- Basic - Drain cover(s) missing. Mop sink.
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - In-use tongs stored hanging over garbage can. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Breads. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored hanging on garbage can. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Onions and potatoes at 68-71° less than four hours, reheated to hold hot. On counter next to cook line.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 66° on top reach-in cooler since being cut 1 hour. Less than 4 hours, moved to chill/store in adequate refrigeration.
- High Priority - Displayed food not properly protected from contamination. Pastries on lower shelf not covered on front counter. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler, foods at 45-49°.
- High Priority - Displayed food not properly protected from contamination. Muffins at front counter.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Potatoes.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Line reach-in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter on counter without temp control. Moved to cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and milk 44-47? in front service cooler. Moved to chill and store.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich cooler. other adequate refrigeration available.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical - Observed food with mold-like growth. strawberries.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, tuna, potato salads 49-54f in sandwich cooler. discarded.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. salami.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-14-1 Observed grease accumulated on kitchen floor... under cooking equipment.
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3/30/2012 | Routine - Food | Call Back - Complied |
- Critical - 2012 Hotel and Restaurant license not properly displayed. This violation must be corrected by : 3/30/2012.
- Critical - Displayed food not properly protected from contamination. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions/kitchen. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair... sandwich cooler.
- Observed grease accumulated on kitchen floor... under cooking equipment.
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1/31/2012 | Routine - Food | Warning Issued |
- Critical - Observed food being cooled by nonapproved method... stacked potatoes in covered plastic containers. Corrected On Site.
- Observed utensils in poor condition... no handle on food scoop in sugar.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning... hood.
- Lights missing the proper shield, sleeve coatings or covers... back kitchen. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Observed equipment in poor repair... no handle on food scoop.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect... sandwich station. Corrected On Site/gloves.
- Observed leaking pipe at plumbing fixture... under hand sink.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.kitchen.
- Carbon dioxide/helium tanks not adequately secured.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 1 of 2 line coolers, not in use.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.. chlorine.
- Lights missing the proper shield, sleeve coatings or covers... back storage room.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only... kitchen.
- 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... new ownership.
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3/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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