- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth laying inside hand wash sink. Took cloth out. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food at the Buffet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot Dogs 102°F, turned heat up.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth stored inside sink.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Ham , turkey, tuna, cheese and macaroni salad above 45°F.
- 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 it was removed from the holding unit was 45 minutes ago.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled. At hand wash sink
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Live, small flying insects in food preparation area. At employee cafeteria.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed bathroom facility not clean. men's employee restroom .
- Observed ceiling in disrepair. water damaged ceiling tiles.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. time marking showing a limit longer than 4 hrs. and chart is being prefilled for the entire day.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hotdogs at 127 degrees . Corrected On Site.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair, rusted shelving at VICTORY cooler.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store wiping cloth. Corrected On Site.
- Critical - Observed soil buildup inside ice dispensing spout at soda machine .
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. hotdogs at 108 degrees . Corrected On Site.
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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. hotdogs at 84 degrees. Corrected On Site. discarde
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at 124 degrees . Corrected On Site. increase heat.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. No handwashing sign provided at a handsink used by food employees.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. cooler where food is exposed in containers for self service buffet and not protected by a sneezeguard. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. soup
- Critical. No handwashing sign provided at a handsink used by food employees.
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6/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.51 tuna salad at buffet line, ham at 47 degrees at buffet line. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheesE at 50 degrees at true cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.pasta 112 degrees , and meatballs at 123 degrees at buffet line. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. at True open air cooler where salad and toppings are maintained for the buffet line. Repeat Violation.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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