- Basic - Carbon dioxide/helium tanks not adequately secured......by soda dispenser and ice bin. **Repeat Violation**
- Basic - Food stored in open area not covered covered. ......ice by soda dispenser .
- Basic - No handwashing sign provided at a hand sink used by food employees......bar.
- Basic - Silverware/utensils stored upright with the food-contact surface up.......forks, spoons in clean air dry shelf in dishwashing area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......single service cream cheese (10 single one) 63° in cocacola reach in cooler . Cream cheese was before buffet area, being held more than 4 hours . Operator discarded it. Corrective action taken.
- Intermediate - Handwash sink used for purposes other than handwashing.....stored sanitize solution bucket in handwashing sink at bar . **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.......women rest room.
- Basic - Build-up of soil/debris on the floor under shelving.......dry storage room.
- Basic - Carbon dioxide/helium tanks not adequately secured....by the soda dispenser in kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees......server station.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Storage shelf with rust that has pitted the surface. .....dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 67°, salad 55° in buffet no under control temperature . Time marked on food. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit......kitchen .
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Marinara sauce, chicken breast, Alfredo sauce in walk in cooler.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floors soiled/has accumulation of debris. ... heavily soiled in rear storerooms and dry food storeroom. Especially beneath stored furniture, fixtures, equipment and shelving..
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. --- exhaust hood.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters
- Critical - Observed food stored on floor. --- pork in walk in freezer.
- Observed personal care item stored with food. --- on dishmachine clean dishtable, cellphone withcleaned/sanitized dishware.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - displayed food not properly protected from contamination. buffet set up in chaffing dishes without sneeze-guard protection.
- Critical - no currently certified food manager on duty with four or more employees engaged in food preparation.
- Critical - no proof of required employee training provided. repeat violaton.
- observed build up of grease on nonfood - contact surface. exhaust hood filters.
- Critical - observed food stored in ice used for drinks. at cocktail bar, opened beverage bottle and can.
- Critical - potentially hazardous food not held at 135 degrees fahrenheit or above. red sauce and chicken gravy at 92 fahrenheit. corrected on site.
- Critical - potentially hazardous food not held at 135 degrees fahrenheit or above. fried chicken cutlets 68 degrees fahrenheit. corrected on site
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed or available.
- Lights missing the proper shield, sleeve coatings or covers. --- above kitchrn cold station.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- 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.
- Observed build-up of mold and mildew -like substance on surface of nonfood-contact surface. --- interior of tall 3 door 'True' reach in coolers cooler
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. --- undercounter refrigeration and cold tables in kitchen sandwich/salad station
- Critical - Observed handwash sink used for purposes other than handwashing. --- prep area behind cocktail bar, used for bucket storage
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- interiors of kitchen sandwich salad station undercounter refrigeration unit.
- Observed nonfood-contact equipment in poor repair --- tall 3 door 'True' reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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12/9/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.server station handwash sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. dry storage room/areas.
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Observed attached equipment soiled with accumulated grease. hood / hoodfilters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. bag of potatoes and rice in kitchen. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. griddle surfaces.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons at 47 degrees, milk at 46 degrees and cream cheese at 46 degrees all on buffet line. Note: all items are placed at buffetline for the 4 hour breakfast period. All items are discarded after 4 hours. All items must be cold held at buffetline. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. no sneeze guard at buffet line. cut fruits/melons, milk, breads, butter, etc no protected.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
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