- Basic - Coffee filters not stored in a protected manner to prevent contamination. Siting on top of coffee machine in guest self service area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in rest room.
- Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Displayed food not properly protected from contamination. The bread display does not adequately close after use
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet not wrapped
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters on coffee machine
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks and food in storage room refrigerator. Mark your personal cold units to indicate they are personal food only.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left hand freezer in storage room. **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. Apples on customer display **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 in dining area
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both freezers in storage room **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In 2 refrigerators, adjusted down
- Intermediate - Accumulation of mold-like substance around juice/drink dispensing nozzles/equipment. Dining area **Repeat Violation**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 60° in ambient refrigerator of 46°
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left freezer and refrigerator.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on table.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Orange juice machine.
- 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. Dairy in left refrigerator, 2 gallons opened.
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
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8/2/2012 | 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.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade containers used for food storage.pastery.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.upright fridge. Thermometer reads 50 f. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk Corrected On Site.
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4/14/2011 | 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. Corrected On Site.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.GALLON OF MILK.
- Critical. Current Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Observed expired Food Manager Certification.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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8/5/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/9/2008 | Routine - Food | Warning Issued |
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