- Basic - Food stored on floor.pepper
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishmachine
- High Priority - Dented/rusted cans present. Cream of celery
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter ,cream cheese 45f advised.
- 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. Hash browns 95f employee has been out for approx 1 hour
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 114f advised to reaheat
- High Priority - Raw animal food /egg stored over ready-to-eat food.black refrigerator **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Potatoes in a 5 gallon bucket **Corrected On-Site**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowen cracked scoop in flour.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. Shelf by cookline
- Basic - Ice buildup in walk-in freezer. Around door
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 57f place in bottom of reach in cooler
- High Priority - Dented/rusted cans present. Tomato sauce
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 90f advised to reheat.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touch shirt did not change gloves
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.on reach in cooler / cookline. **Warning**
- Basic - Hole in wall.bar **Warning**
- Basic - Reach in cooler on cookline not maintain time temperature controlled food at 41f or below. Do not use until operating properly. **Warning** 8/21/13 not using
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - White refrigerator or maintaining time temperature controlled food at 41f or below. Do nor use until operating properly. **Warning** 8/21/13 not using
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8/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.on reach in cooler / cookline. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes and cell phone **Warning**
- Basic - Food stored on floor.coffee **Warning**
- Basic - Hole in wall.bar **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler cookline. **Warning**
- Basic - Reach in cooler on cookline not maintain time temperature controlled food at 41f or below. Do not use until operating properly. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.food stored on heavily soiled trays in walk in cooler" **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - White refrigerator or maintaining time temperature controlled food at 41f or below. Do nor use until operating properly. **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pooled eggs 52f less than 4 hours employee Advised to place more ice around product. Reach in cooler cookline ham,cheese, beef 45f to 49f. Advised to place product in cooler.white refrigerator chicken salad 48f, egg 46f **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage Garvey 109f advised to reheat. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Zip bag of chicken over plastic wrapped lasagna. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishmachine **Warning**
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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Over mop sink and ice machine.
- Basic - Cutting board has cut marks and is no longer cleanable.cookline.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Waitstation
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 52f eggs employee states has been out for 45f minute. Employee placed more ice around container. Butter 48f door to refrigerated cracked open advised manager. Ambient temp went down from 50f to 40f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 110f to 124f. Employee states has been out for 1 hour advised to reheat.
- High Priority - Raw animal food stored in same container as ready-to-eat food. She'll eggs with hash browns. **Corrected On-Site**
- High Priority - Raw animal food stored/egg over ready-to-eat food.black refrigerator.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/white refrigerator. Employee moved PHF to to another cooler. Do not use until unit is operating properly.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing set up manual sanitizing until operating properly.
- Lights missing the proper shield, sleeve coatings or covers/caps missing on tubes by entrance to kitchen.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on dishmachine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/cans/marinara sauce.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Changing gloves.
- Observed heavy ice build up on freezer floor.
- Observed ice build up on fan in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chesse 50F/advised.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butterand sour cream 47F/advised to pkace in another cooler.
- Critical - Observed raw egg stored over cooked potatoes in reach in cooler. Corrected On Site.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers/entrance to kitchen. missing caps.
- Critical - No conspicuously located thermometer in holding unit/black refrigerator.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed dented/rusted cans/peppers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/putting gloves on.
- Observed food debris accumulated on storage area floor.
- Critical - Observed food stored on floor in walkin cooler and freezer.
- Critical - Observed ladies bathroom facility not clean base of tiolet and floor by tiolet.
- Observed paper towel dispenser not functioning properly by kitchen handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg and cheese 51F to 52F advised to pkace more ice around product.
- Critical - Observed raw animal food stored/hamburger over ready-to-eat food/white refrigerator on cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hashbrowns 100F advised add to time as a public health control form.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitation. Set up manual sanitation until operating properly.
- Lights missing the proper shield, sleeve coatings or covers by entrance to kitchen .
- Observed build-up of grease on counters under cooking equipment.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed gaskets/seals on cold holding unit in poor repair/black refrigerator.
- Observed ice build up on freezer floor.
- Critical - Observed interior of microwave soiled/waitstation.
- Observed paper towel dispenser not functioning properly/does not dispense paper towels properly .
- Observed water dripping from ceiling in walk in cooler.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile around fan in dining room.
- Critical - Employee came into kitchen from outside and did not wash hands prior to touching clean dishes.
- Critical - Observed an open beverage container on top of dishmachine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed copies of employee training certificates.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed encrusted, soiled material on waffle iron.
- Critical - Observed food stored on floor in freezer.
- Observed ice build up in freezer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 45F,Eggs 57F employee placed iced around product.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed water dripping from ceiling in walkin cooler.
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8/2/2011 | 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. Chili expired By 1 day. Manager vountarily discard.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 49f
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.127 manager placed on grill to reheat. .
- Critical. No conspicuously located thermometer in holding unit.in black fridge
- Critical. Observed cloth used as a food-contact surface/cloth used to cover bread in warmer
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.crumbs on top of machine
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.discontinue use of dish machine for sanitizing. set up ma ual sanitizing until repair
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface.under grill on cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.drawer on cookline
- Observed utensils stored in crevices between equipment.
- Observed leaking pipe at waitstation by damaged wall.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated dust.around water heater
- Carbon dioxide/helium tanks not adequately secured by soda boxes.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hash brown 80F/advised.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/changing gloves.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on hood filters.
- Observed black residue build-up top of gas water heater.
- Observed utensils stored in crevices between two grills.
- Observed leaking pipe at handsink in kitchen.
- Observed ceiling soiled with accumulated black residue over water heater.
- Critical. Observed saliine stored above food. Corrected On Site.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans chilies jalapenos.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Plant food 114F,stuffing 105F employee placed in microwave to reheat. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Lid covering cooling plant food. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat/oatmeal.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/changing gloves.
- Observed single-use containers (boxes and/or cans,etc) reused for the storage of food.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing until operating properly.
- Observed residue build-up on fan cover cookline.
- Critical. Hand wash sink lacking proper hand drying provisions by dishmachine. Corrected On Site.
- Observed wall soiled with accumulated grease behind bread station.
- Observed ceiling in disrepair/hanging over cookline.
- Observed dusty ceiling tiles over cookline.
- Employee shoes stored in storage area.
- Critical. Observed toxic item improperly stored/multi purpose's cement stored on reachin.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in black refrigerator.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in freezer turkey over beef.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-14-1 Observed ceiling in disrepair throughout kitchen.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers over pots storage area.
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9/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 47F,hash 46F/in beige refrigerator /advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45F ham,beef 47f in sandwich reachin /advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. 82F sausage,124 potatoes employee is reheating.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Beige refrigerator/ on cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/sandwich reachin on cookline.
- Critical. No conspicuously located thermometer in black refrigerator.
- Critical. Observed raw animal foods not properly separated from each other in freezer turkey over beef.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container/flour.
- Critical. Observed an open beverage container on cookline.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing. Set up manual sanitation until repaired.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling in disrepair throughout kitchen.
- Lights missing the proper shield, sleeve coatings or covers over pots storage area.
- Critical. Observed saline solution,baby powder and motrin stored above seasonings.
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9/1/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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