- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Pesticide application not supervised by a certified applicator
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/15/2015 | Inspection | Discussed deficiencies with the operator. The chlorine residual for the potable water system was 2.0 ppm. Cold Holding and Hot Holding food temperatures were acceptable except where noted. Report must be mailed. |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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03/12/2015 | Inspection | Half a flat of eggs being held near cook top at 45 deg. Keep only working quantity of eggs out at cook line. Sliced tomatoes 40 deg, diced potatoes 41 deg, at stand up two door cooler. Sour kraut 39 deg, pancake batter 40 deg. in white stand up unit at cook line. Coleslaw 38 deg, macaroni salad 40 deg, Potato salad 39 deg, in walk in cooler. Salad bar products between 36-39 deg. Further discussion with cook staff about proper cooling methods. Education given to both cook staff and management about better ways to eliminate bare hand contact. Mail report |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Inadequate personal cleanliness
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11/19/2014 | Inspection | The following temperatures (degrees F) were measured at the time of inspection: Display Cooler - 36 (Air); Walk-in Cooler - Meatloaf - 34.4 to 35.2 , Cooked Breakfast Sausage - 34.9 , Sliced Tomatoes - 36.8; Sandwich Cooler Upper Compartment - Sliced Tomatoes - 41.9 & Diced Tomatoes - 41.0; Lower Compartment - Tuna Salad - 44.2 & Chicken Salad - 42.9. Checked Breakfast Sausage being hot held on the grill and found the links to be 142.1 & 153.3 degrees F. Chlorine residue for potable water was measured to be 2.0 ppm. Mail Report. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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08/29/2013 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/19/2012 | Inspection | |
| No violation noted during this evaluation. | 10/28/2011 | Inspection | |
| No violation noted during this evaluation. | 12/13/2010 | Inspection | |
| No violation noted during this evaluation. | 06/08/2010 | Inspection | |
| No violation noted during this evaluation. | 11/10/2009 | Inspection | |
| No violation noted during this evaluation. | 03/31/2009 | Inspection | |
| No violation noted during this evaluation. | 10/06/2008 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/03/2008 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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09/25/2007 | Inspection | |
| No violation noted during this evaluation. | 03/15/2007 | Inspection | |
| No violation noted during this evaluation. | 09/07/2006 | Re-Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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06/26/2006 | Inspection | |
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
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12/06/2005 | Inspection | Using a large volume of pre-cracked whole shell eggs for french toast mix (over 1 Gal.) which is often left out at room temperature during busy time periods. Found at 44*f at 2:30pm in a refrigerator that was running at 34*f. Bread used for french toast is a wide variety of thin and extra thick slices. Reviewed options including using pasturized liquid egg mix for this mix. |
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