- 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket. **Corrected On-Site**
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Mash potatoes 43°F. Milk 43°F. Stuffed Cabbage rolls 43°F. Cheeses 43°F at the standing cooler. Manager lowered the thermostat. Corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar area.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Mash potatoes 43°F. Milk 43°F. Stuffed Cabbage rolls 43°F. Cheeses 43°F. Ambient temperature 43°F. Manager lowered the thermostat. Corrective action taken.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Bags of flour and potatoes on floor in kitchen. **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. Employees - straightening- food on plate with bare hands. Employees reminded of proper glove / utensil usage. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cabbage in standing reachin cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over shell eggs in standing reachin cooler. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs stored over sauces in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage , sour kraut
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed dented/rusted cans.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.sugar and meal containers
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.dishmachine area
- Critical - No handwashing sign provided at a handsink used by food employees.dishmachine area
- Critical - Observed dented/rusted cans.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sausage , potatoe in reach in cooler
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed dented/rusted cans.
- Critical - Observed soiled reach-in cooler shelves.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Plumbing improperly installed.outside mop sink , plumbing not attached
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food.raw shell eggs over sauces,reach in cooler
- Critical. Hand wash sink lacking proper hand drying provisions.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. License expired within 30 days after expiration date.
- Critical. Hotel and Restaurant license not properly displayed.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
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