- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
- 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.
- 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)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Single service items reused, improperly stored, dispensed, not used when required
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/17/2016 | Inspection | All hot and cold food temperatures on premises were found to be acceptable. Cold foods were measured with DOH thermocouple thermometer to be 37-44 degrees F, and hot foos were all measured to be 140 degrees F. and above. Cooling logs were not available. but proper cooling methods were discussed. Shallow pan cooling of chowder was observed during 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)
- 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
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
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02/18/2015 | Inspection | Additional food temperatures measured: hot dogs = 143 F, chili = 153 F, hamburger = 146 F, onion soup = 157 F, vegetable beef soup = 163 F, pulled pork = 43 F, sliced cheese = 40 F, shaved steak = 43 F, Ranch dressing = 34 F. Reviewed menu and discussed cooking temperatures. Reviewed cooling logs; please complete cooling logs until food is 45 deg. F or below. |
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/18/2015 | Inspection | Food temperatures measured: Chili = 158F, vegetable beef soup = 147 F, hamburger = 158 F, hot dog = 143 F. Discussed cooking temperatures of hamburgers. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper use and storage of clean, sanitized equipment and utensils
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/30/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/30/2014 | Inspection | facility was not operating at the time of inspection due to weather and number of customers. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/27/2014 | Inspection | The utility sink in store room was installed with a vacuum breaker on the faucet. The monitoring logs are maintained daily and all cooled foods are tracked. The Tomato soup was at 165F, chili at 170F and chicken noodle at 167F. being hot held steam unit.
In addition DOH staff reviewed the actual cooling procedure of a potentially hazardous soup. Although the cooling of the soup met the proper time frames, it was suggested that shallow trays and cooling wands be use to cool in ice. Rather than plastic container placed in ice uncovered. All Themometers were recently calibrated. |
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/24/2014 | Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/23/2013 | Inspection | Monitoring logs are well maintained and tracking of potentially hazardous stored foods is satisfactory . |
- 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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12/23/2013 | Inspection | Chili is cooled from cooked to hot hold at140F. Starting cooling at 120F to 70F within two hours and 70 F to 45 F within the next four hours. Cooling and reheating logs well maintained. Chili is cooled by using shallow containers, ice bath the containers and cooling wands. All the chili is prepared in main lodge kitchen. |
| No violation noted during this evaluation. | 01/10/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/10/2013 | 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)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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01/07/2013 | Inspection | |
| No violation noted during this evaluation. | 10/02/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Hair is improperly restrained
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02/29/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/30/2011 | Inspection | |
| No violation noted during this evaluation. | 01/25/2011 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
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12/13/2010 | Inspection | |
| No violation noted during this evaluation. | 01/27/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/14/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hair is improperly restrained
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12/30/2008 | Inspection | |
| No violation noted during this evaluation. | 12/26/2008 | Inspection | |
| No violation noted during this evaluation. | 01/02/2008 | Inspection | |
- Hair is improperly restrained
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12/18/2007 | Inspection | |
| No violation noted during this evaluation. | 01/25/2007 | Inspection | |
| No violation noted during this evaluation. | 01/02/2007 | Inspection | |
| No violation noted during this evaluation. | 12/20/2005 | Inspection | |
| No violation noted during this evaluation. | 12/20/2005 | Inspection | |
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