- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in breakfast area.
- High Priority - Displayed food not properly protected from contamination. Breakfast bars on counter in breakfast area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 56°F on counter in breakfast area. Moved to RIC by employee.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Breakfast area.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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8/22/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food with customer food in reach in cooler in back storage.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Buffet line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter by hand sink.
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on buffet line. All potentially hazardous food above 49 F.
- Critical - Fruits/vegetables not washed prior to preparation. Stickers still on wrapped apples at buffet line.
- Critical - Handwashing cleanser lacking at handwashing lavatory. End of buffet line.Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed interior of microwave soiled. Buffet line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 55, milk at 49 F and 50 F.
- Critical - Stop Sale issued due to adulteration of food product.
- Wet wiping cloth not stored in sanitizing solution between uses. On buffet line.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter 57F on buffet line. Eggs 45F, sausage 45-46F in reach in cooler in storage room. Corrected On Site. Repeat Violation. 03-21-12 Sausage 46-47F, milk 47F.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. Storage room where eggs and sausage are prepared. Repeat Violation.
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3/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand sink missing in food preparation room or area. Storage room where eggs and sausage are prepared. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No original 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. Copies not acceptable. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter 57F on buffet line. Eggs 45F, sausage 45-46F in reach in cooler in storage room. Corrected On Site. Repeat Violation.
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1/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand sink missing in food preparation room or area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handwash sink at buffet area.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler in buffet area.
- Critical - No original 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. Copies not acceptable.
- Critical - Observed food stored on floor. Maple syrup.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter held at room temperature approximately 70F, milk 44F reach in cooler in kitchen. Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination, apples and donuts. Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license. Expired 6-1-10 Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. In breakfast area cooler and back refrigerator. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic ware and paper plates for customer self service not inverted.
- Critical - Observed toxic item stored by food. Spray bottles hanging ln shelf. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. SMALL REFRIGERATOR IN BUFFET AREA
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. APPLE NOT PROTECTED ON BUFFET
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sign at a non-handwash sink. AT 3 COMPARTMENT SINK
- Critical. Handwashing cleanser lacking at handwashing lavatory. BUFFET AREA
- Critical. Observed unlabeled spray bottle. IN CABINET
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. EGGS, SAUSAGE IN BACK REACHIN COOLER
- Critical. No conspicuously located thermometer in holding unit. FRONTLINE COOLER
- Critical. Observed food stored on floor. BOX ORANGES , JUICE IN BACK STOREROOM /KITCHEN Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. BOWL WITHOUT HANDLE USED AS SCOOP : FRONTLINE CEREAL CONTAINER
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.BACK UNIT
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF MICROWAVE , REACHIN COOLER : BACK STORAGE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. NUMEROUS FRONTLINE CABINETS
- Observed single-service articles improperly stored. FRONTLINE SPOONS NOT STORED INVERTED
- Critical. Observed less than 1 handwash sink or number required by law for employees. NO HANDWASH SINK IN STOREROOM WHERE FOOD PREPARATION IS AND COOKLINE IS DONE. FOODITEMS MICROWAVED AT STOREROOM . Repeat Violation.
- Floors not constructed easily cleanable. BACK STOREROOM/KITCHEN WITH CARPET Repeat Violation.
- Observed personal care item stored with food. PERSONAL FOOD OVER RESTAURANT FOOD : BACK COOLER
- Critical. Observed container of medicine improperly stored. NUMEROUS CUSTOMER MEDICINES STORED IN BACK FOOD COOLER Repeat Violation.
- Critical. Observed unlabeled spray bottle. BACK STORAGE/KITCHEN ON FLOOR
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3/16/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees. NO HANDWASH SINK IN STOREROOM WHERE FOOD PREPARATION AND COOKING IS DONE. FOODITEMS MICROWAVED AT STOREROOM
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. FRONTLINE HANDSINK
- Violation: 36-12-1 Floors not constructed easily cleanable. STOREROOM /KITCHEN WITH CARPET
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. STOREROOM
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. EMPLOYEE KIM UNAWARE OFF BASIC FOOD HOLDING TEMPERATURES
- Critical. Violation: 53B-08-1 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. EMPLOYEE KIM
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9/17/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE AT 60 F AT FRONTLINE BUFFET . YOGURT AT 49 F -FRONTLINE COOLER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FRONTLINE YOGURT COOLER
- Critical. Observed food stored on floor. FOOD BOXES ON FLOOR IN STOREROOM
- Critical. Observed employee improperly washing hands. LESS THAN 20 SECONDS
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. UTENSILS STORED UNDER PLUMBING - FRONTLINE CABINET
- Observed single-service items stored on floor. BOX CUPS IN STOREROOM
- Critical. Observed less than 1 handwash sink or number required by law for employees. NO HANDWASH SINK IN STOREROOM WHERE FOOD PREPARATION AND COOKING IS DONE. FOODITEMS MICROWAVED AT STOREROOM
- Critical. No handwashing sign provided at a handsink used by food employees. FRONTLINE HANDSINK
- Critical. Hand wash sink lacking proper hand drying provisions. FRONTLINE HANDSINK
- Floors not constructed easily cleanable. STOREROOM /KITCHEN WITH CARPET
- Observed food debris accumulated on kitchen floor. STOREROOM
- Critical. Observed toxic item stored by food. SPRAYBOTTLE ABOVE FOOD ITEMS AT FRONTLINE CABINET
- Critical. Observed container of medicine improperly stored. CUSTOMER MEDICINES STORED IN FOOD COOLER -STOREROOM
- Critical. Observed unlabeled spray bottle. UNDER FRONTLINE HANDSINK
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. EMPLOYEE KIM UNAWARE OFF BASIC FOOD HOLDING TEMPERATURES
- 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. EMPLOYEE KIM
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9/16/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. LICENSE DATE 2008 Corrected On Site.
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8/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/20/2009 | Routine - Food | Warning Issued |
| No report available. | 10/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/30/2008 | Routine - Food | Warning Issued |
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