- Basic - Build-up of grease on nonfood-contact surface. Around fryer on cook line.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Container of dinner napkins beside dry storage area reach in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pickles in walk in cooler. **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Middle kitchen area above reach in coolers.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Containers above back kitchen make table.
- Basic - Cutting board has cut marks and is no longer cleanable. Middle kitchen area reach in cooler cutting board.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle and coffee mug beside pancake mix.
- Basic - Floor tiles cracked, broken or in disrepair. Middle kitchen area near reach in coolers.
- Basic - Gaskets with slimy/mold-like build-up. Cook line reach in cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in sugar on back kitchen make table. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Middle kitchen area reach in cooler cabinets.
- Basic - Soil residue build-up on nonfood-contact surface. Interior of reach in cooler in side dry storage area.
- High Priority - Displayed food not properly protected from contamination. Beef and sausage cooling on back kitchen make table. Biscuts near cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41. Shredded cheese in front kitchen area reach in cooler.
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Ceiling tile missing. Rear kitchen area.
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Floors not maintained smooth and durable. Kitchen.
- 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 with ready-to-eat food.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice buildup in reach-in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishroom.
- Basic - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Basic - Soil residue build-up on nonfood-contact surface. Can opener holder.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. Food discarded. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Add to Time as a Public Health Control. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Server's station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Small-diameter probe thermometer not provided to measure the temperature of thin foods.
- Intermediate - Spray bottle containing toxic substance not labeled. Dishroom.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Throughout **Repeat Violation**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. 1 of 2
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Ice on rack directly on floor in walkin freezer.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- 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.
- Basic - Raw animal food stored above unwashed produce. Sausage over produce in walkin cooler. **Corrected On-Site**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Light out
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Vegetable soup in potato salad carton. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Left on table at room temperature **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage on steamtable at 127° corrected by discarding and cooking from raw for immediate service. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 1 can apples **Corrected On-Site**
- 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. 0 ppm corrected to 50 ppm. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Egg to handling bread to prepare a sandwich. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 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. AOP has not been approved - will be approved at this inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream pies at 46°. Pancake batter at 51° **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Soup at 50° **Corrected On-Site**
- 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. See stop sale. Flat of eggs **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter and creamers left on tables **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Melons and hush puppy mix
- 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. Melons dated 7/10 and 6/27 And hush puppy mix dates 6/14 **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Creamers and butters on table at room temperature reserved/ left on tables **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chlorine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Failed to wash hands before returning to station and after touching clothes. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage in bags piled up at 79°. Corrected by spreading on flat pan and placing back in refrigerator **Corrected On-Site**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site**
- Basic - Ceiling tile in disrepair.
- Basic - Food stored in a location that is exposed to splash/dust. Roof leak in several areas throughout, soups crock pots underneath leak in kitchen corrected by moving soup. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes, ham, tomatoes on ice at 54°. Corrected by discarding and utilizing TIME AS PUBLIC HEALTH CONTROL **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over bacon in reachin. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Floor fan in front of dishroom handsink **Corrected On-Site**
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- on top of ice machine outside. Corrected On Site.
- Critical - No proof of required employee training provided.
- Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed- cookline bucket at 200ppm corrected to 50ppm. Corrected On Site.
- Critical - Observed employee handle clean equipment or utensils without washing hands.
- Critical - Observed food stored on floor- onions and ice on floor in walkin. Corrected On Site.
- Observed non-bagged garbage in dumpster.
- Observed single-service articles stored without protection from contamination- not inverted.
- Observed standing water in prep refrigerator in kitchen.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
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8/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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