- Intermediate - Water filter not changed according to manufacturer's instructions.not changed since 2012 **Warning**/ on order
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08/11/2014 | Routine - Food | Call Back - Complied |
- Basic - All Gaskets with moderate-heavy slimy/mold-like build-up. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. / tea station **Warning**
- Basic - Current Hotel and Restaurant license not displayed./ found **Corrected On-Site** **Warning**
- Basic - Employee eating while preparing food./ employee tasting the cooked onions and peppers manager discarded **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ draw cooks line **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ front line lettuce draw **Warning**
- Basic - Small chicken Cutting board has heavy cut marks and is no longer cleanable./ cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit./ raw chicken, cooked ribs 50-66 degrees f recommended rapid chill to 41 degrees f **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds./ had employee put back on to finish cooking to the proper parameter first batch 163-167 degrees f, second batch 159-161 degrees f- had employees place back on grill to continue cooking- re temp still off by 3 degrees f- put back on re- temped at 168-170 degrees f- recommended a timer or take temp - also reminded them that the temp has to hold at 165 for 15 secs **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food./ re- educated **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ re-educated **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles./ dinning area/ **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site** **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions.not changed since 2012 **Warning**
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08/08/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.through out kitchen
- Basic - In-use ice scoop stored on soiled surface between uses. Container heavily soiled
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Mac n cheese 109° steam vegetables 113° cooked pork 104° manager discarded items and brought out fresh. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked chicken quarters h.h on grill 107° manager discarded
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Handwash sink used for purposes other than handwashing. Extension cord and debris in hand sink by ice machine
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.lobby **Corrected On-Site** **Repeat Violation**
- Intermediate - Heavy Encrusted material on can opener blade.
- Intermediate - Interior of prep reach-in cooler soiled with accumulation of food residue.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment.fryers **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.dressing cold bar in the lobby **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.salsa and dressings on cold bar found at 52° removed items from cold bar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.black beans on the steam table 125° recommend to reheat to 165° found at 172° after reheating 10 minutes **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles.drive thru **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.drive thru **Warning**
- Intermediate - Cold holding equipment incapable of 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. Cold dressing bar in the lobby found at 58° **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler drawers heavily soiled with accumulation of food residue. Hot holding drawers as well **Warning**
- Intermediate - Manager lacking proof of food manager certification.taylor volz **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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 the cold bar in the lobby **Warning**
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9/25/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting./ metal cambros on dry rack
- Basic - Leaking pipe at plumbing fixture./ on the grill water outlet fixtures on the front line/ establishment has a temp fix at this time
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ garlic celantro 64 degrees f on the buffet- manager states that it is replace every. 2-3 hrs. Time as a Public Health Control will now be used and buffet condiments will be discarded at 4 hrs or less.
- Intermediate - Heavily Encrusted material on can opener blade.
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6/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored under dripping water line.the food in the pull out drawers on the cook line have water dripping on it from the grill water tray
- Basic - Hood soiled with accumulated dust.stains
- Basic - Leaking pipe at plumbing fixture.on the grill water outlet fixtures on the front line
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink.in the prep area **Corrected On-Site**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. To go cups and lids in dry storage
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried and cooked beans see stop sale
- High Priority - Displayed food not properly protected from contamination. Dried black beans in the storage room in their container have paper and string in them
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee came from the bathroom to the prep area and put on gloves for food service without washing hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.the cooked hot hold chicken on the back ledge of the grill is at 112? to 128?, it is portioned to high to maintain 135? or above. The chicken was reheated to 165? and held above 135? **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cooled beans and refried beans at 44? to 51? over night
- Intermediate - Encrusted material on can opener blade.moderate build up
- Intermediate - Handwash sink used for purposes other than handwashing.vegetable pieces observed in the prep hand wash sink
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning. **Corrected On-Site**
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12/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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