- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. 2012, mgr reviewed it while inspecting **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of box freezer, handles and around handle area, also handles and around handles on coolers
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Equipment in poor repair. Lid coming off inside box freezer, can see insulation
- Basic - Gaskets with slimy/mold-like build-up. On 1 door prep unit and walk on cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sausage at 60° in cooler, cooked them and kept them under 4 hr time but breakfast ended and it was only 2 hr an a half so mgr put them in cooler to be reuse tomorrow, explained proper procedure and read with him on procedure that when time as begun the tcs food is not glint to temperature control
- 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. On coleslaw and cut lettuce, corrective action: mgr wrote times
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 22 in one door prep unit, foods at 41°
- Intermediate - Reach-in cooler shelves soiled with food debris. Reach in cooler by dining area **Repeat Violation**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom door left open other than during cleaning or maintenance. Employee one
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. By ice tea maker **Corrected On-Site**
- Basic - Food stored on floor. Oil jug **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On handsink handles on shelves under prep tables by window
- Basic - Soiled reach-in cooler gaskets.1 door unit by cook line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To grab bread
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° coleslaw, cheese in prep unit, corrective action: iced down
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over dressing and cut onions, in upright cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 130° Phili steak in cooler, corrective action: uncovered
- Intermediate - Reach-in cooler shelves soiled with food debris. Cooler by handsink and 2 door upright at front counter
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soap dispenser , handles on reach in coolers, door frame in sliding door cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Drinks in walk in cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce on prep unit at 50°, comes chopped already
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot dogs opened 9-18-13, discarded by mgr
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't remember minimum reheating temp for left overs
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior lid and handle, prep reach in cooler
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. When reheating food
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Container of mozzarella cheese. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Next to fryer.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs across from cooking equipment. Provided form. **Corrected On-Site**
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Observed empployees not washing hands before and after handling food as required by the approved AOP. Also observed employee substituting hand sanitizer for hand washing.
- Observed build-up of dust or dirt on nonfood-contact surface. Fan covers in walk in cooler.
- Critical - Observed food being cooled by nonapproved method. Hot sausage patties in tightly covered deep pan in upright glass door cooler. Corrective Action, removed cover.
- Observed gaskets with slimy/mold-like build-up. Multiple gaskets throughout restaurant.
- Observed residue build-up on nonfood-contact surface. On soda machine up around nozzles.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of sliced meats in reach in cooler. Also container of fries in reach in chest freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked foods in coolers. Repeat Violation.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employees restroom.
- Carbon dioxide/helium tanks not adequately secured. Storage room.
- Observed attached equipment soiled with accumulated dust. AC vent by chest freezer, and in men's room.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in coolers, microwaves, chest freezer, gaskets in chest freezer. Throughout. Repeat Violation.
- Observed grease accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler. Upright. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sausage, hot dogs. Reach in cooler. Salami in walk in cooler. Repeat Violation.
- Observed wall soiled with accumulated grease. Throughout.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust, fan guards in walk in.
- Critical - Observed food being cooled by nonapproved method. Tighly covered pan in reach in cooler at 106 degrees F. Corrected On Site, unwrapped.
- Critical - Observed food stored on floor, jug of oil.
- Observed gaskets with slimy/mold-like build-up, under counter prep unit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and dust- home style 2 door.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, lunch meats.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, cooked steak.
- Observed sticky residue build-up on nonfood-contact surfaces of equipment- shelves, glass door cooler, microwave, ice machine , chest freezers, counters, etc. THOROUGH deep cleaning needed.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface on exterior of coolers, freezers, grill, etc.
- Critical - Observed employee switch from working with raw food (shell eggs) to ready-to-eat food (bread) with same gloves on.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced cheese. Corrective action taken, less cheese kept in pan, lid shut.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not date marked after opening.
- Observed residue build-up on nonfood-contact surface, 2 APW units.
- Observed walls soiled with accumulated various residue stains.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Raw egg residue on gloves from cracking shell eggs.
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6/6/2011 | 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, lunch meats, cheeses, franks, etc.
- Critical. Observed interior bottom of reach-in cooler soiled with accumulation black of residue. Glass also dirty.
- Floors not maintained smooth and durable, easily cleanable under sink.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, wet towel bucket over 200 ppm chlorine.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.HOT DOGS 44 F/ SAUSAGES 45 F Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee improperly washing hands, LESS THAN 20 SECONDS .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed unlabeled SANITIZER CONTAINER .
- 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, NEAR REACHIN FREEZER .
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS POLICIES .
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment not properly inverted. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, vent.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets at front counter.
- Observed attached equipment soiled with accumulated dust, air conditioning vent and light cover.
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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