- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual ware-washing less than 100 ppm.. Do not use equipment/utensils not properly sanitized.
- Intermediate - Handwash sink used for purposes other than hand-washing holding knife.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, by buffet line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Employee filled water inside pan at handwash sink. **Corrected On-Site**
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee used handwash sink as a dump sink, dumping ice, by cooks line.
- Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils, for breads. **Corrected On-Site**
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, tortillas **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, holding equipment **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler expired 6-1-13. For reporting purposes only.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing, holding equipment Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface, around ice cream nozzles.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottle with oil.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees, cook's line and dining room .
- Critical - Observed interior of microwave soiled.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, buffet line was keeping foods at 46f.
- Critical - Observed handwash sink used for purposes other than handwashing, used as dump sink.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cottage cheese was 44f, cheese was 46f in the buffet are.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, cinnamon and raisins. Corrected On Site.
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1/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/14/2011 | Routine - Food | Call Back - Complied |
- Non-food contact surfaces clean
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
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9/13/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, buffet line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, dressings were 44f, cottage cheese was 46f, product was moved to a cooler. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced cheese and cottage cheese 48 F on salad bar. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, salad bar air temperature of 51 degrees Fahrenheit. Corrected On Site.
- Critical. Displayed food not properly protected from contamination, cookies and muffins. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, dining area handsink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing, werewashing by cook's line.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. potatoes and bread on buffet line.
- Critical. Displayed food not properly protected from contamination. soup not under sneezegard isalad bar area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. bowls stored so food contact service is exposed in dining room.
- Critical. Observed sewage backing up through floor drains of establishment. Water backing up from drain in the employee cafeteria dining room. Plumber was on location and began fixing the backup and water started to recede at time of inspection. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. container stored in handsink.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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