- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside surfaces of the microwave oven. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Provide sanitizing solution, for the storage of wiping cloths, between uses. **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do not cover sausage gravy, in the refrigerator, until it reaches 41°F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Provide sanitizing solution for the storage of wiping cloths between uses.
- 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. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the waffle mix, in the refrigerator, with a 7-day date label. Corrected On Site.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. Do not cover hot-sausage gravy; the lid will trap heat, ans slow the cooling process. Cover it after it cools.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open container of milk with the date it is opened.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the refrigerated sausage gravy, with the date it is refrigerated.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/28/2011 | 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. Label open food containers with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label waffle batter with a 7-day-date label.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated container of milk and waffle batter must be marked with 7-day-date labels.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- No copy of latest inspection report.
- 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 This violation must be corrected by : 10/17/10.
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8/17/2010 | Routine - Food | Warning Issued |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination./plastic spoons & forks in drawer.
- Observed hole in wall./next to storage shelf in kitchen.
- Critical. Observed unlabeled spray bottle./kitchen
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor./ kellogg's raisin bran/ hospitality crisp rice/ dry storage closet.
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3/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ sausage 'n' gravy container./ when lid is removed.
- Critical. Observed food stored on floor./ kellogg's raisin bran/ hospitality crisp rice/ dry storage closet.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-28-2009.
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10/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ open milk must be dated for 7 days once opened.
- Observed personal care item stored with food./ apron on rack with food.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-28-2009.
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8/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/25/2008 | Routine - Food | Warning Issued |
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