- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( prep area)
- High Priority - Displayed food not properly protected from contamination.( ice cream bucket not covered)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( hot dogs @ 48°f) ambient temp at front cooler drawer **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(bottom food drawer at grill)( condenser coils at bottom of ice cream cooler)
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(above prep area in kitchen)
- High Priority - Live flies in kitchen.( some fruit flies near front counter)
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.(being stored at 3-comp sink)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration)
- Intermediate - Encrusted material on can opener blade.
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1/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Soiled reach-in cooler gaskets.( front line)
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Fry spatula **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. Ice cream
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked onions at 104 f, cooked mushrooms at 107 f
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 49 f, hot dogs at 55 f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Ra shell eggs over bottled water **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sheer shine **Corrected On-Site**
- 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 - Encrusted material on can opener blade.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. ALUMINUM PANS BY PREP TABLE SHELF
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Critical - Hand wash sink lacking proper hand drying provisions. at handsink by warewashing area
- 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. at glove change
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on walk in floor.
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. at mopsink
- Critical - Observed live fruitbflies in kitchen.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad at 64 f at reach in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks, spoons
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. at warewashing area
- Critical - Observed unlabeled spray bottle. unlabeled bottle with gllass cleaner
- Observed utensils stored in crevices between equipment.FRY SCOOP
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc extinguisher by handsink at warewashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions at 86f and cooked mushrooms at 84f kept for hot holding next to grill.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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