- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee drinking in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in hot food holding box
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Torn packages/bags of food exposing the contents to contamination.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Old labels stuck to food containers after cleaning.
- 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.server placing garnish on plate with bare hands. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.brush in sink
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor.under fryer cabinet.
- Observed hole in ceiling.near suppression bottle.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food.keys and cell phone.
- Observed single-service articles stored without protection from contamination. **Corrected On-Site**
- Critical - Observed toxic item stored in food preparation area.peroxide
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12/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. 100 ppm
- Observed floor area(s) covered with standing water. Dishwashing area.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.large container on storage rack.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk sugar
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Salad toppings.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling fruit (garnishing plates) with barehands. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzle.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.bananas Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination.wooden sticks .
- Critical. Observed toxic item stored by utensils.sterno
- No copy of latest inspection report.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw hamburger over cooked brisket in walk in freezer
- Critical. Observed uncovered food in holding unit/dry storage area. croutons, sunflower seeds at buffet
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. dishmachine
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.knives between equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream scoops
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinets
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Equipment and utensils not properly air-dried.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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