- Critical - Handwash sink not accessible for employee use at all times, dish area handwash sink has 2 large storage containers stored over the basin.
- Critical - Handwashing cleanser lacking at handwashing lavatory, cookline handwash sink. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, server handling cut drink lemons with bare hands. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook put gloves on without washing hands first. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter pats on dining room tables and counter are at 76 degrees F. Server discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tub of cooked potatoes on the cookline are at 73 degrees F. Cook stated they were stocked approximately 2 hours ago. Repeat Violation. Cook put potatoes in walk in cooler to rapidly chill, dicussed taking small quantities out.
- Critical - Observed potentially hazardous food re-served to customers, butter pats on dining room tables and counter not removed and discarded between customers. Corrected On Site.
- Critical - Shell eggs held on cookline maintained an ambient air temperature greater than 45 degrees Fahrenheit, 2 1/2 flats of raw shell eggs at an ambient air temperature of 71 degrees F. Cook stated they were taken out of the cooler approximately 1 hour ago. Repeat Violation. Corrected On Site, establishment has a "Time as a public health control plan", eggs now tine marked.
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12/12/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, flats of raw shell eggs on cookline.
- Critical - Violation: 03A-06-1 Shell eggs held on cookline maintained an ambient air temperature greater than 45 degrees Fahrenheit, flats of raw shell eggs arevat 71 degrees F ambient air on the cookline. Discussed "Time as a pubkuc health control" with the operator. Operator stated eggs were pulled out at 7:00 am. Operator will discard remaining eggs at 11:00 am. Observed unmarked flats of raw shell eggs on the cookline are at an ambient air temperature of 63 degrees F.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked potatoes and sausage are at 44-66 degrees F in the cookline. Recommended rapid chilling then maintain at 41 degrees F. Observed on callback inspection sausage links 71 degrees F, cooked potatoes 63 degrees F, and liquid eggs 44 degrees F on the cookline.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook cracked raw shell eggs with gloved hands then handled bread without removing soiled gloves. Corrected On Site. Observed on callback inspection cook rinsed gloved hands off in handwash sink.
- Violation: 15-32-1 Observed reach-in cooler and freezer gasket's torn/in disrepair.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers, lights above cookline/dish area.
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10/20/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0 ppm. Must discontinue use of machine for sanitizing and manually sanitize in 3 bay sink until machine can be repaired.
- Critical - Handwashing cleanser lacking at handwashing lavatory, dish area handwash sink.
- Lights missing the proper shield, sleeve coatings or covers, lights above cookline/dish area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled toast with bare hands. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, portable fan's at the dish area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, storage shelving above cookline make area.
- Critical - Observed cloth used as a food-contact surface, toast being buttered on a cloth towel. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method, container of grits cooked at 7:30 am set on prep table to cool, grits are now at 112 degrees F. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, reach in freezer.
- Observed nonfood-contact equipment in poor repair, exterior of microwave oven door is broken- front panel on door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked potatoes and sausage are at 44-66 degrees F in the cookline. Recommended rapid chilling then maintain at 41 degrees F.
- Observed reach-in cooler and freezer gasket's torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, flats of raw shell eggs on cookline.
- Critical - Shell eggs held on cookline maintained an ambient air temperature greater than 45 degrees Fahrenheit, flats of raw shell eggs arevat 71 degrees F ambient air on the cookline. Discussed "Time as a pubkuc health control" with the operator. Operator stated eggs were pulled out at 7:00 am. Operator will discard remaining eggs at 11:00 am.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook cracked raw shell eggs with gloved hands then handled bread without removing soiled gloves. Corrected On Site.
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8/16/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface, cloth towels used to blot cooked bacon. Observed at time of callback inspection toast being buttered on a cloth towel.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb, mop sink hose bibb.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers, at front counter above the brewing equipment.
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1/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed cloth used as a food-contact surface, toast being buttered on a cloth towel. Repeat Violation.
- Observed cutting board's grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed objectionable odors in bathroom, sewer gas-like odors in both bathroom's.
- Observed reach-in cooler and reach in freezer gasket torn/in disrepair.
- Critical - Observed soiled bag of cornbread stuffing mix. Corrected On Site.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans, dented can of tuna on dry food storage shelf.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter pats on the dining room tables are at 75 degrees F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked potatoes, gravy and sausage links on the cookline are at 61-81 degrees F. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, packages of raw steak stored over open package of cabbage and mushrooms in the walk in cooler.
- Critical. Observed cloth used as a food-contact surface, cloth towels used to blot cooked bacon.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, souffle cup used to scoop cooked vegetables at the reach in cooler. 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, cook pushed toast onto plate with bare hand.
- 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 dish washer handle dirty dishes then unload clean dishes from rack without washing hands between tasks. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils- on cook line prep table. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing, teste at 200 plus ppm chlorine at the 3 bay sink.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, measuring cup and funnels stored under cookline handwash sink paper towel dispenser.
- Critical. Vacuum breaker mising at hose bibb, mop sink hose bibb.
- Critical. Handwash sink not accessible for employee use at all times, dish area handwash sink has a pan stored over the basin. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, cook line handwash sink has a roast beef in the basin. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory, dish area handwash sink. Corrected On Site.
- Critical. Observed toilet functioning improperly, urinal in men's restroom is in disrepair.
- Observed dumpster rusted out on bottom, as evidenced by heavy black smelly liquid waste coming out from under dumpter.
- Observed open dumpster lid, dumpster is shared in a strip mall.
- Floors not maintained smooth and durable, cardboard used to line walk in cooler floor.
- Observed food debris accumulated on walk in cooler floor, also heavy accumulation in floor mats.
- Observed dusty ceiling tiles and/or air conditioning vent covers, at front counter above the brewing equipment.
- No copy of latest inspection report, only page 1 and 2 available.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment, dishwasher employed at establishment more than 60 days.
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11/18/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pancake batter on the cookline is at 54 degrees F.
- Critical. Observed raw animal food stored over ready-to-eat food,raw fish stored on top of lasagna and hot dogs in the reach in freezer.
- Observed employee with no hair restraint, cook. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair, 2 door stand up reach in freezer.
- Observed nonfood-grade containers used for food storage, Sterilite "shoe box" style containers used to hold sausage in the reach in freezer.
- Observed nonfood-contact equipment in poor repair, front of microwave oven door is broken.
- Critical. Observed soiled reach-in freezer gaskets, 2 door stand up unit.
- Critical. Observed soiled reach-in cooler gaskets, cookline unit.
- Critical. Handwash sink not accessible for employee use at all times, bus tub over dish area handwash sink.
- Critical. Observed handwash sink used for purposes other than handwashing, dish area handwash sink has food debris in the drain.
- Ceiling not smooth and easily cleanable, accousticle "ofice" type ceiling tiles installed in kitchen.
- 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, K class extinguisher is on the floor. For reporting purposes only.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held on cook line maintaining an ambient air temperature greater than 45 degrees Fahrenheit, flats of eggs on the cook line are at 68 degrees F. Corrected On Site. Discussed "Time as a public health control".
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, soup in the walk in cooler is at 45 degrees F. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods, package of raw beef and bread stored with each other in the reach in freezer, on shelf with bags touching. Corrected On Site.
- Critical. Observed food stored on floor, bag of onions in the walk in cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, consumer cuo used to scoop ice from bin.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cooks wearing watches and bracelets.
- Observed employee with no hair restraint, cook's. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, front counter unit.
- Observed reuse of single-service articles, plastic coffee container reused to hold gravy in the walk in cooler.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Ceiling not smooth and easily cleanable, accousticle "office" type ceiling tiles installed in restrooms.
- Observed ceiling soiled with accumulated dust, walk in cooler.
- Observed dusty ceiling tiles and/or air conditioning vent covers, restroom's.
- Wet mop not properly hung to dry, mop hung on rack next to water heater. Recommended storing/hanging mop's above mop sink to allow cleaning water to properly drain away.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/26/2009 | Routine - Food | Warning Issued |
| No report available. | 10/31/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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