- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage left on counter. Corrective action taken. Put in reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor soiled/has accumulation of debris. Dish room
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shredded pork and gravy. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in men's bathroom
- High Priority - Toxic substance/chemical stored by or with single-service items. Dry storage. **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. Ham in walk in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Under flat top grill
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, gravy (walk in cooler)
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Utensils in poor condition. Grill scraper handle.
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar containers
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Portion control butter, 68°, corrective action taken placed portioned butter in Reach in cooler
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home fry potatoes in Walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over rte **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hose outside next to mop sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector/ top area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter, cannot turn on hot waster faucet.
- Intermediate - Spray bottle containing toxic substance not labeled. Cook's line/under table.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth.
- 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.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Apron/ dish washer.
- High Priority - Employee washed hands with no soap. Dish washer
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Steaks in white Reach in cooler. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions and orange juice
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Servers area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. 2door make table not capable of maintaining tcs foods below 41° tcs foods moved, repairman called
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter sitting out at room temperature
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Partially cooked bacon held on cook line at 70°
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cheeses in white refrigerator
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Servers area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Marked exit/path to marked exit blocked. For reporting purposes only. Burglar bar still installed while establishment open
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front counter .
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler cook's line.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. reach in freezer. chicken over rte foods .
- Wet mop not hung to dry.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. cook's line reach in
- Observed hole in wall. exit door in kitchen.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee improperly washing hands. not for 20 seconds.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.
- Observed hole in wall. door end of cook's line.
- Observed leaking pipe at plumbing fixture. sprayer in dishroom.
- Observed nonfood-grade containers used for food storage. biscuits/cook's line, potatoes/walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. portioned pork chops/reach in freezer.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. potatoes /walkin cooler.
- Observed hole in wall. door next to cook's line.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed nonfood-grade containers used for food storage. biscuits/cubed potatoes.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. reach in cooler.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. reach in freezer.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after handling money.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. above cook line.
- Exhaust fan inoperable in bathroom. men's restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. reach in cooler.
- No suitable facilities provided to store employee clothing and other possessions. dish area.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands and changing gloves. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed equipment in poor repair. broken drawer in reach in.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. dish room.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dish sink. Corrected On Site.
- Observed nonfood-grade containers used for food storage. chemical bucket used for ice storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. boiled ham in walkin.
- Critical - Observed toxic container reused for food storage. storage of ice.
- Critical - Observed unlabeled spray bottle. back room.
- Observed walk-in cooler gasket torn/in disrepair. reach in cooler.
- Critical - Outer openings not protected with self-closing doors. back door.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted walkin rack.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. (see comments )
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7/29/2010 | 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.
- Critical. Shell eggs maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. tested at 0 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. server towels
- Critical. Observed unlabeled spray bottle.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. kitchen door
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2/25/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding 2 door cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. only wearing 1 glove Corrected On Site.
- Observed employee with no hair restraint.
- Wiping cloth chlorine sanitizing solution not at proper strength. tested over 500 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. kitchen
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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