- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- 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. Container of cooked eggs, open milk container.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Batter container left in handsink.
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Label the open carton of milk with the date it is originally opened.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons on buffet **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Large refrigerators and juice cooler utilized as a refrigerator. **Repeat Violation**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Buffet utensils washed with soap only. **Corrected On-Site**
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Juice machine utilized as a cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs on buffet at 51? voluntarily discarded **Corrected On-Site**
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on donut cover and cart. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink- sanitizer compartment covered with a drainboard. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing- placing buffet equipment in sink at closing.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-cream cheese at 60F on buffet. Corrected On Site time as public health control.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination- unwrapped apples.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed cloth used as a drainboard in dishroom at handsink. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method- sausage links removed from buffet and placed in refrigerator at 100F tightly covered. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- hardboiled eggs in display case from buffet placed back in refrigeration at 55F. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination- unwrapped apples.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date- license has been paid -on hold due to unpaid fine.
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- 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. This violation must be corrected by : 1/16/12.
- Critical - Observed cloth used as a clean drainboard.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the three-compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing- warewashing and storing wiping cloths.
- Observed single-service articles stored without protection from contamination- flatware not inverted on buffet.
- Observed single-service items stored on floor.
- Critical - Observed waffle utilizing Time as Public Health Control returned to refrigeration at 56F Corrected On Site.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/16/2011 | Routine - Food | Administrative complaint recommended |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date- on manual hold due to unpaid fines.
- Observed single-service articles stored without protection from contamination- plastic tableware not inverted on breakfast buffet. Corrected On Site.
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6/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed cloth used as a drainboard at 3 compartment sink. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink- board with terrycloth towel over first compartment as a drainboard.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed toaster oven encrusted with grease and/or soil deposits.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Unwrapped single-service utensils not presented so that only the handles are touched on buffet line. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- hot foods on schafing dish with roll back cover exposing foods to customer contamination.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface- used for clean dish drain. Repeat Violation. Corrected On Site.
- Violation: 25-04-1 Observed single-service items stored on floor.
- Critical. Violation: 53B-08-1 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 : 9/28/09.
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10/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- reconstituted waffle batter in refrigerator at 74F after sitting on buffet at room temperature. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- hot foods on schafing dish with roll back cover exposing foods to customer contamination.
- Critical. Observed cloth used as a food-contact surface- used for clean dish drain. Repeat Violation. Corrected On Site.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination- employee foods stored in refrigerator with customer foods.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine- quaternary 146.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed single-service items stored on floor.
- Critical. Observed handwash sink used for purposes other than handwashing- utilizing handsink for warewashing. Corrected On Site. Repeat Violation.
- 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 : 9/28/09.
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7/28/2009 | Routine - Food | Warning Issued |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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