- Basic - Accumulation of debris on exterior of warewashing machine.
- 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. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On prep table next to bread. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth bucket. **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46° turkey 46° in reach in cooler on cook line. Corrective action taken.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal insert found in kitchen
- Basic - Floor tiles cracked, broken or in disrepair. On cook line in kitchen.
- 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. Corn. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Wall next to mop sink.
- Basic - Objectionable odor in establishment. Next to dishwashing room
- Basic - Stored food not covered in walk-in cooler. Chips
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris. In kitchen
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. IN CABINET UNDER SODA STATION.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Reuse of single-use articles. GLOVES.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris. COOK LINE
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food. RAW FISH ABOVE READY TO EAT CHICKEN IN REACH IN FREEZER.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. GREATER THAN 200 ppm IN DISHMACHINE.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. LID.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. In dishroom and waitress station.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Exhaust vent in storeroom.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.Cardboard obstructing rear exit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Milk in waitress station. Corrected On Site.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm.
- Critical - Observed buildup of slime in the interior of ice machine. INSIDE LID.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. INSURING PROPER COLD HOLDING TEMPERATURES AT THEIR STATION. POOLED EGGS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POOLED EGGS.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. NOT AWARE DISHMACHINE IS NOT ADEQUATELY SANITIZING.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up. FREEZER DOOR.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WALK IN COOLERS.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS.
- Observed gaskets with slimy/mold-like build-up. REACH IN FREEZERS.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE GRAVY. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICK.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN FREEZER.
- Critical. Observed employee eating in a food preparation or other restricted area. DISHRING.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN & CHEESESTICKS. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW SHRIMP & RAW CHICKEN IN LINE COOLER Repeat Violation. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP.
- Critical. Observed soiled reach-in cooler gaskets. ALL.
- Critical. Observed buildup of slime in the interior of ice machine. INTERIOR LID.
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11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE GRAVY. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN ABOVE FISH & GROUND BEEF IN LINE REACH IN COOLER. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. UNTIL DISHMACHINE IS REPAIRED TO CODE ALL TABLEWARE SHALL BE MANUALLY SANITIZED. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
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7/9/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/15/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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