- Basic - No handwashing sign provided at a hand sink used by food employees. Next to trays at buffet line.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken at 107°F, in hot holding unit , for less than 2 hours, set unit to a higher temperature to hold chicken at 135°F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and cream cheese at 49°F, for less than 4 hours in reach in cooler. Set cooler temperature lower to cool both down to 41°F. **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Refrigerator setting was to high, ambient temperature was at 49°F. After setting a lower temperature ambient temperature went down to 40°F. **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 58 Degrees fahrenheit and Ham 57 Degrees fahrenheit at Buffet line .Corrected On Site.Placed items in reach in cooler .Rechecked temps at 41 Degrees fahrenheit .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna salad at 62 Degrees fahrenheit Corrected On Site.Voluntary discarded
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling soiled with accumulated dust/ mold like substance . by buffet table .
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey , cheese and roast beef at 54 degrees. Corrected On Site. discarded voluntarily .
- Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. turkey at 91 degrees at buffet line. Corrected On Site.
- Salad bar/buffet plates/bowls soiled.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip top cooler at buffet table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 46 degrees, ham at 48 degrees and turkey at 49 degrees at flip top cooler in buffet table. Corrected On Site.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. ladies employee restroom . Corrected On Site.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. VICTORY cooler gaskets soiled.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On Site.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. milk cooler
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. ladies restroom .
- Critical. Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on floor in ladies restroom . For reporting purposes only.
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10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey and ham at 46. Corrected On Site.volutarily discarded.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. milk cooler
- Critical. No handwashing sign provided at a handsink used by food employees. ladies restroom .
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on floor in ladies restroom . For reporting purposes only.
- 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 : 12/4/10.
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10/4/2010 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME. SUGAR CONTAINER AT BUFFET LINE.
- Critical. NO HANDWASHING SIGN PROVIDED AT A HANDSINK USED BY FOOD EMPLOYEES. LADIES RESTROOM.
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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