- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Stuffing 50F in household cooler overnight per operator
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Beans, carrots, collard greens 117-126F reheating 3.25 hours per operator
- Critical. Household cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Do not store potentially food in this unit until maintaining 41F or colder. Operator removed cooler from facility Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Household cooler, thermometer reads 20F, food temperature 50F.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handled biscuit with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food(cracking egg)to ready-to-eat food (biscuit) without washing hands and putting on gloves Corrected On Site.
- Observed nonfood-grade containers used for food storage.Common plastic shopping bags used for food storage in reach in freezer.
- Mop/service sink faucet handles missing
- Critical. Handwash sink not accessible for employee use at all times.Kitchen obstructed By floor fan Corrected On Site.
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09/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented can of sliced apples. Do not use for public consumption
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Stored in household cooler for 20 minutes per cook. Moved to makeline cooler for temperature recovery
- Critical. Observed food being cooled by nonapproved method.Boiled potatoes cooling in 5 gallon buckets in wa in cooler. Shallow pan foods for effective cooling to 41F within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Household cooler used for shell egg storage ambient temperature 52F. Do not store potentially hazardous foods in this unit untilbmaintaining 41F or colder.
- Critical. No conspicuously located thermometer in holding unit.Household cooler, eggs storage
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense cubed potatoes on cookline
- Observed cutting board at slicer grooved/pitted/soiled and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Plumbing system in disrepair.Mopsink faucet handles missing
- Critical. Observed handwash sink used for purposes other than handwashing.Server's area, used as a dumpsink for ice
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hashbrowns and cooked potatoes on cookline held without temperature control 70F. Advised to quick chill and add items to time plan
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid eggs and raw chicken 44F in left makeline cooler. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Swiss cheese 51F. Advised to lower food level of food,use metal pans and direct contact with food.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Left makeline cooler food temperature 44F. Advised to lower temperature to 41F or colder.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef liver over pork in reach in freezer Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested toxic level over 200 ppm
- Critical. Air gap not installed.Icemaker drain
- Critical. Observed handwash sink used for purposes other than handwashing.Icemaker drain line in kitchen handsink.
- Critical. Lack of signage properly designating employee bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.Employee restroom
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs held at room temperature. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage 50F, deli meats 48F and numerous other foods in makeline cooler at 47-60F.Second Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperature 47-60F Do not store potentially hazardous foods in this cooler until maintaining 41 F or colder. Repeat Violation.
- Critical. Observed used shell egg cartons used as a food-contact surface for deli cheese on cookline
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Large gap at bottom of kitchen doublr doors
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11/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/18/2009 | Routine - Food | Warning Issued |
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