- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - No handwashing sign provided at a hand sink used by food employees. Buffet line and restrooms
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 60° Add the butter to the time as a public health control form. Butter and batter must be discarded at end of breakfast each day.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.packages of French toast **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Buffet - placed in freezer for quick cool down **Corrected On-Site**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - manager to bring sanitizer this morning
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.hardboiled eggs not covered in reach in cooler at buffet
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- 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 - Serving utensil not provided for each food item at self-service salad bar/buffet. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples **Corrected On-Site**
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counter under microwave, kitchen in banquet area
- Basic - Clean utensils or equipment stored in dirty containers , back kitchen near buffet
- High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Foods in refrigerator and warmer at buffet
- Intermediate - Encrusted material on can opener blade. Back kitchen
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Hardboiled eggs in reach in cooler
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. pears partially covered/wrapped at buffet Corrected On Site.
- Critical - Electrical outlet missing cover plate. For reporting purposes only. kitchen /dishwashing area
- Critical - Hand wash sink lacking proper hand drying provisions.dishwashing area Corrected On Site.
- In-use utensil not stored with handle above the top of bread in container at buffet Corrected On Site.
- Critical - No conspicuously located thermometer in holding units. back kitchen near office
- Critical - No handwashing sign provided at a handsink used by food employees. dishwashing /kitchen areas Corrected On Site.
- Critical - Observed interior of microwave soiled. dishwashing area/kitchen
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. sausage , bacon, cheese, hardboiled eggs on plates inside small reach in cooler at buffet
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. expired 2/01/12 Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. restroom Corrected On Site.
- Critical - Self-service reach in cooler of plated unwrapped eggs, bacon, sausage lacking adequate sneezeguards or other proper protection from contamination at self-service counter
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. unwrapped apples at self-service counter Corrected On Site.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishwashing/kitchen area near conference room
- Critical - Handwashing cleanser lacking at handwashing lavatory. dishwashing /kitchen area near conference area
- Critical - No handwashing sign provided at a handsink used by food employees. dishwashing/kitchen area near conference room
- Observed single-service items stored on floor. box of napkins, hallway to/from kitchen , near office Corrected On Site.
- Critical - Reach in cooler thermometer not accurate in reach in cooler at buffet ;
- Critical - Working containers of food removed from original container not identified by common name. portion cups of fruit, kitchen
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- No copy of latest inspection report. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. handsinks Corrected On Site.
- Critical - No proof of required employee training provided.servsafe- not state approved 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
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.utensils cleaned in kitchen handsink with soap, water and bleach
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. temporarily placed in reach in freezer , replacement butter packets placed on ice at buffett
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8/9/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler at buffet
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, reach in cooler at buffet 47 Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage in reach in cooler at buffet at 48 Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. sausages
- Observed single-service articles improperly stored. paper plates and bowls not inverted.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....tabletop cooler at buffet line--all foods removed
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....waffle mix cooler in pantry kitchen
- Critical - Handsink by 3bay sink in conference center kitchen lacking paper towels
- Critical - Handsink in conference center kitchen lacking handsoap
- Critical - Handsink in pantry kitchen lacking handsoap
- Critical - Handsink in pantry lacking paper towels
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at handsink in pantry kitchen
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands...hands not washed prior to gloving
- Critical - Observed handsink in pantry used for purposes other than the designated use...used for washing dishes--use 3bay siink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...sausage patty temps at 50 F at buffet countertop cooler Corrected On Site...placed in working cooler and cooler turnec down
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...waffle mix temps at 55 F at buffet-- Corrected On Site...placed in cooler--recommended using time as public health control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...waffle mix temps at 60 F in pantry kitchen cooler Corrected On Site...moved to working cooler
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...for apples
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2/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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