- Basic - Build-up of grease on nonfood-contact surface, hood suppression nozzles
- Basic - Equipment in poor repair, hood suppression system nozzle covers broken
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, ice cream scoops **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, women's bathroom
- Basic - Open dumpster lid.
- Basic - Reuse of single-service articles, styrofoam small cup, in shredded cheese end of cookline **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, inside reach in cooler doors below black refrigerator area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 300 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, bowl, across from cookline **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, above prep table across from warewash area **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, at back door. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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3/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, above prep table across from warewash area **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, at back door. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, 47°F cheese at prep table across from cookline, returned to reach in cooler maintaining 41°F or below. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit, in cooler at left side end of cookline, at 50°F, moved to walk in freezer **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit, 48°F chicken in cooler at left end of cookline, operator removed to walk in freezer to rapidly bring temperature back to 41°F or below. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 67°F operator placed ice in collinder brought back to 43°F during inspection **Corrected On-Site** **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue. **Repeat Violation** **Warning**
- 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, black refrigerator, drawer cooler, bottom of cooler at left end of cookline. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, turkey in walk in cooler, tuna salad in refrigerator **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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3/11/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, storage cabinet near black refrigerator
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, black refrigerator **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reuse of single-service articles, styrofoam small bowl used for scooping cheese **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage and gravy , removed reheated to 165°F **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, drawer coolers, storage cooler, black refrigerator
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, by ice machine.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - License expired within 30 days after expiration date.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling soiled with accumulated dust above warewash and ice machine.
- Critical - Observed food being cooled by nonapproved method, mash potatos cooling coveredi in walk in cooler. Corrected On Site.
- Critical - Observed food stored on floor, walk in cooler.
- Observed utensils in poor condition, chipped plate. Corrected On Site. Operator or discarded.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, at back door gaps at bottom area. Repeat Violation.
- Critical - Reach-in cooler, end prep cooler not cleaned prior to accumulation of soil residue, inside door area
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed R.I.C at wait station milk at 47F. Milk was moved to W.I.F to bring down to 41F or below, thermostat adjusted on R.I.C at wait station. Temperature of milk down to 42.1F
- Observed at wait station sanitizer bucket above 200ppm on chlorine COS
- Critical - Observed back door about a one inch gap at bottom area.
- Observed black refrigerator not capable to maintain potentially hazardous foods at 41F or below. Operator has coolers, freezers to store potentially hazardous foods at 41F or below.
- Observed chicken salad 48F egg salad 51F in black refrigerator in kitchen, operator voluntarily discarded. COS.
- Observed gasket at drawer cooler soiled COS
- Observed last inspection complete copy not on premise
- Observed outside area of microwave light debris of residue COS
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of , dust or dirt on nonfood-contact surface, top sides of ice machine by warewash area.
- Observed build-up of grease on nonfood-contact surface, front area of cookline and between equipment.
- Observed build-up of grease on nonfood-contact surface, hood filters above cookline.
- Critical - Observed food being cooled by nonapproved method, covered during cool down pasta in walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in cooler lightly soiled with accumulation of food residue, right side end of cookline.
- Observed moldy ceiling tiles and/or air conditioning vent covers, dining room and kitchen.
- Observed reuse of single-service articles, strofoam cup in ham in walk in cooler used for scooping. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area, spray bottle cleaner on prep table by equipment and food prep across warewash area. Corrected On Site.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, tuna salad, operator removed spoon Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, fire extinguisher across from cookline
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method, using deep containers and covering, carrots, beef in walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, filling a container with water. Corrected On Site.
- Observed wall lightly soiled with accumulated food debris, by steam table across from cookline
- Critical - Portable fire extinguisher not fully charged, by door entering kitchen. For reporting purposes only.
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4/27/2011 | 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 ham, sausage in walk in cooler
- Critical. Observed cloth used as a food-contact surface, at cookline between cutting boards Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Corrected On Site. Sanitizer bucket was empty replaced with full container
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, 2 door cooler right side of prep cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, under make cooler
- Observed build-up of food debris, on nonfood-contact surface., between cutting board at cookline Corrected On Site.
- Observed gaskets with food debris build up on top drawer cooler.
- Observed leaking pipe at plumbing fixture. Corrected On Site. Plumber corrected during inspection.
- Lights missing the proper shield, sleeve coatings or covers in walk in freezer
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter and creamers at 75F on tables. Corrected On Site. Will use time as pubc health measure.
- Critical. No conspicuously located thermometer in holding unit, black refrigerator
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, bulk container across from warewashing Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper strength 200 ppm Corrected On Site.
- No copy of latest inspection report.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wash, rinse water clean, proper temperature
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Outside storage area clean, enclosure properly constructed
- Please see inspection report for more details.
- Critical. Presence of insects/rodents. Animals prohibited
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Flammable/combustible materials - properly stored
- Critical. Employee training validation
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11/19/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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