- Basic - Paper towels used under cutting board. Corrected manager removed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken portion in prep reach in cooler flip top top layers 50°. Corrected manager split pan lower portion correct temperature. In cooler less than four hours. **Repeat Violation**
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Container on shelf. Dish area. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Individual containers of half and half stored under soap dispenser next to hand wash sink in server station, kitchen.
- High Priority - Live, small flying insects in food preparation area. Back of kitchen. Manager stated they are working in eliminate them. **Repeat Violation**
- High Priority - No vacuum breaker on splitter added to mop sink faucet. Back flow needed on hose side.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter on top section of make table across from flat iron is at 51-53°. Discussed Time as Public Health Control as an option for this item. This procedure is already in place with potatoes and cracked eggs. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Dumping ice. Server station in kitchen.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf.
- High Priority - Live, small flying insects in food preparation area. Kitchen. Manager stated they are in a program with ecolab to eliminate them.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter on top section of make table 50-55°. Manager explained it was made at 9:00 am. Corrective action: Suggested to add these two batters containers to Time as Public Health Control yThat is already in place. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Potatoes next to flat iron should have been discarded at 10:30. Discarded voluntarily nBy manager.
- High Priority - Toxic substance/chemical stored by or with food. Cleaner spray bottle by coffee dispensers. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server area. Kitchen. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked mushrooms and potatoes. Moved to walk in cooler. **Corrected On-Site**
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Bacon container.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter at 47-49?F in top section of make table, corrective action voluntarily discarded. Had been out less than 30 minutes. Discussed possibly adding to time as a public health control list. Also butter at toast station at 57?F, corrective action added ice to ice bath. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. French toast batter with raw egg in it over uncovered ham. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bus tub, clean ladle. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Two sinks at end of cook line near walk in cooler 92?F and 80?F.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean glasses at server station next to handwash sink exposed to splash.
- Critical - Observed handwash sink used for purposes other than handwashing. Evidence of hand wash sink at server station near coffee a being used as dump sink, coffee grounds in sink. **Repeat Violation**
- Observed leaking pipe at plumbing fixture. Hand wash sink at end of cook line near walk in cooler. Also dish machine leaking at pipe near top of machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter 45?F, pancake batter 62?F, pancake batter 61?F in top prep unit on cook line, corrective action moved to cooler, will add to time as public health control items.
- Critical - Vacuum breaker mising at hose bibb. Left side of mop sink with hose attached.
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12/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Boards used on front line.
- Critical - Observed handwash sink used for purposes other than handwashing. Handwash sink at server station used as dump sink, as evidenced by ice in handsink.
- Critical - Observed live flies in kitchen. Near mop sink.
- Observed old food stuck to clean dishware/utensils. Lettuce stuck on container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey 48F, sausage 44F, bytter 50F. Corrective action-items iced down and moved to walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Yogurt 47F at 10:20am, 41F at 10:40am. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Critical - Observed toxic item stored by utensils. Sanitizer over clean utensils. Corrected On Site.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. 1 by soda syrup storage racks. Corrected On Site.
- Equipment and utensils not properly air-dried. Containers wet nesting on storage racks in dish washing area.
- Equipment or utensils not designed or constructed in a durable manner. Cloths under cutting boards. Multiple. Corrected On Site. Removed.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Batter hoppers at cookline. Corrected On Site. Discussed proper procedure with manager.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs on oven handles. Corrected On Site. Removed.
- 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. No certificates filled out yet. Employee training has been completed. Repeat Violation.
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. Server area reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup 115 degrees F in steam table under potato station at cookline. Corrected On Site. Turned up table.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, multiple buckets. Corrected On Site. Changed out.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Both handsinks at entrance to kitchen. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Both handsinks at entrance to kitchen. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Both handsinks at entrance to kitchen. Corrected On Site.
- 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. Establishment plans to use Safe Staff for employee training. Licensing inspection.
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8/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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