- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of cups **Corrected On-Site**
- Basic - Hole in wall. Under cabinet , buffet line
- Basic - Soil residue build-up on nonfood-contact surface. Cabinet under 3 compartment sink, kitchen
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. **Corrected On-Site** **Warning**
- 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 control cannot be determined. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Self-service for apples , sausages and eggs lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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2/10/2014 | Routine - Food | Warning Issued |
- Basic - Employee eating in a food preparation or other restricted area. Housekeeper eating waffle in prep area.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. Under three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 57°F -59°F, yogurt 45°F, cheese 48°F, butter 52°F, waffle batter 53°F, cream cheese 64°F, sausage gravy 86°F. Breakfast open from 5:30am-9:30am using Time as public health control without documentation.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Oven in back prep area (Roberta)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. On buffet.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. ( napkins)
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.( cloth towel under glasses)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. ( shelving)
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.( buffet line)
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.( Dishmachine 200 PPM Chlorine)
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.( apples)
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bulk food container not labeled.
- Cloth towel stored on prep counter under air dried utensils.
- Critical - Food not marked as being held as time as a public health control.
- Critical - No chemical test strips to measure level of sanitizer at dish machine. COS
- Critical - No thermometers in reach in cooler in laundry room.
- Critical - Open drink container above microwave.COS
- Critical - Potentially hazardous foods (milk, butter, sausage) not maintaining 41 degrees F or/ below. Many discarded milk and sausages; butter placed in cooler for quick cool down.
- Raw wood shelf exposed and used to store glass cups and plates.
- Critical - Ready to eat (milk not date marked when held over 24 hours after seal broken).
- Single serve utensils being reused. (In condiment bowls)
- Single serve utensils stored improperly on counter in self serve area.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No quartenary ammonium test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris on kitchen / dining room cabinet shelves.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed employee with no hair restraint.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No chlorine test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris on bottoms of kitchen / dining room storage cabinets.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed employee with no hair restraint.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ( Milk not date marked with opening date ).
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on cabinet shelves in dining room.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed interior of microwave soiled.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed box of styrofoam bowls stored on kitchen floor.
- Observed build-up of food debris on bottoms of cabinets in kitchen / dining room.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed soiled carpeting in dining room.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in kitchen cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on bottoms of kitchen / dining room cabinets.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed kitchen wall soiled with accumulated food debris.
- Critical. Electrical outlet missing cover plate on dining room wall. For reporting purposes only.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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5/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.[upright] Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.[thermometer is still in wrapper]
- Food-contact surface not smooth and easily cleanable.[cloth towel on countertop next to 3cs]
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Prep surface not sanitized after contamination and prior to use.[tables not sanitized between seating]
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[self-serve line]
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license.[expired]
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. This violation must be corrected by : 5/10/2010.
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3/8/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.[coolers,freezers] Repeat Violation.
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12/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.[coolers,freezers] Repeat Violation.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/01/09.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 12/01/09.
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10/1/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[milk]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 10/01/09.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[gravy] This violation must be corrected by : 10/01/09.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.[coolers,freezers] Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee wash hands with no soap. This violation must be corrected by : 10/01/09.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/01/09.
- 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 This violation must be corrected by : 12/01/09.
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9/30/2009 | Routine - Food | Warning Issued |
| No report available. | 5/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/13/2009 | Routine - Food | Warning Issued |
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