- Basic - Soiled reach-in cooler gaskets. White coolers on cook line
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy 53-58°.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sausage gravy 53-58°.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whole shell eggs, tomato and lettuce **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter packets in bowls left for customers. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs in reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Bag of chips in sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage gravy
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Electrical switches by griddle
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Lettuce, cut tomatoes, and potatoes
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 69°F on prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over tomatoes
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked my food items
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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1/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On counter used for food prep near handwash sink
- Basic - Build-up of grease on nonfood-contact surface. Outlet fixtures over griddle
- Basic - Cloth used as a food-contact surface. Lining utensils bin
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse
- Basic - Food debris accumulated on kitchen floor.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs stored next to peppers(touching)
- Intermediate - Handwash sink used for purposes other than handwashing. Utensil storage
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soil residue build-up on nonfood-contact surface. Electrical outlets on cookline
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.RIC next to ice cream chest not maintaing 41F or below. no next day call back issued has 3 other coolers maintaing 41F or below.
- Critical - Observed All potentially hazardous foods cold held at greater than 41 degrees Fahrenheit.manager threw food out willingly.
- Critical - Observed chlorine sanitizer stored by cut lemons at the server counter
- Observed jackets stored with food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.case of eggs found at the front counter under jackets at 65F.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine over 200ppm Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).case of raw whole shell eggs found at the front counter.cook unaware how long they were there
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm Corrected On Site.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers, dining area.
- Observed ice scoop with handle in contact with ice.
- Observed wall soiled with accumulated grease, cook line.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, cookline. Corrected On Site. Repeat Violation.
- Critical - Observed employee dry hands on a cloth towel hanging from his waistband.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage patties and diced ham on the cookline is at 45-69 degrees F. Operator stated they were stocked 20 minutes ago, recommended rapidly chilling then maintaining at 41 degrees F or below.
- Observed reach in freezer gasket torn/in disrepair.
- Critical - Raw animal food not properly separated from ready-to-eat food, raw sausage patties on plate with pre cooked keilbasa sausage on the cookline.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./has tall reach to put phfs refrigeration company coming to check today/to next unannounced tech need to come back today.utilizing other refrigeration
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4/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./has tall reach to put phfs refrigeration company coming to check today
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust./powdered sugar ,pickles stored under handsoap.leaking on ccontainers by handsink
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times./blocked by equipment Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Observed heavily soiled floors/cooks line also under all equipment
- Critical - Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phfs products in reach in cooler #1-undetermined amount of time
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meats
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./on cooked ground beef
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/25/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, sausage gravy made approximately at 7 am is at 82 degrees F. Stop sale issued.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried, plastic drink glass stacked on top of each other at the front counter.
- Critical - Hot water not provided/shut off at employee hand wash sink, mens restroom.
- Critical - No cleaning agent provided in first compartment of sink, soiled utensils stored in both wash and rinse bay while third bay is set up with sanitizer and has clean dishes in it.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, food employee handled english muffin with bare hands. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, food employee cracked raw shell eggs then picked up english muffin.
- Critical - Observed food being cooled by nonapproved method, sausage gravy cooling in a plastic gallon jug with a lid inside tne reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, dirty utensils in cookline handwash sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter pats at front counter are at 72 degrees F. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw sausage and diced ham is at 57-68 degrees F.
- Critical - Observed potentially hazardous food re-served to customers, observed numerous baskets containing butter pats sitting on tables and on counter where customers help themselves.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine tested at 200 ppm in the 3 bay sink and in ewioing cloth bucket. Repeat Violation.
- Observed wiping cloth used for food spills also used for other purposes, same cloth towels being used fir foid contact surfaces and dining room tables.
- Single-service containers not constructed with the required characteristics, plastic gallon jug reused to store sausage gravy.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter pads 76 degrees fahrenheit discard, must be kept at 41 degrees fahrenheit or below
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed the cook put chips on a plate with bare hands Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.at plus 300 ppm as tested
- Critical. Observed toxic item improperly stored.chlorine sanitize water is at a toxic level
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor-potatoes on floor.
- Critical. Observed employee improperly washing hands. Cook did not wash properly after cracking eggs.
- Observed employee with no hair restraint-young man in kitchen.
- Wet wiping cloth not stored in sanitizing solution between uses-by cookline. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times-sink at 3 bin sink.
- Critical. Handwash sink not accessible for employee use at all times-cookline handwash sink blocked with carbage can and boxes.
- Observed attached equipment, hood filters heavily soiled with accumulated grease and dust.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without a written plan. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes holding at 75+ F. Advised quick chill to 41 or cooler then hold at 41 F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter and cooked potatoes at cookline. Suggested quick chill or using 4 hour plan for butter, shell eggs and pancake batter. Facility has verbal plan only. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook cracking shell eggs then touching spatula and other utensils and plates without washing hands.
- Critical. Observed an employee drinking in an area located in a food preparation or other restricted area. By ice cream cooler. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. 100ppm
- Wet wiping cloth not stored in sanitizing solution between uses. Several cloths on flat surfaces.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Dishes and containers at front counter.
- Observed wall and floor by cookline handwash sink and garbage can, heavily soiled with accumulated food debris and other garbage..
- Observed attached equipment, hood filters, heavily soiled with accumulated grease..
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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