- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter 72 in automatic pancake machine. Corrective action: operator will start using Time as a Public Health Plan for batter.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties at 121. Operator discarded and replaced with sausage at 172 **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pancake batter in automatic pancake machine. Corrective action: operator will time mark batter bag.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Displayed Cups not protected.
- High Priority - Displayed food not properly protected from contamination. Sneezeguard does not adequately protect gravy and biscuits.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-contact equipment in poor repair. Reach in coolers not maintaining time/temperature control for safety foods at 41 F or below. Small refrigerator in kitchen, glass door cooler on buffet line. Units may not be used for storing TCS foods until it is maintaining proper temperature.
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under water. egg product, 80 F; less than 30 minutes. corrective action taken: product quick chilled and will be cooked this morning.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Yogurt, cream cheese, butter, cold held at greater than 41 degrees Fahrenheit. Temping 48 F, 50 F; 52 F;
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in yogurt cooler and white refrigerator.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plates at pancake maker not inverted or otherwise protected.
- Basic - Single-service items stored on floor in dry storage area. Napkins.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guard.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometers in refrigerators.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed food stored on floor. Boxed drink mix, bottled beverages.
- Observed single-service articles, plates, displayed in a manner that allows for contamination. Plates by pancake maker need to be inverted.
- Observed single-service items stored on floor. boxed forks.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Dispenser not working, kitchen.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No boiler certification provided/available. For reporting purposes only.
- No copy of latest inspection report.
- Critical - Observed boxed food stored on floor.
- Critical - Observed handwash sink used for purposes. Dump sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter, 75F, buffet line. less than 1 hour. Corrective action taken: ice added to product
- Critical - Observed unlabeled chemical spray bottle. Cleaner.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerator. Employee states foor was open during cleaning. Corrective action taken: all product removed to freezer. Refrigerator will not be used until it is capable of maintaining foods at 41F.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in refrigerator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, butter, 51-52F. Corrective action taken: product moved to freezer to quick chill.
- Observed single-service articles stored without protection from contamination. Plates not displayed inverted; knives not presented handle up.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed food stored on floor. Boxed juices.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used as dumpsink. Corrected On Site.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage patties, 103F. Less than 1 hour. Product reheated. Corrected On Site.
- Critical. No conspicuously located thermometer in refrigerator.
- Critical. No conspicuously located thermometer in cooler at buffet line.
- Critical. Observed food stored on floor. Boxed juices.
- Observed food employee with no hair restraint.
- Observed single-service items stored on floor. Bagged styrofoam plates and bowls.
- Critical. No handwashing sign provided at a handsink used by food employees. Restroom.
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12/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy, 113F; sausage, 124F; less than 4 hours. Advised.
- Critical. Observed food stored on floor. Boxed juice.
- Observed single-service items stored on floor. Bowls and cups.
- Critical. Establishment operating without a current Hotel and Restaurant license. License expired 4/01/2010.
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8/26/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual packet of cream cheese & whipped butter temp at 55 & 62 degree, less than 4 hours Advised
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamer temp at 60 degree , less than 4 hours Advised
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Eggs, breads, sausage, gravy, Repeat Violation. This violation must be corrected by : 3/8/2010.
- Critical. Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Dishes dry on towel Repeat Violation.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/8/2010.
- Critical. Violation: 53B-08-1 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. Pro
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3/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallons of milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamer temp at 60 degree , less than 4 hours Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual packet of cream cheese & whipped butter temp at 55 & 62 degree, less than 4 hours Advised
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Eggs, breads, sausage, gravy, Repeat Violation. This violation must be corrected by : 3/8/2010.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation.
- Equipment and utensils not properly air-dried. Dishes dry on towel Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/8/2010.
- 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. Pro
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1/8/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. All
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Not effective
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. No handwashing sign provided at a handsink used by food employees.
- No Heimlich maneuver sign posted.
- 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. Pro
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10/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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