- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler drawer broken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Containers holding doughnuts and muffins and pastries
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Coffee
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hardboiled eggs in locked lobby refrigerator at 48°. Thermometer reads 50°. Corrective action taken by discarding eggs and defrosting refrigerator as well as cleaning coils. **Corrected On-Site**
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions- utilizing terrycloth towels.
- Critical - Observed quaternary sanitizing solution exceeding the maximum concentration allowed- 600ppm corrected to 300ppm in spray bottle. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper temperature- 105F corrected to 76F in 3 compartment sink. Corrected On Site.
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination- unwrapped apples.
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination- unwrapped apples.
- 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 : 2/20/12.
- Critical - Observed handwash sink used for purposes other than handwashing- dirty dishes.
- Critical - Observed unlabeled spray bottle- chlorine sanitizer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- sausage on buffet at 125F.
- Spray bottle chlorine sanitizing solution not at proper minimum strength-0ppm.
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12/20/2011 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination- unwrapped apples.
- Observed box of paper cups stored on floor.
- Critical - Observed cloth used as a drainboard for clean dishes.
- Observed single-service articles stored without protection from contamination- cups in dirty dispenser. Corrected On Site.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small cooler on breakfast bar. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Food probe thermometer doesn't read below 50 degrees F. Thermometer reading 0 - 220 degrees F is required. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers, gauges, test kits provided
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....pre-packaged butter & cream cheese on buffet line marked "Keep Refrigerated" not properly kept cold. Corrected On Site.
- Critical. Stem type thermometer not within the intended measuring range of use....need thermometer to measure 0-220F to measure both hot & cold foods. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions....in kitchen.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stem type thermometer not within the intended measuring range of use....50-550F in use. Need 0-220F for both hot & cold temperatures.
- Critical. No conspicuously located thermometer in holding unit....reach in freezer unit in kitchen.
- Critical. No conspicuously located thermometer in holding unit....drop down freezer in kitchen.
- Critical. Observed food stored on floor....box of apples in kitchen. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface....top of refrigerated unit in kitchen.
- Observed open dumpster lid.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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