- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors, women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler and prep area in kitchen
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area, operator stated will be repaired in November **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, at cookline. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength , over 200 ppm . **Corrected On-Site**
- 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, deli meats , and potatoes **Corrected On-Site**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, clean plates in steam table.
- Basic - Interior of microwave soiled with encrusted food debris, ceiling area
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area ,paint peeling in various areas.
- Basic - Wall in disrepair, in women's bathroom paint peeling from wall
- Basic - Wall soiled with accumulated brown debris in dishwashing area.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust, lights above food prep and lights and pipes above cookline. **Repeat Violation**
- 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, dry storage rack by kitchen door **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, cooler at wait station
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, gravy 47°F butter 45°F operator removed to another cooler that is 41°F or below, adjusted the cooler thermostat at 35°F. Operator did state cooler was 37°F at 7:00 am. Temperatures in cooler during inspection was down to maintaining 41°F .
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, bottom area and door slide track area of glass cooler by kitchen door.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust or dirt on nonfood-contact surface, lights above food prep area
- Basic - Floor tiles missing, kitchen
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment, on dirty wet cloth **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **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 - Non-pitting surface rust on food-contact equipment, shelf in glass door reach in cooler
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler at wait station
- Basic - Faucet/handle missing at plumbing fixture, at wait station hand sink, operator stated they are on the way to restaurant.
- Intermediate - Handwash sink not accessible for employee use at all times. **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, meatloaf **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled, ceiling area, in kitchen across from cookline
- Observed residue build-up on nonfood-contact surface, door area of microwave in kitchen across from cookline
- Critical - Observed uncovered ice in holding unit/dry storage area, ice bin at wait station
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ham 51 F, cream cheese, custard at 51 F in glass door reach in cooler. Operator stated items had been in cooler overnight, temperatures had not been taken. Stop Sale issued. Operator stated will not use cooler for potentially hazardous foods.
- Reach in glass cooler door does not shut tightly.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of soiled material on mixer head, by side doorway.
- Observed equipment in poor repair, ice machine has light accmulation of rust at front top area inside ice machine. Repeat Violation.
- Critical - Observed food stored in water boiled eggs in reach in cooler near kitchen entrance door. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, gravy at 114F at hot hold unit. Corrected On Site. Operator reheated above 165F and adjusted hot hold unit.
- Critical - Required consumer advisory for raw/undercooked animal food not provided, for pies with meringue that's made with raw egg consumer advisory not posted on menu by the pie. Operator added on menu raw egg in meringue of pies. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Advised operator to use dip sink to sanitize dishes. Repeat Violation.
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11/18/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of rust in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable prep cooler .
- Observed equipment in poor repair, hard wood cutting board in kitchen broken at one end
- Critical - Observed inaccurate/damaged gauges on dishmachine.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. per operator dish machine had run several times and temperature on thermometer 166F for dish machine , advised operator to use dip sink for sanitizing until dish repaired. The data plate reads 180F for final rinse and wash 150F and its not reaching proper temperature
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit, by ice machine
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. After running 3 times strip turned black Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food, over cooked potatoes in glass cooler near back door. Corrected On Site.
- Critical. Observed buildup of rust in the interior of ice machine at top area
- Critical. Observed interior of reach-in cooler by kitchen entrance door lightly soiled with accumulation of food residue, on bottom shelf
- Observed attached equipment soiled with accumulated dust, across from warewashing area above lights and above glass cooler at back areaof kitchen.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food, raw bacon over custard in glass cooler.
- Critical. Observed uncovered food in holding unit/dry storage area, custard in glass cooler.
- Observed attached equipment soiled with accumulated dust, fan above glass cooler.
- Observed paint peeling on ceiling above glass cooler.
- Observed personal item stored with food, cell phones and keyes across from cookline on shelf. Corrected On Site.
- Critical. Observed container of medicine improperly stored, above a food prep area. Corrected On Site.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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