- Basic - Employee with no hair restraint while engaging in food preparation.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter @70°
- Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils.
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2013 | Routine - Lodging | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair.(small reach in cooler in kitchen at 52?f)
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.(small reach in cooler in kitchen)
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. (Employees unaware of proper wash, rinse, sanitize set up) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(commercially processed pre packaged hard cooked eggs in bags in small reach in cooler in kitchen at 52?f, moved to working cooler, omelets on buffet line at 49?f)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.(for waffle batter and omelets on buffet line)
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5/16/2013 | Routine - Lodging | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit.(in middle reach in cooler in kitchen)
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees.(restrooms)
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.(middle reaching freezer)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(butter and egg patties on buffet line both at 70?f, butter moved to a working cooler egg patties were discarded because breakfast was over. ) **Corrected On-Site**
- Observed single-service articles stored without protection from contamination.(cups or waffle batter in custome self service area)
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory.(kitchen)
- Critical - No handwashing sign provided at a handsink used by food employees.(kitchen)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(waffle batter on buffet line at 66 degrees f, gave operator time as a public health control work sheet)
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.(need quaternary ammonium test strips)
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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9/6/2011 | Routine - Food | Warning Issued |
- Light not functioning in reachin cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding units.
- 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. Pro
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4/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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