- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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4/9/2013 | 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. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Open carton of milk needs to be labeled with the date it is openned.
- Plumbing system in disrepair. Repair the leaking hot-water faucet at the three-compartment sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label the American fries with a 4-hour-time label. Discard the unused potatoes at the end of four hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated food need to be labeled with the date it is originally repackaged.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the countertops; store them in the sanitizing buckets between uses. Corrected On Site.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured in place, so they cannot be knocked over.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets of 2 caps bleach per gallon of water. Corrected On Site.
- Equipment or utensils not designed in a safe manner. Recommended that the spiked handle, of the slicer, be stored in the horizontal position (when not in use); or that the handle be provided a protective covering, if stored in the vertical position. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded paint brush for basting foods; provide a plastic-banded brush.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is openned.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in open bags; transfer the contents to clean, covered containers.
- Plumbing system improperly repaired. Repair the leaking hot-water faucet, at the three-compartment sink, in the kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label rewrapped foods with the date that each is repackaged.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-storage containers with the common names of their contents.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. Provide water, under pressure, to the handwashing sink in the ladies' restroom. This violation must be corrected by : 3/19/2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash their hands every time that they change gloves.
- Observed floor and wall junctures not coved. Secure the cove moulding to the wall beneath the toasters.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label the rewrapped, frozen hamburger with the date it was wrapped.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer the corn-bread mix and jiffy mix, from open bags to clean, covered containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Install a door sweep on the bottom of the rear-fire-exit door, outside of the restrooms.
- Plumbing system improperly repaired. Repair, or replace, the handwashing sink in the ladies' restroom. This violation must be corrected by : 3/19/2012.
- Plumbing system in disrepair. Repair, or replace, the hot-water faucet at the three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be labeled with the date they are wrapped.
- Twenty (20) foot-candles of light not provided in bathroom area. Replace the missing light in the men's restroom. This violation must be corrected by : 3/19/2012.
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1/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tank secured in place, so that it cannot be knocked over.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, in the kitchen, for the storage of wet-wiping cloths between uses. Corrected On Site.
- Faucet/handle missing at plumbing fixture. Replace the missing hot-water faucet handle, at the handwashing sink, in the ladies' restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Do not store cardboard-egg holders in the kitchen-handwashing sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Provide soap at the kitchen-handwashing sink. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Call 866 372 7233 to schedule a RENEWAL EXAM. Keep a current copy of certification on the premises. This violation must be corrected by : 10/26/2011.
- 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. Employees must pass Food Safety Training. Call 866 372 7233 to orser workbooks. Keep proof of completed training on the premises. This violation must be corrected by : 10/26/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands each time, before putting on disposable-plastic gloves. Corrected On Site.
- Critical - Observed food stored on floor. Store the bag of potatoes off the kitchen floor. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the refrigerators and freezers.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Open packages of frozen foods must be marked with 7-day-date labels.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour from open bags to clean, covered containers.
- Plumbing system in disrepair. Repaif the inoperable toilet in the men's restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods must be marked with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops.
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8/26/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed dented/rusted cans./dented cans
- Critical - Observed food stored on floor./potatoes/kitchen
- Observed single-service items stored on floor./paper product /2nd dining room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./product in reachin
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected from insects, rodent proof
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed box of coffee stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed mold like substance in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hot water not provided/shut off at employee hand wash sink in restrooms .
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid.
- Critical. Outer openings not protected with self-closing doors.(Backdoor)
- Observed ceiling tile in disrepair at backdoor
- Wet mop not hung to dry.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a can of dented chicken gravy.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw hamburger over pickles. 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. 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. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical. Observed soiled reach-in cooler gaskets.
- No copy of latest inspection report.
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed dead roach on premises.
- Critical. Outer openings not protected with self-closing doors.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/19/2008 | Routine - Food | Warning Issued |
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