- No Violations Were Observed
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6/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue in bus pan that holds clean small ware on clean dish shelf
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Grill cook, he was then advised by inspector to discontinue this habit
- Intermediate - Buildup of soiled material on scoop in clean dish bin.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 here during shift change
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans over sink
- Basic - Food stored on floor. Oil **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Prep sink
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook on front line
- High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. New hash browns, rehydrated with hot water, still 68° and 88°, 6 hours later.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns 68-88° Sausage gravy 62-83°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Hash browns 68-88°sausage gravy 62-83°
- High Priority - Toxic substance/chemical stored by or with food. Front counter, with tea **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over pooled and shelled eggs **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Jug of soap on food prep table, corrected on site Quat tabs on ice machine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Front line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Western mix dated for 08/20, yet stickered for Thursday **Corrected On-Site**
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8/22/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups
- Basic - Old food stuck to clean dishware/utensils.bus tub lids and metal containers
- Intermediate - Water filter not changed according to manufacturer's instructions.
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5/14/2013 | Complaint Partial | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of the ice machine. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups
- Basic - Faucet/handle missing at plumbing fixture. Rear hand wash sink **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Old food stuck to clean dishware/utensils.bus tub lids and metal containers
- Basic - Soil residue build-up on nonfood-contact surface. Interior of hot holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage Gravy 48?, prepared on Tuesday 04/30/2013 temperature taken on Wednesday 5/01/2013.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched cut tomato and put on hamburger bun. **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler: Ham Sliced 50?, chopped Ham 45?, Cheese 48?, rehydrated hash browns 45? **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Placed in walk in tightly covered with plastic wrap. Temp 68?.
- Intermediate - Handwash sink not accessible for employee use at all times. Back room, no hot or cold water available due to handles removed.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy
- Intermediate - Water filter not changed according to manufacturerys instructions.
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5/1/2013 | Complaint Partial | Warning Issued |
- Critical - Observed live flies in kitchen.
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12/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.at ice machine
- Equipment and utensils not properly air-dried.plastic containers on drying rack stacked while wet
- Critical - Hot water not provided/shut off at employee hand wash sink.at ice machine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on ice machine
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch and bracelet on cook
- Observed gaskets/seals on cold holding unit in poor repair.throughout
- Critical - Observed live flies in kitchen.
- Critical - Working containers of food removed from original container not identified by common name.powdered product at cookline
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACH IN COOLER 48 F AMBIENT AIR
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACH IN FREEZER READING 34 F ALL FOOD THAWING AND WET Corrected On Site.FOOD MOVED TO WALK IN FREEZER WET FOOD DISCARDED
- Equipment or utensils not designed or constructed in a durable manner.PITCHER HAS DUCT TAPE ON IT
- Critical - Establishment operating without a current Hotel and Restaurant license.LICENSE EXPIRED MORE THAN 60DAYS
- Critical - Insecticide/rodenticide use not in compliance with regulations.HOUSEHOLD FLY SPRAY
- Critical - Manager lacking proof of Food Manager Certification.EXPIRED YESTERDAY
- Critical - No conspicuously located thermometer in holding unit.REACH IN COOLER AT COOKLINE
- Critical - Observed FREEZER LEAKING WATER DIRECTLY ONTO ONION RINGS IN REACH IN FREEZER AT COOKLINE
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.WAITRESS TOUCHED LEMONS WITH BAREHAND APPLYING THEM TO DRINK CUPS
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOK USED GLOVED HAND TO CRACK EGGS THEN USED THE SAME GLOVED HAND TO PUSH THE COOKED EGG FROM THE SKILLET TO THE PLATE
- Critical - Observed food stored on floor.OIL IN COMMISSARY AND WATERMELON IN KITCHEN
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.DICED HAM 47,COUNTRY HAM 57 F, SLICED HAM 48, HASHBROWNS 47 F , PORK 50 F AT THE COOKLINE REACH IN COOLER
- Critical - Observed potentially hazardous food thawed in standing water.CHILI ON BACK COUNTER Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER ONION RINGS IN REACH IN FREEZER
- Critical - Observed toxic item stored by food.WATERMELON ON SHELF WITH CHEMICALS
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.COOK
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).PORK
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8/2/2012 | Routine - Food | Administrative complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.strainer and scoop dirty and stored as clean.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Sausage gravy 52 f in reach in cooler prepared at 5am and temped at 11:45am. Gravy discarded. Discussed cooling with owner in depth.Going to cool in the walk in cooler. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on preptable. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.floors of walk in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.maketable
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.changed gloves without washing hands. Manager intervened and corrected cook. Corrected On Site.
- Observed grease accumulated under cooking equipment.under shelving in dry storage
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.egg
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork in reach in cooler 47-50 f. Food discarded. Corrected On Site.
- Critical - Observed toxic item stored by food.pepto on ice machine.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook openned and closed drawers with gloved hands and then touched lettuce. Repeat Violation. Corrected On Site.Spoke with owner about new procedure. Tongs,wax paper .
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried pans.
- Equipment or utensils not designed or constructed in a durable manner using a non handled cup as a scoop for ha h browns.
- Critical - Handwashing cleanser lacking at handwashing lavatory by ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area drink by tea.
- Observed employee with no hair restraint cook no hat.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of a plastic glass used to scoop ice.
- Critical - Observed interior of microwave soiled top part.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed spray hose at dish sink lower than flood rim of sink at back sink.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled left area with gloves on then handled ready to eat lettuce. Corrected On Site.
- Wet mop not hung to dry at mop sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength cookline.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.blocked by a broom. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.ladies room.no hot water. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.reach in freezer back prep area.
- Observed build-up of grease on nonfood-contact surface.cookline drawer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.clean utensils stored in dirty containers. drying racks.
- Observed cutting board grooved/pitted and no longer cleanable.cookline. and one green one in backprep area.
- Critical - Observed food being cooled by nonapproved method.individually wrapped baked potatoes condensation on bags, potatoes at 48-50 f.11 potatoes discarded; Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed single-service items stored on floor.to go containers . Corrected On Site.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Critical. Food management certification valid
- Critical. Employee training validation
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8/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. EGGS ON COUNTER. Food may not be served.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. PIE CASE, THERMOMETER READS 20 F. NOTHING FROZEN .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.TONGS.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. WITH GLOVES ON. Corrected On Site.
- Observed employee with no hair restraint.COOK.
- Observed nonfood-contact equipment in poor repair. CHEMICAL DEPENCER.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. NONE
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.QUATZ IN TRIPLE SINK.
- Critical. Certified Food Manager unable to answer basic Food Code questions. TYPE OF SANITIZER USED IN IN DISH MACHINE . Corrected On Site.
- Critical. Employees have not received training related to their assigned duties. CHEMICAL USED FOR WIPING CLOTHS. Corrected On Site.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor.WIC & STORAGE.
- Critical. Observed live flies in kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.WIPING CLOTH SOLUTION .
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2009 | Complaint Full | Admin. Complaint Callback Complied |
| No report available. | 3/9/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 12/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/22/2008 | Routine - Food | Warning Issued |
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