- Basic - Cutting board has cut marks and is no longer cleanable. Small portable **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Turbo air **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Knob for hot water not functional. Across from ice machine, **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Server station **Warning** a handsink must be reinstalled by next unannounced inspection.
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Small portable **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Turbo air **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 81F with no time or temperature control for safety, in turbo air n bottom shelf: pasta salad at 45F and 47F, shrimp at 44F, corn at 45F. Appears to be due to gasket. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Knob for hot water not functional. Across from ice machine, **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Server station **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/19/2014 | Complaint Full | Call Back - Complied |
- Basic - Equipment or utensils not designed or constructed in a durable manner. Particle board shelves in cookline
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In server area, butter improperly iced at 65F
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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5/14/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Gaskets/seals on holding unit in poor repair. Turbo air refrigeration
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ice machine area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, soap only.
- High Priority - License expired within 30 days after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter out with no time or temperature control for safety in server area. Advised to use TAPHC.
- 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. Open deli meats
- Intermediate - Hot water flow very low at employee handwash sink - not even to wash hands.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Establishment currently on warning for this violation - see inspection from 3/14/14
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline, main.
- Intermediate - No soap provided at handwash sink. Both on cookline
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4/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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3/19/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Unfinished absorbent particle board as cookline shelving.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter in server area 59 with no time or temperature control for safety.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced butter 53, cut melon 50, cut tomatoes 51. Gravy 59, butter 60, sliced cheese 49 and shell eggs with no time or temperature control for safety for less than 4 hours. Advised to use time as a public health control.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water, server area
- Intermediate - No currently certified food service manager on duty with four or more employees present. 1 dishwasher, 2 servers, 2 cooks.
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3/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Small white and large green cutting board.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Particle board shelves in cookline
- Basic - Food stored on floor. Bag of onions
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage placed under running water.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In server area, butter improperly iced at 65F
- 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. Wrapping biscuits. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho home defense.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Joint inspection with Liselotte Branner. Out for two hours per operator: ham 62F, sausage 62F, sausage gravy 61F, cut melon 54F, pasta salad 60F, butter 63F, improperly iced on cookline. Shell eggs with no time or temperature control for safety. Advised to used time or ice completely in deep metal pans.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 80f advised to use time as a public health control.
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over roast beef.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Ortho home defense
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at server handsink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
- Intermediate - No soap provided at handwash sink. Front counter.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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3/14/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pepsi cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Server area **Corrected On-Site**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Unfinished absorbent particle board as cookline shelving.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter in server area 59 with no time or temperature control for safety.
- High Priority - Chlorine sanitizer for wiping cloths contains added fragrance.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced butter 53, cut melon 50, cut tomatoes 51. Gravy 59, butter 60, sliced cheese 49 and shell eggs with no time or temperature control for safety for less than 4 hours. Advised to use time as a public health control.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water, server area
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold pot of potatoes. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees present. 1 dishwasher, 2 servers, 2 cooks.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Corrected On-Site**
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1/13/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall. Small hole cookline
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Men's room, dispenser needs filling.
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12/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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