- Basic - Cutting board has cut marks and is no longer cleanable....white cutting board in kitchen.
- Basic - Paper towel contacting ready-to-eat food....cheese in reach in cooler below milk shake mixer in kitchen. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.......vitamin c spray bottle for potato pan cake in walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......batter, shredded cheese , cheese 46° in walk in cooler below fan. Operator stated that keep opening door that cause get temperature high . Operator moved all potentially hazardous food front of fan. Corrective action taken. Cheese 54° in reach in cooler below milk shake mixer in kitchen , double stocked cheese. Cheese being held less than 4 hours . Ice down on cheese. Corrective action taken. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.......butter 50° in front line , being held less than 4 hours . Time marked on it. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells in walk in cooler . Operator discarded it. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.......pancake batter in walk in cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......tong, spoons, spatula in kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses, sour cream, pancake batter 47°, salsa 46°, turkey, ham 45° in walk in cooler. Operator stated that keep opening door all the time for that reason temperature get high. Take ambient temperature 39° Sour starter 73° in prep.table no under temperature control .stop sale issued. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.... Holendale sauce 113° in server station . Time marked on it. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw steak above pancake batter. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. ....dishwashing washed hands in 3 compartment sink with out soap and hot water. **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair........reach in cooler across from grill and next to stove in kitchen . Must not have stored any potentially hazardous food until maintain temperature at 41° or below. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up......knives in server station by the exit door. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair......no gasket on bottom part of walk in cooler door. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.....server station. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **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 grab bread with bare hands in server station. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. .......Ham, sour cream, batter 54° in reach in cooler across from grill in kitchen . Food moved to another acceptable cooler and ice down on some food. Heavy cream , egg whites 74° in reach in cooler next to stove . Food moved to another acceptable cooler. Cheese, sauce , cream cheese, 45°, chicken, corn beef 44° in walk in cooler . Operator stated that door was keep opening for morning rush . Advised to operator closed door properly all the time. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs above spinach. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......server station . **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.......serving butter 75° in server station. **Corrected On-Site** **Warning**
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9/27/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... in dry food storeroom, under shelving and around walls
- 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. ... DISHMACHINE chlorine tested at 0 PPM.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. ... Line cook cracking raw shell eggs then cooking and handling ready to eat foods without handwashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... COOK LINE ... Pooled Eggs 56? German Pancake Batter 63? ... REACH IN COOLER ... Cook Line - corned beef hash 47? diced ham 44? feta cheese 47? **Corrective Action Taken**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. ... cleaned/sanitized knives are inserted into soiled knife sharpener.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding units. --- throughout facility.
- Critical - Observed buildup of soiled material 'encrusted' on Hamilton Beach blender/mixer heads. --- cook line
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor. --- kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. --- dishmachine area.
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cold table at omelete end of cook line, diced ham portions and cheeses both at 53 degrees F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in walk in cooler, diced ham portions 58 degrees F. and shredded cheese 46 degrees F. --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in dry storage, flour. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, shredded cheeses 46 degrees F., diced ham 58 degrees F. --- Corrected On Site.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Cook's line , Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Prep room Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Server area Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. Prep room. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Server area. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server cutting bananas , 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. Dishwasher. Corrected On Site.
- Observed employee with no hair restraint. Dishwasher
- Critical - Observed encrusted material on can opener in the prep room.
- Observed food debris accumulated on kitchen floor. Under and behind the cooking equipment.
- Critical - Observed pesticide-emitting strip present in food prep area. Glue trap ontop of a pot of sour dough. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Partially cooked bacon in the prep room. Corrected On Site by refrigerating.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced cold cuts and cubed ham packaged by the commissary found in the walkin cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Cold cuts in a reachin freezer in the prep room.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs ontop of RTE foods in the small fliptop reachin cooler on the cook's line. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cinnamon surgar in the store room , Corrected On Site.
- Critical - Observed unlabeled spray bottle. Found a spray bottle with liquid in it in the walkin cooler .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hollandaise sauce on the srver line, Corrected On Site by voluntarily discarding.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Sanitizing concentration
- Critical - Toxic items labeled and used properly
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Employee lockers provided and used, clean
- Critical - Fire extinguishers - proper and sufficient
- Floors properly constructed, clean, drained, coved
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Fruits/vegetables not washed prior to preparation, oranges in juice machine.
- Critical - Handwash sink not accessible for employee use at all times, in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers in dishwashing area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands, contains container cover.
- Observed moldy ceiling tiles and/or air conditioning vent covers, throughout.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in reachin cooler.
- Critical - Observed unlabeled spray bottle.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, in prep area.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. portioned cooked ham in walkin cooler.Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over RTE foods in fliptop cooler Corrected On Site.
- 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.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.Sandwich fliptop
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees. server area
- Critical. Hand wash sink lacking proper hand drying provisions. dishmachine room. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. dishmachine room & server area.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. ABC extinguisher behind ice cream freezer.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. All extinguishers
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11/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by server line Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler and dishroom
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food management certification valid
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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