- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station of wait service station
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. On top of salad make reach in cooler at wait service station **Repeat Violation**
- Basic - Drain cover(s) missing. At the drain under 2 compartments sink
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tong for lettuce **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Soil residue build-up on nonfood-contact surface. On all dish racks
- Basic - Soiled reach-in cooler gaskets. At wait service station
- Basic - Wall soiled with accumulated black debris in dishwashing area. Underneath
- Basic - Water leaking from faucet/faucet handle. At hand wash sink of cook line
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sausage temp at 48°, raw ground beef temp at 49°, at cook line less than 4 hours. Advised
- Intermediate - Hot water not provided/shut off at employee handwash sink. At wait service station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under the lid area at cook line
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler for salad make at wait service station
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
- Basic - Grease accumulated under cooking equipment. Cook line **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. Batter, cooked grill chicken
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cook line, dish area
- Basic - Cutting board has cut marks and is no longer cleanable. On top of salad made reach in cooler
- Basic - Grease accumulated under cooking equipment. At cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On all dish racks
- Intermediate - Employee used handwash sink as a dump sink. Evidence with debris in sink
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In hash brown **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. On top of salad make reach in cooler
- Basic - Floor drains/drain covers heavily soiled. Under Dish machine
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line
- Basic - Shelf under preparation table soiled with food debris. At cook line
- 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. Batter at cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside food wrap holder **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line, wait service station
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Inside reach in freeze of cook line **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler at wait service station had an accumulation of water
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chili prep at 6 a.m. This morning temp at 82? at cook line, manager discard products- advised
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach temp at 47?, dice tomatoes temp at 45?-advised, butter blend at wait service station temp at 48?
- Intermediate - Cutting board(s) stained/soiled. At wait service station, cook line
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Observed food debris accumulated, residue buildup on kitchen floor. Under prep table at cookline
- Observed hole in wall. Under hand sink at cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad cooler has an accumulation of water
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Especially under the lid
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter temp at 70 degree, chili temp at 50 degree, less than 4 hours Advised Repeat Violation.
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7/25/2012 | 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. dish area.Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream at 55 d.f. discarded by mgr. Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves.botyom shelf at cook line
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2/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 10-07 Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit. Cookline.
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2/3/2012 | Routine - Food | Call Back - Complied |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tong for salad lettuce
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above dish area
- Observed food debris accumulated on walk in freezer floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at front wait station Repeat Violation.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Mold like substance on door of reach in freezer at cookline
- Observed residue build-up on nonfood-contact surface. On surface of dessert coolers
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last review date was 10/29/2010.
- Critical - No proof of required employee training provided. Need to show employee's name, date of birth, date of training, which programs used. This violation must be corrected by 1/28/2012.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected on site.
- Observed build-u[ of food debris, dust or dirt on nonfood-contact service. Trays in dry storage area.
- Observed clean utensils/equipment stored in dirty shelf of prep table at cookline. Tomato slicer.
- Critical - Observed encrusted, soiled material on slicer. Tomato slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. Used as a dump sink as evidence by food debris at cookline.
- Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit. Cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Accumulation of water in reach-in cooler at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter at front counter has a temperature of 56 degrees. Advised- C/A switch product.
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11/28/2011 | Routine - Food | Warning Issued |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. cooks not washing hands for 20 seconds. Cook used sanitizer before drying hands. Repeat Violation. Observed 8/26/10, 3/17/11
- Critical - Handwash sink not accessible for employee use at all times. Trash can infront of hws.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Powdered sugar on server line.
- Lights missing the proper shield, sleeve coatings or covers. on server counter.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. juice machine on server line has build up.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Server drinking coffee behind counter where toast is prepared.
- Critical - Observed employee improperly washing hands. Observed cook washing hands without rubbing hands for 15 seconds, also applying sanitizer without drying hands first. Repeat Violation. Observed 8/26/11, 3/17/11
- Critical - Observed employee touching his shirt then returns to handles food without washing hands.
- Critical - Observed food being cooled by nonapproved method. Covered hash browns left on counter to cool in prep area, potatos at 47 Repeat Violation. Observed 3/9/10, 8/28/10, 3/17/11.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop for soda station by pie cooler. water was also soiled with debris
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue/water, under service window on server side.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter on counter at 58 Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. egg whites in prep sink
- Observed residue build-up on nonfood-contact surface. Hotline/cookline shelves and drawers.
- Observed residue build-up on nonfood-contact surface. prep sink
- Critical - Observed soil buildup inside ice bin. Soda station across from pie cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Ice cream/vanilla not covered in scooping freezer on server line.
- Plumbing system in disrepair. faucet can't be turned off on server line in corner.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths laying all over front counter.
- Critical - Working containers of food removed from original container not identified by common name. 2 containers on server line appear to have brown sugar and powdered sugar. Repeat Violation.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Sugar, brown sugar in wait service line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork sausage temp at 58 degree, less than 4 hours Advised
- Critical. Observed food being cooled by nonapproved method. Hash brown cover during cooling procesd Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hash brown Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Cookline
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over shrimp, fish, rice in reach in freezer at cookline
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salad tongs
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait service line
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Cook Corrected On Site. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook cracked eggs then touched ready to eat foods without washing hands Advised
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff, dishwasher
- Critical. Observed employee improperly washing hands. Cook just rinse hands after cracking eggs
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Cook
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer ay "Y" spliter of mop sink
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [raw burgers next to ready-to meatloaf, in cookline cold holding well]]
- Critical. Observed soiled reach-in cooler gaskets. [at cookline ]
- Critical. No handwashing sign provided at a handsink used by food employees. [at cookline / wait station]
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [french toast wash 47 F, cheese 47 F, ham 47 F, at cookline cooler] less than 4 hours Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Portable fire extinguisher(s) obstructed from view. By front area. For reporting purposes only.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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