- No Violations Were Observed
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07/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In glass cooler, chili 47F, beef 47F, bologna 46F, turkey 46F all on bottom shelf. Per operator, door left open. In single stainless cookline cooler, 47F artichokes 45F diced ham 55F sliced cheese on top. Underneath, sausage 42F, hash 42F. Advised to use deep metal pans. Improperly iced, potatoes at 65F, sausage at 61F. advised to use time. In glass server cooler at end of service counter, single service butter 48-52F. Out on tables and service bar In dining room single service butter held at room temperature. Potatoes in chill isle cooler at 46-47F overnight per operator.
- High Priority - Produce with mold-like growth. Blueberrys. Raspberrys and strawberrys in chill isle cooler
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One reads 24F in ice water
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Several coolers as evidenced by 3A.
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter left on tables with no time or temperature control for safety. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In tall true cooler on cookline, gravy 50, tuna 47, ham 48 and sliced cheese 41. In small cookline cooler, in drop in portion: sliced cheese 47, opened canned mushrooms 45, ham 43.
- Intermediate - Food manager certification expired. Expired 3/12/13
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bottom of true cooler
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. True cooler end of cookline, small cookline cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on bag of batter, next to clean utensils,
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. True cooler, end of cookline. chicken 50, batter 50, beef 50, mushrooms 51, ham 46. Items in cooler overnight per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In small cookline cooler, sausage in cooler overnight at 44. Liquid egg, 47, ham 47, cheese 48, removed from cooler and returned per operator.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over potatoes, true cooler end of cookline. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Pasta salad dated 7/27. See stop sale. Operator voluntarily discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Operator voluntarily discarded
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. Clean pots. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Biscuit mix **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut melon 48-49F. Unit also contains cut leafy greens and cut tomatoes. Advised
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad cooler holding food requiring time or temperature control for safety at 48-49F.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In bottom of glass cooler, potatoes at 49F, deli meats at 48F, other cooler temps 40-42F. Advised about air flow.
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8/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy at 45-48F at edge to 50F in center, cooling from 8/25/12 per operator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish at 46-48F in bottom of short double cookline cooler, all other cooler temps 40-42F, advised about air flow. opeator voluntarily discarded
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In bottom of glass cooler, potatoes at 49F, deli meats at 48F, other cooler temps 40-42F. Advised about air flow.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes at 122F, no time or temperature control, liquid eggs at 61F, iced. Advised to use time
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 48-52F in server cooler, out and returned to cooler per operator.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. cookline
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8/27/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Reads 60F in ice water.
- Critical - Observed food being cooled by nonapproved method. Large pot of white gravy cooling in reach in cooler at 142F. Advised to actively cool.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 54F, potatoes at 56F, cheese at 52F, improperly iced. Potatoes at 122F, shell eggs with no time or temperature control on cookline. Advised to use time; issued application.
- Critical - Observed potentially hazardous food thawed in an improper manner. ROP fish thawed in packaging.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over and raw fish next to ice cream, reach in freezer. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Greater than 200ppm cl. Corrected On Site.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. back area
- Observed gaskets/seals on cold holding unit in poor repair. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 49F, ham at 50F, egg at 64F on cookline. Advised to use TAPHC
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 20 scattered in mop sink room. All droppings are old and in a room separate from any food prep or storage Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper strength. greater than 200ppm Cl
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Front line cooler.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
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