- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 117°F. Reheated to 165°F. **Corrected On-Site**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 58°F don't know for how long.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 52?F was put on ice.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.Washing cups.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. obstructed by bucket with utensils in food service area.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed bathroom facility in disrepair. urinal in men's employee restroom in disrepair .
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in food service area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 46 degrees, american cheese at 52 degrees, turkey at 54 degrees and blue cheese at 61 degrees at buffet line. Corrected On Site. voluntarily discarded.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. over food service area, perforated ceiling tiles used.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 58 degrees , ham at 52 degrees at buffet line. Corrected On Site.volutarily discarded .
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 11/29/10.
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12/3/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 57 degrees at buffet line. Corrected On Site.
- Critical. Observed buildup of slime on ice dispenser at soda machine .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at VICTORY cooler.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 11/29/10.
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9/29/2010 | Routine - Food | Warning Issued |
- Observed old labels stuck to food containers after cleaning.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar container
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 44 degrees at buffet line. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 118 at warmer. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. for bread
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed handwash sink used for purposes other than handwashing. used to rinse utensils .
- Critical. No current boiler certification provided/available. For reporting purposes only.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/9/2009 | Routine - Food | Warning Issued |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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