- Basic - Single-service articles not stored inverted or protected from contamination. (To go cups in dispenser not covered) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. (Large mixer, rust and paint peeling)
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Dust on ice machine vent)
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. (Bucket for ice scoops at ice machine soiled) **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. (Jug of milk not marked when opened) **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sausages
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.limas, black beans, taco meat
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used to line food-contact shelves. Sped cart in walk in cooler
- High Priority - Live, small flying insects in buffet area.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust fan guard in walkin cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced meats after opening.
- Observed single-service articles improperly stored spoons not inverted.
- Observed wall soiled with accumulated dust by door in main kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked chicken and Veggies in freezer and walkin.
- Critical - Working containers of food removed from original container not identified by common name sugar bin.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface fan in back dish area.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with slimy build-up at makeline table.
- Observed residue build-up on nonfood-contact surface unit 5 outside handles.
- Observed single-service articles improperly stored plates not inverted.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage patties on buffet line 120. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked limas,gravy,pork all in walkin. cooked pork in freezer. Repeat Violation.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Behind beverage system
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils stored on a cloth towel above stove. Repeat Violation.
- Observed dry storage area shelving lined with contact paper which is in poor repair.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. top oven
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 82 degrees f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 78 and 51 degrees f Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. taco meat, chili, chicken, etc
- Critical - Observed soil buildup inside ice bin. Dining Area ice bin has mold-like substance
- Critical - Observed toxic item improperly stored. Lotions stored on shelf above sanitize dish area
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Ranch dressing dated 11/8/2011
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container sugar. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface towel on top of lettuce.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.When putting on new gloves. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced meats/cheeses.
- Critical - Observed uncovered food in holding unit/dry storage area walkin gravy,veggies walkin cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice,veggies,pasta.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions filter to ice machine.
- Critical - Working containers of food removed from original container not identified by common name sugar.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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9/22/2010 | 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 sliced meats and cheeses,potatoes in walkin. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface towels on top of broccolli.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- Critical. Observed buildup of slime in the interior of ice machine out front.
- Critical. Observed encrusted material on can opener.
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4/19/2010 | 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 cooked foods such as potatoes in walkin
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils by stove. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable using foil to line shelves.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue unit 1
- Observed residue build-up on nonfood-contact surface top of icemachine.
- Observed single-service articles improperly stored knives at display stand not all inverted.
- Observed reuse of single-service articles containers with ridges to store food.
- Critical. No handwashing sign provided at a handsink used by food employees at sink in kitchen by stove.
- Critical. Observed toxic item stored by utensils spray bottle hanging on cart with utensils .
- Carbon dioxide/helium tanks not adequately secured at soda machine in dinning room. Repeat Violation.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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