- No Violations Were Observed
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07/09/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausages in the warmer were 117°. (Reheated to 165°) Eggs at the warmers at the buffet 131°. (Eggs reheated). Buffet closed 9:20am. ( Recommended stirring more frequently) **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Water at the hand sink locked off. **Corrected On-Site** **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Warmers at the buffet not maintaining 135° or higher. **Warning**
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Food stored on floor. Boxes of Banana stored near storage shelve.
- Basic - Ice buildup in reach-in freezer. Engineering notify concerning problem **Repeat Violation**
- Basic - fan had accumulation of dust/debris. Observed in kitchen on storage shelve
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Strawberry Greek yogurt 45° inside cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pancake mix stored on buffet line must be marked spoke to employee working in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. OBSERVED pink discoloration on the panel
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Food crumbs
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Boxes of Plates stored on floor in the kitchen
- Basic - Ice buildup in reach-in freezer. Observed large amount ice build up on the freeze Located on buffet. **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage links 125°f stored in warmer located in kitchen. Readjusted thermostat maintain proper temperature. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boil eggs 52°f stored in reach in freeze not maintain
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shell eggs 52°f stored in reach in cooler
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Found out thermometer is broken, calibrate with engineer ing Manager.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom has food debris on the surface **Corrected On-Site** **Repeat Violation**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed top of coffee machine
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked wet on storage shelve
- Basic - Ice buildup in reach-in freezer. Observed reach in cooler used for milk and yogurt on buffet line, engineering notify.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Buffet line coolers used for milk and yogurt.
- Basic - No copy of latest inspection report available.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 44°f stored on buffet , milk 46°f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Stored on top of coffee machine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pancake batter used on buffet
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/22/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Transported cart located in front of sink. **Corrected On-Site**
- Critical - Manager lacking proof of Food Manager Certification. Spoke to General Manager Jane concerning certification Has 60 days to obtain. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese 45?f , butter packs 47?f recommend place ice in tray more often, on the buffet line. **Repeat Violation**
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12/19/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pats 53F, cream cheese tubs 57F - buffet - not discarded at end of breakfast - must maintain 41F. Stored 2.5 hours.
- Critical - Observed slight buildup of slime in the interior of ice machine.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. Observed large build up of ice in the reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blueberry yogurt 46 degrees F inside reach in cooler.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Employees have not received training related to their assigned duties. This violation must be corrected by : 10/5/2011.
- Observed ice scoop with handle in contact with ice. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 46/47 degrees F recommend Manager to not stacked boxes milk inside unit.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Observed food debris spilled on the bottom of cooler.
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8/5/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Observed utensils stored on counter Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Observed pink discoloration on the panel
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Observed dried milk spillage on bottom of cooler.
- Critical - Observed soiled reach-in cooler shelves. Observed dried red liquid spilled on the bottom on the shelves.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
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1/31/2011 | 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. Sausage patties stored in reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk,yogurt ,boil eggs 46 degrees F removed all products from cooler.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed breads on buffet line door must be adujusted.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of cooler has water underneath storage racks.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed forks ,spoons on the bufet line.
- Observed single-service articles stored without protection from contamination. Observed coffee filters
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Displayed food not properly protected from contamination.Bread,eggs,sausage, gravy in buffet line.Adjustment was done for the bread bins,but a couple is not in compliance.The eggs and biscuit sneeze guards have to be adjusted.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for wiping bucket.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime surrounding juice dispensing nozzles in dining room.
- Clean utensils not stored inverted or in a protected manner.Dishwashing area.
- Observed single-service articles dispensed in a manner that allows for contamination.Spoons,forks knives on buffet line.
- Observed personal care item stored with food.Sweater by creamers.
- Critical. Observed unlabeled spray bottle.Glass cleaner in kitchen.
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Advised operator to transfer milk to another cooler.
- Critical. Displayed food not properly protected from contamination.Bread,eggs,sausage in buffet line..
- Critical. Observed employee engage in food preparation without washing hands and putting gloves on hands. Corrected On Site.
- Clean utensils not stored inverted or in a protected manner.
- Observed single-service articles dispensed in a manner that allows for contamination.Coffee stirrers on condiment stand.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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