- Basic - Ceiling soiled with accumulated food debris. Cook line above waffle press.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food contaminated by drippage.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of steam table has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Cheese. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical improperly stored. Winded on dishwasher. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance around the dipper well.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Waffle press. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by sugar tub.
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salad table.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored in dry storage area not covered. Pies.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Iced during inspection. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham. Iced during inspection. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the dipper well.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Waffle maker.
- Intermediate - Cold holding equipment incapable of 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. Two door prep table on line.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing thermometer.
- Intermediate - Interior of pans soiled with accumulation of food residue. Pans of food in prep table on line not changed and cleaned as needed.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid.
- Intermediate - Stove top soiled.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Wait station.
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks in wait station.
- 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. Sugar.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Cook line at waffle iron.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cheese. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Cleaner stored on ice machine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice cream freezer.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Waffle iron.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cook line. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. A cook line. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Flour bin at prep area.
- Basic - Build-up of grease on nonfood-contact surface. On exterior of cooking equipment.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Air conditioning vents dry storage area.
- Basic - Condensation or other drainage not disposed of according to law. Ice bin at server area.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout kitchen. **Corrected On-Site**
- Basic - Employee with soiled clothing. Observed cook #1, dirty shirt.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage.
- Basic - Floor drains/drain covers heavily soiled. At prep sink in back of kitchen.
- Basic - Floor soiled/has accumulation of debris. Dry storage area. **Corrected On-Site**
- Basic - Floor tiles missing. At cook line.
- Basic - Food stored in dry storage area not covered. Pies, crumb topping, chocolate.
- Basic - Hole in wall. In dry storage area.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Server area. **Corrected On-Site**
- Basic - Packaged food subject to the entry of water stored in contact with ice or water. Observed bod up of ice on exterior of food packaging.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Hash browns at cook line. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Pies.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several area. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Turkey, ham, corned beef in walk in cooler. Operator voluntarily discarded product. **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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Food handler(cook #2) at cook line. **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. Cook #1 transferred pancake to plate with bare hands.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Corrected On-Site**
- High Priority - Produce with mold-like growth. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat onions and peppers at cook line. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Soap and rinse aid stored above dish machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Waffle iron.
- 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 - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Employee used handwash sink as a dump sink. At prep area.
- Intermediate - Soil residue in food storage containers. At cook line.
- Intermediate - Water filter not changed according to manufacturer's instructions. At ice machine.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on cookline and dish area handwash sinks
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Cream filling, different batter types in walk in cooler.
- Basic - Bowl or other container with no handle used to dispense sugar. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pickles and 2 cases of liquid eggs on floor. **Corrected On-Site**
- Basic - Clean pans not properly air dried - wet nesting.
- Basic - Cutting boards on cookline has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers over food pickup counter.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Skillets on cookline table. **Corrected On-Site**
- Basic - Employee on cookline with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Ambient air temperature at 60 degrees Fahrenheit.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of food and debris.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cookline
- Basic - In-use utensil in nonpotentially hazardous food fork in caramel silk supreme pie not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Interior of cookline microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in storage area.
- Basic - Lime scale build-up inside ice machine.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Shelf under preparation table with pans in dish wash area soiled with food debris.
- Basic - Soiled reach-in cooler gaskets on cookline.
- Basic - Stored food not covered in walk-in cooler. Icing
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth/towel used under cutting board on cookline **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butter at 56? ice added and temperature at 42?
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Corn beef 45? ham 45? placed in freezer and cooled to 39? **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.
- High Priority - Employee washed hands with cold water on cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 45? beef 48? steak 46? cheese 51?and artichokes 53? in prep cooler on cook line not more than 4 days and least 6 hours
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over uncover pork chops reach in cooler on cookline. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chicken noodle soup on cook line prep table 76?. Soup was put in warmer at temperature was corrected to 171? **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin in server area.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pasta in walk in cooler at 45?. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink on cookline and server area.
- Intermediate - Interior of cookline reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Crepe batter mix in wok cooler.
- Intermediate - Soil residue in food FLOUR storage containers.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink by soda machine.
- In-use utensil in nonpotentially hazardous food SUGAR not stored with handle above top of food within a closed container.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in glass door holding unit across from coffee maker table.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed box of clear hinged trays stored on floor in storage room.
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable at cookline make tables and salad prep table.
- Observed dusty air conditioning vent covers on fans in walk in cooler.
- Critical - Observed empolyee wash hands with no hot water.
- Observed floor area(s) covered with standing water under and in front of coffee maker table. **Corrected On-Site**
- Observed grease/food accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled at cook line.
- Critical - Observed interior of reach-in coolers on cookline soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in standing water. Ground beef thawing in bucket of water in 3 compartment sink.
- Critical - Observed reach-in coolers/freezer at cookline gaskets soiled.
- Critical - Observed uncovered pies on rack with box sitting on top of open rack in holding unit/dry storage area.
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar container.
- Observed dusty air conditioning fan guard covers.
- Observed gaskets with mold-like build-up. Walk in cooler.
- Critical - Observed hand wash sink used for purpose other than washing hands. Sanitizing bucket in sink. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in blue cheese at salad prep area.
- Critical - Observed soil buildup inside and around door of ice bin.
- Critical - Observed soiled reach-in cooler gaskets. Salad prep cooler.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Salad prep cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on table by coffee machine. Corrected On Site.
- Critical - Working containers of food (sugar) removed from original container not identified by common name. Repeat Violation.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink in front service area.
- Lights missing the proper shield, sleeve coatings or covers. no shield on lights in dish wash area and dry storage area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on juice dispensing nozzles at wait station.
- Observed cutting board grooved/pitted and no longer cleanable. on cut line.
- Critical - Observed employee improperly washing hands. did not use hot water at sink by soda machine in front service area.
- Critical - Observed hand wash sink used for purpose other than washing hands. dumping coffee at hand sink in front service area. Corrected On Site.
- Observed nonfood-grade containers used for food storage. to go bags holding dough.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 45 degrees in make table on cook line.
- Observed single-service items stored on floor. lids in dry storage area.
- Critical - Observed toxic item stored by food. pine sole on top of ice machine. Corrected On Site.
- Critical - Observed uncovered food in dry storage area. chocolate stored in dish area.
- Critical - Observed uncovered food in holding unit. turkey in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. flour/sugar/salt substance uncovered under 3 compartment sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle. pine sole
- Critical - Working containers of food removed from original container not identified by common name. salt/sugar/flour like substance under 3 compartment sink.
- Critical - Working containers of food removed from original container not identified by common name. season stored in dish area.
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11/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- (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.
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES' and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2011 | Routine - Food | Call Back - Complied |
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3/7/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/11/2010 | Routine - Food | Call Back - Complied |
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8/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food eggs cold held at 49 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed uncovered food chocolate in prep area.
- Critical. Observed buildup of slime on soda and juice machine.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hand wash sink lacking proper hand drying provisions. Front wait station.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 47-03-2 Observed unused opening in panel box unprotected. For reporting purposes only.
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3/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Flour bin not labeled.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site with calibration.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Ramiken in salsa at salad make table.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server touched butter with bare hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed old food stuck to clean dishware/utensils. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminationed. Egg slicer stored in hard boiled eggs at salad station. Encrusted food debris on slicer. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop stored on top of ice machine. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink, by ice machine and in back server station.
- Critical. Vacuum breaker missing at hose bibb outside and at mop sink after Y connection on gray hose side.
- Critical. Handwash sink not accessible for employee use at all times; at cook line. Repeat Violation. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Rear kitchen door by walk in cooler has large gap at threshold.
- Observed heavily accumulated food debris on kitchen floor behind cooking equipment and throughout kitchen in between tiles.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Employee's child in kitchen. Corrected On Site.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- No Heimlich maneuver sign posted.
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1/26/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food eggs cold held at 45 greater than 41 degrees Fahrenheit.
- Critical. Observed uncovered food chocolate in dry storage area.
- Critical. Observed uncovered food in walkin.
- 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.
- Observed utensils in poor condition. Flour scoop missing handle and cracked.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed residue in flour and sugar storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease deposits. Waffle press.
- Observed residue build-up on nonfood-contact surface. Floor of walkin.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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9/10/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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