- Basic - Bowl or other container with no handle used to dispense food. Cocktail sauce. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Corrected to 50 ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs stored over ready to eat ground beef and corn in standing reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Beef and poultry in standing reach in freezer. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. French fry cutter.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Bar area. Observed ice and straw in bar area hand wash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad, taco meat, baked potatoes in standing reach in cooler.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cocktail sauce at prep station. **Corrected On-Site**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Prep table across from stove.
- Basic - Food stored on floor. Frymix on floor across from standing reach in cooler. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes at 117°F at cookline on prep table.
- High Priority - Dented/rusted cans present. See stop sale. 19 oz. can of Old El Paso enchilada sauce.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce on hot holding. Corrective action taken, increased thermostat. After 45 minutes, temperature at 138°F. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Hamburger at 65°F, steak at 60°F, and cheese at 65°F in reach in drawers next to stove. Corrective action taken, turned down thermostat.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at over 300 ppm.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal bowls. **Corrected On-Site** **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface on fryer chutes on deep fryer. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- 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** **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use fryer spatula stored in crack between equipment and wall. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above cook line. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce at 110°F. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found in dry storage area. **Warning**
- Intermediate - Cutting board(s) stained/soiled in prep area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Several bowls stored across from the fryer. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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12/11/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters above cookline.
- Basic - Nonfood-grade bags used in direct contact with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cold water not provided/shut off at employee handwash sink across from cookline.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood above cookline.
- 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. Observed employee at cookline chopping lettuce with barehands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over precooked gravy in reach in cooler. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to three compartment sink used to store soiled ketchup bottles.
- 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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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/8/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times--handwash sink at end of cookline blocked by tray. Repeat Violation.
- Observed clean equipment stored on floor. Corrected On Site.
- Critical - Observed interior of roofs microwaves at cookline soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--precooked meatballs in reach in cooler at cookline 67F. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water--raw fish thawing in standing water.
- Critical - Observed raw animal food stored over ready-to-eat food--raw shell eggs stored over ready to eat dressings and raw sausages stored over precooked pork roast. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed--three compartment sink.
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11/1/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink next to three compartment sink.
- Critical - Handwash sink not accessible for employee use at all times--handwash sink at end of cookline blocked by reach in freezer and crock pots.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed employee at cookline touching ready to eat toast. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food thawed at room temperature--observed packaged cornbeef sitting out thawing. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food--raw shell eggs stored over ready to eat dressings in upright reach in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained during peak periods--hot water at handwash sink at cookline not reaching 100F.
- Observed cutting boards at cookline grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee at cookline not washing hands before putting on gloves and between tasks.
- Critical - Observed handwash sink used for purposes other than handwashing---handwash sink at cookline used to store plastic bottle of honey and plastic bags.
- Observed leaking pipe at plumbing fixture--handwash sink at cookline.
- Critical - Observed potentially hazardous food thawed at room temperature--pork ribs sitting out in boxes on counter. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water--pork ribs thawing in standing water. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--gravy 91F sitting on counter across from stove. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed chopping ready to eat onions with barehands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not washing hands before putting gloves after touching raw chicken.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours--meatloaf 118F covered in reach in cooler Corrected On Site.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed food being cooled by nonapproved method--meatloaf 118F in reach in cooler. Corrected On Site.
- Critical - Observed food stored on floor--boxes of food stored on floor next to food prep sink. Corrected On Site.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed barehand contact with ready to eat onions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container--cup with no handle used to scoop parmesan cheese.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue--reach in cooler across from cookline.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical. Observed handwash sink next to three compartment sink missing splashguard.
- Critical. Observed handwash sink used for purposes other than handwashing--handwash sink next to three compartment sink used store soiled cups and pitcher.
- Critical. Observed no proof provided upon request of required employee food safety training.
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1/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--sauteed onions and peppers 62F and 64F. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--poultry in upright reach in cooler. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--sauteed onions and peppers 62F and 64F. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee at cookline not wasning hands before putting on gloves.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Cold water not provided/shut off at employee handwash sink next to three compartment sink.
- Critical. No handwashing signs provided at a handsink used by food employees--restrooms.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 10.12.10.
- Critical. Observed expired Food Manager Certification--JOHN WALKER certification expired 08.08.10.
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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name--freezer near cookline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above--hotdogs 124F. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed food stored on floor--box of celery stored on floor at cookline.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed employee at cookline touching ready-to-eat lettuce with barehands. Corrected On Site.
- Observed employee with no hair restraint--cookline.
- Observed cutting board grooved/pitted and no longer cleanable--across from cookline.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical. Hand wash sink lacking proper hand drying provisions--handwash sink next to three compartment sink. Repeat Violation.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not washing hands before putting on gloves.
- Observed cutting board grooved/pitted and no longer cleanable--cutting board.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical. Hand wash sink lacking proper hand drying provisions--handwash sink next to three compartment sink.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/15/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/12/2009 | Routine - Food | Warning Issued |
| No report available. | 2/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/9/2008 | Routine - Food | Warning Issued |
| No report available. | 9/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/16/2008 | Routine - Food | Warning Issued |
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