- Basic - Drain cover(s) missing. **Corrected On-Site**
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpt in kitchen
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5/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of 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.raw cut fries on cook line. Operator utilizing time control. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.front line **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.provided form
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.the grill cook did not know the minimum cooking temperature for the burger meat. **Corrected On-Site**
- Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit.mushrooms 127° reheated to 165° hold at 135° or above **Corrected On-Site**
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.the ready to eat French fries are not time marked as a control from the time they are in the first cook stage. The fries are not under 41? or above 135? during this time and must be time marked at this stage
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed frayed/spliced electrical wires/heat lamp wire For reporting purposes only.
- Observed residue/gunk build-up on top of fry lamp
- Critical - observed employees trained but no original certification
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed garbage on the ground and/or pad around dumpster.heavy build up of trash and stains
- Observed grease on the ground and/or pad around grease receptacle.heavy buidup observed
- Observed non-bagged garbage in dumpster.
- Observed open dumpster lid.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.the par cooked french fries are not time marked as required per the food code.
- Critical - Vacuum breaker mising at hose bibb.the vacuum /back flow preventer is on the incorect place on the 'y' connection at the mop ba in. must be on the end of the connection Repeat Violation.
- Walking or driving surfaces not maintained.the sidewalk from the back door to the dumpster is heavily stained
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.between changing gloves while doing grill proceedures raw beef to ready to eat cheese for the burger Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.per company procedure the prep cook while wearing gloves reaches in to the prep sink to the elbows to mix and remove the potatoes
- Critical - Vacuum breaker mising at hose bibb.at the 'y' connection at the mop sink
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date./must submit yearly payment + $50.00 late fee to bring establishment into current active status
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.cup of seasongs
- Equipment and utensils not properly air-dried.ice bucket. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.water temp in rest rooms
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.abc in lobby
- Carbon dioxide/helium tanks not adequately secured.
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cook handling raw meat and switching gloves without washing hands in between Corrected On Site.
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5/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- Observed grease on the ground and/or pad around grease receptacle.
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1/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.GRILLED ONIONS Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.HANDLED RAW GROUND BEEF WITH GLOVES AND CHANGED NEW GLOVES TO HANDLE RTE MEAT WITHOUT WASHING HANDS Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.0 Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation MARK PHILLIPS ON DUTY MGR NO PROOF OF CFM. This violation must be corrected by : 11/25/2009.
- 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. Pro This violation must be corrected by : 11/25/2009.
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9/25/2009 | Routine - Food | Warning Issued |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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