- Basic - Reach-in cooler gasket torn/in disrepair. Coca cola reach in cooler, cook line.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Place vacuum breaker on non chemical side between hose an splitter. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn hash 69°, pancake batter 70°, on tray next to grill top. Added foods to time as public health control form.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs 86° in steam table unit. Potato tots 120° in fryer baskets. Added to time a public health control form.
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemical spray bottles next to dessert containers. On bottom shelf of prep table next to walk in cooler. Manager removed bottles. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear substance above triple sink.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In container if sugar on bottom shelf of prep table by walk in freezer. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of Mountain Dew on bottom shelf of prep table by walk in freezer.
- Basic - Food storage container/container lid cracked or broken. Cracked plastic bin on pan rack.
- Basic - Reach-in cooler gasket torn/in disrepair. Make table unit, cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil by drive through window in water 62°.
- Basic - Interior of microwave soiled with encrusted food debris. Cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front reach in cooler by register. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Walk in freezer also.
- Basic - Working containers of food removed from original container not identified by common name. Multiple throughout. Flour, brown sugar, sugar, fish seasoning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table unit tomatoes 48°, cut lettuce 45°, deli meat 51°, cheese 51°. Employee stated item have only been out 2 hours and they go through food very quickly. Corrective action, gave time as public health control paperwork. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Green beans and corn were reheated to 112°. Reheating process started 45 minutes ago. Had employee reheat items, items re temped at 145° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In upright reach in cooler unit next to grill. Raw fish and raw pork over cooked chicken. **Corrected On-Site**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating commercially processed corn and green beans. Initial reheat only reached 112°. Had employee reheat, items were 145° when re temped. Employee began using probe thermometers to check temperatures of items being reheated. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple throughout. **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in shelf.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg pool, next to grill. Sitting in ice bath but ice water is only touching the bottom of the container. Explained the ice water has to sour round all the product and also talked about Time as Public Health Control as an option.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. 2 large pans of Steak and onions, found in walk in cooler at 68-91°. Stop Sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 130-137°. Stirred.reached 135° **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Quat Sani bucket next to fries station.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 large pans of steak and onions, filled to the top, covered and stacked. Placed in walk in cooler overnight, food found 68-91°.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers shelled eggs cooked over medium and sunny side up.-- sign provided. **Corrected On-Site**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
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