- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Raw animal food stored above unwashed produce. Raw eggs over unwashed tomatoes on the reach in cooler.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerators and freezers outdoors unlocked.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. front counter.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, cheese, eggs at 54-56°f in the white cookline refrigerator. Corrective action taken, moved to another unit capable of maintain proper temperatures.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 69°f on the wait station.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Not washing hands after cleaning tables, then handled clean utensils. Front counter.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 49°f in an overloaded container. Corrective action taken, excess food moved inside the cooler. Ham, spinach, cheese, cut tomatoes and eggs at 54-650f in an ice bath. Corrective action taken, re- iced. Batter at 58°f in an ice bath at the cookline. Corrective action taken, added ice. Explained time control procedure.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracking eggs then touched ready to eat food or clean plates without changing gloves. **Corrected On-Site**
- Intermediate - Handwash sink missing in food preparation room or area. Wait station/Front counter. Food is being served in this area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, turkey, boiled eggs in the two door reach in coolers.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White cookline refrigerator.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleanser.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting, wait station
- Basic - Gaskets/seals on holding unit in poor condition, wait station, where OJ is stored.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, 100 ppm. **Corrected On-Site**
- High Priority - Container of medicine improperly stored, under silverware container, wait station.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 46°, cheese, ham 42° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter on cookline.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food stored in holding unit not covered. Cold cuts in 2 doors silver reach in cooler in kitchen
- Basic - Silverware/utensils stored upright with the food-contact surface up. In wait station
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pre cooked breakfast sausage in 80°f under no temperature control marked with 4 hours time frame must be discarded in 1pm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. In ice machine. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelves.
- Basic - Soiled reach-in cooler gaskets. Several.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease and dust. hoodfilters.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler.
- Observed nonfood-contact equipment in poor repair. freezer chest lid and shelf in kitchen both falling apart. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individual butter cups in bowls on tables held at room temperature. Observed at 69-76 degrees fahrenheit. Corrected On Site. Butter was time marked this time and must be discarded within 4 hour limit. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over diced onions, raw chicken over sauces and raw steak over produce/tomatoes all in tall kitchen reach-in cooler. Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Observed dumpster area not clean.
- Observed nonfood-contact equipment in poor repair. freezer chest lid falling apart and exposing insulation. kitchen.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter (real butter) in individually packaged cups on tables at 61 degrees fahrenheit. butter Must be coldheld at 41 degrees or below at all times. butter was time marked immediately and all must be discarded after breakfast service/within 4 hours. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham on cookline at 56 degrees. ham was all used/sold by end of inspection. ham must be coldheld (eg: on ice) to maintain temperature of 41 degrees or below at all times or time marked with 4 hour limit (with proper/approved written documentation only). Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tunasalad, beef, roast, soup. in long term reach-in cooler in kitchen. Corrected On Site.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. left tall reach-in cooler on cookline at 47 degrees ambient air temperature. reach-in cooler was turned to colder setting and observed at 42 degrees at end of inspection. Note: keep monitoring this cooling unit closely and repair immediately if this unit is not able to maintain foods at 41 degrees or below. Do not keep foods in this unit until if unable to maintain foods at 41 degrees or below. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. in left side / tall reach-in cooler in back of kitchen.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, grease or dirt on nonfood-contact surface. shelfs. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime/black debris in the interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all in left side tall reach-in cooler in back of kitchen: hot dogs/franks at 45 degrees , beef at 45 degrees , pork at 44 degrees , shell eggs at 45 degrees, liquid eggs at 44 degrees, ham at 45 degrees , turkey at 46 degrees. Note: all items were placed on ice and reach-in cooler was turned to lower setting to maintain foods at 41 degrees or below. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced ham on cookline on ice at 48 degrees fahrenheit. Note: container must be surounded by ice to keep foods cold. Ham was time marked with 4 hour limit and must be discarded within remaining 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop-
- Missing drain plug at dumpster.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired This violation must be corrected by : 06/27/11.
- Observed grease accumulated under equipments. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. By the back
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelve in kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2011 | Complaint Full | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed dented/rusted cans. Stop sale- Sliced beef can
- Observed grease accumulated under equipments.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Six boxes of bacon- Corrective Action- In rdach in cooler
- Observed residue build-up on nonfood-contact surface. Shelve by 3 compartment sink
- Critical - Observed uncovered food in holding unit/dry storage area.- Long term reach in cooler Repeat Violation. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.Bag of onions Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Potatoes,cheese ham and ground beef in long term reacg in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.By cook line
- Observed grease accumulated under cooking equipment.
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Soup- Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat
- Critical. Observed food stored on floor. Potatoes
- Critical. Observed uncovered food in holding unit/dry storage area.Chicken,hot dogs,potatoes,soups Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Observed equipment in poor repair. Reach in freezer by cook line
- Clean wiping cloth not properly stored.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Outside
- Observed residue build-up on nonfood-contact surface. Above the tnree compartment sink
- Observed grease accumulated on kitchen floor.
- Observed ceiling soiled with accumulated dust.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food.Pooled eggs over ready to eat. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed grease accumulated under equipments.
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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