- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. On prep table
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk sugar storage
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. Bulk container
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Laundry tote used for bulk sugar storage
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cases of oil/equipment
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink **Corrected On-Site**
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Under condiment bottles, soiled.
- Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair. Chicken wing reach in cooler and make line reach in freezer **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Dishmachine quaternary ammonium 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 CL corrected to 100ppm CL **Corrected On-Site** **Repeat Violation**
- 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. Prepping green peppers, put gloves on. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
- Basic - Hole in ceiling. Around piping/conduit **Repeat Violation**
- Basic - Insect control device installed over food preparation area. By Dishmachine **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Breading
- 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. 0 ppm corrected to 50ppm **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on shelving at serving window near utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by bathrooms.
- Basic - Hole in ceiling. Around piping/conduit.
- Basic - Insect control device installed over food preparation area.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Cook line water bottle.
- High Priority - Live flies in kitchen. Throughout kitchen observed numerous flys.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ham and turkey deli meat sliced, cook indicated made yesterday.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Bacon 69?
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken wings 47? voluntarily discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.....cook line unit....replacements on site.
- Critical - Observed live flies in kitchen.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions....no date marking
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times....cook line hand sink blocked. Corrected On Site. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor....box in walk in freezer. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....chicken wing on cook line chicken cooler. Corrected On Site.
- Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.....dish machine at 107F.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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