- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee cups on dishmachine not covered by tray. Corrected by manager. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. Current license not available.
- Basic - Food stored on floor. Apples on floor in kitchen. Corrected by manager. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Sticker residue on coffee cup in storage rack. Run through dishmachine by manager. **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/31/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Buffet: Reach in cooler butter 45°, milk 44°, egg 42°. Kitchen: Reach in cooler milk 46°, cream cheese 45°. Items moved to Reach in freezer for rapid cooling. **Warning** At call back small reach in cooler holding product temperature. Kitchen cooler not evenly cooling all products. Milk on middle shelf 42° folded eggs on bottom shelf 39° cream cheese and butter on top shelf 46°.
- 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. Small unit on buffet, and two door Reach in cooler all items between 42° and 46°. **Warning** At call back small reach in cooler holding product temperature. Kitchen cooler not evenly cooling all products. Milk on middle shelf 42° folded eggs on bottom shelf 39° cream cheese and butter on top shelf 46°.
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4/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No copy of latest inspection report available. All paperwork locked in manager's office, unable to access. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Buffet: Reach in cooler butter 45°, milk 44°, egg 42°. Kitchen: Reach in cooler milk 46°, cream cheese 45°. Items moved to Reach in freezer for rapid cooling. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter held at room temperature during breakfast buffet, returned to Reach in cooler for cold holding. Employee discarded butter. **Warning**
- Intermediate - Manager lacking proof of food manager certification. All paperwork locked in manager's office, unable to access. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. All paperwork locked in manager's office, unable to access. **Corrected On-Site** **Warning**
- 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. Small unit on buffet, and two door Reach in cooler all items between 42° and 46°. **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in fruit bowl on dining area table. Wrapped by employee. **Corrected On-Site** **Warning**
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap dispenser at Three compartment sink.
- High Priority - All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit. Gravy, ham, and egg 112-130°. Items added to Time As a Public Health Control procedures.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of all employees having undergone required state approved employee training provided. Employee on duty at time of inspection, without training. Manager had more blank employee training books
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Underside of coffee cup trays in guest area.
- Critical - Observed interior of microwave soiled. Interior top
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Container of sausages at 60?F and egg patties at 48-50?F sitting out on counter. Placed into fridge.
- Critical - Observed potentially hazardous food thawed at room temperature. Box of ham. Items placed into cooler.
- Observed residue build-up on nonfood-contact surface. Underside of door on upright reach in freezer.
- Observed single-service articles stored without protection from contamination. Plates in front of waffle machine not stored inverted. Observed customer (child) place hand directly on plate below.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Unwrapped apples in fruit bowl in center of restaurant area. Attendant wrapped apples. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs and butter packets in small reachin cooler on buffet. Pancake batter at 78F. Batter is required for machine to be kept at room temperature. Discussed Time as a Public Health Control Form.
- Observed residue build-up on nonfood-contact surface. Underside of juice machine
- Observed single-service items stored on floor. Box of cups on kitchen floor and numerous boxes of cups on floor in dry storage/mechanical room. Racks placed under boxes. Corrected On Site.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment. NO PROOF AVAILABLE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER (50'F AND CREAM CHEESE (51'F) PACKETS IN REFRIGERATOR. BOTH ITEMS RETURNED TO COOLER AFTER BREAKFAST ENDED THIS MORNING. Corrected On Site. DISCARDED.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OPENED MILK IN REFRIGERATOR Repeat Violation.
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3/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/30/2011 | Routine - Food | Admin. Complaint Callback Complied |
- 1. 03D-01-1: Observed food being cooled by non-approved method. Gravy and eggs in covered containers in refrigerator. Repeat violation.
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9/21/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Observed food being cooled by nonapproved method. SAUSAGE GRAVY (69'F) AND EGGS (54'F) COOLING IN TIGHTLY CLOSED CONTAINERS IN REFRIGERATOR. Corrected On Site. RMOVED LIDS. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OPENED MILK IN REFRIGERATOR
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9/21/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. GRAVY 81'F AND EGG OMELETS 75'F. BOTH BEGAN COOLING OVER 2 HOURS AGO. Corrected On Site. DISCARDED
- Critical - Observed food being cooled by nonapproved method. GRAVY AND EGGS IN COVERED CONTAINERS IN REFRIGERATOR Repeat Violation. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NO QUATERNARY AMMONIUM STRIPS AVAILABLE Repeat Violation.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- 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. SOME PROOF AVAILABLE AT CALLBACK (SAFESTAFF)
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3/22/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE AND BUTTER 45'F IN REFRIGERATOR. CREAM CHEESE 73'F AT BREAKFAST BAR. COOKED EGGS 45'F IN REFRIGERATOR Corrected On Site. FOODS DISCARDED. THERMOSTAT OF REFRIGERATOR ADJUSTED TO 36'F
- Critical. Observed food being cooled by nonapproved method. GRAVY 102'F IN COVERED CONTAINER IN REFRIGERATOR
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REFRIGERATOR Corrected On Site. ADJUSTED THERMOSTAT (DIGITAL) TO 36'F
- Critical. No probe thermometer provided to measure temperature of food product.
- Critical. Observed food stored in a prohibited area. UNWRAPPED, UNPROTECTED APPLES (AND BANANAS) STORED ON FLOOR DIRECTLY UNDERNEATH PREP AREA HANDSINK
- Critical. Displayed food not properly protected from contamination. APPLES AT BREAKFAST BAR NOT PROTECTED BY SNEEZEGUARD OR WRAPPED
- Critical. Observed food stored on floor. APPLES ON PALLET NOT ELEVATED AT LEAST 6 INCHES FROM FLOOR
- Critical. Person in charge does not know the "Big 5" foodborne illnesses. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NO QUATERNARY AMMONIUM STRIPS AVAILABLE Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. TOWELS, SPRAY BOTTLE STORED IN SINK
- Critical. Hotel and Restaurant license not properly displayed.
- 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. Repeat Violation.
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1/10/2011 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Cooler on buffet line
- Critical. No chemical test kit at establishment. for chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Vacuum breaker mising at hose bibb. At mop sink in laundry room
- Critical. No handwashing sign provided at a handsink used by food employees. In Pantry kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. In pantry kitchen
- No Heimlich maneuver sign posted.
- 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. You have 60 days to obtain
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5/7/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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