- Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water in a warmer with a temperature of 102° on the cook's line . Changed water and turned up the warmer. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor on the cook's line. **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. Tested 0 ppm chlorine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a 1 gallon pitcher in the hand sink on the cook's line. **Corrected On-Site**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked crepes left out on the cooks line that are not coved under Time as a Public Health Control. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cambro container with water in it in the hand wash sink on the cooks line. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near the dish machine **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. On a chemical storage rack . **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crepes on the cooks line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Home fried potatoes. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored on the floor. **Corrected On-Site**
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical - Employees have not received training related to their assigned duties. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed employee changing gloves without washing hands
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Water pan bein filled in hand washing sink Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at 54* F Corrective action - Back in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crepes at 72* F- Corrective action in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salsa at 62* F- Corrective action -In freezer
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Potatoes Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name. Oil
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed toxic item improperly stored. Corrected On Site.
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed food stored in a prohibited area. Sauces heated above chemical container Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid. Corrected On Site.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,whipped butter.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit egg station.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, failed to wash hands when changing gloves. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands employee failed to take off gloves while washing hands. Corrected On Site.
- Equipment and utensils not properly air-dried wet stacking.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried wet stacking.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees by dishmachine Corrected On Site.
- Critical. Observed unlabeled spray bottle. Not properly labled Corrected On Site.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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