- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Items mislabeled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable, tile broken at cookline.
- Critical - Hand wash sink lacking proper hand drying provisions, by meat station at buffet. Corrected On Site.
- Critical - Observed encrusted, soiled material on cabbage shredder.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. K class by walk in cooler. For reporting purposes only. Repeat Violation.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented apple slice can on dry storage shelf . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, storing sanitizer bucket Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor K class, by walk in dessert cooler. For reporting purposes only.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, buffet meat carving, at wait station Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, buffet meat carving area. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, in a bucket with water and debris at ice machinre. Operator removed from area and available. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed 1 rusted can of ketchup on dry shelf across from warewash area Corrected On Site. Removed and discarded
- Critical - Observed buildup of mold-like substance in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable, across from cookline
- Observed gaskets/seals on cold holding unit in poor repair, reach in cooler across from ice machine.
- Observed personal care item stored with food, cell phone, keys above prep area across from cookline. Corrected On Site. Removed from area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 66F at buffet area. Operator removed to walk in cooler and placed new butter pats out in ice bath. Corrected On Site.
- Critical - Observed toxic item improperly stored, above warewash area spray cans of cleaners.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, turkey at buffet 116F, lamb 120F, beef 109F-121F. Operator removed to reheat to 165F Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, at 3 cmpt. sink 300 ppm
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked potatoes in walk in cooler
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, over crackers, croutons, jellies at buffet. Corrected On Site. Removed from buffet or put under sneezeguard
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, sanitizer bucket 300 ppm Corrected On Site. Operator Adjusted sanitizer.
- Critical - Working containers of food removed from original container not identified by common name, at wait station plastic buckets above hand sink with salt unlabeled.
- Critical - Working containers of food removed from original container not identified by common name, in walk in cooler. Corrected On Site. Operator labeled
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner, across from cookline at right end area, bulk container with a scoop inside without a handle. Corrected On Site. Operator removed item.
- Critical - Handwash sink not accessible for employee use at all times, bllcked by garbage can across from main cookline.
- Critical - No handwashing sign provided at a handsink used by food employees at prep area around corner from gas water heater. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, carving station at buffet. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, storing lids, utensils inside, acrosd from main cookline. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter at buffet 55F. Operator placed in ice bath container to bring back to temperature. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, sauce condiments for buffet not under sneeze guard. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, K class on floor by corner walk in cooler. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fish 117F-133F at buffet. Operator placed directly on heating surface added more water to steam table and adjusted temperature higher to maintain 135F or higher. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, prep table across from main cookline.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification, must have within next unannonced inspection
- 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. Employees must have approved food handler certification within 60 days of hire
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12/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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