- No Violations Were Observed
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09/22/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In container of hash browns in black reach in cooler by front register. Manager removed tongs. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table/reach in cooler unit ambient air temperature 44°. Deli meat 44°-46°. Ambient air temperature of black reach in cooler at front register was 45°. Administrative complaint requested for Call back inspection on 7/16/2014.
- 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. Make table/reach in cooler unit ambient air temperature 44°. Deli meat 44°-46°. Ambient air temperature of black reach in cooler at front register was 45°. Administrative complaint requested for Call back inspection on 7/16/2014. **Repeat Violation**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 45°,49° in reach in freezer/make table unit. Doors are constantly opened and closed. Suggested manager turn settings down. At call back inspection on 7/16/14 ambient air temperature of make table unit/reach in cooler was 44°. Deli meats in unit were 44°-46°. Black reach in cooler at front register ambient air temperature was 45°.
- 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. Ambient air temperature 45°, deli meat 45°,49°. Unit is constantly opened and closed. Suggested manager turn settings down. At call back inspection on 7/16/14 ambient air temperature of reach in cooler/make table unit was 44°. Deli meats were 44°-46°. Ambient air temperature of black reach in cooler at front register was 45°.
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07/16/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Walk-in freezer gasket torn/in disrepair. Also bottom of door scrapes against floor making it difficult to open and close door. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 45°,49° in reach in freezer/make table unit. Doors are constantly opened and closed. Suggested manager turn settings down.
- High Priority - Presence of insects, rodents, or other pests. Ants by customer tea station.
- 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. Ambient air temperature 45°, deli meat 45°,49°. Unit is constantly opened and closed. Suggested manager turn settings down.
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5/12/2014 | Complaint Full | Warning Issued |
- Basic - Walk-in freezer gasket torn/in disrepair.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Upright two door reach in freezer across from drive through window.
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2/17/2014 | 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. Cup of water,Prep table across from register. **Corrected On-Site**
- Basic - Food stored on floor. Box of Curly fries in walk in freezer. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage area. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket less than 200ppm **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in front prep area.
- 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. Front reach in cooler across register. Corrective action, all Time/temperature safety for control foods moved to another location. Ambient temperature thermometer read 47°.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on water filters.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 200 ppm, changed solution, 400 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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3/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. 5 Food borne illnesses of exclusion.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Behind ice shoot in soda dispenser. Dining room.
- Observed ceiling tile in disrepair. Beverage room.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink, MEN RESTROOM
- No copy of latest inspection report.
- Critical - Observed buildup of slime on soda dispensing nozzles, BEVERAGE MACHINE :ICE CHUTE:DINING ROOM
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. DISCARDED :
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE : NEAR DRIVIN WINDOW :
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical - Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12. (B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro/ no original certificate of all employees food safety training available. all employees within 60 days of employment must be trained in food safety. training documentation required.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ souffle cup inside food container of ready to eat food grated cheese . / walk in cooler.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2011 | Complaint Full | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 57 F degrees. Corrected On Site. Placed in ice bath. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Throughout.
- Critical. Observed food stored on floor. Chicken in walk in freezer. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Handled money then scooped fries, picked up fries with fingers inside cup. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair. Door by triple sink, severly warped and coming apart.
- Critical. Observed buildup of slime in the interior of ice machine.
- Drain cover(s) missing. Mop sink outside.
- Critical. Vacuum breaker mising at hose bibb. Faucet outside. Repeat Violation.
- Observed food debris accumulated on kitchen floor. Soda syrup build up?
- Ceiling tile missing. Office.
- Observed hole in wall. Cove molding missing in dry storage area.
- Observed attached equipment soiled with accumulated dust. AC vent by ice machine.
- Lights missing the proper shield, sleeve coatings or covers. Storage room/triple sink.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Blocked by bread rack.
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12/27/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad Corrected On Site. management discarded
- Observed walk-in cooler gasket torn/in disrepair. ice formed around the door;
- Observed old labels stuck to food containers after cleaning. clean rack;
- Observed water draining onto floor surface. From bulk ice machine;
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Observed floor and wall junctures not coved. around sink areas; Repeat Violation.
- Observed moldy ceiling tiles and/or air conditioning vent covers. Speratic through- out restaurant
- Light not functioning. backroom with electicity panel
- Critical. Observed toxic item stored by utensils. spray bottles hanging on cup rack; ; front counter
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken salad; roasted beef; management discarded Corrected On Site.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. cheese in tne walk-in Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken salad; Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. roast beef Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over fries; reach -in freezer
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed the presence of insects, rodents, or other pests. little flying insects flying around
- Observed floor and wall junctures are broken;
- Wet mop not hung to dry.
- Critical. Hotel and Restaurant license not properly displayed. 2009 displayed
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/20/2009 | Routine - Food | Warning Issued |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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