- Basic - Open dumpster lid. **Corrected On-Site**
- 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. Milk at reach in cooler. **Corrected On-Site**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- 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. Milk at reach in cooler.
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- 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. Milk at reach in cooler.
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No soap provided at handwash sink. Near 3 compartment sink. **Corrected On-Site**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. **Repeat Violation**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.6/13/12.
- Critical - Observed uncovered food in holding unit/dry storage area.Observed unwrapped apples,ask employee if they put the apple out unwrapped. Corrected On Site.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Breakfast bar and warewashing hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at breakfast bar handwashing lavatory. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; half and half held at room temperature on breakfast bar.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination; plates and bowls not inverted on breakfast bar.
- Critical - Working containers of food removed from original container not identified by common name; syrup on breakfast bar.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor; box of plates in storage area. Corrected On Site.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- (1) Every public food service establishment shall post a sign which illustrates and describes the Heimlich Maneuver procedure for rendering emergency first aid to a choking victim in a conspicuous place in the establishment accessible to EMPLOYEES'.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination; apples.
- Critical - Hand wash sink lacking proper hand drying provisions; at buffet line.
- Non-prewrapped utensils not properly presented; knives need to be inverted.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
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3/25/2011 | 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. MILK.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. UP TOP FREEZER UNITS (2).
- Critical. Observed uncovered food in serving area. APPLES.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; milk at 46 F. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit; neither unit.
- Critical. Observed uncovered food in holding unit/dry storage area; apples not protected.
- Observed single-service articles stored without protection from contamination; need to be inverted.
- Critical. No handwashing sign provided at a handsink used by food employees; ladies room.
- Critical. No handwashing sign provided at a handsink used by food employees; mens room.
- Critical. No handwashing sign provided at a handsink used by food employees; buffet area.
- Critical. No handwashing sign provided at a handsink used by food employees; kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions; buffet area.
- Critical. Hand wash sink lacking proper hand drying provisions; kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory; buffet area.
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Current license properly displayed
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8/13/2009 | Routine - Food | Warning Issued |
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