- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.coffee
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.coffee creamers
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.coffee
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked with clorox bottle
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cup of coffee on prep table
- Critical - Observed food stored on floor.walkin freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.coffee creamers
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meats,milks ,creams
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. bulk container
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs
- Observed single-service articles stored without protection from contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen area
- Critical - Observed buildup of slime in the interior of ice machine. black moldy substance on top -chute area
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. walkin freezer
- Observed gaskets with slimy/mold-like build-up. reachin coolers
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. coldcuts ,ch
- Wet mop not hung to dry.
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2/16/2011 | 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. milks ,creams ,cheeses ,coldcuts
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting tomato for sandwiches
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on doors and in grooves if gasket -reachin coolers on cookline
- Observed gaskets with slimy/mold-like build-up. reachin coolers in back of kitchen near three compartment sink
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. closer broken on employees bathrooms
- Wet mop not hung to dry.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Segregate the number 10 cans of sliced pears - they have extended ends. Reyurn them, to their respective vendors, for exchange.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foo must be labelled with their common names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave biscuit mix in an open bag; transfer the contents to a clean, covered container.
- Critical. Observed food stored on floor. Store the bag of sugar, off the floor, in the dry-storage area. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood slats, benearh the table-top refrigerator, in the kitchen.
- Observed single-service items stored on floor. Store the case of napkins, off the floor, in the dry-storage area. Corrected On Site.
- Plumbing system in disrepair. Repair the inoperable urinal in the men's restroom.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Hood-fire-suppression system is past due to be serviced and retagged.
- Critical. License expired within 30 days after expiration date. State license is due to be renewed. Post the current copy in the kitchen.
- Critical. Observed expired Food Manager Certification. Call 866-372-7233 to schedule a renewal exam for your Food Manager Certification. Keep a current copy on the premises.
- Critical. Proof of required employee training has expireded. 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. Employees must renew Food Safety Training at least once every three years. Call 866 372 7233 to order any needed workbooks.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Store the 50# bag of sugar, off the floor, in the dry-storage area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Do not touch food with bare hands. Employees musr wash hands, and wear disposable-plastic gloves, when serving rolls and biscuits. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, do so in such manner that only handles are left exposed.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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