- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soil residue build-up on nonfood-contact surface.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.over dish machine
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Floors not maintained smooth and durable.
- Basic - Hole in wall.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.the first one on the cook line
- Basic - Soil residue build-up on nonfood-contact surface.around soda machine soda heads
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.buckets with bread crumbs on the floor next to the ice machine
- Basic - Ceiling tile missing.over dish machine
- Basic - Clean equipment stored on floor.clean cutting board stored on the floor **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Floors not maintained smooth and durable.
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.front
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.the first one on the cook line
- Basic - No handwashing sign provided at a hand sink used by food employees.front hand sink next to toaster
- Basic - Reuse of single-service articles.
- Basic - Soil residue build-up on nonfood-contact surface.around soda machine soda heads
- Basic - Uncovered food stored near sink exposed to splash. Front area
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.keep at room temperature on the table butter and whipped spread needs to be keep refrigerated
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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.server hold toast with bare hands after it come out the toaster to apply butter.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ice scoop **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pan cake mix 71°F
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw poultry next to plant food
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.soap on table next to potatoes
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
- Intermediate - No soap provided at handwash sink.at the hand sink next to the dish machine **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Soil residue in food storage containers.bread crumbs **Corrected On-Site**
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Uncovered cutting board /food stored in front of sink exposed to splash.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board blocking it.
- Intermediate - Handwash sink used for purposes other than handwashing. By dish machine (food debris in it).
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No Advisory on the Menu. Eggs any style and rib eye steaks , skirt steak on Menu.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat sauce container with no label inside reach in cooler.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- 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.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Live flies in kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. KITCHEN AND ON THE LINE.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. MOP SINK
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. MOP SINK
- Violation: 36-11-1 Floors not maintained smooth and durable. KITCHEN
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-01-1 Ceiling tile missing. KITCHEN
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. KITCHEN
- Critical - Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical - Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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11/16/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. KITCHEN
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. KITCHEN AND ON THE LINE.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Floors not maintained smooth and durable. KITCHEN
- Critical - Hot water not provided/shut off at employee hand wash sink. MOP SINK
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Observed personal care item stored with food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed toxic item stored by utensils.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOLING.
- Critical - Vacuum breaker mising at hose bibb. MOP SINK
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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11/15/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.chiken noddle soup
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- No mop/service sink installed/available at establishment. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair.paint peeling off by ice machine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.no mopsink installed
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cooked bacon Corrected On Site.
- Critical - Observed food stored on floor.onions Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.waffle maker
- Critical - Observed handwash sink used for purposes other than handwashing.pot inside sink
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chiken noddle soup Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature.raw turkey Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris.someareas
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked potatoe Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons and forks
- Wet mop not hung to dry.
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8/9/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.turkey ,cornbeef from previous day
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.butter in front of handsink in front counter
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No mop/service sink installed/available at establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dented/rusted cans.dry storage
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.no mopsink installed
- Critical - Observed food being cooled by nonapproved method.wrapped in tinfoil and plastic
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.dry storage room
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.waffle maker
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.turkey ,cornbeef
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the use of an unclean thermometer.
- Observed wall soiled with accumulated food debris.someareas
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooke potatoe
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Working containers of food removed from original container not identified by common name.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed expired Food Manager Certification.harry balchan
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chili Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/14/2011 | 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.
- Critical. Observed potentially hazardous food thawed in standing water.pork and beef
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.front
- Critical. Hand wash sink lacking proper hand drying provisions.front
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10/14/2010 | 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.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.2/09/10
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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6/22/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. servers touching toast 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. cooks Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles improperly stored.
- Critical. No handwashing sign provided at a handsink used by food employees.kithen
- Critical. Hand wash sink lacking proper hand drying provisions.kithen
- Observed wall soiled with accumulated food debris.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- 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.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed ceiling soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored by utensils.
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7/21/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/14/2009 | Routine - Food | Warning Issued |
| No report available. | 10/31/2008 | Routine - Food | Administrative complaint recommended |
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