- Basic - Well water testing report/documentation is not available upon request. **Warning**
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Well water testing report/documentation is not available upon request. **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Cut spinach 48°. Cheddar 48° in reach-in cooler near salad make table. (Not in compliance) Cut tomato 34°. Turkey 33°. (In compliance)
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup next to slicer. Moved **Warning** **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Green lids hanging in dish area (4). Third sized pans with siding corners (2). Discarded **Warning** **Corrected On-Site**
- Basic - Well water testing report/documentation is not available upon request. **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Fish 63°. Pork 64°. Ground beef 68°. On cart in kitchen. Items moved to walk-in cooler. Turkey 49°. Ham 58°. Roast beef 56°. Alfredo sauce 55°. Cheddar mix 58°. **Warning**
- High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Tuna in vacuum packaging. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In make table raw tuna in vacuum packaging behind sauerkraut. Moved tuna. **Warning** **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans 109°. French onion soup 113°. Reheated to 165°. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of condensation. Small make table unit at pass through window bottom filled with liquid. Food contact pans on bottom shelf. **Warning**
- Intermediate - Refrigerator 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 pass through make table reach-in cooler with no food under 48°. Salad table 47° **Warning**
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Foods stored in holding containers not covered. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter cold held between 47-50° in salad cooler. Corrective Action Taken. OVERSTOCKED. DESTROYED.
- Intermediate - Spray bottle containing toxic substance not clearly labeled. **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Dishmachine not SANITIZING properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
- Basic - Hole in ceiling over clean dishes in dishmachine area.
- High Priority - Soap improperly stored on top of dishmachine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind trash can
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
- Basic - Floor tiles missing. Dish wash area and kitchen area.
- Basic - Plumbing system in disrepair. Hand wash sink
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers 74?f
- High Priority - Displayed food not properly protected from contamination. Cut lemons
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade dressings temp 45?f. Corrective Action Taken.
- High Priority - Toxic substance/chemical stored by or with food.Sanitizer not labelled.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Hands washed at ware washing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.2nd handsink kitchen area.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean plates stored to close to handsink.
- Observed employee with no hair restraint. Waitress making a salad. **Corrected On-Site**
- Critical - Observed objectionable odors in mens bathroom.
- Observed plastic pans in poor condition.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Homemade garlic butter 63? at room temperature.
- Critical - Observed urinal dirty with a brown substance.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed chemical in spray bottle stored in food preparation area. Corrected On Site.
- Critical - Observed employee improperly washing hands. (Touching faucet handle after washing hands).
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed cap stored with food. Corrected On Site.
- Critical - Observed employee improperly washing hands. (Touching faucet handles after washing hands).
- Observed handle on reach-in cooler in poor repair. Cold Side. Repeat Violation.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. (Homemade Tarter Sauce in dessert cooler at 56 Degrees F.). Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
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