- Basic - Build-up of mold-like substance on nonfood-contact surface.soda machine
- Basic - Food debris accumulated on kitchen floor.hashbrowns between equipment
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbing pad, cleanser **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - In-use wet wiping cloth/towel used under cutting board.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
- High Priority - Live flies in kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Corrected On-Site**
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- Critical - Hand wash sink lacking proper hand drying provisions. two handsink on cookline
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside sprayer nozzles on three compartment sink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.failed to wash hands before donning gloves
- Critical - Observed handwash sink used for purposes other than handwashing.thawing meat on cookline
- Critical - Observed potentially hazardous food thawed at room temperature. in hand sink on cookline
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.wet nesting
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen prep area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. glas of icewater over foods in dry storage area
- Observed build-up of grease on nonfood-contact surface. grill and fyers
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed floor area(s) covered with standing water. water standing under reachin cooler ,salad cooler
- Observed grease accumulated on kitchen floor. under equipment on cookline
- Critical - Observed toxic item stored in food preparation area.hand sanitizer - Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Equipment and utensils not properly air-dried. wet nesting
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. lexan pans
- Critical - Observed encrusted material on can opener. always keep blade clean
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. seasoning
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet nesting
- Critical - Hand wash sink lacking proper hand drying provisions. out at two sinks on cookline
- Critical - Handwash sink not accessible for employee use at all times. sink on server line has a coffee t in it, dishwasher area has drinking cup
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. dishwasher area
- Critical - Observed food stored on floor. bread near bread rack
- Critical - Observed food stored on floor.walkin freezer Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Observed old labels stuck to food containers after cleaning. not consistent
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of moldy substance on soda dispensing machine
- Critical. Observed buildup of soiled material on mixer head. Corrected On Site.
- Equipment and utensils not properly air-dried.wet nesting
- Observed attached equipment soiled with accumulated grease. fryer need cleaning
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the cookline freezers. Corrected On Site.
- Observed build-up of dirt on nonfood-contact surface. Clean and sanitize the baby-changing tables daily. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Plumbing system in disrepair. Repair the leaking-cold-water faucet, at the handwashing sink, in the food-preparation area.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Segregate dented cans (tomatoes); and return them, to their respective vendors, for exchange. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep ice-cream tjbs, in the lift-top freezer, covered when not serving. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store the fruit bowls inverted, at the salad bar, to preclude the possibility of contaminating the food-contact surfaces. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only. Corrected On Site.
- Critical. 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. REMINDER: New employees must pass Food Safety Training within 60 days of hiring.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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