- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Cookline Handsink needs to be caulked to the wall.
- Basic - Lights in wait station area missing the proper shield, sleeve coatings or covers.
- Basic - Walk-in cooler gaskets soiled with dry soil/mold-like build-up.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crepe batter, mashed potatoes, 46 F; corrective action taken: product moved to colder unit.
- High Priority - Toxic substance/chemical improperly stored. Cleanser and bleach stored on dishmachine. **Corrected On-Site**
- Intermediate - Accumulation of black residue on/around soda dispensing nozzles and ice chute at beverage dispenser in wait station. **Corrected On-Site**
- Intermediate - Cutting board stained/soiled in deep grooves. Wait station.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small prep cooler next to 4 door cooler. **Repeat Violation**
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer
- High Priority - Dented/rusted cans present. Two cans of allegro tomato sauce and one can of blueberry compote **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. Cracked shell eggs while wearing gloves removed gloves an put new gloves on without washing hands
- High Priority - Pots or other cooking equipment not being sanitized. Cooking pans for eggs.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Ceiling is leaking
- Basic - Floors not constructed to be easily cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer
- Basic - Nonfood-contact equipment in poor repair. Microwave door handle missing.
- Intermediate - Food manager certification expired. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler 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. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room **Repeat Violation**
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ham
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Interior of reach-in cooler 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. **Corrected On-Site** **Repeat Violation**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Lights missing the proper shield, sleeve coatings or covers. Storage area
- Critical - No conspicuously located thermometer in holding unit. **Corrected On-Site**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Corrected On-Site**
- Critical - Observed encrusted material on can opener. **Repeat Violation**
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. **Repeat Violation**
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable.
- Critical - Observed buildup of soiled material on mixer head. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Reach in freezer on the line
- Critical - Observed handwash sink used for purposes other than handwashing. Equipment stored. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crepes at 48 degrees cold holding at room temperature. Manager doing a quick chill of the product.
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Left makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-45F ambient temperature 52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Observed attached equipment soiled with accumulated black moldlike substance. Backline ceiling vent
- Observed attached equipment soiled with accumulated dust.Mixer parts hanger.
- Observed build-up of mold-like substance on walk in cooler fan covers
- Observed bulk milk dispenser with dispensing tube improperly cut.Must be 45 degree angle Corrected On Site.
- Observed clean spoons at server's area stored in dirty pan Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.Under freezer by warewashing area
- Observed gaskets with slimy/mold-like build-up.Reach in freezer, backline
- Critical - Observed improper use of souffle cup used to dispense food in server's area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 44-45F for short time per cook, mived to effective refrigerator for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 52F in right makeline cooler due to over stocking. Advised to stock no higher than fill line. Food moved to refrigerator for temperature recovery
- Observed residue build-up on cookline cooler and freezer door handles
- Observed residue build-up on walk in cooler shelving
- Observed wall in disrepair.Stripping in warewashing area
- Critical - Working containers of food removed from original container not identified by common name.Server's area
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Cookline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 55F. Operator is using ice to store potentially hazardous foods ineffectively. Do not store potentially hazardous foods in this cooler until maintaining 41F or colder. Repeat Violation. This violation must be corrected by : 4 4 11.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.Over warewashing area
- Critical - Observed bleach improperly stored next to straws under server's counter.. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Icemaker door not attached to unit, this seems dangerous for employees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid egg product 55F in top of cookline cooler for 2.5 hours per cook, iced for temperature recovery/control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sausage 67F on cookline for 15 Minutes per cook, moved into refrigeration
- Observed residue build-up on cookline handsink
- Observed residue build-up on interior of server's area out of service reach in cooler.
- Observed server's reach in cooler cutting board grooved/pitted and no longer cleanable.
- Observed storage of maintenance tools in areas that may result in cross-contamination.Tool and hose nozzle on icemaker
- Observed unnecessary/out of service equipment on the premise.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Back door will not stay closed tightly
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.4 types of batter in non-functional cooler on cookline. Operator voluntarily discarded.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pancake batter, 61F on cookline,.And reconstituted hashbrowns 43F on cookline
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2/2/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Shredded and cubed soft cheeses, ham- sliced and cubed in walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese 50F, batters 48F, eggs 58F over 4 hours per operator .
- Critical. Single door makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Server's glass door cooler reads 33Ffood temperature 39-41F.
- Critical. Observed unprotected food in holding cookline cooler.Cheese touching interior wall of cookline cooler
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Thumbscoop for butter at server's area.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms. Corrected On Site.
- Observed residue build-up on insides of both cookline coolers
- Spoons at server's aa not properly presented so that only the handles a touched. Corrected On Site.
- Plumbing system in disrepair.Cookline handsink draining into 5 gallon pail on floor
- Critical. Lack of signage properly designating employee restroom
- Critical. Observed employee bathroom facility not clean.
- Missing drain plug at dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door.
- Observed food debris accumulated on warewashing area floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers.Over warewashing area
- Critical. Observed unlabeled chemical spray bottles in warewashing area
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 71F for 2 hours per operator, shallow panned and put into walk in cooler for quick chill to 41F within 2 hours Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid egg 55F held ineffectively on ice at cookline for 2 hours,double panned. Quick chilled on ice for temperature recovery.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hashbrowns 64F on cookline for 2 hours per operator, moved to walk in cooler for temperature recovery Repeat Violation.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.Cook cracked shell egg then handled cooked ham without washing & sanitizing hands Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Icemaker filter dated 12-09
- Observed cutting board grooved/pitted and no longer cleanable.Makeline cooler
- Critical. Observed interior of cookline microwave heavily soiled. Repeat Violation.
- Critical. Observed buildup of slime on ice dispensing chute at drinks machine
- Observed residue build-up on nonfood-contact surface.Top of dishmachine
- Observed build-up of food debris, grease on shelving below cooking equipment on cookline Repeat Violation.
- Critical. Lack of signage properly designating bathrooms.Employee restroom
- Critical. Observed employee bathroom facility not clean.
- Critical. Covered waste receptacle not provided in unisex employee bathroom.
- Missing drain plug at dumpster. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door Repeat Violation.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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4/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 59F, sausage 51F on cookline. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rehydrated hashbrowns 51F,cookline. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 46F,sour cream 46F in salad cooler. Advised to not double pan foods.
- Critical. Observed uncovered food in holding unit/dry storage area.Front panel of icemaker not in place.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical. Observed interior of microwaves soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Missing drain plug at dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door
- Observed grease/debris accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers.Backline preparation area
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. Extinguisher by vack exit door
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9/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter found at 55 degrees in cooler. Advised
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwaves soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. shelf for micriwave, toaster and bread
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed open dumpster lid. Cardboard only dumpster lids in disrepair.
- Critical. Observed 1 dead roaches on premises. by broken coke machine.
- Critical. Observed 2 dead roaches on premises. under prep sink.
- Critical. Observed roach activity as evidenced by 1 live roaches found by old broken coke machine.
- Floors not maintained smooth and durable.
- Observed grease/ food debris accumulated under cooking equipment.
- Ceiling tile missing. Employee restroom
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. Extinguisher by vack exit door
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9/1/2009 | Routine - Food | Warning Issued |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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