- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Vacuum breaker missing at hose Bibb on mop sink . **Warning**
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09/02/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease build up on grill area . **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Food stored on floor; bucket of pickles and bucket of sugar in back prep area . **Repeat Violation** **Warning**
- Basic - In-use utensil not stored on an egg crate on cook line . **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 2 packs of ham **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 62° F, ham 62° F in single glass door cooler . **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food cooked (hush puppy )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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 53° F, cut lettuce 47° F, cheese slices 59° F, fish 51° F , cole slaw 65°F stored on food prep area . **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Potato salad 49° F. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food; Raw eggs stored over pickles. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Toxic substance/chemical stored by jelly packs . **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose Bibb on mop sink . **Warning**
- Intermediate - Ambient thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer Reading -10° F (last cooler in back storage area ). **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in sink . **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Maintains 62° F, single glass door cooler . **Warning**
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08/29/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink in dish wash area.
- Basic - Bowl or other container with no handle used to dispense food- single service small cup used in dry macaroni.
- Basic - Case of food stored on floor in dry storage area- potatoes.
- Basic - Employee beverage container on a food preparation table in kitchen.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and in dish area.
- Basic - Soiled reach-in cooler gaskets in dry storage.
- Basic - Wall soiled with accumulated dust in dish area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - table fan has accumulation of food debris/dust/grease/soil residue in dish wash area.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed patty sausage on cookline in pan hot held at 90°f- food been out approximately 2 hours. Employee placed in freezer to rapid cool. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed Food has been cooling overnight- beef pattys in reach-in cooler in kitchen at 56°f. See stop sale.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw eggs for cooking then handle ready-to-eat sliced cheese to put on top of cooked food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit on food preparation table next to reach-in cooler on cookline held at room temperature: sausage links 68°f, sliced tomatoes 58°f, cut lettuce 64°f, shell eggs 56°f, sliced cheese 62°f. Food all out less than 4 hours. Employee placed sliced tomatoes, cut lettuce and shell eggs, and sliced cheese in ice bath. Employee placed sausage links into reach-in cooler to cool. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight- beef pattys in reach-in cooler in kitchen at 56°f. See stop sale.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3 compartment sink chlorine santizer above 200ppm when tested: test strip turned dark blue then white stripe. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit in reach-in cooler in dry storage: thermometer reading approximately 0°f in reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue in kitchen and reach-in coolers in dry storage.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Gaskets/seals on holding unit in poor repair. Observed chest freezer gaskets torn.
- Basic - Hood soiled with accumulated grease.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. Observed chest freezer door in disrepair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe chlorine strip turn dark blue then whit, over 200ppm chlorine. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef rolls
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **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. Cook prepping sandwich for customer with bare hands.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Outside storage.
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Uncleanable knife block in use to store knives.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler at 52 degrees. Employee removed all food from cooler and called repair man. This violation must be corrected by : 7-23-12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee chopping cabbage for cole slaw. The cabbage will not be heated to 145 degrees or higher before serving to consumers. Corrected On Site.
- Critical - Observed employee don clean gloves, without washing hands. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Wallat and lotion in handwash sink in dishroom.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, beans, greens in reachin cooler. This violation must be corrected by : 7-23-12.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Boiled eggs, ciorn, beans, greens in reachin cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/20/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. In glass front cooler with ground beef reading 10 degrees.
- Observed build-up of food debris, dust and bugs on light fixture above cook line.
- Critical - Observed employee don clean gloves, without washing hands. Corrected On Site.
- Critical - Observed hand wash sink used for dumping ice. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. At back door.
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10/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed dead roaches on premises. Approximately 15 in dry storage shed behind establishment. This violation must be corrected by : 10-5-11.
- Critical - Observed dead roaches on premises. Approximately 5 in dishroom. This violation must be corrected by : 10-5-11.
- Critical - Observed employee don clean gloves, without washing hands. Corrected On Site.
- Critical - Observed ham at cook area at 48 degrees fahrenheit. Corrected On Site.
- Critical - Observed hashbrowns being scooped with a bowl with no handles. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed tomato gravy being cooled with lid covering it. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. At back door.
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9/30/2011 | Routine - Food | Warning Issued |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Dishroom Corrected On Site.
- Critical - Observed employee don clean gloves without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Observed personal care item stored with food. Purses and cell phone.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham Corrected On Site.
- Critical. Observed raw eggs stored over half and half and butter packs in reachin cooler in dry storage area. Corrected On Site. Repeat Violation.
- Critical. Observed a case of beans and cooking oil on floor in dry storage. Corrected On Site.
- Critical. Observed uncovered lettuce in reachin cooler. Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ham and tomato's by the cook. Corrected On Site.
- Critical. Observed employee crack raw eggs and continue with food preparation without washing hands. Corrected On Site.
- Observed build-up of food debris, on thermometer in glass front reachin cooler in kitchen. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions in dishroom. Corrected On Site.
- Observed personal care item stored with food. Coats, purses and cell phone stored on food shelves. Corrected On Site.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- 12A-02-1 Observed handwash used for storing diry spoon in server's station. Repeat violation , 9/2/09.
- 12B-07-1 Observed an open beverage container in dishroom next to clean utensils. Repeat violation , 5/6/09.
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6/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense flour.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Gravy held at 124 degrees Fahrenheit on stove top. Corrected On Site.
- Critical. Observed raw hamburger over raw shrimp, fish and pork in reachin freezer. Repeat Violation.
- Observed thermometers stored in standing water.
- Critical. Observed hand wash sink used for storing dirty spoon in server's station. Repeat Violation.
- Critical. Observed an open beverage container in dish room next to clean utensils. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Observed thermometer stored in dirty container.
- Critical. No handwashing signs provided at handsinks used by food employees in kitchen and dish area. Repeat Violation.
- Critical. Observed window cleaner stored in food preparation area.
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1/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of breading removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding units. Observed chicken over hamburger, pork next to chicken and sausage over corn in reachin freezers.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for storing dirty utensils in dish room.
- Critical. Observed employee talk on phone, change gloves and engage in food preparation without washing hands.
- Critical. Hand sink not designated in dishwashing area.
- Critical. No handwashing signs provided at handsinks used by food employees in kitchen and dish room.
- Critical. Hand wash sink lacking proper hand washing provisions in dishwasher area.
- Critical. Observed small live flies in kitchen.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguishers tags out-of-date. For reporting purposes only.
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9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Warning Issued |
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