| Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Back kitchen **Corrected On-Site**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters on top of microwave uncovered in back kitchen **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.employee eating bacon in back food prep area **Repeat Violation**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food -Macaroni salad in cooler next to oven in back kitchen
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-24-5
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Basic - Hole in or other damage to wall. Behind oven **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer. In storage room
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees - restrooms used by employees near kitchen . **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Egg and cheese omelette thawing in top of freezer - discuss3d proper thawing procedures with person in charge - moved to cooler **Corrective Action Taken**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Buffet line area
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21-10-4
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Basic - Soiled dry wiping cloth in use.used as counter cover for air drying of dishes in back kitchen
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23-09-4
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Basic - Soiled reach-in cooler and freezer gaskets.in storage area
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08B-13-4
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Basic - Stored food not covered in reach -in cooler. Uncovered hard boiled eggs inside cooler in storage area **Corrected On-Site**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Behind oven on wall in back kitchen **Repeat Violation**
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35A-07-4
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High Priority - 1 Small flying insect in back kitchen area.
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12A-27-4
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High Priority - Employee touched raw bacon and then handled clean equipment or utensils without washing hands. Employee touched raw bacon in back kitchen then touched food containers at buffet and plastic wrap in back kitchen
- discussed proper hand washing with employee **Corrective Action Taken**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets 61°at buffet - placed on time as a public health control - discarded after 4 hours ; precooked sausage 61/58° ° in reach in cooler - moved to freezer for quick chill down **Corrective Action Taken**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. In back kitchen **Repeat Violation**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.milk opened 2 days previously not date marked in cooler at buffet area
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sausage , oatmeal, pancake mix eggs at buffet - time as a public health control document completed at this inspection **Corrected On-Site**
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copy of SafeStaff employee training provided
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Inside cabinet under triple sink
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