- Basic - Cloth used as a food-contact surface. Dry cloth on potatoes.
- Basic - Food stored on floor. Bag of onions.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over seafood and groung beef in reach-in-freezer.
- 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. Deli meats.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Male employee restroom. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, vegetables.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup in sugar.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Under three compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in kitchen, one by walk-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 46° cut tomato 45° in top reach-in cooler on line in shallow plastic pans, instructed to use deeper stainless steel pans as other foods in same cooler at 40-37°.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen, utensils in basin. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili, cheeses not exempt. **Corrected On-Site**
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5/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris. Rags from plumbing leak in front cabinet. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under kitchen hand wash sink.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Plumbing system in disrepair. Leak from line cooler.
- Basic - Working containers of food removed from original container not identified by common name. Flour bins.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Flip-top covers on cook line reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line reach-in cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 3.5 hours, sausage 62° 60° cut tomato 57° deli meats 54-58° in cook line reach-in cooler. All put on ice.
- 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. Deli meats.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of water. Cook line reach-in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili, tuna.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw ground beef 45, raw egg 48? in line reach-in cooler , foods iced to chill, store. Cooked potato 64? removed from breakfast to walk-in cooler to chill.
- Intermediate - Cold holding equipment incapable of 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. Line reach-in cooler.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw fish and chicken thawing in same container. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit... single flip-top line cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site/gloves.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance... men's.
- Critical - Observed food stored on floor... bag of potatoes, bag of onions.
- Critical - Observed uncovered food in holding unit/dry storage area... pot of cooked chicken in walk-in.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only... kitchen.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit... line cooler.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance... mens. Corrected On Site.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... quat.
- Observed build-up of grease on nonfood-contact surface... hood filters.
- Observed employee with no hair restraint... cook.
- Observed gaskets/seals on cold holding unit in poor repair... line cooler.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method... reconst. potatoes cooled in deep container in reach-in.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... reconst. potatoes 47f.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing.
- Observed food debris accumulated on floor... soda box cabinet.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... potato 126f, reheated properly and moved to steam table.
- Critical. Observed food being cooled by nonapproved method... gravy 119-126f in plastic container, covered in walk-in. Put in ice bath. Corrected On Site.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name... dry grits. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed residue build-up on nonfood-contact surface... exterior line cooler.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Plumbing system in disrepair... backup at exterior mop/service sink.
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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