- 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 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/03/2015 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
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10/15/2015 | Inspection | Fire extinguisher was observed on kitchen floor adjacent to walk-in freezer door. Operator was advised that in the event of a fire, the fire extinguisher would be best located on a kitchen wall at eye level where it would be more accessible in a smoke-filled room. Operator called engineer to correct this situation. All violations from previous inspection have been corrected. Food temperatures obtained with DOH thermocouple thermometer: milk pint 43 degrees F., Swiss cheese 37 degrees F., roast beef 42 degrees F., chopped hard boiled eggs 43 degrees F., sliced tomatoes 43 degrees F. |
| No violation noted during this evaluation. | 09/24/2015 | Inspection | No violations were observed on premises at time of inspection. Food temperatures obtained: cooked potatoes and beef stir fry 41 deg. F (both located in walk-in cooler). Previous violation Number 11C from 5/7/15 inspection has been corrected. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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05/07/2015 | Inspection | All previous violations from last inspection date of 12/18/14 have been corrected. Food temps. obtained include ""Kelley's casserole dish"" (pasta, cream sauce, sausage and broccoli, 39 deg. F.) and sliced ham 43 deg. F., all in kitchen walk-in cooler) and tomato sauce at 146 deg. F. Discard logs on premises were reviewed and found complete and up-to-date. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Improper storage of cleaning equipment, linens, laundry unacceptable
- 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/18/2014 | Inspection | All findings observed during inspection were discussed and questions answered upon completion. Food temperatures were obtained during inspection--1) at salad bar, macaroni salad-36 deg. F., 2)in kitchen walk-in cooler, potato salad-35.9 deg. F. 3)on kitchen container in center island, hamburgers-120 deg.-132 deg. F. (Education provided and corrective action taken as described in violation 6a.). |
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/19/2014 | Inspection | Time as a Public Health is being used. Logs were reviewed and are acceptable. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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03/12/2014 | Inspection | Two more employees to be Serv Safe certified by end of a March. New kitchen is being constructed please submit copy of new plans prior to construction for review and approval. During construction facility will prepare food in Vet. Bldg kitchen. During this time facility would like to use Time as a Public Health Control. Information on using Time as a PH control will be emailed. |
| No violation noted during this evaluation. | 11/06/2013 | Inspection | Discussed proper cooling of chili, cooked chicken and chicken broth. Place cooked chili in shallow pan at 1 inch depth and into freezer for rapid chil. It cooled from 150 degrees F to 105 degrees F in 15 minutes. Dishwasher must be run until rinse cycle hits 180 degrees before using. Call DOH when new kitchen is ready for inspection. Please call at least 7 days prior to anticipated use. |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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03/12/2013 | Inspection | Email info on cooling. Please send plans for new kitchen. |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
- 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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10/30/2012 | Inspection | |
- 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.
- 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.
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03/23/2012 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Critical: Unwrapped/potentially hazardous foods are reserved.
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03/07/2012 | Inspection | |
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/23/2011 | 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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11/01/2010 | Inspection | |
| No violation noted during this evaluation. | 08/31/2009 | Inspection | |
| No violation noted during this evaluation. | 09/29/2008 | Inspection | |
| No violation noted during this evaluation. | 02/09/2007 | Inspection | |
| No violation noted during this evaluation. | 10/23/2006 | Inspection | |
| No violation noted during this evaluation. | 10/25/2005 | Inspection | |
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