- Basic - Buildup of food debris/soil residue on equipment door handles- encrusted breading/flour.
- Basic - Door gaskets/seals on several reach in cooler poor repair- split, torn.
- Basic - Employee personal items, purses, jacket stored with or above food, clean equipment and utensils, or single-service items. **Repeat Violation**
- Basic - Ice buildup in walk-in cooler- coils.
- Basic - Soiled reach-in cooler door gaskets.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above- gravy 131°. Adjusted thermostat- later 163° **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by waste can- prep area.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area- cups. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above clean equipment and utensils. Observed employee purse and sweater hanging on racks containing clean equipment. **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets/seals on holding unit in poor on reach-in freezer by fryers.
- Basic - Insect control device installed over area where buns are stored. **Corrected On-Site**
- Basic - No handwashing sign provided at a two hand sinks used by food employees- in preparation area/ kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair- wrap reach-in cooler.
- Basic - Soiled reach-in cooler gaskets- wrap reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength - observed 0 ppm chlorine available in sanitizer bucket. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized observed 0ppm chlorine in 3 compartment sink. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Observed employee touch cooked eggs with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed container of liquid egg on preparation table at room temperature currently at 47°f. Food not out for 4 hours. GM placed in reach-in cooler to cool. Observed cooled to 43°f at end of inspection. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing- observed wet rag and cleaning scrubby in handwash sink by chicken preparation table.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.... Jackets, purses hung over clean equip rack.
- Basic - No handwashing sign provided at a hand sink used by food employees... Two sinks in prep areas.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit... 53°, prep line. Transferred. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above... chicken bites 119°, under heat lamp. Discarded. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soup on walkin freezer floor. **Corrected On-Site**
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation, biscuit pans stacked on top of each other. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped utensil on floor and picked it up and took to wash without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensil wash washed and rinsed but to properly sanitized. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, cleaner next to dishes. **Corrected On-Site**
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Seating from 138 to 148.
- Basic - Unpackaged food not protected from environmental sources of contamination during storage, pans of biscuits stacked on top of each other without protection between pans. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink, frontline. **Corrected On-Site**
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/7/2013 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations in progress, added prep area with oven and reachin cooler/prep area.
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1/2/2013 | Routine - Food | Call Back - Extension given, pending |
- Violation: 51-16-1 No plan review submitted and renovations in progress, added prep area with oven and reachin cooler/prep area.
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10/30/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - No handwashing sign provided at a handsink used by food employees, mens restroom.
- Critical - No handwashing sign provided at a handsink used by food employees, womens restroom.
- No plan review submitted and renovations in progress, this is being addressed on a previous inspection.
- Critical - Observed food stored on floor, bbq packets storage area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, employee rinsing coffee filter holder in frontline handsink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, ice in cookline handsink.
- Critical - Observed handwash sink used for purposes other than handwashing, ice in frontline handsink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, across from oven/stove cookline. Corrected On Site.
- Observed single-service articles stored without protection from contamination, hinged containers food preparation aa next to office. Corrected On Site.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwash sink not accessible for employee use at all times, buckets in frontline. Corrected On Site.
- No plan review submitted and renovations in progress, added prep area with oven and reachin cooler/prep area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee talking on cellphone then food preparation. Corrected On Site.
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6/27/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, backroom. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of soiled material in warmer drawer not being used.
- Critical - Observed food stored on floor, walkin freezer soup hashbrowns. Repeat Violation.
- Observed gaskets with debris build-up, frontline.
- Critical - Observed handwash sink used for purposes other than handwashing, ice in cookline handsink.
- Critical - Observed purse/jacket on hook over food preparation area. Repeat Violation. Corrected On Site.
- Observed single-service items stored on floor, cups in storage area.
- Critical - Observed toxic item stored by utensils, degreaser bottle hanging on dish shelf. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, flour on cookline. Corrected On Site.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dumpster lid broken, rightside.
- Critical - Hand wash sink lacking proper hand drying provisions, backroom. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, basket on cookline handsink. Corrected On Site. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, wire wisk for tea on counter.
- Critical - Observed food stored on floor, fries biscuits in walkin freezer.
- Critical - Observed handwash sink used for purposes other than handwashing, ice in frontline handsink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, pouring water from ice coldhold into cookline handsink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towel in backroom handsink. Corrected On Site.
- Observed minor ice buildup on reachin cooler unit across from upright cooler cookline.
- Critical - Observed purse hanging from hook above preparation area. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm frontline.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Leftside frontline reachin cooler at 44 degrees fahrenheit. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Rightside frontline reachin cooler at 52 degrees fahrenheit. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times, basket blocking part of handsink cookline. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee slicing fruit. Corrected On Site.
- Critical - Observed buildup of soiled material in drawer not being used, cookline.
- Critical - Observed buildup of soiled material on mixer head.
- Observed dusty vent covers in walkin cooler. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees went from barehand to gloves without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact, handwashing procedures.
- Observed floor area(s) covered with standing water, kitchen.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Critical - Observed food stored on floor, lettuce bucket in walkin cooler.
- Critical - Observed food stored on floor, oil containers in cookline.
- Observed gaskets/seals on cold holding unit in poor repair. Gasket detaching reachin cooler cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fruit cup at 50 degrees fahrenheit chicken wrap at 51 degrees fahrenheit reachin cooler frontline leftside.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spicy chicken wrap at 45 degrees fahrenheit frontline reachin cooler rightside.
- Observed single-service items stored on floor, gloves coffee filters storage room.
- Critical - Observed soil buildup inside ice bin, frontline leftside.
- Critical - Observed toxic item stored by food, degreaser hanging above breading station. Corrected On Site.
- Critical - Observed toxic item stored by pans, dishwashing area.
- Critical - Observed toxic item stored in food preparation area, degreaser on preptable.
- Critical - Observed uncovered food in ice machine, lid was left open for extended time.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken in walkin cooler no one on duty could tell inspector when prepared.
- Critical - Unpackaged food not protected from environmental sources of contamination during storage, biscuit pans stacked on top of each other. Repeat Violation.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage patties at 133 degrees fahrenheit for less than 4 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler frontline at 58 degrees fahrenheit rightside and 54 degrees fahrenheit leftside.
- Critical. No conspicuously located thermometer in chicken salad reachin cooler cookline.
- Critical. Unpackaged food not protected from environmental sources of contamination during storage, biscuit pans stacked on top of each other.
- Critical. Food not stored in a clean/dry location, celery on walkin cooler shelf.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, salad side.
- Critical. Observed soiled frontline reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, cookline chicken salad.
- Critical. Observed handwash sink used for purposes other than handwashing, towel in sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, lid/container and tea/coke? in handsink frontline.
- Observed dusty vent covers in walkin cooler. Repeat Violation.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, wraps frontline at 50 degrees fahrenheit. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler at 48 degrees fahrenheit at beginning of inspection 44 degrees fahrenheit 1 1/2 hour later.
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license, expired 6-01-10.
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8/4/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food not properly date marked after opening, gallon containers in walkin cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name, sugar. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, wraps frontline at 50 degrees fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, grilled chicken at 122 degrees fahrenheit cookline, product(s) discarded.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage gravy at 83 degrees fahrenheit cooldown 5 1/2 hours, product(s) discarded. Repeat Violation on inspection dated 11/12/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler at 48 degrees fahrenheit at beginning of inspection 44 degrees fahrenheit 1 1/2 hour later.
- Critical. Ambient air thermometer in sandwich(RTE) reachin cooler cookline in disrepair.
- Critical. No conspicuously located thermometer in reachin coolers frontline X 2.
- Critical. Observed food stored on floor, lettuce bucket in walkin cooler.
- Critical. Observed food stored on floor, biscuits in walkin freezer.
- Critical. Observed employee sitting on food contact surface(top of reachin cooler). Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, bare hand to gloves without washing hands. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee preparing lettuce. Corrected On Site.
- Observed employee with no hair restraint, cookline.
- Wiping cloth chlorine sanitizing solution over maximum strength, 200+ on frontline and cookline. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, sandwich(RTE) cookline.
- Critical. Observed soil buildup inside ice bin, frontline.
- Critical. Observed encrusted, soiled material on inside of sugar container lid.
- Observed single-service items stored on floor, meal boxes. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing, ice/liquid in handsink next to breading station.
- Observed dusty vent covers in walkin cooler. Repeat Violation.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license, expired 6-01-10.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, bare hand contact.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedure.
- 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.
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8/3/2010 | Routine - Food | Warning Issued |
- Critical. Food contaminated by employees/consumers not discarded. Employee dropped tomatoe on floor, pick up tomatoe and added it to case. Product(s) discarded. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, relish in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken wraps in reachin cooler frontline at 47 degrees fahrenheit and 48 degrees fahrenheit.
- Critical. No conspicuously located thermometer in salad reachin cooler cookline. Repeat Violation.
- Critical. Observed biscuit pans stacked on top of each other without protection.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee picked up product from floor and proceeded to finish prep without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed incorrect order in three-compartment sink, wash, sanitize , rinse. Corrected On Site.
- Wiping cloth chlorine sanitizing solution avoid maximum strength, towel frontline at 200+ ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled salad reach-in cooler cookline gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, salad reachin cooler cookline.
- Observed single-service items stored on floor, silver bottoms under shelving.
- Observed single-service articles stored without protection from contamination, platters on cookline. Repeat Violation.
- Observed dusty vent covers in walkin cooler.
- Critical. Observed unlabeled spray bottle.
- Observed storage of maintenance tools in areas that may result in cross-contamination. Shopvac next to honey bbq packets storage room shelf.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, set up of dishwashing area.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets, cookline.
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1/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, sausage gravy in walkin cooler at 97 degrees fahrenheit 4 hours. Product discarded.
- Critical. No conspicuously located thermometer in reachin cooler cookline.
- Critical. No conspicuously located thermometer in reachin coolers frontline X 2.
- Observed gaskets/seals on cold holding unit in poor repair, reachin coolers frontline.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed soiled reach-in cooler gaskets, frontline.
- Observed residue build-up on under cabinet frontline handsink.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, dicers stored on floor. Corrected On Site.
- Observed single-service articles stored without protection from contamination, platters, lids not inverted cookline.
- Observed excessive amount of water on floors in backroom/cookline.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
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11/12/2009 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed wet flor all around (3) comp. sink...
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Carbon dioxide/helium tanks not adequately secured.
- Dangerously wet kitchen floor...
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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