- Provide paper towels at every hand sink. OBSERVED NO PAPER TOWELS AT HAND SINK NEAR 3-COMPARTMENT SINK.
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02/12/2016 | 97 |
- Kitchen did not have soap or paper towels at time of inspection. Ensure that the soap and paper towel dispensors are restocked.
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06/10/2015 | 97 |
| No violation noted during this evaluation. | 10/22/2014 | 100 |
| No violation noted during this evaluation. | 03/24/2014 | 100 |
- Observed raw shelled eqqs in reach in cooler above ready to eat foods such as squeeze bottles of syrup. All raw products should be stored below and away from ready to eat foods.
- No hot water available at handsinks or 3 compartment sink. La Quinta maintenance stated hot water heater needed to be replaced. All handsinks must bave ot water of 100F degrees minimum for proper handwashing. 3 compartment sink must have hot water at 110F degrees minimum.
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09/18/2013 | 89 |
- 229.166 (g) (1) (A) HWS not provided. Establishment must install a handsink at drink station, near breakfast bar.
- Ch 13, Art II, section 13-26 Display permit. Establishment must post most current copy of inspection report for customer view. Currently report fo 2011 is posted, however last inspection was in 3/2012.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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10/29/2012 | 91 |
- 229.166 (g) (1) (A) HWS not provided. Must install a handsink at drink station.
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03/27/2012 | 97 |
- 229.166 (g) (1) (A) HWS not provided. Must install a handsink at drink station, where coffee is being served. Employees must have access to a handsink to wash hands when handling coffee.
- 229.165 (m) (1) (A)not clean. Food contact surfaces must be cleaned on a regular basis. Waffel cooking units, were dirty with old food debri stuck to surfaces.
- Establishment must always have at least one person on duty with a food managers certification.
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11/30/2011 | 91 |
- Cream cheese should be kept refrigerated or on ice. Cream cheese may not be kept at room temperature and then put back into refrigeration unit to use for next day.
- Properly calibrated internal shatterproof therometers should be provided for all refrigeration/freezer units.
- No Heimlich poster posted. Consumer advisory must be posted telling customers that a new plate must be used for each trip to the food bar.
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03/09/2011 | 89 |
- 229.166 (f) (4) air gap 2x. AN AIR GAP OF AT LEAST 2 TIMES THE DIAMETER OF THE OUTLET DRAIN LINE MUST BE PRESENT BETWEEN THE ICE MACHINE DRAIN LINE AND THE FLOOD LEVEL RIM OF THE FLOOR DRAIN.
- All material used for sanitization must achieve sanitization. Do not store toxic items so that food may be contaminated. Use any chemicals for sanitization according to manufactures directions. CHLORINE SOLUTION BEING USED TO CLEAN DINING TABLES IS TOO TOXIC, AT OVER 200PPM.
- Have a readily accessible thermometer. INTERNAL THERMOMETER REQUIRED FOR REACH-IN COOLER.
- No Heimlich poster posted. A CUSTOMER ADVISORY SHALL BE POSTED INDICATING THAT A CLEAN PLATE SHALL BE USED WHEN RETURNING TO FOOD BAR
- Your food establishment permit is currently expired. You have twenty four (24) hours to obtain a valid food establishment permit or face possible closure of your establishment.
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08/23/2010 | 84 |
- Waffel machines are dirty, advised by manager that machines are usually cleaned after 9am. However, front desk person has not had a chance to clean them yet.
- Most recent graded inspection report must be posted in customer view.
- Establishment must always have at least one person on duty with a food manager certification.
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02/23/2010 | 91 |
| No violation noted during this evaluation. | 06/10/2009 | 100 |
| No violation noted during this evaluation. | 01/16/2009 | 100 |
| No violation noted during this evaluation. | 03/14/2008 | 94 |
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