- Basic - Single-service items stored on floor, boxes of plates and cups .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, was stored by handsink by prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage was 97°f, product was cooled. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after touching clothes.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, melon inside walk in coo Eric.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured, kitchen area.
- Basic - Clean equipment stored on floor, coffee thermos, by walk in cooler.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, open cup of coffee .
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in a location that is exposed to splash, container with oatmeal stored by handsink, kitchen area.
- 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. Employee touched ice used for drinks with bare hands, ice was discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, eggs were 89°f, cheese were 89°f, employee said was just cooked, product was refrigerated, also Canadian bacon was 130°f, and biscuit sandwiches were 117°f, product were reheated. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, kitchen area.
- Intermediate - Water filter not changed according to manufacturer's instructions, not dated behind ice maker.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile not properly set over boxes of cereal in the dry storage area.
- Basic - Leaking pipe at plumbing fixture, coming from refrigeration unit inside walk in cooler, no food was affected by the dripping.
- Basic - Water leaking from faucet/faucet handle, handsink by microwaves near cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, towel used to get the water from the dripping coming from refrige ration unit inside walk in cooler.
- Basic - Wiping cloth sanitizing solution stored under soap dispenser by handsink by cooks line.
- High Priority - Displayed food not properly protected from contamination, use of wide open caraface to dispense juices.
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage was 118°f. Product was discarded and fresh product was brought . **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after touching clothing. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions, not dated by ice machine.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair, dripping water from refrigeration unit inside walk in cooler
- Basic - Outer openings not protected with self-closing doors, was left open for extended period of time.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit, had a difference of -9 degrees.
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage were 89?f, they were stored on top of food preparation table, kitchen area. Product was reheated.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, sugar, raisins. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after picking up bag from floor. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit, reach in cooler by reach in cooler .
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, black bowl holding cream cheese, buffet line.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Inadequate number of trash receptacles in establishment, trash can overflowing, by breakfast area.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler by reach in cooler .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cream cheese was 57f, buffet line, waffle mix was 55f.
- Observed single-service articles stored without protection from contamination, coffee filters were uncovered.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, waffle mix, buffet line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, breakfast potatoes were 114f.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter. Corrected On Site.
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7/26/2012 | Routine - Food | Warning Issued |
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, filter had no date by coffee machine in the kitchen
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, bagels were stored under handsoap dispenser by handsink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, blocked with electrical extension .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cchanging gloves.
- Observed food debris accumulated on walk in cooler freezer floor.
- Critical - Observed handwash sink used for purposes other than handwashing, washing towels.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw shelled eggs were stored over tortillas , inside walk in cooler .
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham was 45f, employee said that was out for 30 minutes .
- Critical - Outer openings not protected with self-closing doors, back door left open for extended period of time.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed toxic item stored by food, bottle of white out was stored by condiments. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, inside walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name, salt and sugar.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor, boxes of product on floor of walk in cooler and freezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, holding radio.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit half/half creamer was 62f, product was iced.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, apples were not protected by sneezeguard. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name, water.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination, cereal in open bowl at buffet line.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On Site. Repeat Violation.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Cold water not provided at kitchen mopsink.
- Critical. Hot water not provided at kitchen mopsink .
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed encrusted material on can opener.
- Unwrapped single-service utensils not presented so that only the handles are touched, knives.
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12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface, around juice machine nozzle.
- Observed single-service articles stored without protection from contamination, coffee stirrers, dry storage area.
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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