- No Violations Were Observed
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5/4/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reachins
- 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 food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical. Quaternary ammonium sanitizer not at proper strength for manual warewashing. tested over 500 ppm
- Observed residue build-up on bun toaster
- Critical. Hot water not provided/shut off at employee hand wash sink. front
- Observed open dumpster lid. lid missing
- Observed floor area(s) covered with standing water. by icemaker
- No suitable facilities provided to store employee clothing and other possessions. purse
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towel buckets
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on outside of kitchen equipment
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Violation: 45-14-2 Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For reporting purposes only.
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.2 door upright cooler and freezer
- Critical. No conspicuously located thermometer in holding unit. walkin freezer
- Critical. Observed food stored on floor. oil
- Critical. Observed food stored on floor. cooler
- 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 a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. 2 door
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up floor drain under 3 compartment sink
- Observed residue build-up on outside of kitchen equipment
- Missing drain plug at dumpster.
- Observed grease on the ground and/or pad around grease receptacle.
- Ceiling tile missing. by cooler
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning. freezer
- Light not functioning. cooler
- Critical. Observed toxic item stored by utensils.
- Critical. Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification. Jason and Amanda Chambers no longer work here
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7/15/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. onion and tomato slicer
- Critical. Observed food-contact surfaces encrusted with soil deposits. drink flavor bottles, ice cream topping containers
- Critical. Hand wash sink lacking proper hand drying provisions. mens restroom
- Missing drain plug at dumpster.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Emergency exit door in rear blocked by empty boxes. For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
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10/29/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical. (1)(e) A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Please see inspection report for more details.
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Using Drain Plugs. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding 2 door sandwich reach in equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. iced tea
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-33-1 Observed equipment in poor repair. ice machine door
- Violation: 23-05-1 Observed residue build-up on outside of kitchen equipment
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Violation: 36-11-1 Floors not maintained smooth and durable. grout not level with tiles
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8/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/15/2009 | Routine - Food | Warning Issued |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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