- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Holed fruit containers (strawberries) stored near sink exposed to splash. Next to sanitizer sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Egg packages 57°f.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork patties 57°f.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Quaternary Ammonium 0 ppm when tested. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs hot held at 126°f. Corrective action: Reheat to 135°f or over.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm when tested. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs bags 57°f.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quat at 0 ppm when tested.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. Filled with water (soaking spoons).
- Intermediate - No soap provided at handwash sink. No soap dispenser at hand washing sink.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
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6/17/2013 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. Buffet line, less than 1 hour **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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4/15/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
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12/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- Observed open dumpster lid. Repeat Violation.
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9/25/2012 | Routine - Food | Warning Issued |
- Critical - Observed toxic item by food on counter. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Observed no lid on garbage can.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employees with no hair restraint.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.holding towels
- Critical. Observed live flies in kitchen.
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed improper storage in boiler room.boiler/waterheater closet door blocked by table. Corrected On Site.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.6x100 gallon gas waterheaters in laundryroom closet.
- No copy of latest inspection report.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.waterheater room.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.6x100 gallon gas waterheaters in closet in laundryroom .
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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