- Critical. Observed interior of microwave soiled.
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01/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.GALLON OF MILK. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed hand wash sink used for purpose other than washing hands. MAKING WAFFEL MIX.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. GOT WET Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. JUST A TRACE, TO LITTLE TO CHECK. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. FOOD DIDE UP AT BUFFET BAR.
- Observed single-service articles improperly stored. BOWLS AND PLATES AT BUFFET BAR.
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2/1/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/13/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/13/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Milk.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.MILK ON COUNTER AT 51 F. DISCARDED Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in all holding unit.
- Critical. No three-compartment sink provided.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. No water system approval reports on-site.
- Critical. Handwash sink not accessible for employee use at all times.WASHING DISHWARE IN HWS.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No person in charge of establishment.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Employees have not received training related to their assigned duties.
- 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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7/30/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/25/2009 | Routine - Food | Warning Issued |
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