- Basic - Coffee filters not stored in a protected manner to prevent contamination. Above sink in front kitchen area. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Opened bag of pancake mix and brown sugar.around hand sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap at sanitizer sink in middle kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.56° individual packs
- High Priority - Chlorine sanitizer for three compartment sink not set up. Per employee, dishes were only being washed, rinsed, and dried.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter held at 81°.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.55° **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plates and utensils. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs, Sausage gravy. **Repeat Violation**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated dust. Restroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy
- Intermediate - Handwash sink used for purposes other than handwashing.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons on the buffet
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Observed no cover on electrical outlet in the kitchen area. For reporting purposes only.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. dairy
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed uncovered food in holding unit/dry storage area. apples
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling soiled with accumulated dust. womens restroom
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed uncovered food in holding unit/dry storage area. apples on buffet
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. reachin cooler
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. apples
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. apples
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. Apples on buffet line
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. apples
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- 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. expired 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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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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