- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / re- educated **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing./ soiled dishes **Repeat Violation**
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit.Canadian ham 119° turkey sausage 109°. Recommend reheating to 165°. Checked again found at 170° **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.dish in hand sink **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - 4 degrees **Corrected On-Site**
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ under portion of juice dispenser
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ butter pats on buffet 75°f, two hours, recommended rapid chill product and to keep on ice bath in future
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / cups **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in on buffet/ found underneath **Corrected On-Site**
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./ utilizing chlorine base has quat strips
- Intermediate - Spray bottle containing toxic substance not labeled./ purple cleaner in closet
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed dumpster rusted out on bottom.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair.on the right door of the upright reach in cooler
- Observed open dumpster lid. **Repeat Violation**
- Critical - Observed soiled reach-in cooler gaskets.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.has dishes in it Corrected On Site.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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. Tina Brown not documented , has done the training but the certafication is not poste
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter at 65 degrees fahrenheit less than an hour. rapid chill to 41 df Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pancake batter is at 75 degrees fahrenheit . the facility will add this potentially hazardous food to their time as a control list Corrected On Site.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.case of batter on the floor
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. coffee stir sticks .
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit.the hot hold eggs znd sausage gravy are held below 115 degrees fahrenheit , no time marking documented
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.the coffee stir sticks are open to pubkic cross contamination from guests
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.hot hold eggs and sausage gravy on the front line
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2010 | Routine - Food | Call Back - Complied |
- Unwrapped single-service utensils not presented so that only the handles are touched.the coffee stirsticks are not protected / from cross contamination
- 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 : 9-25-2010.
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7/22/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked eggs,sausage and bacon. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked eggs in buffet line Corrected On Site.
- Ceiling not smooth and easily cleanable.
- Critical. Observed toxic item stored by food. Observed Mr. Clean on cart with apples. Corrected On Site.
- Critical. Observed unlabeled spray bottle. window cleaner. Corrected On Site.
- Critical. Observed expired Food Manager Certification. Erminia De Rosa.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.MILK AND CREAMER IN RIC Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.WORKER HANDLING COOKED BACON Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.PUT NEW GLOVES ON WITHOUT WASHING HANDS Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
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9/1/2009 | Routine - Food | Warning Issued |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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