- Basic - Ceiling in disrepair, bulging in office area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corned beef at 51°f cooled overnight, product discarded. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, 0ppm. Tried to prime will not tech has been called. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 53°f chicken salad 51°f in makeline top on prep table for less than 4 hours, product iced down.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tag on chicken salad marked 2/18 was informed that salad was made 2/25 and date not changed. **Corrected On-Site**
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable, storage room where chest freezers are.
- Basic - Hole in wall, behind restroom entrance door.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, 10ppm corrected to 50ppm. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored, oven c,earner next to crockpots. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm dishpit 0ppm waitress area corrected to 400ppm. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Catfish at 47?f catfish strips at 45?f basa at 45?f chicken at 45?f popcorn shrimp at 46?f, reachin cooler next to oven.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm corrected to 50ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, shell eggs over slaw reachin cooler. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reachin cooler off 12?f and walkin cooler off by 40?f. **Corrected On-Site reachin cooler** **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food. Purse on prepackaged items. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 45 degrees fahrenheit ice coldhold for less than 4 hours.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (breading for fish). Food may not be served. Corrected On Site.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm corrected to 50ppm. Corrected On Site.
- Observed ice scoop with handle in contact with ice, ice machine. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, scoops on cookline.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in reachin cooler. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area. Cigerettes on preptable shelf. Corrected On Site.
- Observed build-up of grease on filters.
- Critical. Observed handwash sink used for purposes other than handwashing, ice in handsink waitress area.
- Observed partion wall in disrepair mens restroom.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in reachin cooler. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, utensils not inverted. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employee, mens and womens restrooms.
- Critical. No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees, dishwashing area.
- 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.
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5/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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