- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Cook line.
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. By mop sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top.
- 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. Over reach-in cooler and on cart by dish washing area. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over reach-in cooler. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Walk-in cooler door has separating from door.
- Basic - Food stored in holding unit not covered. Multiple items in several cold hold units.
- Basic - Food stored in undrained ice. Fish in cook line reach-in cooler.
- Basic - Food stored on floor. Oil in dry storage. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Shelf on cook line to right of grill.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By mop sink.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Cook line.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 64°, cheese 63°, butter 47°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage link 122°, sausage patty 129°.
- Intermediate - Employee did not allow hand antiseptic to dry on hands before handling food/equipment/utensils.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple items, cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By mop sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Buildup of food debris/soil residue on equipment door handles. Cook line.
- Basic - Ceiling tile missing. Above mop sink. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dry rack.
- Basic - Equipment in poor repair. Servers area reach in cooler not holding temp. Milk 50°, butter 58°. Manager moved TCS items to different cooler.
- Basic - Food debris and grease accumulated on kitchen floor under and behind equipment.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Food stored on floor. Oil and potatoes in dry storage, potatoes in walk in cooler. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cook line. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 50°, butter 58° reach in cooler server's area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler - all products not commercially packaged. Pork with chicken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef and pork. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Under prep counter on cook line. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish wash area. **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Gaskets/seals on holding unit in poor repair. Cooler with eggs, gaskets taped
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8/8/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On fans of walk in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. In rear storage area with water heater.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Food debris accumulated on kitchen floor. Throughout and in front dining room
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
- Basic - Gaskets/seals on holding unit in poor repair. Cooler with eggs, gaskets taped
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Soil residue build-up on nonfood-contact surface. On all cook line equipment
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ham 53°, sausage 47°, cooked spinach 70°, eggs ambient 58°, potato salad 54°, soup 53°, rice 63°
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over large pan of prepped vegetables
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cooks line, small reach in cooler with lettuce/tomato
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Bulk meatloaf in hotel pan covered with Saran Wrap. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, meatloaf, and hamburger steak in walk in not date marked
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8/7/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above 3 compartment sink at cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting.metal pans on shelf in dishwashing area **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. Back storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Center reach in cooler between stove and fryer - potentially hazardous foods removed until cooler is serviced
- Intermediate - Reach-in cooler shelves soiled with food debris.double door reach in cooler
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reach in cooler near grill opposite stove- foods removed Repeat Violation.
- Equipment and utensils not properly air-dried. plastic cups at front counter
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knife stored between steam table and table, cookline Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on shelf on cookline next to bread Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves at cookline Corrected On Site.
- Critical - Observed food stored on floor. pot of meat sauce, walk in cooler 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. nonhandled container in bulk potato salad, reach in cooler Corrected On Site.
- Critical - Observed interior of microwave soiled. front counter
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. class K near wall board
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad , potato salad in reach in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/5/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reach in cooler left of grill- potentially hazardous foods removed and not to be used until reach in cooler is properly working
- Equipment and utensils not properly air-dried. small plastic cups , front counter
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. bulk container of sugar, dry storage area
- Critical - No conspicuously located thermometer in holding unit. dessert reach in cooler, front counter Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed 1 dead roach in mopsink, dishwashing area near back door
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves at cookline
- Observed equipment in poor repair. small reach in cooler door left of grill
- Observed food debris accumulated on kitchen floor. dishwashing area and walk in cooler
- Critical - Observed food stored on floor. box of potatoes ,dry storage area Corrected On Site.
- Critical - Observed food stored on floor. tub on cooked potatoes , walk in cooler Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Critical - Observed interior of reach-in freezers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. under 3 hours - moved temporarily to reach in freezer
- Critical - Observed roach activity as evidenced by 1 live roach found on wall at handsink in dishwashing area
- Critical - Observed soiled reach-in cooler gaskets. cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap in back door near mopsink
- Wet mop not hung to dry. mopsink area
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3/20/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. wiping bucket at 0 ppm Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site. replaced tube by service provider
- Equipment and utensils not properly air-dried. dishwashing area
- Equipment and utensils not properly air-dried. plastic cups , front counter
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. back storage area Corrected On Site. bucket to catch water
- Observed gaskets/seals/door on cold holding unit in poor repair. small reach in cooler left of service window, kitchen
- Observed ice scoop with handle in contact with ice. front counter 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. bowl in bulk container of sugar, back storage area
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue. cookline
- Observed leaking ceiling/air conditioner , back storage area
- Critical - Observed portion dressing on top of fruit pie, reach in cooler, front counter Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. containers of tea, walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. front counters
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
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3/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Lighting provided as required. Fixtures shielded
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Hot food at proper temperatures
- Critical - Potentially hazardous food properly thawed
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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3/1/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[ast lunchon meat, beef, chicken 54-57 degrees upright reachin on cookline ] see stop sale
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[juice case milk 45 degrees]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sausage 107 to 107 degrees hot holding] Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[upright on cookline ]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[in flour,rice,sugar]
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner.[shelk f above toaster ]
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.[first reachin on cookline ]
- Critical. Observed soiled reach-in cooler gaskets.[second one on cookline ]
- Critical. Observed soiled reach-in cooler gaskets.[2 door upright freezer and cooler in hall]
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[shelf above toaster ]
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[top reachin freezer]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[first one on cookline ]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[second one on cookline ]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[2 door upright in hall] Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[walkin cooler shelves]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[silverware holder]
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.[on cookline ]
- Lights missing the proper shield, sleeve coatings or covers.[in walkin ]
- No suitable facilities provided to store employee clothing and other possessions.[personal jacket on clean linens ]
- Critical. Observed toxic item stored by utensils.[wasp killer by plates]
- Observed clean linens stored in improper location.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
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7/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Outer openings protected from insects, rodent proof
- Critical. Current license properly displayed
- Critical. Current license properly displayed
- Critical. Employee training validation
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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 22-28-1 Observed interior of waittress station refrigerator with juice/foods buildup.
- Critical. Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue...by washing machine --and freezer on cook's line.
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5/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed an ice machine with no overhead protection...outside...back door--west side of bldg.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location....knife for toast stored in between hothold unit lid and side of unit. Corrected On Site.
- Critical. Observed employee left cook's line and didn't wash hands before handling foods .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils...open drink on cook's line by slicer.
- Critical. Food-contact surfaces not cleaned after being contaminationed....employee wiped toast knife on apron--then sliced toast with this knife.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue...by washing machine --and freezer on cook's line.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue...2door silver cooler opposite cook's line.
- Critical. Observed interior of waittress station refrigerator with juice/foods buildup.
- Observed utensils stored in crevices between equipment.....knife stored under toasters.
- Critical. Handwash sink not accessible for employee use at all times...handsink by dishmachine area.
- Critical. No hand sanitizer at cook's line handsink.
- Critical. Handsink at cook's line lacking handsoap.
- Observed food debris accumulated on walkin cooler floor...under shelves on right side.
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.--walkin cooler---soup,cheese,sliced lunch meats
- Critical. Working containers of food removed from original container not identified by common name...white flour,sugar,salt by walkin cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above...sausage links/patties held at 105 F Corrected On Site...reheated to 165 F
- Critical. No conspicuously located thermometer in white refrigerator at front counter
- Critical. Observed an unprotected ice machine in a customer/nonsecure area---outside with no overhead protection
- Critical. Observed food stored on floor...cases of potatoes by fire suppression tanks and cans under shelves by walkin cooler
- Critical. Observed food stored on floor...brisket in gray bin under shelves in walkin cooler
- Critical. Observed uncovered food in white freezer on cook's line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.----tongs stored on oven door handles
- Observed ice scoop with handle in contact with ice...icemachine outside
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.---cup of coffee on shelf by toasters
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue...2door cooler by 2door freezer
- Observed clean utensils/equipment stored in dirty bucket---by spices area---knives--utensils
- Plumbing system in disrepair...upright cooler opposite toasters not draining properly
- Critical. Observed hand sanitizer not present at sinks Corrected On Site...operator bought some during inspection
- Observed wall soiled with accumulated black debris in dishwashing area....by shelves
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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