- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties temp at 65 degree Advised
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tongs for breads
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. All
- Observed build-up of grease on nonfood-contact surface. On surface of all fryers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside cabinet under buffet
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic wares
- Critical. Hand wash sink lacking proper hand drying provisions. Wait service area
- Observed grease accumulated under cooking equipment. Fryers
- Observed ceiling in disrepair. Water damage ceiling tiles at wait service area
- Critical. Observed unlabeled spray bottle.
- No Heimlich maneuver sign posted.
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10/05/2010 | 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.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 41A-10-1 Observed toxic item improperly stored.[Toxic chemical bottle on top of dishmachine ]
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5/6/2010 | 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. [rice, chicken, ham, egg in walk-in cooler]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [coffee was 60 F. at buffet table] Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed improper vertical separation of raw shell eggs and ready-to-eat foods. [in walk-in cooler ]
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [raw chicken over raw burgers , in walk-in cooler]
- Observed employee/cook with soiled clothing.
- Observed cutting board grooved/pitted and no longer cleanable.[at bar]
- Observed bulk milk dispenser with dispensing tube improperly cut. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. [Establishment ran out of chlorine sanitizer ]
- Wet wiping cloth not stored in sanitizing solution between uses. [on counter at wait station]
- Critical. Observed soil buildup inside ice bin/machine . Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. [door at kitchen employee ladies room]
- Critical. Covered waste receptacle not provided in women's bathroom. [employee restroom in kitchen ] Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. [in kitchen ] Repeat Violation.
- Critical. Observed toxic spray bottle on shelf with clean kitchen wares by 3 bay sink
- Critical. Observed toxic item stored by utensils.[gallon of bleach next to plastic forks, in dry storage ]
- Critical. Observed toxic item stored in food preparation area. [at cookline ]
- Critical. Observed toxic item improperly stored.[Toxic chemical bottle on top of dishmachine ]
- 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
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2/16/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-28-1 Observed food stored on floor.[in WI freezer ]
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [ice scoops stored on a dirty surface of the ice machine, in kitchen ]
- Violation: 14-40-1 Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets. [bulk milk cooler]
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin/machine .
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. [employee men's and women's room]
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. [employee restroom ]
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.[at bar]
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. [at cookline ]
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. [at cookline ]
- Critical. Violation: 45-12-2 Observed trouble/alarm/silence light lighted on fire alarm control panel. For reporting purposes only.
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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12/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.[at cookline ]
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils. [bottle of cinnamon sticks, at buffet counter]
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. [danish, at buffet counter]
- Critical. Observed food stored on floor.[in WI freezer ]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [ice scoops stored on a dirty surface of the ice machine, in kitchen ]
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soiled reach-in cooler gaskets. [bulk milk cooler]
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [at bar]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [for bulk milk]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[at cookline ]
- Observed heavy residue build-up on ice bin and counter, at wait station
- Unwrapped single-service utensils not presented so that only the handles are touched. [plastic spoons at buffet counter]
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. [employee men's and women's room]
- Critical. Covered waste receptacle not provided in women's bathroom. [employee restroom ]
- Critical. No handwashing sign provided at a handsink used by food employees.[at bar]
- Critical. Hand wash sink lacking proper hand drying provisions. [at wait station ]
- Critical. Hand wash sink lacking proper hand drying provisions. [at cookline ]
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. [observed an open space at bottom of kitchen rear door]
- Critical. Observed toxic item stored by food. [at cookline ]
- Critical. Observed toxic item stored by utensils.[at cookline ]
- Critical. Observed unlabeled spray bottle. [at bar]
- Critical. Observed trouble/alarm/silence light lighted on fire alarm control panel. For reporting purposes only.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- 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
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9/29/2009 | Routine - Food | Warning Issued |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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