- No Violations Were Observed
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed on main service line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of cooler has food crumbs
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted COS
- Critical - No current boiler certification available. For reporting purposes only. Boiler certification expired 07/01/2012
- Critical - Observed potentially hazardous food cold held at greater than 41F. Cheese on frontline temped 52F. Product was not in process of preparation of cooling. Operator was advised to and did place product under refrigeration producing an ambient air temperature of 41F or below
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced ham 45 degrees F stored inside reach in cooler employee relocated to another cooler.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handwash sink located in room service
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. deli meats located Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. artichoke/tomatoes 46 degrees F on buffet line, Chef discard product Corrected On Site.
- Critical - Reach-in freezer notcleaned prior to accumulation of soil residue. Bottom of freezer located on main line.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed baked chicken 112 degrees F on the steam table Chef had chicken removed and reheated recommend one level of chicken.to maintain proper temperatures.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plates on the line steward removed. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in freezer.
- Observed clean utensils/equipment stored in dirty drawers. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Observed at the carving station located on front line, Chef removed Corrected On Site.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Meatloaf 129 degrees F spoke to Chef on properly reheated product before serving. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Main sandwich and salad line,also room service bread station.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for buckets .
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed holes in wall.Dishwashing area.
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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