- Basic - Cutting board has cut marks and is no longer cleanable.(on cooks line)
- 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**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.(3 door reach in cooler not able to hold product under 41°F, )
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water.(throughout kitchen)
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(monster fridge)
- Basic - Reach-in cooler gasket torn/in disrepair.(on cooks line 2 door reach)
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster.(at bar)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(2 door reach in shredded cheese 48°F)( 3 door reach in Burgers 51°F, chicken 52°F, fish 49°F, cut sausage 51°F, chicken salad 52°F, sliced cheese 51°F,)(walk in cooler baked beans 50°F)all items where moved to working units or stop sales performed
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (Baked beans 50°F)
- High Priority - Raw animal food stored over ready-to-eat food.(2 door on cooks line burgers over RTE products) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(baked beans 50°F, )
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4/28/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. (Pooled water n bottom of make table across from grill) **Warning**
- Basic - Equipment in poor repair. (Cook line cooler across from grill with ambient air of 48°F ) **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (Multiple on cook line) **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline **Warning**
- High Priority - Live, small flying insects in food preparation area. (1 at cook line, 5 in back kitchen near walk in) **Warning**
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4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. (Pooled water n bottom of make table across from grill) **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. (Walk in unit) **Corrected On-Site** **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. (Cook) **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. (Cook line cooler across from grill with ambient air of 48°F ) **Warning**
- Basic - Floor area(s) covered with standing water. (Dish wash room in front if 3 baynsink) **Corrected On-Site** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use tongs stored over side of cook line hand wash sink by grill. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (Multiple on cook line) **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. (45°F -51°F shredded cheese on ice at cook line) **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. (124°F -150°F chicken wings in fryer basket) **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. ( 113°F -150°F mashed potatoes) **Warning**
- High Priority - Live, small flying insects in food preparation area. (1 at cook line, 5 in back kitchen near walk in) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (In walk in coler, cooked rice 45°F dated 4/12, ) **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. (Collard greens, cooked, dated 4/5) **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (All items in cookline cooler across from grill. Most items on ice at cook line) **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (300ppm quaternary ammonium **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. (Next to grill) **Corrected On-Site** **Warning**
- 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. (Cut watermelon in walk in) **Warning**
- Intermediate - Food being cooled by non approved method. Items on ice at cook line where ice is only under the container, not fully surrounded by ice to the height of the food product. (45°F -51°F shredded cheese on ice at cook line, cut tomatoes, sausage, whipping cream, cooked chicken. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. (Blocked by equipment stacked in it at dish wash room.) **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. (Next to grill) **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(xnextbto grill) **Warning**
- Intermediate - No soap provided at handwash sink. (Dish wash room near ice machine and 3 bay sink) **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (118°F -130°F meatloaf cooling in pan on wire rack next to hot table.) **Corrected On-Site** **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reads 20°F in ice bath. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. (Next to grill) **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- 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.(bar area) **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.(throughout kitchen)(chef says they are on order already
- Basic - Wall in disrepair.(end of cooks line near server area)
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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.(server adding lemon slices to drinks with no barrier) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(throughout kitchen)
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12/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster overflowing garbage.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(walk in cooler)
- Basic - No handwashing sign provided at a hand sink used by food employees.(back area)
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3/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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