- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes between the cooler and the a table. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed Cooked salmon under a heat lamp turned off. **Corrected On-Site**
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dented/rusted cans present. See stop sale. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed sanitizer bucket on the prep counter . **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour
- 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.
- High Priority - Dented/rusted cans present. Observed can of tomato sauce, green beans, and a can of beats dented voluntarily discarded **Corrected On-Site** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler with ambient air temperature at 49 degrees f in cafeteria buffet line. observed reachin cooler with ambient air temperature at 51 degrees f in cafeteria buffet line. Corrected On Site. all potentially hazardous foods placed on ice, internal engeneering called to work on units
- Equipment and utensils not properly air-dried. containers stacked and stored while still wet
- Critical - Observed dented/rusted cans. vans dented not segregated in dry storage
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed plastic portioning cup with no handle used to scoop pasta salad
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw fish at 50 degrees f and cooked chicken at 50 degrees f in walkin cooler with ambient air temperature at 40 degrees f. observed ham salad at 55 degrees f, and cottage cheese at 50 degrees f in reachin cooler with ambient air temperature at 51 degrees f. observed tuna salad at 50 degrees f in reachin cooler with ambient air temperature at 49 degrees f. observed chicken salad at 45 degrees f and pasta salad at 47 degrees f in walkin cooler with ambient air temperature at 40 degrees f.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler at end of cookline with ambient air temperature at 50 degrees f and reachin cooler at other end of cookline next to 2 stacked reachin coolers with ambient air temperature at 60 degrees f. Corrected On Site. all potentially hazardous foods removed from coolers.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. observed scoop in sugar with handle in sugar
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cottage cheese at 50 degrees f in reachin cooler off buffet line with ambient air temperature at 39 degrees f. observed raw beef at 48 degrees f in walk in cooler with ambient air temperature at 40 degrees f .observed butter at 50 degrees f in reachin cooler off cookline with ambient air temperature at 50 degrees f. also observed egg batter at 61 degrees f in reachin cooler with ambient air temperature at 60 degrees f.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cottage cheeze @ 52 degrees F in employee dining ric. Observed milk @ 62 degrees F in buffet line.
- Critical - Observed dishmachine not achieving 160 degrees F on dish surface.
- Critical - Observed dishwasher handle dirty food ware then directly handle clean food wares without washing hands in between.
- Critical - Observed employee switch gloves without washing hands in between pairs.
- Critical - Observed multiple employees engaged in food prep wearing bracelets.
- Critical - Observed no paper towels @ waitline handsink.
- Critical - Observed raw fish stored over cooked beef in wic
- Critical - Observed raw fish stored over hummus in wic.
- Critical - Observed ric in employee dining room @ambient temp of 50 degrees F.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice at 44F, walk in cooler by 3 compartment sink. Corrected On Site. (made yesterday ) placed in sheet pan.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed ice scoop stored on top of ice machine. Plants also observed on ice machine some dripping water. Corrected On Site. Scoops sanitized and plants removed.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed cooked chicken in same container with raw pork chops, walk in cooler. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw beef over cooked chicken. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife in standing water (118F) on counter. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Expired Boiler certificate. For reporting purposes only.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a big ring, cook line. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Observed temperature gauge reaching only 150F, also preassure gauge not working properly. Must manually wash, rinse and sanitize all utensils and equipment.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. COMPLIED
- Critical. COMPLIED
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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, sauces, soups, leftovers on walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce in glass-doored cookline reach-in cooler found at 47. lunchmeat in cookline reach-in cooler found at 47. egg white in cookline reach-in cooler found at 50. Corrected On Site. moved items This violation must be corrected by : 7/23/10.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sauce cooked yesterday found at 47 in walk-in cooler. Corrected On Site. threw out
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass-doored reach-in cooler at end of cookline ambient observed at 47 degrees. ambient of two other cookline reach-in coolers also found at 47. Corrected On Site. maintenance department This violation must be corrected by : 7/23/10.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw pork over onions in walk-in cooler. raw beef patties over lunchmeats in walk-in cooler
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets observed on employees engaging in food preparation
- 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. dishwasher switching between handling soiled and clean food wares without washing hands inbetween
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch gloves without washing hands inbetween pairs
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table in back prep. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. at side prep handsink
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing out sanitizer rags
- Critical. Hand wash sink lacking proper hand drying provisions. back prep Corrected On Site.
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7/22/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. melon, chafers, shredded cheese, bread, salsa, pasteries. next unannounced.
- Critical. Violation: 16-02-1 Observed warewashing machine missing baffles, curtains in rinse tanks.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishmachine.next unannounced.
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2/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. melon, chafers, shredded cheese, bread, salsa, pasteries.
- Critical. Observed warewashing machine missing baffles, curtains in rinse tanks.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishmachine.
- Critical. Observed encrusted material on can opener. black slime.
- Critical. Observed roach activity as evidenced by live roaches found. 4 live roaches observed behind dishmachine.
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2/18/2010 | Routine - Food | Warning Issued |
- Observed leaking pipe at plumbing fixture. dish machine
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Employees not informed of acceptable sanitary practices. proper temperatures when monitoring
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
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