- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham **Corrected On-Site**
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. **Repeat Violation**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.Flying insect killer **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham,sausage,cheese
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface.Draining cups and plates. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened Half gallon of milk. Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. HIGH TEMPERATURE DISHWASHER NOT REACHING REQUIRED RINSING TEMPERATURE OF 180 F (OPERATOR ADVISED TO MANUALLY SANITAZED UNTIL DISHWASHER IS REPAIRED)
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OPENED CONTAINER OF MILK and CUT MELONS 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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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGGS Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
- 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. LOIS J SMITH & DARLENE GORMAN Repeat Violation.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- 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 Repeat Violation.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. No three-compartment sink provided.
- Critical. Hotel and Restaurant license not properly displayed.
- 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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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Warning Issued |
| No report available. | 12/29/2008 | Routine - Food | Warning Issued |
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