- 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. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.(cooks drinking on line and placing drinks above reach in units) **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.(server cell phone) **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(walk in cooler)
- Basic - No handwashing sign provided at a hand sink used by food employees.(cooks line)
- Basic - Soiled dry wiping cloth in use.(cooks line)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.(spray bottles with lemon , and oil also squeeze bottles )
- 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.(10ppm chlorine chemical was low)sanitizer was changed **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.(spray bottles on cooks line)
- 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 and the time removed from temperature control cannot be determined. (Establishment has only been open for a little over half an hour)
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. (Degreaser on cooks line) **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored.(bubble fun on cooks line above reach in) **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.(3 compartment sink flashed test strip)added more water to reach correct level**Corrected On-Site** **Corrected On-Site**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.(throughout kitchen) **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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5/29/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Walk in freezer) **Corrected On-Site** **Warning**
- Basic - Electrical tape used to repair nonfood-contact surface. (Hand wash sink in server area) **Warning**
- 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. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(throughout kitchen) **Warning**
- Basic - Reuse of single-service articles.(paper condiment cup used to scoop black pepper) **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets.(throughout kitchen) **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. (200 ppm ) **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. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(corned beef hash 59°F, corned beef hash 56°F, dairy creamer s.s. 57°F, butter cups 58°F, diced tomatoe 48°F, Pooled eggs 59°F,) **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. (corned beef hash 59°F, corned beef hash 56°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.(corned beef hash 56°F from previous day,corned beef hash 59°F, ) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(raw eggs over cooked potatoes ) **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(Pooled eggs 59°F,) **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(bleached test strips) **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area.(cooks line has to walk a minimum of 25 feet to reach nearest hand wash sink **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(almost all items) **Warning**
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2/27/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Hole in wall.(server station by hand wash sink)
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.(throughout kitchen)
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.(throughout kitchen)
- Basic - Water leaking from faucet/faucet handle. (On cooks line)
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(cut greens, sliced ham 47°F, milk 45°F,
- High Priority - Raw animal food stored over ready-to-eat food.(raw eggs over cooked potatoes , gravy)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(bleached test strip) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items )
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Small cups inside containers of apple sauce inside deli style cooler with pull out drawers on cooks line and inside container of cinnamon/ sugar mix on speed rack near walk in cooler **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Pickle bucket **Corrected On-Site**
- Basic - Covered waste receptacle not provided in Employee bathroom.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On deli style cooler with pull out drawers on cooks line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in freezer
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. 4 door reach in cooler in server area
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle with liquid butter and spray bottle with oil on cooks line on small counter top in between grills
- Basic - High Priority - Dead roaches on premises. 2 palmetto roaches in dry storage under shelf **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Sliced turkey 45?F, Ham 45?F inside walk in cooler. was instructed to place in walk in cooler **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. All cooks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 51?F on cooks line stored on small counter top in between both grills Fish spread 45?F in walk in cooler was instructed to place in working cooler and in bins of ice to reach proper temperature .
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Cod fish 45?F in walk in cooler . Was instructed to place in working cooler and to place food grade bags of ice on top to get proper temperature
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Walk in cooler
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4/19/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to microwave; wait station Corrected On Site.
- Critical - Observed interior of microwave soiled. cook line
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. under refrig drawers ; cook line
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. bar area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed 2 employees re-enter bldg thru back door and resume dishwashing activities without first washing hands Corrected On Site.
- Observed food debris accumulated on walk in freezer floor. under racks
- Critical - Observed hand wash sink used for purpose other than washing hands. asst items stored in handwash sink - bar area
- Critical - Observed interior of microwave soiled. wait station
- Critical - Observed interior of microwave soiled. cook line
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. drawers - cook line
- Critical - Observed mop sink used for purposes other than the designated use. foodservice tray in mopsink
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. lemon wedges -wait station Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. asst sliced cold cuts - walk in cooler
- Critical - Observed raw animal food stored over cooked food. raw ground beef on shelf above baked potatoes - walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. case of raw shell eggs on shelf above sliced cold cuts - walk in cooler Corrected On Site.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. [white small cooler] Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.[old buildup ]
- Observed gaskets with slimy/mold-like build-up.[reachin freezers]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[small white paper cup in waffle toppings] Corrected On Site.
- Observed old labels stuck to food containers after cleaning.[storage shelf]
- Observed open grease lid.[rear of building ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter] Corrected On Site.
- Observed residue build-up on nonfood-contact surface.[between prep tables/crevices ]
- Observed reuse of single-service articles.[fish spread container reused]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[300 +] Corrected On Site. Repeat Violation.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[on cookline]
- Critical - No conspicuously located thermometer in holding unit.[small white cooler] Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.[employee restroom]
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. [recently expired 4/3/2011]
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.[deep container ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[plastic glass/cup used to dispense ice] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.[between handling ready-to-eat food and raw food on cookline,ie; chicken than bread] Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[too strong,200ppm] Corrected On Site.
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4/18/2011 | 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.[milk]
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[shell eggs on table -top]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[shell eggs]
- Critical. No conspicuously located thermometer in holding unit.[small reachin ]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.{Dishwasher handle both dirty and clean dishes without washing hands in between job funtions]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[crevices of prep tables]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Observed less than 1 handwash sink or number required by law for employees.[designate 1st sink of 4-compartment sink as a kitchen hws for both cookline and dishwash employees]
- Critical. No handwashing sign provided at a handsink used by food employees.[employee restroom]
- Critical. Observed container of medicine improperly stored.{ON ROLLING RACK} Corrected On Site.
- Critical. Observed unlabeled spray bottle.[cookline;lemon?]
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name or expiration dates. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.Cooked sausage in walk in cooler.
- Critical. Observed employee change gloves without washing hands. Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in freezer drawers on cookline. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.Cookline reach in drawers. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 04/06/2010.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name or expiration date.
- Critical. Observed food stored on floor.Sausage in freezer.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands or changing gloves.
- Critical. Observed employee engage in food preparation,and change gloves without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in freezer drawers on cook line.
- Critical. Observed soiled reach-in cooler gaskets.Cook's line.
- Critical. Observed buildup of slime in the interior of ice machine.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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