- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris, top shelves, back kitchen cooler by reach in freezer.
- Intermediate - Soil residue in food storage containers, tea pitcher
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine, black debris around door area
- Basic - Soil residue build-up on nonfood-contact surface, cabinet under coffee prep area
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food, raw shell eggs by opened roast beef in reach in cooler back room **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, spray bottle of bleach. **Corrected On-Site**
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, slicer
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, sandwich prep cooler and across from the tall cooler. Items were removed from coolers and placed in coolers that maintain 41?F or below.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in sandwich prep cooler tuna salad, boiled eggs, ham, roast beef cheese ranged from 49?F to 50?F in cooler across from sandwich prep cooler temperatures from to 51?F. Operator adjusted thermostat, removed potentially hazardous foods to a cooler that. Maintains 41?F or below, on both coolers. Operator stated at 7 am when she took temperatures in coolers 41?F to 42?F
- Critical - Observed soil residue in storage containers metal tea pitcher has tea stains
- Critical - Observed toxic item improperly stored, dish soap on prep table back room.
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, at 0 ppm Corrected On Site.
- Critical - Hotel and Restaurant current license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers, over kitchen by prep cooler and pastry cabinet.
- Observed cutting board grooved/pitted and no longer cleanable, prep cooler
- Critical - Observed light buildup of soiled material on bootom in the reach-in freezer.
- Observed reuse of single-service articles, souffle cup in container above steam machine
- Observed single-service items stored on floor, to go food containers, by reach in freezer.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, under counter
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometers in holding unit not accurate within +/- 3 degrees Fahrenheit, in pepsi cooler. Corrected On Site. Operator placed new thermometer in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions, across from dish machine. Corrected On Site. Placed paper towels in dispenser
- Critical - Handwashing cleanser lacking at handwashing lavatory, across from dish machine. Placed a new bag of soap Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, across from dish machine Placed handwash sign up Corrected On Site.
- Critical - Observed buildup of black mold-lije substance on soda dispensing nozzles.
- Critical - Observed buildup of mold-like substance in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing out wiping cloth.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by coffee machine. Corrected On Site. Removed to dry clean surface
- Observed nonfood-contact equipment in poor repair, soap dispenser across from dish machine. Operator stated she has ordered a new one.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken salad in sandwich prep cooler. Operator removed to bring backnto 41F.
- Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food, handsink across from dish machine not properly equipped with soap, paper towels, sanitizer, hand wash sign. Manager stated they are using gloves to touch ready to eat foods. 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. Advised operator to use dip sink for sanitizing until dish machine repaired.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, not date marked when last serviced at ice machine.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit, prep cooler, was located in the back facing backwards Corrected On Site.
- Observed clean utensils/equipment stored in dirty storage containers. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, prep cooler
- Observed nonfood-contact equipment in poor repair, rust on ice machine at hinge area of door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese provolone, chicken salad, ham 47F in sandwich prep cooler. 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 and temperature guage st 140F. Advised operator to use dip sink to chemical sanitize dishes until dish machine maintains 260F or higher on final rinse.
- Wiping cloth chlorine sanitizing solution not at proper strength at 200 pom chlorine. Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair, prep cooler.
- Observed cutting board grooved/pitted and no longer cleanable, prep cooler.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Advised operator to use dip sink to sanitize dishes until machine repaired Repeat Violation.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed light buildup of black debris the interior of ice machine. Repeat Violation. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory, dispenser was not dispensing soap. Corrected On Site.
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, glass cooler 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.Advised operator to use dip sink for sanitizing until dish machine repaired.
- Critical. Observed light buildup of black debris in the interior of ice machine. Corrected On Site.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Fire extinguishers - proper and sufficient
- Critical. Food management certification valid
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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