Removed.

Observed employee drinks in the kitchen that were not stored in single-use containers that were stored with and above food and food-contact surfaces; observed drink in a can stored on the prep surface; observed coffee cup without a straw. COS. Removed.

Observed employee drinks in the kitchen that were not stored in single-use containers that were stored with and above food and food-contact surfaces; observed drink in a can stored on the prep surface. COS. Removed.

Observed employees preparing food while wearing jewelry. COS. Removed.

Observed wet wiping cloths stored on counter. COS. Placed into sanitizer solution.

Observed cold TCS food stored above 41 F (ham, garlic and oil mixture). COS. Items discarded.

Observed prepared TCS foods that are held past their discard date. COS. Discarded.

Observed that items had been dumped in the hand sink at the bar; observed dish cart blocking hand sink in the kitchen by the dishpit. COS. Removed and staff educated.

Observed hand sinks in the kitchen that were not stocked with hand soap. COS. Hand soap placed at the hand sink.

Observed hand sink in the kitchen not stocked with paper towels. COS. Paper towels place.

Observed prepared TCS foods that were prepared more than 24 hours ago that were not date marked with day of prep or discard. COS. Dates added.

Observed employee drinks in the kitchen that were not stored in single-use containers that were stored with and above food and food-contact surfaces; observed drink in a can stored on the prep surface. COS. Removed.

Observed employees preparing food while wearing jewelry. COS. Removed.

Observed wet wiping cloths stored on counter. COS. Placed into sanitizer solution.

Observed that the exterior opening downstairs was not tight-fitting.

Observed plates and utensils stored upright without overhead protection. COS. Covered.

Observed that food and food items were being stored on top of and being served on carpet.

Observed employee drinks in the kitchen that were not stored in single-use containers; one was a non-single-use cup with a lid and a straw and the other was a non-single-use screw cap bottle with no straw. COS. Drinks removed. COS. Drinks discarded.

Observed plates and utensils stored upright without overhead protection. COS. Covered.

Observed an accumulation of debris on the inside of units, specifically the freezers.

Observed that food and food items were being stored on top of and being served on carpet.

Observed that the dishwasher at the bar was not dispensing sanitizer. COS. Dishes shall be washed in the main kitchen dish pit until the bar dishwasher is serviced.

Observed that there were several foodborne illness risk factor and public health intervention violations including bare hand contact date marking; it the responsibility of the PIC to maintain active managerial control over the facility and prevent and/or address the violations as they occur. RCA: Fix other violations.

Observed that the facility was unable to provide verifiable evidence of employee health reporting requirement acknowledgement.

Observed that a cart with dirty dishes on them was stored directly in front of the hand sink in the back blocking it. COS. Moved; later on in the inspection it was put infront of the sink and was moved again.

Observed several prepared TCS foods that were prepared more than 24 hours ago that were not date marked with day of prep or discard. COS. Dates added.

Observed many spray bottles of unidentified chemicals that were not labeled. COS. All bottles were labeled.

Observed employees handling ready-to-eat food and plating food with their bare hands. COS. Food was discarded and employee washed hands and donned gloves.

Observed employee drinks stored in single-use cups without a lid or straw that were stored with and above food and food contact surfaces at the bar and at the kitchen; observed drinks in bottles stored with and above food contact surfaces/equipment at waiter alley. COS. Drinks discarded.

Observed that the facility did not have consumer advisories, markings, or reminders.

Observed that food and food items were being stored on top of and being served on carpet.