- Critical - Equipment food-contact surfaces and utensils not sanitized. Cook washed and rinsed spatula but did not sanitize itself. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions-by ice bin..
- Critical - Handwashing cleanser lacking at handwashing lavatory-wait station at front.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Several clear square food containers with cracks and chips.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touched burritto with bare hands-one hand gloved and one without. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. White plastic mat under glasses at wait station.
- Critical - Observed handwash sink used for purposes other than handwashing-used sink as dump sink.
- Observed nonfood-contact equipment in poor repair-cabinets/door and drawer fronts in wait station in disrepair.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Package of hot dogs open in walk-in cooler. Cut Honeydew in walk-in cooler.
- Critical - Observed soil buildup inside ice bin-around door edges.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-sausage gravy holding at 120F. Advised quick reheat to 165 then hold above 135.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method-Potatos covered.
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Facility has about 1/2 hour to get them to 70F. Then from 70 to 41 in an additional 4 hours.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. Well/reserve heavily soiled.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. Dishwasher tested at 0ppm.
- Critical - Violation: 22-22-1 Observed heavy black encrusted material on can opener blade.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface-fan blade covers in walk-in cooler.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions-by ice machine.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle-front counter.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- 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. One new employee without proof.
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5/26/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Dishwasher tested at 0ppm.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Facility has about 1/2 hour to get them to 70F. Then from 70 to 41 in an additional 4 hours.
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions-by ice machine.
- 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. One new employee without proof.
- Critical - Observed 2 live roaches in box on dishwasher.
- Critical - Observed 2-3 dead roaches on premises under steam table.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Well/reserve heavily soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-fan blade covers in walk-in cooler.
- Critical - Observed dead roaches on premises-8 =10 dead on shelf over steam table.
- Observed floor and wall junctures not in good condition and heavily soiled behind said cove.
- Critical - Observed food being cooled by nonapproved method-Potatos covered.
- Observed grease accumulated under and beside cooking equipment.
- Critical - Observed heavy black encrusted material on can opener blade.
- Critical - Observed live roaches activity as evidenced by live roaches found at dishwash area, 3-5 under dishwasher on wall.
- Critical - Observed roach activity as evidenced by at least 2 live roaches found-at paper towel holder at dishwasher handwash sink.
- Critical - Observed roach activity as evidenced by at least 3 live roaches found on shelf over steam table.
- Critical - Observed roach activity as evidenced by live roaches found under dishwasher on pressure washer 8-12.
- Critical - Observed unlabeled spray bottle-front counter.
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5/25/2011 | Routine - Food | Emergency order recommended |
- Equipment and utensils not properly air-dried. Serveral items being held at cookline.
- Equipment or utensils not designed or constructed in a durable manner. Interior of microwave oven appears to be rusted and chipped/peeling paint.
- Food-contact surface not smooth and easily cleanable. Plastic bottles used for dreessings with handle, skinny neck and threaded neck-reused for various items including egg wash and pancake batters.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Reserve well at front of machine heavily soiled.
- Observed clean utensils/equipment stored in moderately soiled dirty drawers or containers. Several bus pans with lids and cooking utensils.
- Observed cooler gasket torn/in disrepair-cookline. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method-batter cooling in tall deep container. Suggested shallow pan cooled in freezer.
- Critical - Self-service soup terrain lacking adequate sneezeguards or other proper protection from contamination.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash browns and pancake type batter and breakfast potatoes holding at 55 F. Must be cooled and held at 41 F. Advised quick chill as operator states they had not been sitting out long. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Wet bar towel used on pastas to keep hydrated.
- Food-contact surface not smooth and easily cleanable. Cutting board cut with jagged edge.
- Observed cooler gaskets torn/in disrepair-cookline cooler under slicer.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Water reserve well for dishwasher heavily soiled with green gunk.
- Wet wiping cloth not stored in sanitizing solution between uses-front counter bar area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Stainless bowls next to handwash sink not protected from splash etc.
- Equipment and utensils not properly air-dried. Square clear containers nested.
- Critical. Observed handwash sink used for purposes other than handwashing. Cook filled water pitcher and left it in basin. Corrected On Site.
- Observed heavy grease and food debris accumulated under cooking equipment.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured-bottles left unsecured behind ice maker, in front of handwash sink.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-butter found at 70 F.
- Critical. Displayed food not properly protected from contamination-facility has make shift buffet set up without sneezeguards.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Food-contact surface not smooth and easily cleanable-towel under cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses-cookline.
- Observed clean utensils/equipment stored in dirty container-Bus tub near cookline.
- Critical. Hot water not provided/shut off at employee hand wash sink. Water at handwash sink behind ice machine in kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing. Sink used as dump sink and spoon in basin of hws.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Soap dispenser at handwash sink on cookline not operational-battery low per cook.
- Floors not maintained smooth and durable-floor throughout kitchen..
- Critical. Observed unlabeled spray bottles and squeeze bottles at dishwasher.
- No plan review submitted for new buffet area of dining room. Facility must submit plans to Division of Hotels and Restaurants to get okay for buffet. Plans must be submitted to division within 60 days-Plans need to be submiied and approved by August 25, 2010
- 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. Pro
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6/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-Sour cream and milk. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw bacon holding at 70, hash browns 58, potatoes 60 F. advised quick chill to 41 F. Corrected On Site.
- Critical. Observed uncovered food in holding unit-walk-in cooler. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher at 0 ppm, advised sanitizing in 3 bin sink.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons at front counter area. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb-back door.. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by CO2 tank.
- Floors not maintained smooth and durable-sealing agent has worn off.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. CFM went to bank, leaving cook, cooks assistant, dishwasher and 2 servers without CFM on site.
- 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. One new employees. Repeat Violation.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Critical. Toxic items labeled and used properly
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
- Critical. False/misleading statements published or advertised relating to food/beverage
- Critical. Employee training validation
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/15/2009 | Routine - Food | Warning Issued |
| No report available. | 1/7/2009 | Routine - Food | Warning Issued |
| No report available. | 9/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/17/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 7/11/2008 | Routine - Food | Warning Issued |
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