- 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. Bottle of water on wooden prep table in kitchen. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee at sandwich prep area wearing watch and metal bracelets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter prep area, next to hand sink and next to slicer.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Boiled chicken and cooked pork in reach in freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Multiple items cooling in front counter display unit. Cooler unit is at 47° ambient based on inspector thermometer. Items cooling include Tabbouleh 60°, cole slaw 50°, and potato salad 46°. Corrective action: operator contacted maintenance for unit, cleaned out vent at unit, and turned cooler unit down.
- Intermediate - Reach-in cooler 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. Drink display cooler at 47.1° ambient by inspector thermometer. TCS items placed in cooler recently as part of large pick up order. Corrective action: contacted maintenance and instructed owner to move items out of cooler. Also front counter large display cooler at 47° ambient. Items in cooler are currently in the cooling process. Corrective action: owner cleaned out air intake for cooler, contacted maintenance, and turned down unit.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks with no/lid straw on prep table on prep line and in kitchen area. Cup of coffee in prep line and bottle of cranberry juice on prep table in kitchen.
- Basic - Reuse of ridged single-use container. Ridged plastic containers used to hold tea. Also ketchup bottles used to hold dressing.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Establishment uses quaternary ammonium, but only has chlorine test strips.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cup of coffee, prep table in kitchen.
- 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 making pita sandwiches. Corrective action - discussed proper procedure with cook and operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, tomato and coleslaw 68-69°. Corrective action - Added to time control.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Display case cooler at front counter. **Corrected On-Site**
- Basic - Bathroom door not self-closing. Employee restroom.
- 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. Soda bottle on prep table next to hand sink in kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 3 door reach in cooler in dry storage room.
- 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. Cut tomatoes in display case cooler at front counter. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for grits at cook line.
- Basic - Working containers of food removed from original container not identified by common name. Bulk cracked wheat in dry storage room.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over feta cheese in 2 door reach in cooler near employee restroom. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter. **Corrected On-Site**
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex restroom next to kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. Entrance to kitchen. Corrected On Site.
- Critical - No current proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Most certificates expired.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No QUAT test strip
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sanitizer and detergant in center sink Corrected On Site.
- Critical - Observed interior of microwave soiled. Interior top Corrected On Site.
- Observed nonfood-contact equipment in poor repair Interior top of chest freezer
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 3 compartment sink at 200ppm Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Eggsvon cookline Corrected On Site.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Unwrapped/unwashed apples in guest area
- Critical - Observed food stored on floor. Soda fountain boxes in storage area
- Observed gaskets with slimy/mold-like build-up. Make table cooler
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open bag of frozen raw chicken stored above frozen RTE in upright reachin freezer. Corrected On Site.
- Observed reachin cooler gasket torn/in disrepair. Make table cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Eggs on cookline
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Rear kitchen area.
- Observed reachin cooler gasket torn/in disrepair. Make table cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Homemade soups, chili and sauces in sour cream containers, not date marked
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Sitting out on counter. Explained time in lieu of temperature and gave owner form. Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.LEFT OVER cooked bacon and other breakfast items not dated.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE MACHINE scoop stored of top of dirty CARTBOARD BOX of single service cups.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.PREPARATION AREA.
- Critical. Observed soiled reach-in cooler gaskets.3 door unit in dry storage area.
- Observed single-service items stored on floor.BOX of single service cup in front of ice machine area on floor.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.BROWNIES AND OTHER PASTRY MADE 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.INSIDE DRY PASTA.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/24/2010 | 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.BULK DELI MEATS.
- Critical. Working containers of food removed from original container not identified by common name.BULK WHEAT granules in back area storage.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SWISS CHEESE & AMERICAN CHEESE were found on top of prep board in sandwich make area at 65f/68f. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Carbon dioxide/helium tanks not adequately secured.
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9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 11/25/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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