- Basic - Floors not constructed to be easily cleanable. Unsealed concrete floor observed in walk in freezer and Cooler. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ricooler located in the Lite Bite area
- Basic - Working containers of food removed from original container not identified by common name. Shaker with white residue inside per Manager powdered Sugar. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. 4/1/2014 license displayed Manager will notify corporate Office, Manager received copy of license. **Corrected On-Site**
- High Priority - Live, small flying insects in kitchen area near prep table. Spoke to manager has current professional pest control Service, will notify company.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed interior panel of ice machine
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Observed waffle batter splashed on mixer bottom legs
- 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. Gallons of Milk stored inside walk in cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Observed old water underneath surface, employee Cleaned and sanitizer. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. Observed in the main kitchen
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Noted bracelet and watch on cooks **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in freezer,and walk in cooler **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By server station **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Cook used HWS to wash melon **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By server station **Corrected On-Site**
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Milk unit at buffet not holding temperature
- Basic - Floors not constructed to be easily cleanable. Floor in walk in cooler constructed with unsealed concrete
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over apples **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. Ham not marked **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Buffet will cook eggs to order . Advised and provided advisory to be posted **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Container of batter
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Dry storeroom
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Black fabric wristband observed
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable. Dishwash area. Floors not sealed/tiled and standing water observed
- Basic - Food debris accumulated on walk in cooler floor
- Basic - Hole in ceiling. Above cook line **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Utensils at cookie line in 85? water **Corrected On-Site**
- Basic - Insect control device installed over food preparation area. Insect device above trays of bread
- Basic - Interior of microwave soiled with encrusted food debris. Buffet
- Basic - Light not functioning properly above dish machine area
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Near office
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Single-service items stored on floor in dry storage area. Case of cups **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Bag of pepperoni
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and peppers stored above washed and cut peppers WIC
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Slime build up on gaskets - reach in freezer on cook line
- Basic - Water damage on ceiling tile
- Basic - Water leaking from faucet/faucet handle. Mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Wood food-contact surface not properly sealed. Shelving near back door - used to store ceramic dishes
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Soup at 47? - cooling in WIC from previous night **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Improper cooling if soup from previous night **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken tenders 83? left out on cookline **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread rolls and bread slices not stored protected - buffet and dining area
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After entering kitchen from outside area. Gloves also not changed when torn
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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. Hot dogs in WIC
- Intermediate - Employee used handwash sink as a dump sink. Cut fruit observed inside hand sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes stacked on top of handsink near dishwash area.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer at 22? in ice water.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No soap, paper towel and hand wash sign provided at handwash sink. Dining area - sink near coffee station used as a handsink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Waffle batter **Corrected On-Site**
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. Cloths not stored submerged in sanitizer bucket. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice made 9/6 at 45F on 9/27. Corrected On Site. Discarded.
- Critical - Hot water not provided/shut off at employee hand wash sink. Wait station, restroom.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Wait station reach in cooler. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing gun. Corrected On Site.
- Observed ceiling soiled with accumulated dust. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not was hands after handling sanitizer / between glove change. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Sausage 62F at 9am andd 62F at 9:45am - tightly wrapped in plastic. Scrambled egg: 106F at 9am and 94F at 9:45am [should be cooling on average 30 degrees per hour in order to cool from 135F to 70F in 2 hours. Recommend re-evaluating cooling procedures [shallow pans, leave uncovered during cooling].
- Observed hole in ceiling. Above cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buffet: yoghurt [cos - 40F] and cottage cheese 45F [cos - 42F], grated cheddar 48F [cos - 41F], whipped cream 52F - repeat violation [cos - 39F]. Kitchen: liquid egg 65F [cos - discarded]. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Sanitizer bucket stored on prep table next to cutting board. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Buffet: chicken nuggets 115-135F [reheated to 167F], potato 110F [discarded]. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Rice - improper cooling.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed REACH-in cooler gasket torn/in disrepair.SMALL COOLER ON LINE
- Violation: 37-03-1 Observed wall in disrepair. BY ICE MACHINE
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.KITCHEN
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5/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. AT BAR Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR Corrected On Site.
- Observed REACH-in cooler gasket torn/in disrepair.SMALL COOLER ON LINE
- Observed dusty ceiling tiles and/or air conditioning vent covers.KITCHEN
- Critical - Observed empolyee PREP PERSON wash hands with no hot water. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed personal care item stored with food. POCKET BOOK ON BOTTOM SHELF WITH FOOD Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WAFFLE BATTER 50,WHIPPED CREAM 70,COFFEE CREAMERS 70, This violation must be corrected by : 05/04/2012.
- Critical - Observed potentially hazardous food thawed at room temperature.QUID EGGS Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. POTATO SALAD HELD 2 DAYS AS PER MGR NOT DATE MARKED
- Observed wall in disrepair. BY ICE MACHINE
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/20/2011 | Routine - Food | Call Back - Complied |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. BOTH RESTROOMS
- Observed cutting board grooved/pitted and no longer cleanable. ALL CUTTING BOARDS
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLED SOILED DISHES THEN HANDLED CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Observed employee with no hair restraint.FEMALE EMPLOYEE PREPARING FOOD WITHOUT ANY HAIR RESTRAINT FOR LOOSE HEAD HAIR
- Critical - Observed food stored on floor. ONION BAG IN WIC Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LIQUID EGGS AT 70 F,CREAM CHEESE AT 57 F AND COTTAGE CHEESE AT 60 F IN THE KITCHEN This violation must be corrected by : 12/19/2011.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 Corrected On Site.200 PPM
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12/16/2011 | Routine - Food | Warning Issued |
- 1 27-16-1
- 10 21-05-1
- 13 30-02-01
- 15 24-06-1
- 18 53B-08-1
- 5 21-12-1
- 6 21-16-1
- 8 20B-03-1
- 9 16--01-1
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3/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, many foods in walk in cooler cooling overnight not at temperature. (pastta, meat sauce, mashed potatoes, pork, etc.) This violation must be corrected by : 3-17-11.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds, reheating cooked chicken aand haitian dish in hot box that is set at 125 F. Corrected On Site. This violation must be corrected by : 3-17-11.
- Critical - Employee food handler training certificates expired for some employees, class scheduled this month.
- Critical - Hot water not provided/shut off at employee hand wash sink, wait station.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour container. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawer.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cut melon 45F on buffet without timemarking. Corrected On Site. This violation must be corrected by : 3-17-11. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, waffle mix 68 F without timemarking. This violation must be corrected by : 3-17-11. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cheese in walk in cooler.
- Observed soiled dry wiping cloth in use, under cutting board.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage 118F on buffet without timemarking. Corrected On Site. This violation must be corrected by : 3-17-11.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, pasta and soup in walk in cooler. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). (walk in cooler items.)
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Vacuum breaker mising at hose bibb., right side of y-connection at mopsink.
- Wet wiping cloth not stored in sanitizing solution between uses, wait station. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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3/16/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pepperonic slices 45 degrees F. Manager discard product immediately. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed hamburger patties inside refrigerated drawers. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Observed tin foil on baking sheet pans located underneath counter on cooks line.
- Observed cutting board grooved/pitted and no longer cleanable. Observed throughout kitchen
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener. Prep area
- Critical. Observed buildup of slime on soda dispensing nozzles. Observed body of soda machine located in servers area.
- Critical. Observed buildup of soiled material on milk dispensor machine located on buffet line. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Coffee filters stored on top of coffee machine located in servers area.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed server pouring coffee in hand sink located in front service area, recommend training for employee staff.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No suitable facilities provided to store employee clothing and other possessions. Observed coats and hats stored on prep counter. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Observed wiping cloths container used dining room and kitchen.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. 4/1/2010 Spoke to Manager received copy of license. Corrected On Site.
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).For sausages.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. For sausage in the walk in cooler.
- Critical. Observed potentially hazardous food thawed in standing water. For chicken.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed buildup of slime in the interior of ice machine. Light in the ice shoot.
- Critical. Observed buildup of soiled material on mixer head.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. By the pizza oven, drawers not clean.
- Critical. Vacuum breaker mising at hose bibb.at the mop sink.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice at walk in cooler, manager volutarily discarded . Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.First walk in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed gaskets with slimy/mold-like build-up.At walk in cooler.
- Critical. Handwash sink not accessible for employee use at all times.At dishmachine . Corrected On Site.
- Floors not constructed easily cleanable.At dry storage room.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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