- Basic - Ceiling tile missing. Over hot water heater **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On edge of prep table for tea **Corrected On-Site** **Repeat Violation**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Sponge and metal scrub pad. Also gasket on 2 door reach in, in the kitchen
- Basic - Raw animal food stored above unwashed produce. Raw chicken over cabbage in left reachin in dry storage.
- High Priority - License is expired and is more than 60 after expiration date. Expired 06/01/2014
- High Priority - Container of medicine improperly stored. Aleve on tea prep table. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Dessert sneeze guard is ineffective for number/size of items on display. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White unit in dry storage, cottage cheese 62°, blue cheese 63°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On the stove, beans 127°, rice 111°. Items were reheating during end of inspection.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In dry storage room. Also the can opener has accumulation of food on it. Repeat for can opener.
- 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. Shredded yellow cheese in silver reach in **Corrected On-Site**
- Intermediate - Reach-in cooler 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. White unit in dry storage. Blue cheese dressing 62°, cottage cheese 63°, moved TCS items to other units.
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09/17/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 covered drinks in prep areas **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse and chlorine together
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer, upright white in dry storage area **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Sneeze guard for desserts is ineffective **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Collards on stove 123°, potato salad on bar 129°
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In storage area, raw shrimp over bread, freezer **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Outside back door **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleached out strip
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave plan. potato salad on buffet
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. HWH
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen utensils Buffet plates, both items **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach ins in kitchen
- High Priority - Displayed food not properly protected from contamination. Sneeze guard, turned platters to protect **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw hamburger over bread, freezer **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Dish soap **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Back door
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Gravy 85? in reach in cooler since 11.30, it is 1.50
- High Priority - Displayed food not properly protected from contamination. Not completely under sneeze guard, cookies, moved tray **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Scooped ice, owner came from outside **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Lima beans and black eye peas
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken raw, 75? on table, corrective action : discarded by mgr
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on buffet, corrective action: discarded by mgr, explained time as public health control, gave form
- High Priority - Shell eggs in use or stored with cracks or broken shells. One, discarded by mgr **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chiken
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gravy 85? in reach in cooler, corrective action: discarded
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 122? Lima beans on table, corrective action : placed in ice bath
- Intermediate - Reach-in cooler shelves soiled with food debris. Upright reach in cooler
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.UNDER ICEMACHINE
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed nonfood-contact equipment in poor repair CONDENSER LEAKING IN REACH IN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.ON COUNTER
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee EMPLOYEE DRINK IN REACH IN COOLER WITH CUSTOMER FOOD
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.PASTA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EGGS 81 F AMBIENT AIR Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.BUFFET SIGN READS 11-2 FOOD PREPARED AND ON THE COUNTER AT 9:45AM Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER CABBAGE IN REACH IN COOLER CHICKEN OVER FRUIT IN FREEZER
- Wet wiping cloth not stored in sanitizing solution between uses.ON COUNTER
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.can opener.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Corrected On Site.
- Observed nonfood-grade containers used for food storage.trash bags with cabbage in it.
- Critical - Observed raw animal food stored over ready-to-eat food.raw pork over cooked corn in the reach in cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.pepper.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Current license properly displayed
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
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5/16/2011 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Critical - Current license properly displayed
- Employee lockers provided and used, clean
- Critical - Employee training validation
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Plumbing installed and maintained
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3/7/2011 | Food-Licensing Inspection | Warning Issued |
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