- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brisket 54° cooked ribs 52° cooked chicken 51° cooked beans 56° cooked roast beef 54° in walk-in cooler, overnight, all stop-saled. **Warning** Meats, beans, coleslaw at 45/46° ambient by fan 42/43°
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Foods 50-56°. Ambient by fan 41/42° **Warning**
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08/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink. Buckets of unclean water under sink. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Admin Complaint issued under callback from previous inspection, callback completed today also. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brisket 54° cooked ribs 52° cooked chicken 51° cooked beans 56° cooked roast beef 54° in walk-in cooler, overnight, all stop-saled. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in walk-in cooler reading 30° in 45/46° ambient temp.
- Intermediate - Food manager certification expired. Christopher Collins 3/09-14. Expired. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Foods 50-56°. Ambient by fan 41/42° **Warning**
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6/27/2014 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink. Buckets of unclean water under sink. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Admin Complaint issued under callback from previous inspection, callback completed today also. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brisket 54° cooked ribs 52° cooked chicken 51° cooked beans 56° cooked roast beef 54° in walk-in cooler, overnight, all stop-saled. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in walk-in cooler reading 30° in 45/46° ambient temp.
- Intermediate - Food manager certification expired. Christopher Collins 3/09-14. Expired. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Foods 50-56°. Ambient by fan 41/42° **Warning**
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6/26/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, sausage, turkey in Walkin cooler **Corrected On-Site**
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12/13/2013 | Routine - Food | Warning Issued |
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Men's bathroom
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walkin cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 Parts per million plus
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - covered waste receptacle not provided in women's bathroom. corrected on site
- Critical - hand wash sink lacking proper hand drying provisions. smoker room hand wash sink
- observed nonfood contact equipment in poor repair. reachin cooler glass door broken.
- observed open dumpster lid.
- observed ripped / worn tin foil used as shelf cover. Repeat violaton.
- Critical - observed screen in window torn / in poor repair. screens in smoker room ripped
- Critical - observed uncovered food in holding unit / dry storage area. cooked chickens walkin cooler.
- Critical - operating without a license.
- Critical - potentially hazardous food not held at 135 degrees fahrenheit or above. beans and rice at 110 degrees fahrenheit. corrected on site. reheated.
- Critical - ready to eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. roasted chicken, walkin cooler. repeat violation.
- shelves attached to walls in walk ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. dish racks rusty
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. SMOKER ROOM
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW MEATLOAF OVER COOKED ROAST_SPEED RACK _WALK IN COOLER Corrected On Site.
- Observed residue build-up on nonfood-contact surface. WALK IN COOLER FANGUARD
- Observed ripped/worn tin foil used as shelf cover. SHELF UNDER PREP TABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED ROAST, ROASTED CHICKEN ETC WALK IN COOLER Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR BIN Corrected On Site.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. raw eggs over corn in wic. Corrected On Site.
- Observed nonfood-contact equipment in poor repair shelves in w.I.cooler are rusted.
- Observed residue build-up on nonfood-contact surface. shelves in w.I.cooler
- Observed residue build-up on nonfood-contact surface. interior of steam table.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees. smoker.area.
- Observed food debris accumulated on kitchen floor. & w.I.cooler floor
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. tin foil on shelves,of work tables.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. smoker.
- Observed residue build-up on nonfood-contact surface. shelves in w.I. cooler.
- Observed residue build-up on nonfood-contact surface. steam table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under side of shelf above steam table.
- Observed single-service items stored on floor. styro food containers
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. smoker sink.
- Critical. Hand wash sink lacking proper hand drying provisions. smoker sink
- Critical. Observed screen in window torn/in poor repair. smoker area torn screens.
- Observed grease accumulated on kitchen floor. near smoker.
- Observed food debris accumulated on kitchen floor. w.I.cooler
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloth solotion tested at 400 ppm clorine. Corrected On Site.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bbq beans, gravey, clam chowder, chicken pot pie.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed food stored on floor. wic.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface. shelves in wic.
- Observed residue build-up on nonfood-contact surface. stove
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. smoker area.
- Critical. Hand wash sink lacking proper hand drying provisions. smoker area
- Critical. Handwashing cleanser lacking at handwashing lavatory. smoker area
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. kitchen.
- No copy of latest inspection report.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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