- Basic - Cloth used as a food-contact surface. Cloth lining a container with cabbage on the walk in cooler. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cookline employee wearing a watch. **Warning**
- Basic - Food stored in dry storage area not covered. Lentils, corn flakes. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline. **Corrected On-Site** **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap and paper towel dispenser at the 3 compartment sink. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 69°f on the front counter and dinning room. Less than 4 h out of temperature according to mgr, Corrective action taken, explained time control procedure, operator decided to discard the butter. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands or change gloves and wash hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato, egg, tuna and potato salads at 45-46°f in the flip top cooler. Corrective action taken, operator turned the unit colder, 43°f at the end of the inspection. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meat sauce and mashed potatoes at the steam table, reheated to 165°f or above. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausages at 90-107°f at the cookline. reheated to 165°f or above. Grits at 122°f at the front counter, reheated to 165°f or above. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw meat over French fries in the cookline freezer. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Three trays of eggs at the cookline. Corrective action taken, moved to a cooler. **Warning**
- High Priority - Squeeze bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Squeeze bottle with soap at the cookline handsink. **Warning**
- Intermediate - Handwash sink missing in warewashing area. **Warning**
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10/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area.black purse sitting on tea bags. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair, cookline cooler at 47-51°. Cookline and glass cooler in wait station at 44-50°.
- Basic - No Heimlich maneuver/choking sign posted. Google online
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on slicer.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 44-50° Butter, dairy desserts, milk, melon, fresh coleslaw in glass cooler, wait station. Fresh Coleslaw 47° made at 10 am, now it's 2:45 pm.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese Danish at 74° on counter, discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47-51° cookline, cold cuts, cheese, tuna, chicken salad, stop sale.
- 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. 47-51° cookline cooler. Also cheese Danish 71° on counter. And glass cooler in wait station, 44-50°
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station.
- Intermediate - Handwash sink used for purposes other than handwashing. Lemons inside. Wait station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Wait station, **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Took out of oven at 12 noon, at 2 pm, 99° placed in freezer and uncovered to drop temperature to 41° **Corrected On-Site**
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12/12/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken and pancake butter
- Basic - Clean knives/utensils stored in crevices between equipment. In cook line between flip top collet doors
- Basic - Equipment in poor repair. In cook line flip top reach in cooler in 56°f ,do not use until maintaining 41° f or below
- Basic - Stored food not covered in walk-in cooler. Cut onions,raw beef
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In cook line **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. In cook line sliced breakfast sausage in 83°f,items marked with 4 hours time frame must be discarded in 10 am
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook in cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in 56°f throughout flip top reach in cooler in kitchen : tuna salad ,chicken salad ,cut lettuce,cut tomatoes,sliced ham ,Swiss cheese ,raw beef hamburger ,sliced turkey all items marked with 4 hours time frame must be discarded at 12 am
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In 2 doors reach in cooler in kitchen raw liquid eggs over pre cooked hot dogs Raw shell eggs over pre cooked sliced potatoes
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine found in 200 ppm in cook line
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In server Station blocked by food container
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. Shelves on cookline and storage room.
- Basic - Employee beverage container in the reach in freezer on cookline on top of food to be served to customers.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor to dishwash area/food prep area. **Admin Complaint**
- Basic - In-use ice scoop stored on soiled surface between uses. On unclean and unsanitized food storage shelf.
- 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. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked onions (observed at 104?f) held at less than 135 degrees Fahrenheit or above. Held on shelf on cookline at room temperature. Onions were reheated immediately. **Corrected On-Site**
- High Priority - Dented cans present. Turkey Gravy . Cans were pulled off shelf immediately for vendor return. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food (taking off bacon from grill to put on plate, putting shredded cheeses on cooked eggs to be served immediately without any further cooking or heating, touching ham) and/or clean equipment (cleaned plates) and utensils without washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook. Repeatedly during inspection. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage patties and sausage links held on cookline shelf above grill at room temperature (heat rising from grill is not sufficient to hot hold foods at all) at 98-116?f. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Certified food manager (person in charge) fails to exhibit active managerial control. Failed to ensure handwashing of food handlers.
- Intermediate - Handwash sink missing / inadequate in warewashing area and on cookline. There is only one hand wash sink, which is located on the frontline in the corner and employees working in the dish wash area or on the cookline would have to leave their station/ room to go to the frontline (divided by walls/separate room) to wash their hands (a history of hand wash violations exists with the Division). Observed no handwashing at all during inspection. If hand wash violations are observed at future inspections, additional hand wash sinks may be required to be installed.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened / prepared and held more than 24 hours not properly date marked. Ham, turkey and cooked meat loaf in walk in cooler. **Corrected On-Site** **Repeat Violation**
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5/14/2013 | Routine - Food | Administrative complaint recommended |
- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline.
- Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Note at callback inspection: this violation was observed several times.
- Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. repeatedly. Corrected On Site.
- Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Touching / cracking raw shell eggs and the touching clean utensils , plates, etc without changing gloves and washing hands. Corrected On Site.
- Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw shell eggs to ready-to-eat bread, cooked bacon, sliced tomatoes... with same gloves on. Observed on cookline repeatedly.
- Observed food stored on floor. container with batter on kitchen floor and uncovered by walk-in cooler. Corrected On Site. Repeat Violation. Note at callback inspection: batter held at room temperature at same place on floor.
- Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor leading to outside with gap on bottom of door when door is closed.
- Person in charge failed to insure proper handwashing by employees.
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausage patties at 83 degrees fahrenheit and cooked sausage links at 110 degrees fahrenheit both held on cookline shelf in container at room temperature. All sausages were reheated immediately and MUST BE EITHER HOTHELD AT 135 DEGREES FAHRENHEIT OR ABOVE OR AT 41 DEGREES FAHRENHEIT OR BELOW AT ALL TIMES. Corrected On Site. Repeat Violation. Note at callback Inspection: cooked sausage patties and links held on Cookline shelf ( at same place ) at room temperature at 75-80?f. Sausages must be reheated immediately and must be discarded within 1.5 hours.
- Shell eggs held on cookline table at room temperature maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 210 shell eggs on cookline table at 82-86 degrees fahrenheit. All eggs must be discarded within 4 hour limit at 11 am. Note at callback inspection: observed 330 shell eggs held at room temperature on cookline at 84?f. Stop Sale issued on 150 eggs and the other eggs must be discarded within remaining 2 hours.
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1/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed clean utensils/equipment stored in dirty container. server station on shelf above handwash sink.
- Critical - Observed cloth used as a food-contact surface. on top of diced onions in walk-in cooler. Repeat Violation. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. on cookline.
- Critical - Observed employee dry hands with gloves on clothes/apron and on soiled wiping cloths after getting gloves soiled with foods.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. repeatedly. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Touching / cracking raw shell eggs and the touching clean utensils , plates, etc without changing gloves and washing hands. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw shell eggs to ready-to-eat bread, cooked bacon, sliced tomatoes... with same gloves on. Observed on cookline repeatedly.
- Critical - Observed food stored on floor. container with batter on kitchen floor and uncovered by walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 4 containers of liquid eggs/egg whites held at room temperature on cookline at 81 degrees fahrenheit. Must be discarded within 4 hour limit at 11 am.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked turkey held on top of containers in top of fliptop cooler on cookline at 50-54 degrees fahrenheit. Note: unable to maintain foods cold when sitting on top of containers in top of fliptop cooler, since there is NO airflow from cooler. Turkey was placed in bottom of cooler immediately. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked sliced potatoes in container on shelf under cookline held at room temperature at 54 degrees fahrenheit. Potatoes must be discarded within 4 hour limit at 12:30.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced ham at 54 degrees fahrenheit in top of fliptop cooler stacked high above the container. Note: unable to cool when stacked too high / above container edge. must be discarded after breakfast service.
- Critical - Observed raw animal food stored over ready-to-eat food. liquid / cracked eggs and comminuted beef over hot dog / franks in tall cookline reach-in cooler. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor leading to outside with gap on bottom of door when door is closed.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausage patties at 83 degrees fahrenheit and cooked sausage links at 110 degrees fahrenheit both held on cookline shelf in container at room temperature. All sausages were reheated immediately and MUST BE EITHER HOTHELD AT 135 DEGREES FAHRENHEIT OR ABOVE OR AT 41 DEGREES FAHRENHEIT OR BELOW AT ALL TIMES. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meatloaf, turkey, and ham in walk-in cooler. Repeat Violation. Corrected On Site.
- Critical - Shell eggs held on cookline table at room temperature maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 210 shell eggs on cookline table at 82-86 degrees fahrenheit. All eggs must be discarded within 4 hour limit at 11 am.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/29/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Observed build-up of food debris, grease , dust and/or dirt on nonfood-contact surface. cookline shelves.
- Critical - Observed cloth used as a food-contact surface. wet cloth towel covering turkey breast in top of fliptop cooler on cookline. Corrected On Site.
- Critical - Observed food stored on floor. potatoes, tomatoes in walk-in cooler. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.
- Observed ice scoop with handle in contact with ice. server station ice bin. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces, cabbage in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shell eggs over bacon in walk-in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. quiche in oven (turned off) at 91 degrees fahrenheit. Was reheated to above 135 degrees fahrenheit immediately. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausages on cookline at 96 degrees fahrenheit. Sausages were reheated immediately to above 135 degrees fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatosalad, cooked beef, turkey, tunasalad, ham, soup/sauces in wa-in cooler. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed dusty ceiling tiles and air conditioning vent covers. on cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook repeatedly touched raw shell eggs at grill and without changing gloves touched cheese and cooked bacon. 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. bowl used to scoop ice from ice machine. bowl stored in ice in ice machine after use. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw hamburger/comminuted beef immediately next to pastrami in same metal container in walk-in cooler. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor to outside with large gap on bottom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggsalad, potatosalad , tunasalad, turkeybreast, cooked pork in walk-in cooler. Note: nothing date-marked throughout all coolers. Corrected On Site.
- Critical - Shell eggs held at an ambient air temperature greater than 45 degrees Fahrenheit. raw shell eggs (240 eggs) held on cookline at room temperature. Observed using just 30 eggs within 1 hour. Note: do not keep that many eggs at cookline in the future. All eggs were time marked with 4 hour limit at time of Inspection and must be discarded within remaining 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective Action in walk in cooler
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage by cook line
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sausages by cook line
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. Reach in freezer
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Three compartment sink
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Clean wiping cloth not properly stored.
- Observed clean equipment stored on floor.
- Critical. Identity of food or food product misrepresented. Crab Salad/ Imitation crab meat
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11/8/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces,lasagna and roast
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed uncovered food in holding unit/dry storage area. Sauces in walk in cooler
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. French fries in walk in freezer.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Water pressure lacking at fixtures that require the use of water.At hand washing sink.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Patato,cole slaw and sausages in walk in cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sausages Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash. Cooked potatoes in dishroom
- Critical. Observed raw animal food stored over cooked food.Ground beef stored over RTE in walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- 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.
- Bowl used as ice scoop.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.Reach in freezer
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored by food. By cooked potatoes
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- No copy of latest inspection report.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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