ACE'S RESTAURANT

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed buffalo sauce 62f on cook line prep table (less than 4 hours per manager. Observed diced ham 46f (less than 4 hours per manager) on buffet line cold hold area. Also observed cottage cheese 50f, potato salad 50f, macaroni salad 51f, coleslaw 50f, shredded cheese 48f on buffet line cold hold area. All items over 4 hours per manager. Warning - From follow-up inspection 2026-05-06: Upon callback, observed buffalo sauce 43f in upright reach-in cooler on cook line. Observed diced ham 43f, shredded cheese 41f on buffet cold hold area. Potato salad 45f, macaroni salad 45f, coleslaw 45f also observed on buffet line cold hold area, over 4 hours per manager. See stop sale. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cottage cheese 50f, potato salad 50f, macaroni salad 51f, coleslaw 50f, shredded cheese 48f on buffet line cold hold area. All items over 4 hours per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed buffalo sauce 62f on cook line prep table (less than 4 hours per manager. Observed diced ham 46f (less than 4 hours per manager) on buffet line cold hold area. Also observed cottage cheese 50f, potato salad 50f, macaroni salad 51f, coleslaw 50f, shredded cheese 48f on buffet line cold hold area. All items over 4 hours per manager. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cooked diced eggs 45f in walk-in cooler over 4 hours per manager. Also observed coleslaw 47f and potato salad 46f on salad buffet line over 4 hours per manager. Manager discarded all items during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked diced eggs 45f in walk-in cooler over 4 hours per manager. Also observed coleslaw 47f and potato salad 46f on salad buffet line over 4 hours per manager. Warning

Basic - Current Hotel and Restaurant license not displayed. Upon inspection, current license not available/displayed at establishment. Manager was able to print current license during inspection and current license was observed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar, cut lettuce and shredded cheese both at 46f. Cut hard boiled eggs at 52f. All items on salad bar have been out for 2 hours. Manager set ice under items prior to inspection. Corrective Action Taken Warning

Basic - Floor soiled/has accumulation of debris. Floor behind and under prep tables soiled with dirt.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in the following areas. Two flying insects in storage area by back door. One flying insect in men's restroom. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers and Philly steak over French fries in reach in cooler. Operator corrected storage during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Area around hood vent soiled

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting on racks beside drink machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make line-shredded cheese 45°, ham 51°, tomatoes 49° all more than four hours/ walk in cooler- shrimp 48°, chicken 46°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line- shredded cheese 45°, ham 51°, tomatoes 49° all more than four hours/ walk in cooler- shrimp 48°, chicken 46° Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Two employees observed using three compartment sink as a hand washing sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom threshold of door leading to outside from prep area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer, no contact with food observed.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in kitchen area.