- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit., steamed broccoli brought from kitchen 2 received at 125 degrees f for h.h - less than 2 hrs recommended rapid re- reheat
- Intermediate - Handwash sink used for purposes other than handwashing./ rinsing soiled equipment **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink./ reading at 82 degrees f
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking sink at hand washing station in front of steam table.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee filled a bucket at handwash sink. **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink by ice machine.
- Observed equipment in poor repair- broken lexans in buffet line.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface; operator must wash, rinse, and sanitize in three compartment sink until machine is serviced and rinse temperature reaches 180F.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temperature 59 degree F.
- Critical - Observed buildup of slime on and around soda dispensing nozzles. Corrected On Site.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions, by office.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of residue on Coffeemate dispensing nozzles.
- Observed clean utensils/equipment stored in dirty drawers, foil liner soiled and in poor repair.
- Critical - Observed cloth used as a food-contact surface, under cutting board. Corrected On Site.
- Observed gaskets/seals on hot holding unit in poor repair.
- Observed hole in wall by mopsink.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils, no tongs or utensil observed for waffle cones.
- Wet mop not hung to dry.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks located behind front line not adequately secured. Corrected On Site. Operator removed tank.
- No copy of latest inspection report.
- No suitable facilities provided to store employee clothing and other possessions. Jacket stored by buns. At back storage area. Corrected On Site. Operator removed jacket.
- Critical - Observed hand wash sink used for purpose other than washing hands. Wet towels inside handwash sink located by ice machine. Corrected On Site. Operator removed wet towels.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Potatoes 112 DF and chicken 123 DF in hot holding cabinet 2 hours.Manager stated food discarded in another 1/2 hour.RECOMMEND TIME USED AS PUBLIC HEALTH CONTROL FORM FOR FOOD AFTER COOKED AT MAIN KITCHEN AND DISTRIBUTED TO SATELLITE KITCHENS.MAXIMUM 4 HOURS THEN MUST DISGARD.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 400 + PPM Corrected On Site.
- Observed ceiling in disrepair. Hole and water damage on ceiling tile located by three compartment sink.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice pudding in reach in cooler at temperature between 48 F. and 51 F. Degree. Out of temperature 2.5 hours as per operator. Pudding must be discarded in 1.5 hours if not consumed.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At taco station. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employee with watches while in preparation of food. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. A purse stored on top of bag and box sodas located in dry storage/office. Corrected On Site.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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