THE DECK AT 560

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. There are breads on the brunch buffet that are not protected by sneeze guards. Warning

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. There are unwrapped, self service apples available on the brunch buffet. Repeat Violation Warning

High Priority - Dented cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one number 10 con if refried beans and two number 5 cans of tomato sauce that are dented.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk i. Cooler in the storage area raw chicken is stored over raw pork, raw sausage is stored over raw pork, raw ground beef is stored over raw whole muscle beef. Operator moved items to proper storage. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. There are apples available for customer self service that are not individually wrapped on the breakfast buffet.

Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one number 10 con if refried beans and two number 5 cans of tomato sauce that are dented. See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 92F standing water. Operator moved the container to the flat top grill. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk in cooler raw beef and raw lamb are stored above cooked pasta. Operator moved items to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in front of the deep fryer, Fish (47F - Cold Holding). Operator iced the drawer. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. The hand washing sink by the salad station does not turn on.

Intermediate - Handwash sink not accessible for employee use at all times. In the market the hand washing sink at the entrance from the kitchen has 2 coffee machines on top of ir.

Basic - Current Hotel and Restaurant license not displayed. The displayed license expired on 12/1/2025. Operator provided the current license. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on a food contact surface in the breakfast bar. Operator removed the employee cellphone. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator replaced the empty sanitizer container, chlorine sanitizer 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the entrance to the bar.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup ice in the walk in freezer by the door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the bar there are utensils 74F standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a grease buildup on the hood filters.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler by the prep sink in the pantry area hard boiled eggs (49F - Cold Holding); tuba salad 47F (49F - Cold Holding). Per operator items were prepared less than fours prior. Operator iced items for rapid cooling. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Smoked salmon and eggs Benedict offered on the breakfast menu not identified as raw or under cooked.

Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of cocktail sauce in the pantry. Operator removed the ramekin. Corrected On-Site

Basic - Equipment in poor repair. Five of the tempered glass panels above the cold food buffet have chips which have rendered them not smooth and easily cleanable, they also run the risk of loss of structural integrity.

Basic - Silverware/utensils stored upright with the food-contact surface up. There are clean spoons in the servers area stored with the food contact surface up.

Basic - Single-service articles not stored inverted or protected from contamination. In the servers area in the kitchen ice tea filters are unprotected. Operator put the ice tea filters into a covered container. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, fish soup (50F - Cold Holding); cooked white beans (50F - Cold Holding). Items have been in the drawer since the previous day. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, fish soup (50F - Cold Holding); cooked white beans (50F - Cold Holding). Items have been in the drawer since the previous day. See stop sale.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. There is no reminder for the eggs benedict.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling of back the ice machine

Basic - Ice scoop handle in contact with ice. Both at the var and in the servers station. Educated the employees, scoops were moved to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 78F standing water.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the salad station is blocked by a pan of dirty dishes, the hand washing sink in the dish washing area is blocked by a cart. Operator cleared both hand washing sinks. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.there is a employee with no hair restraint preparing food. Employee put on a gat Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In the customer self service area of the cafe cut fruit, yogurt parfait and salads are not labeled.

Intermediate - No soap provided at handwash sink. There is no soap at the hand sink on the cook line by the walk-in cooler.

Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of pico de gallo in the pantry area. Operator discarded the plastic ramekin. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In a drawer cooler in the pantry area commercially reduced oxygen packaged tuna, marked to be removed from packaging before thawing is still in the reduced oxygen environment.

Basic - Ice scoop handle in contact with ice. There is a ice scoop at the bar with the handle in the ice. Operator moved the ice scoop to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the drawer cooler in front of the range rice (45F - Cooling). Per the operator the rice was cooked the night before. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the drawer cooler in front of the range rice (45F - Cooling). Per the operator the rice was cooked the night before.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Inspector provided the operator with a template for reduced oxygen packaging HACCP plans. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters on the front cook line.

Basic - Open condiments provided for self-service not properly protected. On the breakfast buffet there are containers of jellies, nuts and candy sprinkles for topping waffles unprotected.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In the upright reach through freezer on the cook line raw chicken fingers 27F cold holding, packages of french fries are also not frozen solid.

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. Employee scooping salad greens barehanded in pantry area. Operator spoke with employee, Lettuce was re-washed and spun dry. Corrective Action Taken

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. Dishwasher (Temperature 143) Operator discussed with Employee to sanitize using triple sink, and called technician to fix the dish machine Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon, on buffet has no consumer advisory posted. After printing, operator hung sign

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Front Counter Pizza Oven, have accumulated dust.

Basic - Open condiments provided for self-service not properly protected. Waffle condiments exposed cookies, sprinkles, heath-bar. On breakfast buffet.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw lamb is stored over ready to eat ham and cooked chicken wings. Operator moved items to proper storage order. This is a repeat violation from 7/14/2021. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dish washing area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer by the deep fryer.

Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the reach in cooler at the entrance to the market.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pan of raw pork tenderloin stored over trays of yogurt parfaits. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon 47°F cold holding, raw pork 46°F cold holding, in narrow center drawer cooler behind front line. Operator iced items. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster and clam tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at pantry blocked by a rack ov clean bottles. Operator moved rack. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certification has expired.