- Basic - Bowl or other container with no handle used to dispense food. Oats **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in kitchen. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep station on cook line. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Water bottle and butter substitute spray bottle. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer. **Corrected On-Site** **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler by server line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
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3/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sugar bin at the wait station. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. One soda box stored on floor. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Stored on top of coffee machine. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Staff member sandwich found on cook line. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell hone stored with food and clean dishes, located on metal storage rack by ware washing area. Also, keys stored with food items at the wait station. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Knife stored in sanitizer solution located on second cook line, prep area. **Warning**
- Basic - Old food stuck to clean dishware/utensils. Old food debris on cleaned slicer. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door left open. **Corrected On-Site** **Warning**
- Basic - Paper towel used as liner for food container. At the egg station, cheese in metal pans, bottom was lined with paper towels. **Warning**
- Basic - Spray bottle containing a food product not labeled. Spray bottle with yellow liquid not labeled, located on the egg station cook line and in prep station line. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Sink located by pancake and waffle batter mixture cart. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on potato slicer table. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Onions placed inside whipped butter container, no label. Sugar and cinnamon at the wait station. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in cooler at sandwich station at second cook line cold held at greater than 41 degrees Fahrenheit. Sandwich station Canadian bacon 46°, sliced turkey 46°, raw shell eggs 48° (ambient temperature for eggs), cottage cheese 47°, cheddar cheese 46°. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Egg station cooler: feta cheese 48°, chopped spinach 51°, diced tomatoes 49°, diced ham 50°, raw shell eggs 51° (ambient temperature for eggs). **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Red potatoes in four plastic bins in walk-in cooler: 54°, 46°, 47°, 47°. Rechecked 42°, 43°, 43°, 42°. **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 78°, above pancake topping cooler. Operator placed in freezer. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Located inside expo refrigerator: cooked sausage 45°. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee cooking eggs at the egg station. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee at the egg cooking station. **Warning**
- 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. Employee on the wait station used hands to pick up and hold toast while applying butter. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 50° and whipped butter 44° inside reach-in cooler located by wait station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter at the wait station. Time expired at 11am. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shells stored above ready to eat foods. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon stored above ready to eat foods inside the expo refrigerator. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Multiple servers. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Tea nozzles located at the wait station. **Warning**
- 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. Egg station temperature not holding foods below 41°. Rechecked temperature 42°. **Corrected On-Site** **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working the egg station, cooking eggs. No knowledge of the cooking temperature of raw shell eggs. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water temperature at the hand wash sink 78°-80°. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, at all hand washing sinks at the establishment. **Warning**
- Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Dish machine water temperature did not reach 120°, according to dish machine gauge when the dish machine was in operation. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop in nut bin. **Corrected On-Site** **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of napkins on floor in storage room. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Energy drink liquid water enhancer stored above prep area on first cook line.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone stored with equipment and food on first cook line. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal bins located on clean dish rack.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled, located on storage rack near kitchen entrance. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over ready to eat food inside reach in cooler in second cook line (rear line). **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk inside reach in cooler, next to server area. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Located inside kitchen near kitchen entrance. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, in the sugar and brown sugar bin.
- Basic - Cutting board has cut marks and is no longer cleanable, located across from pancake coking area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area, stored on meat slicer, cell phone, drinks, keys. **Corrected On-Site**
- Basic - Employee wearing a watch on their hands/arms while cooking **Corrected On-Site**
- Basic - Food stored on floor.
- Basic - Hole in wall in dry storage area and in server station in dinning room. Also need electrical outlet cover in kitchen area.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler, located directly across from cooking station.
- Basic - Stored food not covered in walk-in cooler portobello mushrooms not covered.
- Basic - Water leaking from faucet/faucet handle located near dish washing area.
- Basic - Working containers of food removed from original container not identified by common name, spray bottles not labeled.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, red potatoes cooling overnight.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook **Corrected On-Site**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face with gloves on. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hallendale sauce 115° second temp 170°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Red potatoes cooling overnight 135°.
- High Priority - Vacuum breaker missing at hose bibb located near dies washing station.
- Intermediate - Accumulation of black/green mold-like substance on/around tea dispensing nozzles.
- Intermediate - Accumulation of food debris/grease on diver. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by brooms and dust pans, located by the bussed station
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, in the server area, kitchen and dish washing area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, foam cup.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bussed station. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to slicer.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Waffle flavoring in dry storage. **Corrected On-Site**
- Basic - Light not functioning. Dry storage. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. In prep kitchen.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Potatoes. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives replaced by knife company.
- High Priority - Vacuum breaker missing at hose bib. Under dish machine.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brush in prep kitchen hand sink. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Service station. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Cutting board on hand sink in dish room. Corrected On Site.
- Light not functioning. Dry storage.
- Critical - No conspicuously located thermometer in holding unit. Prep unit. Corrected On Site.
- Critical - Observed employee eating while preparing food. Employee eating while slicing meat.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee slicing meat did not wash hands before putting on gloves.
- Observed employee with no hair restraint. Employees preparing toast at expo window.
- Critical - Observed handwash sink used for purposes other than handwashing. Clothes stored in hand sink. Corrected On Site. Repeat Violation.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Back door exit locked by boxes.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line hand sink. Repeat Violation. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting bananas. Repeat Violation. This violation must be corrected by : 2/15/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee putting berries on plates used bare hands.
- Observed cutting board grooved/pitted and no longer cleanable. Prep units.
- Critical - Observed employee improperly washing hands. Did not wash hands long enough.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing toast wearing a bracelet.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit on cook line.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Wipping cloth stored in hand sink at dish line. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Potatoes scooped with metal bowl. Corrected On Site. Repeat Violation. This violation must be corrected by : 2/15/12.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed single-service items stored on floor. Dinner napkins. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Spray bottle with bleach. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Spray bottle with orange liquid. Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex employees bathroom.
- Equipment and utensils not properly air-dried. Metal pans wet nesting on clean storage rack. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sink next to prep sink.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
- Critical - No conspicuously located thermometer in holding unit. Prep unit at end of flat top grill line.
- Critical - No conspicuously located thermometer in holding unit. Sandwiche station prep unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line.
- Critical - No handwashing sign provided at a handsink used by food employees. Dish room.
- Critical - No handwashing sign provided at a handsink used by food employees. End of flat top line.
- Critical - No handwashing sign provided at a handsink used by food employees. Outside kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees. Server station.
- Critical - No handwashing sign provided at a handsink used by food employees. Sink at expo line.
- Critical - No handwashing sign provided at a handsink used by food employees. Sink next to prep sink.
- Critical - No handwashing sign provided at a handsink used by food employees. Unisex employees bathroom.
- Observed attached equipment soiled with accumulated dust. Fan covers in 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. Employee preparing wraps using bare hands when cutting wrap.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a bracelet while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. Bag of potatoes on floor in kitchen. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Waffle Prep unit.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk cold holding at 44 degrees fahrenheit in reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese cold holding at 56 degrees fahrenheit in sandwiche prep unit.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cut veggies in prep unit. Corrected On Site.
- Observed single-service items stored on floor.Dry storage.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over bags of potatoes. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Boiled potatoes on speed rack in walk-in cooler.
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unlabeled spray bottle. Server station.
- 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.
- Critical - Vacuum breaker mising at hose bibb. Under dish machine with hose attached.
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10/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.BOILED SLICED POTATOES AT 67 COOLING OVERNIGHT .ISSUED STOP SALE ORDER AND EXPLAINED COOLING PARAMETORS
- 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 : 07/04/2011.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.SERVER HANDLING TOSTED MUFFIN WITH BARE HANDS Corrected On Site.DISCARDED
- Critical - Observed handwash sink AT SERVER STATION used AS DUMP SINK for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BUTTER AT SERVER STATION AT 75 F ADVISED TO KEEP AT 41 F OR COLDER OR USE TIME. EXPLAINED TIME AS PUBLIC HEALTH CONTROL MEASURE FOR BUTTER AND BATTERS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WAFFLE AND PANCAKE BATTER AT 75 . AS PER COOK JUST MADE EXPLAINED AMBIENT COOLING PARAMETORS AND TIME
- Critical - Observed raw animal food stored over ready-to-eat food.OPEN BAG OF RAW CKN OVER RTE CUT CARROTS IN REACH IN FREEZER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SLICED GRILLED POTATOES AT 113 LESS THAN 4 HRS ADVISED TO REHEAT . COOK WILL DISCARD AS SOON AS NEXT BATCH IS READY(ON THE GRILL)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOLING
- Critical - Working containers of food removed from original container not identified by common name.OIL SPRAY BOTTELS AND ALL SQUEEZE BOTTELS
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5/4/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.IN THE KITCHEN
- 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
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4/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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