- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cream cheese 49 f, Waffle Mix 70 f at self serve station. Explained Time As A Public Health Control Procedure . Found old Time As A Public Health Control Procedure form dated 05/19/09.emailed new Time As A Public Health Control Procedure **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings not protected with self-closing doors. Device disconnected in the middle. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Green color liquid
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Smoothie over yogurt
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings not protected with self-closing doors.back door **Repeat Violation** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Water leaking from faucet/faucet handle. Three compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47, cottage cheese 44, pancake batter 57, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Waffle mix on TPHC and not discarded **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Discarded waffle mix, hb eggs **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Warning**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Cream cheese 52 f **Warning**
- High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. **Warning**
- High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Truck unit reading 59-60 f before opening the door **Warning**
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Plumbing system in disrepair.three compartment sink drain line missing
- Basic - Water leaking from faucet/faucet handle. Three compartment ink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 46 f
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Using time for hard boiled eggs,cream cheese,milk and waffle mix plan dated 05/19/Knowledge of the major food allergens is now required. The person in charge must be able to describe foods identified as major food allergens and symptoms they may cause. Major food allergens include milk, eggs, soy, tree nuts and peanuts, wheat, fish and shellfish (crab, lobster, shrimp, oysters, etc.), and foods containing these items. Allergic symptoms include, but are not limited to, hives; itching; swelling of lips, throat and/or face; vomiting; diarrhea; wheezing; and fainting. The person in charge must ensure food allergy awareness is part of employee training. Requirements will be phased in over a three-year period. And returning back to cooler. Explained TPHC can not both time and temperature .
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed COFFEE FILTERS stored without protection from contamination. THEY'RE UNCOVERED.
- Observed build-up dust on EXTERIOR OF RIF.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. WAFFLE BATTER IN RIC 53 F Discarded Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers, above buffet line. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, ladies restroom.
- Critical - Observed potentially hazardous food returned to cooler after being on time as a public health control, half and half from buffet line. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells, cracked hard boiled egg; buffet line.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-service articles stored without protection from contamination, coffee stirrers; buffet line.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./reach in cooler not maintaining temperature
- Critical - Hand wash sink lacking proper hand drying provisions./ behind door
- Critical - Handwash sink not accessible for employee use at all times./ blocked by vacuum
- Lights missing the proper shield, sleeve coatings or covers./ over buffet not shielded.
- No copy of latest inspection report.
- 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. / card expired 3/11
- Observed ceiling soiled with accumulated dust.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ returned to kitchen from airport without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair./ reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing./ ice pack in sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ yogurt 55, cream cheese 55
- Critical - Observed unlabeled spray bottle./window cleaner.
- Critical - Outer openings not protected with self-closing doors./ exit to outside.
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8/12/2011 | Routine - Food | Warning Issued |
- 35b-03 outer openings not protected with self closing door
- 38-07-1 lights missing the proper shield, sleeve coating or cover
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8/12/2011 | Routine - Food | Call Back - Complied |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed food-contact surfaces encrusted with hard water build up and soil deposits. hard boiled egg pot and basket.
- Critical - Observed food-contact surfaces encrusted with old waffle batter, old waffle batter cups sitting at counter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk, waffle batter, eggs.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. hard boiled eggs.
- Observed single-service articles displayed, or dispensed in a manner that allows for contamination. Forks and knives face up so handles are not out.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees before being offered for customer service. waffle batter.
- Critical - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. sneezeguards not properly placed to prevent contamination . for eggs and muffins.
- Wet wiping cloth not stored in sanitizing solution between uses. back kitchen.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw animal food not properly separated from ready-to-eat food. raw eggs touching margarine packets. Repeat Violation.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw eggs were stored on top of milk bottles inside reach in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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