- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor in walkin freezer, bag of bread. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage on ice at 45°F, pan of sausage barely contacting ice , more ice added to bin. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle facing water on counter near buffet line. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in rear of kitchen. **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. Reachin drawer cooler under main cookline ambient temperature 47-50°F, all TCS foods moved to walkin cooler for cold holding.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- Intermediate - No soap provided at handwash sink by 3 compartment sink. Dispenser clogged.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Boxes of Food stored on floor in walkin freezer. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes on buffet line at 128?F. More prepared. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Chaffing fuel over plastic cups in dry storage area **Corrected On-Site** **Repeat Violation**
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food stored on floor. Box of food on floor in walkin freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. Hands sink by 3compartment sink used to hold metal equipment. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stoed in bucket of water by stove. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham on buffet line at 50F. Ham in ice bath but pan not in contact with ice. Corrective action taken room made in ice bath and pan of ham seated in ice.
- Critical - Observed toxic item improperly stored. Chafing dish fuel storedvon same shelf as gloves, and over paper plates and food storage bags. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.0ppm in sanitizer bucket by buffet cookline .
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used to hold sanitizer bucket . Corrected On Site.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions in womens employee restroom .
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over sauces. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage on buffet at 134F. Corrected On Site. Sausage voluntarily discarded.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner. Beef thawed in standing water in 3compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used to hold funnel. Repeat Violation. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Already warned.
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12/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used to hold radio.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
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11/4/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed food stored on floor. Bags of chips stored on floor in drystorage room. And food on floor in walkinfreezer .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by ice machine used to hold robber hose.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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8/31/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed toxic item stored in food preparation area. spray bottle in front of microwave. Corrected On Site.
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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