- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Basic - Build-up of mold-like substance on nonfood-contact surface.AC vent in back food prep area of kitchen.
- Basic - Case/container/bag of food stored on floor in dry storage area.bag of flour and case of ketchup packets. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.Front counter reach in cooler potato salad,cole slaw pasta salad **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.Dish machine at the bottom of water tank.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw sausage and raw chicken in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.Fry basket on cook line.
- Basic - Food stored in holding unit not covered.Reach in freezer sausage.
- Basic - Gaskets/seals on holding unit in poor repair.Omelette cooler on cook line.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Soiled pizza cutter at dump sink in kitchen area.
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over pasturized egg in the reach in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.server area at front counter. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.Server area front of house.
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5/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation.Cook on line
- Basic - Equipment and utensils not properly air-dried - wet nesting.Stainless food containers on clean equipment shelf.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.hung at the sink area in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food.Reach in cooler on cook line raw whole shell eggs over cheese.
- Intermediate - Slicer blade guard soiled with old food debris.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) warewashing storage
- Basic - Condensation or other drainage not disposed of according to law.back parking lot area the air conditioning unit draining into a plugged French drain water pooling onto the parking lot.
- Basic - Cutting board has cut marks and is no longer cleanable.cook line
- 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.Food preparation area.
- Basic - Food storage container/container lid cracked or broken.lexan containers.
- Basic - Food stored on floor.Cases of liquid butter stored in dry storage.
- Basic - In-use ice scoop stored on soiled surface between uses. Stored on drain grill
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dry storage area.
- Basic - Outer openings not protected with self-closing doors.kitchen back door to outside.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. One can of water chestnuts,1 strawberry pie filling,2 tomato sauce
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Dessert pies with dairy product .desserts placed into freezer to bring down to 41° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over pasturized egg beater and raw whole shell egg stored on the same shelf with raw pork and comminuted beef.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook line.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Kitchen area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- 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 - 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. Container of milk in the walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.Observed spoon in the handwashing sink in the kitchen area.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Portable fire extinguisher is inaccessible. For reporting purposes only.pull station for the hood system on the cook line.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind cash register out front
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked-mushrooms 53°, sausage 52°, tuna 53°, onion 54° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. At very end of cooks line. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. At front counter area. **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open can beverage in pie cooler. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey, ham, cooked onion, mashed potatoes, feta and sausage in reach in cooler behind egg station at 47? **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water. Fish in cambro in standing water. **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets. Reach in at end of cooks line.
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buttermillk and potatoes at 44 degrees in reachin cooler at end of cooks line.
- Critical - Observed raw animal food stored over cooked food. Raw shelled eggs over cooked onions in reach in.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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. Pro
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3/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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