- Basic - Attached equipment soiled with accumulated dust. AC unit at walkin cooler.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walkin freezer door handle.
- Basic - Clean utensils or equipment stored in dirty container . Lids and utensils on dirty container on shelving near 3 compartment sink.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean spoons stored next to and touching soiled grill scrapper above 3 compartment sink. Clean utensils stored on soiled tray by griddle. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Uncovered in dishwashing area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone in rear prep area table. Purse stored with gloves in front counter area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Equipment in poor repair. Rusted scale with broken front dial.
- Basic - Hood soiled with accumulated grease.
- Basic - Insect control device installed over food storage container area. Next to pitchers in shelving unit near 3 compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Egg storage Cookline cooler at end of line.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in rear prep area and dining room servers station.
- Basic - Soil residue build-up on nonfood-contact surface. Top of dishmachine soiled. Bottom shelving under steam table soiled. Exterior of microwaves at cookline soiled. Extinguisher in servers area in dining room soiled. Can opener stand soiled. Fan at cookline with dust build up. Speed rack at cookline soiled. Cabinet door handles soiled by bread slicer in front counter area. Dishwashing rack soiled in servers station.
- Basic - Soiled reach-in cooler gaskets. At cookline.
- Basic - Stored food not covered in walk-in cooler. Prepped cabbage and carrots. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. By steam table.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher wiped nose with gloved hand and failed to wash hands before handling clean utensils. **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. Employee touched and fixed hat with gloved hand and failed to change gloves and wash hands before returning to prep at cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50° F, sour cream 50° F, creamers 54° F at frontline area server's cooler. Placed in ice. Corrective action taken.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. K class fire extinguisher stored above prep cooler at end of cookline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Encrusted, soiled material on dicer under prep table in rear prep area .
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Egg storage Cooler at end of cookline and reach in freezer on center of cookline and Victory cooler at opposite end of cookline.
- Intermediate - Refrigerator 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. Front line cooler with ambient temperature of 48° F .
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11/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, exterior of microwave, handles on coolers.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator, salad station.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, cook line.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface, microwave in waitstation.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, small cooler by dishmachine, and waitstation. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, boiled potatoes in 22 quart cambro. 68° at start of inspection. Corrective action taken 55° at end of inspection.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
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