- Basic - Coffee filters not stored in a protected manner to prevent contamination. / front line
- Basic - Floor soiled/has accumulation of debris./ under dishmachine
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / re- educated **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink./ 3 compartment sink re- educated **Corrected On-Site**
- High Priority - Water supply does not meet the requirements of a public water supply/ establishment on boiler water not properly following-utilizing coffee maker- washing hands- dishes re- educated manager and have her following the proper procedures/ they also went to disposable plates **Corrected On-Site**
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / handles
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / drink in cooler/ drink in the back prep cooler **Corrected On-Site**
- Basic - Food stored on floor./ coffe in storage room
- Basic - Reach-in cooler gasket torn/in disrepair./ back room prep cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ front line
- High Priority - Employee failed to wash hands before putting on gloves to work with food./ re- educated **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands./ front line started at 78 degrees f - over 2 minutes to get to 100 degrees f **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Repeat Violation**
- 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. / shredded potatoes
- Intermediate - Moderate Buildup of heavily soiled material on racks in the all reach-in coolers
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained/ observed employee training but no original certifications must have by next inspection
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Heavy Accumulation of lime scale on the inside of the dishmachine.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Maintenance on site. Ordering new gauges.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Egg cooler in storage area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Vitamin water and mt dew
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili cooling over night 47° 48°
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Laying in the bottom of 3 bay sink **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chili 47° 48° cooling over night.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chili cooling over night in deep plastic container while covered.
- Intermediate - Interior of sandwich reach-in cooler moderately 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. Manager showed up during inspection. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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. 2 door reach in in back prep area found at 46° maintenance on site. At the end of inspection found at 41° **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Heavy Accumulation of lime scale on the inside of the dishmachine.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Repairman states gauges are on order.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.88° maintenance on site fixed 100 **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / in the tall reach in's in the back area
- Basic - Equipment and utensils not properly air-dried - wet nesting./ plastic drink cups server station
- Basic - Inside/outside of dumpster not clean./ foul odor
- Basic - Standing water in mop sink/mop sink draining very slowly./ outside mop sink drain a lot of leaves in the mop sink- blocking the drain
- 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./ needs new bottle of sanitizer
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ employee hand washing sinks and restroom sinks temp reading 78-80 degrees f
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Case of lids / cups on the floor in dry storage **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.up right back room cooler
- Basic - Soil residue build-up on nonfood-contact surface.reach in 4 door cooler gasket
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.hash browns, ham,cheese at 42° to 44° rapid chill to 41° or less. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw chicken over burger patties, raw burger patties over waffle batter **Corrected On-Site**
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.must use 3 bay sink to sanitize the cleaned dishes ect
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.a case of coffee is on the storage room floor
- Observed gaskets/seals on cold holding unit in poor repair.a torn gasket is observed on the 2 door reachin cooler next to the 3 bay sink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.upright freezer in the storage room
- Critical - Observed live flies in kitchen.2 flie sare observed in the backroom area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ha h browns, diced ham and cooked mushrooms at 51 degrees f. in the open top cookline , the plug on the unit was not plugged in. the food was discrded and the unit is now at 41 df Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.at the 3 bay sink
- Critical - Observed spray hose at dish sink lower than flood rim of sink.at the under cointer dishmachine
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back kitchen door
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.it is current and active
- Observed food debris accumulated on kitchen floor.under the 3 bay sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.server handled waffles and toast with bare hands Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.a hand brush and green scubbies are in the back room hand wash sink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.the vents and cooler unit in the tall reach in cooler have mold like stains
- Observed personal care item stored with food.a cell phone is on the right side of the cooks line between the cutting board and the cooler top
- Observed single-service items stored on floor.wrapped plastic ware is in a box on the floor in dry storage
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2012 | Routine - Food | Call Back - Complied |
- 1 A 01B-16 B 03A-1 . A A stop sale was issued on potentially hazardous foods due to temperature abuse (observed 07/08/11 and 10/25/11) B on 04/11/11, ham was 54 degress F and rehydrated potatoes were at 48 degress F on 07/08/11, ham was 53 degress F , cheese was 54 degress F and rehydrated potatoes were 52 degress F. on 10/25/11,rehydrated hash browns we 56 degress F, diced ham was 54 degress F and waffle batter was at 53 degress F.
- 2 04-01-1 the cold holding equipment was not maintaining potentially hazardous food at proper temperature (the cookline reach in cooler observed on 4/11/11,7/08/11 and 10/25/11
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1/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the cooks line make box cold hold unit
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. same gloves, from shell eggs to rte ingredients and toast Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.the cook used the silverware soak water to wash his hands and the dish spray hose to rinse them, no hot water was used Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.the cook is wearing a watch
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.diced ham at 53 degress F , sliced american cheese at 55 degress F and rehydrated hash browns at 56 degress F, no time as a control
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline reach in cooler Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rehydrated hash browns 56 df, diced ham 54df ,waffle batter at 53df Repeat Violation. Corrected On Site.the products were discarded and time will be used as a control Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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10/25/2011 | Routine - Food | Administrative complaint recommended |
- 1 03A-07 ON 9/7/10, HAM WAS AT 52 DF,BEEF WAS 49DF AND CHICKEN WAS 53DF. ON 4/11/11 HAM WAS 54DF , REHYDRATED POTATOES WERE AT 48DF . ON 7/8/11 HAM HAS 53DF ,CHEESE WAS 54 DF AND REHYDRATED HASH BROWNS WERE AT 52DF.
- 2 04-01 THE COOKLINE REACH IN COOLER WAS NOT MAINTAINING FOOD AT PROPER TEMPERATURE .(OBserved 4/11/11 AND 7/8/11).
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10/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.repeat violations from 4/11 and 9/10
- Critical - Hand wash sink lacking proper hand drying provisions.in the dish room Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham , cheese, and re hydrated hashbrowns in the cookline prep make box are all above 52 degress fahrenheit . stop sale issued . repeat violation from 4/11 and 9/10 inspections
- Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed toxic item stored by utensils.chemicals are stored above single use utensils in storage Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/8/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.potentially hazardous food ithe cook line top box is at 48 degrees fahrenheit or above
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.a water drip is observed dripping on to food containers in the reachin cooler at the soda rack
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.metal ice scoop on a soda box
- Observed ceiling in disrepair.water is dripping from the ceiling in the dining area
- Observed employee with no hair restraint.on the cook Repeat Violation. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.on the 2 door reach in next to the soda rack
- Critical - Observed handwash sink used for purposes other than handwashing.a wet towel was in the back room handwash sink Corrected On Site.
- Critical - Observed live flies in kitchen.2 small flies observed near the 3 comp sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham and potatoe in the cook cold hold top boxs Repeat Violation. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.most have a moderate to heavy build up
- Observed wall soiled with accumulated black debris in dishwashing area.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 52 ,beef patty 49,ra chicken 53, degrees fahrenheit in the cookline reachin coolers no stop sale issued ,food in the coolers for less than 1 hour,rapid chill below 41 degrees fahrenheit
- Critical. Thermometers not calibrated according to manufacturer's specifications.the probe thermometer in use was 5 degrees off, Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw out of the original package chicken is stored abve raw shell eggs in the back room cooler
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. the light shield above the 3 comp sink has a build up of dust
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Hashbrowns and milk.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. whole eggs Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hashbrowns and waffle batter.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken over sausage. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cracking whole eggs then buttering toast.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Current process requires egg mixer to be sanitized every 7 hours. Correct process requires cleaning every 4 hours.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head. Observed raw egg blend build up on mixer by grill.
- Observed build-up of dust on nonfood-contact surface. ice machine filters.
- Observed single-service items stored on floor. Plastic silverware in storage room.
- Critical. Vacuum breaker mising at hose bibb by the exterior of the back door.
- Critical. Observed non-service animals in the food establishment or on premises. Observed evidence of feeding cats on the premises. Box of cat food by employee lockers and half full bowls of food and water by the back door.
- Critical. Back door in poor repair. Observed a 1/4 to 1/2 inch gap.
- Observed holes in the walls throughout back area near floorr moldings.
- Lights missing the proper shield. Observed several broken light shields in the back rooms.
- No Heimlich maneuver sign posted.
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.1/2 WATER BOTTLE ON LINE
- Observed employee with no hair restraint.MGR COOKING Corrected On Site.
- Observed CARD BOARD used as shelf cover IN STORAGE ROOM.
- Observed gaskets/seals on cold holding unit in poor repair.GLASS RIC ONLINE
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. GLASS RIC ON LINE
- Critical. Observed soil buildup inside ice bin. AND BOTH BOLTS RUSTED
- Critical. Hand wash sink lacking proper hand drying provisions.BY 3 COMPARTMENT SINK Corrected On Site.
- Critical. Observed live flies in kitchen.5 Repeat Violation.
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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