- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Cooked potatoes in plastic container deeper then 4 inches 65° F-70° F at 9:50 at 10:20 55° F -65° F cooked approximately 2-3 hours prior, corrective action taken food moved to shallow metal container
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed cooked potatoes held under cookline using TPHC no written plan
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed Cooked potatoes in plastic container deeper then 4 inches 65° F-70° F at 9:50 at 10:20 55° F -65° F cooked approximately 2-3 hours prior, corrective action taken food moved to shallow metal container
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 53° F on top of bins in top of RIC unit by cookline corrective actin taken sausage moved to bottom unit **Repeat Violation**
- Intermediate - No soap provided at handwash sink. In back by DM **Corrected On-Site**
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in sugar **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag on onions **Corrected On-Site** **Warning**
- Basic - In-use spatula stored in crack between equipment and wall. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 60° F in RIC across from fryer cheese held in separate container on top of recess units in top RIC, corrective action taken food removed from container and placed in recess bins in RIC. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to unload dish machine. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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8/12/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/3/2013 | Routine - Food | Call Back - Complied |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed potatoes at 88?f after cooling for 4.75 hrs according to operator **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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 handle cooked biscuits with bare hands in dish washing area. Biscuits were not heat treated after bare hand contact occurred. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse pans in Three comp sink but not sanitize items before returning them to use **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese in cook line reach in cooler sitting on top of the other products at 51?F . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Observed mashed potatoes in standup cooler next to back door at 88?F for 4.75 hours. **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Observed fully cooked lunch meat in same container as raw meat and blood in standup cooler unit adjacent to back door. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed 1.5 flats of eggs on counter in cook line with minimal customers. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Observed three bottles of stainless steel polish stored over food on shelf in between stand up cooler and back door. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed bottles of alcohol stored in hand wash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed four employees. **Warning**
- Intermediate - No list of certified food service managers available at the establishment. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container about 12 inches deep **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Operator stated mashed potatoes sat out for about 4 hrs **Warning**
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4/23/2013 | Routine - Food | Warning Issued |
- Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch.
- Hotel and Restaurant license not properly displayed.
- Manager lacking proof of Food Manager Certification.
- No Certified Food Manager for establishment. all cards are expired
- 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. expired
- Observed expired Food Manager Certification.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter48f Corrected On Site.
- Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. meats sauces
- Observed uncovered food in holding unit/dry storage area. potatoes wic Corrected On Site.
- Observed unnecessary items stored in garbage enclosure. Corrected On Site.
- Outer openings not protected with self-closing doors. rear door and mens restroom
- Probe-type thermometer not used to ensure proper food temperatures.
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3/27/2013 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned after being contaminationed. Corrected On Site.
- Hot water sanitizing warewasher water pressure not between 15 - 25 pounds per square inch.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment. all cards are expired
- 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. expired
- Critical - Observed expired Food Manager Certification.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter48f Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. meats sauces
- Critical - Observed uncovered food in holding unit/dry storage area. potatoes wic Corrected On Site.
- Observed unnecessary items stored in garbage enclosure. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rear door and mens restroom
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Employees not informed of acceptable sanitary practices. proper handwash
- Critical - Handwash sink not accessible for employee use at all times. food utensils Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener.blade
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3/c sink
- Critical - Observed food stored on floor.eggs
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food thawed in standing water. ham
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. egg flats
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
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4/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- 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. 4 employees
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11/16/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. hand sink not available
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. using large paint brush still using
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items. 3/c and auto dish unit
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. rear
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- 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. 4 employees
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9/6/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 30ppm 3 runs
- Critical - Food not cooked to 145 degrees Fahrenheit or above. s gravy
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. meats toast eggs
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. 3/c and auto dish unit
- 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. 4 employees
- Observed a nonfood-grade basting brush used in food. using large paint brush
- Observed build-up of grease on nonfood-contact surface. between equipment
- Critical - Observed cheese with mold-like growth. berries thrown out by mgt
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. hand sink not available
- Critical - Observed food stored in a prohibited area. sink
- Critical - Observed handwash sink used for purposes other than handwashing. thawing shrimp in sink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. ham pork over uncovered lettuce
- Critical - Observed potentially hazardous food thawed in standing water. shrimp in sink
- Critical - Observed screen in door torn/in poor repair. rear
- Observed unnecessary items on the premise. tools
- Observed utensils stored in crevices between equipment. knives
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. off 22f
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9/1/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No Certified Food Manager for establishment. 60 days to obtain
- Critical - No professional hygiene and/or foodborne illness training provided. each employee must obtain handlers card within 60 days
- Critical - Observed cloth used as a food-contact surface. on salads
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food stored on floor. meats walkin cooler Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - COOKED POTENTIALLY HAZARDOUS FOOD NOT COOLED FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT WITHIN 2 HOURS. SAUSAGE. CORRECTED ON SITE
- Critical - DISHMACHINE CHLORINE SANITIZER NOT A PROPER MINIMUM STRENGTH. FIRST TWO RUNS 0 PPM, THEN 30, THE 50. CORRECTED ON SITE.
- Critical - ESTABLISHMENT OPERATING WITHOUT A CURRENT HOTEL AND RESTAURANT LICENSE
- Critical - FOOD CONTACT SURFACES NOT CLEANED BETWEEN WORKING WITH RAW FOODS AND READY-TO-EAT FOODS. CORRECTED ON SITE
- Critical - HANDWASH SINK NOT ACCESSIBLE FOR EMPLOYEE USE AT ALL TIMES. BLOCKED W/ UTENSILS
- Critical - HOT WATER SANITIZING DISHMACHINE FINAL RINSE NOT REACHING PROPER TEMPERATURE AT MAINFOLD, 98F
- Critical - NO CURRENTLY CERTIFIED FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION. 60 DAYS TO OBTAIN
- 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. 60 DAYS TO OBTAIN
- Critical - NO THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCT.
- Critical - NO WASTE RECEPTACLE PROVIDED AT HANDWASH LAVATORY WITH DISPOSABLE TOWELS. MAIN SINK
- OBSERVED BUILD UP OF GREASE ON NONFOOD-CONTACT SURFACE. HOOD
- Critical - OBSERVED EMPLOYEE USE FOOD THERMOMETER TO TAKE FOOD TEMPERATURE WITHOUT FIRST CLEANING THE THERMOMETER.
- Critical - OBSERVED FOOD STORED IN UNDRAINED ICE. JUICE. CORRECTED ON SITE
- Critical - OBSERVED NON READY-TO-EAT FOOD HANDLED BY EMPLOYEES WITHOUT THE USE OF GLOVES, DELI PAPER, SCOOPS, TONGS OR TOHER UTENSISLS, CUTTING W/ BARE HAND
- Critical - OBSERVED RAW ANIMAL FOODS NOT PROPERLY SEPARATED FROM EACH OTHER IN HOLDING UNIT/DURING PREPARATION
- OBSERVED SANITIZING SOLUTION FOR WIPING CLOTHS NOT FREE OF FOOD DEBRIS AND VISIBLE SOIL
- Critical - OBSERVED SCREEN IN DOOR TORN/IN POOR REPAIR
- Critical - PROBE-TYPE THERMOMETER NOT USED TO ENSURE PROPER FOOD TEMPERATURES.
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2/9/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees. sErvi bzar
- Critical. Hotel and Restaurant license not properly displayed. post upon reciept
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. 60 days to acquire
- 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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5/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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