- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Observed baby pacifier on front line. **Corrected On-Site**
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Blueberry compote on steamtable still 125F. Corrected On Site. Removed for proper re-heat.
- Critical - Hand wash sink lacking proper hand drying provisions. Back prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk in creamer carafes, server fridge at 47F. Hardboiled eggs at 47F in cooler top. Harboiled eggs quick-chilled in freezer, now at 41F. Server cooler turned down, ambient now 37F and milk temp decreased 2 degrees in 5 minutes. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Seasoned parcooked potatoes on cookline. Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potato/onion mix (4 pans) in walkin more than 2 days still 43-46F. Corrected On Site. Voluntarily discarded.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Was used for 7am line checks today. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Cooked potato mix in deep pans with lids in walkin. Corrected On Site. Voluntarily discarded.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Was to record temperature line checks despite being about 15 degrees off.
- Critical - No proof of current 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. Certificates expired.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher handling dirty dishes then handling cleandishes without removing gloves and washing hands. Gloves are not required but a hand wash between dirty and clean dishes is required. This violation must be corrected by : 12/23/2011. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cookline next to flat top grill. Repeat Violation. This violation must be corrected by : 12/23/2011.
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10/24/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee is not washing hands before putting on gloves. They must removed cloth gloves and wash hands.
- 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. Dishwasher.
- Critical - Observed food being cooled by nonapproved method. Holly sauce at 96 F in walk in cooler with a tight fitting lid-need to allow cold air to touch food helping in cooling process.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at 89F.
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reach in cooler at an ambient temperature of 43.5 F but with open lids on top, the food temperature is 50 F. Technician called to repair-Please fax repair report. This violation must be corrected by : 06/08/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee is not washing hands before putting on gloves. They must removed cloth gloves and wash hands.
- 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. Dishwasher.
- Critical - Observed food being cooled by nonapproved method. Holly sauce at 96 F in walk in cooler with a tight fitting lid-need to allow cold air to touch food helping in cooling process.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at 89F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in salad cooler holding cantelope, yogurt, and cheese at 50 F. All food was prepared in the morning and iced down to cool. Corrected On Site.
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6/7/2011 | Routine - Food | Warning Issued |
- Observed food debris accumulated on kitchen floor. Around hot water heater.
- Critical - Observed live flies in kitchen. Fruit flies observed around drain by hot water heater.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cracked whole shell eggs at 53 F held on half sheet pan on top if reach in cooler. Cooked potatoes at 71 Fin bus tub under prep table by flat top grill. Times are not documented for the day. Per operator, food has only been out of temperature for 1 hour.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in standing dirty water between reach in cooler and stove on cookline.
- 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. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee wit gloved hands used sanitation wipecloth (chemical) and then prepared food without removing gloves and washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee only changed latex gloves over cloth gloves. Emp.oyee must remove both gloves, wash hands and put on new latex gloves.
- Critical. Observed employee dry hands on clothes/apron after washing. Employee is wiping hands on wipecloth instead of washing hands and using paper towel.
- Critical. Pull station for fire suppression system inaccessible. Hood pull is blocked by rack of clean dishes. For reporting purposes only.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. in walk in cooler.
- Critical. Observed toxic item stored by food. commet with bleach stored above Boxes of coffee on storage rack with steam well.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. spray bottle commet with bleach 200+ ppm.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.dishmachine .
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon held on service line at 72 F. Time as a temperature control not in use on log sheet. On 08/21/09 callback, cut melon is sitting at service station at 74 F and no time is marked on log. New tray was brought out at 46 F and sold in 20 mins.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Crock pot holding spatulas at 112 F on cookline. On 08/21/09 callback, crock pot holding spatulas is at a temperature of 120 F.
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8/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cut potatoes on cookline not time marked when new bucket was brought to line. Corrected On Site. Time was marked on log sheet.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon held on service line at 72 F. Time as a temperature control not in use on log sheet.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Crock pot holding spatulas at 112 F on cookline.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washe hands with sprayer in warewashing area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled chemical sanitizer and then handled food without washing hands.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Observed dead roaches on premises. 10 dead roaches are oven in back food prep area.
- Critical. Observed roach activity as evidenced by 1 live roach found on hot water heater.
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8/20/2009 | Routine - Food | Warning Issued |
| No report available. | 6/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/8/2009 | Routine - Food | Warning Issued |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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