- Intermediate - Encrusted material on can opener blade.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream, 53 F; shredded cheese, 64 F; less than 2 hours. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg sandwich, 118 F; potatoes, 125 F; less than 2 hours. **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Cleansers stored on ice machine. **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as an ice dump sink.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream, 51 F; less than 2 hours. Advised.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Canadian bacon, 115 F; less than 2 hours. Advised.
- High Priority - Toxic substance/chemical improperly stored. Dish soap stored on ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream, 49 F; Milk, 48 F; yogurt, 49 F; **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cut melons. **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed buildup of soil in the interior of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons, 46F; sour cream, 45F. Buffet line. Advised.
- Critical - Observed toxic item improperly stored. Dish soap stored on ice machine. Corrected On Site.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Canadian bacon, 110F; in buffet line less than 1 hour; corrective action taken: product will be reheated to 165F, held at 135F.
- Observed a soiled apron hanging on food rack. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, 48F; butter, 52F; on buffet less than 2 hours. Corrective action taken: ice aded to product.
- Critical - Observed toxic item improperly stored. Soap bottle stored on ice machine. Corrected On Site.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Oatmeal toppings.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, 54F; less than 3 hours, product will be discarded in 10 minutes when breakfast ends.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Egg sandwich, 125F. Less than 3 hours. Product will be discarded in 10 minues when breakfast ends.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats not held at 135 degrees Fahrenheit or above. Sausage patties, 118F. Product will be discarded in less than 10 minutes when breakfast ends.
- Critical - Observed food being cooled by nonapproved method. Cooked sausage/vegetables cooling in covered container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, 56F; cream cheese, 54F; at buffet line. Product will be discarded in less than 10 minutes when breakfast ends.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee multi-tasking without changing gloves or washing hands between tasks.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta, cooled over night in reach-in cooler temping 49 and 54F. Stop sale issued.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen and restroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons, buffet line, 50F. Less than 3 hours. Advised.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Egg sandwiches and potato pancakes at buffet line temping 97F, 106F. Less than 1 hour. Advised to reheat to 165F, hold at 135F.
- Critical. Displayed food not properly protected from contamination. Uncovered water pitcher, oatmeal toppings.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Observed unnecessary items on the premise. Radio cannot be in the same shelf with food storage, single item storage, and cleaned utensil
- Critical. Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro One expired [Maria Estella Valdez]
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- No Heimlich maneuver sign posted.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese & butter patties temp at 63 & 65 degrees Advised
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Oakmeal & toppings need to be under squeezeguards Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees. Men's room
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
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