- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan, back kitchen **Repeat Violation**
- Basic - Drain cover(s) missing. Mop sink, mgr paced it back in **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses on top of deli paper and mustard, shelf by freezer, mgr move them **Corrected On-Site**
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area. Cook line area
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, open side
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55° cheese sitting on ice, corrective action: iced down better **Repeat Violation**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Storage shelf **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° cheese, ice not touching pan, cook line, corrective action: added more ice. Explained time as public health control
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By cook line **Corrected On-Site**
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11/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Walkin cooler curtain cracked and broken
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near service counter **Corrected On-Site**
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8/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Discarded.
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11/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple throughout kitchen and front counter area
- Critical - Observed handwash sink used for purposes other than handwashing. in back kitchen area
- Observed ice scoop with handle in contact with ice. front counter area
- Critical - Observed potentially hazardous food thawed at room temperature. chicken tenders and burgers
- Critical - Observed potentially hazardous food thawed in standing water. hot dogs Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mushrooms. corrective action-placed under heat lamp
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. EMPLOYEE DRINK ABOVE FOOD IN WALK-IN FREEZER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT DOGS 119'F. Corrected On Site. DISCUSSED TIME AS A PUBLIC HEALTH CONTROL
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. Not in stand Available in downstairs office
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongs used to grab franks
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boxes of cheese delivered to concession stand in a.m. prior to stand mgr arrival- shes not sure why product is elevated in temperature No other potentially hazardous food in walk in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket
- Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under hot running water . Corrected On Site.
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10/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cleaning nose Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. dust on true reachin cooler Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. front handsink
- Observed floor area(s) covered with standing water. by handsink front counter Corrected On Site.
- Critical. Observed toxic item improperly stored. soap above clean pans at 3 comp sink Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. mo than 400ppm quat in bucket Corrected On Site.
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12/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER TOUCHING EQUIPMENT Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-service articles stored without protection from contamination. BY HANDSINK Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. FRONTLINE
- Critical. Handwashing cleanser lacking at handwashing
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9/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employees using same utensil to handle raw and cooked product. pan lid touched by cook who is placing raw beef on grill top, then tpuched by sandwich maker to lift lid
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 3 filters removed Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Handwash sink middle of wall at counter Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Observed personal care item stored with clean utensils
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. fan at cookline Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. tall CO2 tanks
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. knowledge of proper Beef cooking temperature
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12/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoops on dump rack on the ice machine;
- Observed exhaust system operated with filters removed. For reporting purposes only. 2 filters;
- Critical. No handwashing sign provided at a handsink used by food employees. through-out area
- Critical. Hand wash sink lacking proper hand drying provisions. front counter;
- Critical. Handwashing cleanser lacking at handwashing lavatory. Front counter;
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. powering kitchen fan; cook's line
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. knowledge of cooking temperature
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/14/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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