- Basic - Bowl or other container with no handle used to dispense food. In powdered sugar.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage stored on cutting board
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler.
- Basic - Reuse of single-service articles. Bags for bread and Togo bags used to store cooked sausage in walk in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47F in Pepsi cooler on bottom shelf of overfilled cooler. Rice pudding at 41F on top shelf. Advised to store milk closer to fan. In superior server cooler, single service butter 54F, TCS creamers 46F both on left side. On right side, milk at 40F. Advised to not reuse single service TCS items.
- 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. Shell eggs,
- High Priority - Raw animal food stored over ready-to-eat food.In wic: Raw shell eggs over cut melon. Raw chicken over lemons. In reach in freezer: raw meat over blueberries.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse wiping towel.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite not date marked. Ham, cooked sausage.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dressing cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Unopened case of raw bacon over pickles
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6/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - In-use rice cream scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler an over dressing cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dressing cooler
- Basic - Observed employee towel drying plates as they come out of the dish machine.
- 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 - Pesticide/insecticide labeled for household use only present in establishment. Hot shot
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In double cookline cooler, ham, Sliced cheese, raw beef 47F. Cole slaw and cut tomatoes 43F. In small cookline cooler, hot dogs, sausage and sauerkraut 50F. On other shelves, deli meat, feta, cheese 38-41F. In true glass cooler, milk at 46F on bottom, rice pudding at 38F on top. Single service butter at 68F in cooler, out and returned to cooler per operator.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Unopened case of raw bacon over pickles
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater ham 200 ppm cl
- 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. Both cookline coolers.
- Intermediate - Spray bottle containing toxic substance not labeled. Windex **Corrected On-Site**
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Cookline
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single service creamer 65 in drink cooler. Returned to cooler after being on table.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Outside back door, dish area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, gravy, white sauce, sliced cheese, cooked chicken, fish, corned beef, 44. Sausage. Shredded cheese, 43.
- 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. Dry erase marker not working.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over ketchup, cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Open case of raw meat over frozen pie. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chemical Spray bottle next to open bag of flour, prep area **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.greater than 200 ppm cl **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish area
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Walk-in cooler 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. Operator adjusted thermostat and called someone to service. Walk in cooler serviced during inspection.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale/residue on the inside of the dishmachine.
- Basic - Cardboard used to line nonfood-contact shelves. Bottom prep tale shelf.
- Basic - Leaking pipe at plumbing fixture. Under handsink in dish area and under 3 compartment sink.
- Basic - Wall in disrepair, next to walk in cooler. Corner in dish area
- Intermediate - Observed: Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
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8/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale/residue on the inside of the dishmachine.
- Basic - Cardboard used to line nonfood-contact shelves. Bottom prep tale shelf.
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Dressing cooler
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between steam table and cooler **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop, 85 **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under handsink in dish area and under 3 compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small true cooler on cookline. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store cooked sausage **Corrected On-Site**
- Basic - Wall in disrepair, next to walk in cooler. Corner in dish area
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Batter held at greater than 41 degrees Fahrenheit. 82 with no time or temperature control
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single service creamer requiring time or temperature control for safety in bowls on all dining room tables.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 45 in dressing cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pooled shell eggs over ham, shrimp over vegetables. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. Ant killer and grill cleaner. **Corrected On-Site**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. 12 lb Roast 46 at edge to 49 in center, cooling from 7/30/13 per operator in walk in cooler. See stop sale
- Intermediate - Observed: Certified Food Manager or person in charge lacks verifiable documentation of employee notification of reporting responsibilities regarding symptoms for exclusions and restrictions.
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale/debris on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy dust, wire shelving, fan in dish area, wall and light fixtures
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to air handler
- Basic - Cardboard used to line nonfood-contact shelves. Soiled, under egg flattop
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint chipping, rusted
- Basic - Soil residue build-up on nonfood-contact surface. ANSUL right of cookline, fan, cookline. Walk in cooler shelving, fan covers.dish area fan
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over salads, cookline
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef patties over deli meat
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over fish
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink in dish area too high for employee to reach .
- Intermediate - Handwash sink used to store items in the sink. Wiping cloths stored in sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Potatoes
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gravy, deli meats
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. glass server cooler thermometer not readable; none in salad cooler
- Violation: 15-12-1 Prep table shelves lined with soiled cardboard. On 8/20/12, bottom shelf under cookline lined with soiled caardboard.
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8/20/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Beer cooler holding PHFs at 45-52F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler holding PHFs at 44F. Unit unable to maintain 41F or below.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass server cooler holding PHFs at 47-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - No conspicuously located thermometer in holding unit. glass server cooler thermometer not readable; none in salad cooler
- Critical - No handwashing sign provided at a handsink used by food employees. dish area
- Critical - No handwashing sign provided at a handsink used by food employees. mens room
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over steam table
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Plating food, cooked bacon, toast. Corrected On Site.
- Observed build-up of dust on fan, dish area
- Observed build-up of dust on hood filters, back oven
- Critical - Observed buildup of blaack material on soda dispensing nozzles.
- Critical - Observed dented/rusted cans. Heavy rust on chocolate pudding can Operator discarded
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. In sand outside door to dish area
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beer cooler holding butter at 52F, milk at 45F. Advised to move to another cooler. per operator, butter returned to cooler after being out
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Homeade bluecheese dressing at 44F, salad cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. glass server cooler holding rice pudding at 47-49F, milk at 49F, advised to move to another cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over coleslaw, cookline double cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish, shrimp over lemons, walk in cooler Corrected On Site.
- Critical - Observed soil residue on vegetable chopper
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs, batter, cheese, cooked peppers
- Prep table shelves lined with soiled cardboard
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8/17/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Phfs in server cooler 49-52F, unit may not be used for PHFs until capable of maintaining 41F or below
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee crack shell eggs, handle RTE food without changing gloves/handwashing.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. outside next to dish area.
- Critical - Observed expired Food Manager Certification. 2 expired 3/19/12.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop. Corrected On Site.
- Observed leaking pipe at plumbing fixture. at three compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 49 and 52, butter at 51F in server cooler. Advised to move to another cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and shrimp over vegetables, walk in cooler Corrected On Site.
- Observed reuse of ketchup bottles to hold dressing.
- Observed reuse of single-service articles. Observed single use butter returned to cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked potatoes on flattop grill, 115-135F, advised to turn grill on or stack less high
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. cookline cooler.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. top and interior doors
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. cooked
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. outside walk in cooler
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11/8/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beer cooler holding milk at 47F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Lights missing the proper shield, sleeve coatings or covers. outside walk in cooler
- Lights missing the proper shield, sleeve coatings or covers. over salad cooler and cookline
- Critical - No handwashing sign provided at a handsink used by food employees. cooked
- Critical - No handwashing sign provided at a handsink used by food employees. restroom
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top and interior doors
- Critical - Observed food stored on floor. freezer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 46F, chicken at 46F in cookline cooler. Operator stated doors were open during lunch. Other temperatures 43F. Advised to adjust cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 47F in beer cooler, out per operator. Advised to move to walk in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. stuffing Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef overr onion rings, reach in freezer. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar, flour
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11/3/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. The one shelf closest to walk in freezer.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Front line cooler.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Kitchen area.
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7/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - First aid supplies improperly stored.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Salad cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen area.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Walk in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Dish washing area.
- Observed single-service items stored on floor. Dry storage area.
- Critical - Observed soiled reach-in cooler gaskets. Front line cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. The one shelf closest to walk in freezer.
- Critical - The required employee training has expired.
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5/25/2011 | Routine - Food | Warning Issued |
- Critical. Observed a dented can of potatoes .
- Critical. No conspicuously located thermometer in holding unit. Front line cooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed uncovered food in walk in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site. Gloves available.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed handwash aids at a non-handwash sink. Paper towel dispenser was at a preparation sink .
- Observed ceiling pipes soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. Cook line.
- Critical. Observed container of medicine improperly stored.
- Observed unnecessary items on the premise. Tools, paint etc.
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1/11/2011 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 45F.
- Critical. No conspicuously located thermometer in holding unit. Salad cooler.
- Critical. Observed uncovered food in walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on exterior of ice machine.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer was greater than 200 ppm.
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8/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented cans- clam chowder, V8 juice.
- Critical. Ready-to-eat, potentially hazardous food prepared in walk-in cooler not properly date marked.
- Observed cardboard used as shelf liner.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic item stored by food. Dish soap stored by condiments.
- Critical. Observed chlorine sanitizing solution for wiping cloths exceeding the maximum concentration allowed. Tested 200ppm.
- Critical. Observed unlabeled spray bottle.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Chocolate milk.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chocolate milk, reach-in cooler, 44F. Advised.
- Critical. Observed food being cooled by nonapproved method. Oatmeal cooling in closed container.
- Critical. Observed raw animal food stored over ready-to-eat food. Shell eggs stored over cheese, walk-in cooler.
- Critical. Observed exterior of dishmachine not clean.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper level.
- Critical. Observed soil buildup inside ice bin.
- Critical. No paper towels at hand wash sink in warewashing area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested over 200ppm.
- Carbon dioxide tanks not adequately secured.
- Critical. Identity of food or food product misrepresented. Menu state Crab Cakes; product being served is made from imitation crab.
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10/21/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. Cooked potatoes cooling in deep pans.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested over 200ppm.
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7/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/20/2009 | Routine - Food | Warning Issued |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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