- Basic - Accumulation of food debris/soil residue on handwash sink at cook line.
- Basic - Bowl or other container with no handle used to dispense food. Shredded cheese and coleslaw on cook line.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Upper part of cook line grill.
- Basic - Build-up of grease on nonfood-contact surface. Underneath fryer. Insisted cabinets.
- Basic - Ceiling tile in disrepair. Above three compartment sink.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tea canister in back kitchen area not inverted.
- Basic - Cutting board has cut marks and is no longer cleanable in back kitchen area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front kitchen make table area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Middle kitchen area.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - Interior of microwave soiled with encrusted food debris. Back kitchen area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.ric at drive thru.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sausages in middle kitchen area.
- Basic - Soiled reach-in cooler gaskets. Front wait station area.
- Basic - Stored food not covered in walk-in cooler. Hard boiled eggs.
- Basic - Wall soiled with accumulated grease on cook line.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses in middle kitchen area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Spoke with employee. **Corrected On-Site**
- High Priority - Lemons not covered at front wait station. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Black beans and corn stored in shoebox in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese and coleslaw held at 50 and 51 degrees. Corrective action: Placed containers in ice. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in middle kitchen area.
- 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. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Ice dumped into front wait station hand wash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line not accessible, covered by in-counter cutting board.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Knife rack on wall and wall behind rack moderately soiled. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
- Basic - Light Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Vacuum breaker on mop sink.
- 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. Oppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chili on ice on cookline 40° on bottom 49° on top corrected by filling with ice to top and stirring occasionally. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork and chicken in hot holding unit at 108° corrective action taken by turning thermostat up. **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 - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator is signed up for Certified Food Manager course unable to answer sanitation questions.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rubs removed from smoker one hour and placed in a deep tub covered at 65° corrective action taken by placing on flat tray on speed rack until 41° or below. Walkin ambient temperature is 37°
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated black debris in dishwashing area.
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7/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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