- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with chicken flavoring **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. Drops on edge **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. mayo 49 F, beef 52 F Refrigerator has been opened, temperature dropping
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 90 F, sausage 72 F held on grill in kitchen
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mash potatoes
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in holding unit not covered. Reach in cooler **Corrected On-Site**
- Basic - Reuse of single-use articles.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready to eat.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes **Corrected On-Site**
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED FOOD STORED ON FLOOR. WALK IN COOLER.
- Critical - OBSERVED HANDWASH SINK USED FOR PURPOSES OTHER THAN HANDWASHING. WASHING TOWELS.
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
- Critical - WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Call Back - Complied |
- 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 : 9-19-2011 .
- Observed build-up of mold-like substance on surface of nonfood-contact surface.ceiling/light fixture in walkin.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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7/19/2011 | Routine - Food | Warning Issued |
- Critical - Observed food being cooled by nonapproved method. Lentil soup being cooled in 5 gal plastic container. Corrected On Site.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand sink in disrepair in food preparation room or area.
- Critical. Handwash sink not accessible for employee use at all times.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 73 degrees
- Critical. Observed food being cooled by nonapproved method. food covered when still hot. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over dressings. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee changing without washing hands.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Utensils not sanitized properly after cleaning.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. eggs stored over soup Repeat Violation.
- Critical. Observed food stored on floor. walk in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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