- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Area around soda nozzles in wait station
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout back of the house **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in cooler, moved to correct position By owner
- Basic - Floor tiles cracked, broken or in disrepair. Between hall and kitchen
- 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. Souffl cup in sauerkraut **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks, several instances
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. From raw fish to ready to eat foods. From raw hamburger to ready to eat foods.
- High Priority - Toxic substance/chemical stored by or with food. Filter aid powder stored near/by cleaning chemical supplies on cleaning supply shelf. Cleaning supplies stored over prep in kitchen, cleaning supplies were moved to correct position.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal scrub pad used in kitchen
- Intermediate - No soap provided at handwash sink. Cooks line **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. Potato in reach in cooler not dated. They were discarded.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored under slicer **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frozen chicken, adjusted process **Corrected On-Site**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Overhead shelf in cook area **Corrected On-Site** **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Over 500 ppm, drained, diluted and corrected **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottles on clean dish racks, kitchen, bar **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. By prep sink **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Discussed
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Several in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45°, make table by fryers, iced down to reduce temperature
- High Priority - Raw animal food stored over ready-to-eat food. Pickles under raw chicken **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade. Microwave inside, all
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Shelf across from 3 compartment sink. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of hot shot bug spray. Mgr removed product. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Multiple foods in reach in cooler at the end of cook lie next to grill. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bottle of cleaner hanging on shelf with clean plates. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Bottles of cleaners stored with containers of sauces. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Bowl of chicken in walk in cooler temp 167?F. **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On top of clean plates
- Critical - Observed cloth used as a food-contact surface. Under cutting board
- Observed cutting board grooved/pitted and no longer cleanable. Throughout
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Observed food debris accumulated on waking freezer floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical - Observed interior of microwaves soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk **Repeat Violation**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over broccoli in freezer. **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy 116, chili 114, mashed potatoes ,77 degrees F Corrective action taken. Foods being reheated during this inspection.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner using cup as scoop. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory main kitchen.
- Critical - No conspicuously located thermometer in holding unit new makeline table. Repeat Violation. Corrected On Site.
- Observed attached equipment soiled with accumulated dust fan guard walkin and coils to fan.
- Critical - Observed food stored on floor margarita mix. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue single door. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food shell eggs in walkin above lettuce. Corrected On Site. Repeat Violation. Corrected On Site.
- Critical - Observed toxic item stored by utensils spray comet. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area freezer cake,beef.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation bottom of back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above hash browns on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cheese sliced meats.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. sausage gravy.Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled when leaving area and coming back.
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6/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. mike
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2/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin cooler on end cookline, link sausage 46, patty sausage 45, ham 44.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 45 according to ambient air thermometer.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. several reachin coolers
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over veggies in reachin freezer. raw poooled eggs over muffins iin reachin cooler. raw chicken over mayo, gravy, olives and other ready to eat foods in wing reachin.
- Critical - Violation: 08A-36-1 Raw animal food not properly separated from ready-to-eat food. opened, raw hamburger stored by cooked ribs Corrected On Site.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. wing sauce Corrected On Site.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. befoore putting on gloves
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard beer flats
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. soiled cardboard covering shelving in kitchen
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-19-1 Observed interiors of microwaves soiled.
- Critical - Violation: 22-28-1 Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. below counter shelving.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. beverage glasses
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. mike
- Critical - Violation: 53B-08-1 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. NOTE: original certificates required
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12/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 45 according to ambient air thermometer.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wing reachin which has no ambient air thermometer
- Equipment and utensils not properly air-dried. beverage glasses
- Critical - No conspicuously located thermometer in holding unit. several reachin coolers
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. NOTE: original certificates required
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. soiled cardboard covering shelving in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. below counter shelving.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. befoore putting on gloves
- Critical - Observed expired Food Manager Certification. mike
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. wing sauce Corrected On Site.
- Critical - Observed interiors of microwaves soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 44, rice 45 in reachin cooler. cokked vegetables 45-50, hamburger meat 50, philly meat 50, roast beef 45, chicken 47, ribs 50 in reachin cooler left of cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in wing reachin, wings 47, milk wash 45.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over veggies in reachin freezer. raw poooled eggs over muffins iin reachin cooler. raw chicken over mayo, gravy, olives and other ready to eat foods in wing reachin.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard beer flats
- Critical - Raw animal food not properly separated from ready-to-eat food. opened, raw hamburger stored by cooked ribs Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/5/2011 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager failed to verify employee health exclusions.
- Floors not maintained smooth and durable. In front of beer walk-in.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed leaking pipe at plumbing fixture. Under 3 compartment sink.
- Critical - Observed raw animal food stored over ready-to-eat food. Flats of eggs on salad dressing in walk-in. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Spray bottles. Corrected On Site.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Groundbeef 45 degrees in reachin cooler. Corrected On Site.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Wait staff
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine water filter.
- Observed old labels stuck to food containers after cleaning.
- Observed build-up of grease on nonfood-contact surface. Hood Filters
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Walkin cooler & freezer doors.
- Observed residue build-up on nonfood-contact surface. Shelving above wing sauce/ steam table area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning. Hood system
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled material on slicer.
- Observed single-service items stored on floor.
- Critical. Handwash sink not accessible for employee use at all times. CONTAINER IN BOWL. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. STUCK. Corrected On Site.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.TEA.
- Observed residue build-up on nonfood-contact surface.FAN GUARD.
- Critical. Current Hotel and Restaurant license not properly displayed.
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7/22/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation :03A-07-1 Potentially hazardous food cold held at greater than 41 F. CHEESE AT 48 F IN TOP OF REACH IN COOLER,RAW CHICKEN IN TOP OF REACH IN COOLER AT 47 F.
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7/22/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/26/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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