- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk at 45°f in thermoplastic at the coffee station. Corrective action taken moved inside a cooler. Explained time control procedure.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Pastries, **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw poultry over cooked beef. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area **Repeat Violation**
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Discarded. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Front counter
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms
- Intermediate - Hot water not provided/shut off at employee handwash sink. Warewashing front counter area.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee's restroom **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee's restroom.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad, chicken salad, ham, cheese at 66-67?F in the sandwich station reach in cooler. Discarded. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese on the buffet line at 59?F. Implemented time control procedure. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes, sandwich in the hot display case at 127-130?F less than 4h out of temp according to mgr. using time in lieu of temperature. Sausages at 124 on the front line grill, discarded. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Display case. **Repeat Violation**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sandwich station reach in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. display case.
- Critical - No handwashing sign provided at a handsink used by food employees. restroom. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee spoons. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes, meat pattties, cheese pastries. Corrected On Site. reheated to 165 degrees fahrenheit. dxplained time control procedure.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Display unit, front line.
- Critical - Hot water not provided/shut off at employee hand wash sink and 3 compartment sink, front and prep area.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. 1 employee.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed food debris accumulated on kitchen floor.
- Observed unnecessary items on the premise.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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5/11/2012 | Routine - Food | Warning Issued |
- Light not functioning.Reach in cooler, Repeat Violation.
- Critical - Observed dented/rusted cans.Tuna Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with food residue.
- Critical - Observed interior of reach-in frezer soiled with blood residue.
- Observed nonfood-contact equipment in poor repair, reach in cooler's handle in disrepair, back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beef, dressing, desserts, Corrected On Site.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Reach in cooler Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on storage shelfs.
- Critical - Observed soiled reach-in cooler gaskets.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed 3 cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.See 42.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in frezer , back room.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Critical. Hand wash sink lacking proper hand drying provisions.Prep area room.
- Light not functioning.Reach in cooler.
- Observed unnecessary items on the premise.3 cold holding units in disrepair.
- Critical. Current Hotel and Restaurant license not properly displayed.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Clean wiping cloth not properly stored. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Light not functioning, 2 reach ins and prep room.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed one cutting board grooved/pitted and no longer cleanable.
- Clean wiping cloth not properly stored.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Plumbing system in disrepair, floor drain, 3 compartment's sink, back storage room..
- Observed leaking pipe, handwash sink, back area.
- Lights not functioning, reach ins.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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