- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On center food prep island in kitchen.
- Basic - Floor soiled behind fryer and stove.
- Basic - Floor tiles missing. Under grill in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar at wait station area, and container of what looked like to be grits under grill.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat foods, in cookline make table reach in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed bucket stored in kitchen handsink next to dishmachine. **Corrected On-Site**
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee jacket stored on clean slicer, in kitchen
- Basic - Soiled reach-in cooler gaskets. / at cook line
- Basic - Squeeze bottle containing water not labeled. / at cook line
- Basic - Wall and gas piping soiled with accumulated grease. /. On left side of fryer
- Basic - Wiping cloth sanitizing solution stored next to clean mixer
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment. Floor next to fryer.
- 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. Employee was touching cut, washed ready to eat tomatoes with bare hands. Then added them to salads. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Margarine butter blend packet temped 73°f. Product read "keep refrigerated" on it. Product was sitting out on the counter, was not in the process of preparation or cooling. Operator stated that they had only been out of temperature for approximately one hour.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat foods and meats in cooler across from grill.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. OBSERVED FEMALE COOK WITH HAIR HANGING AT FOREHEAD
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. DELI MEATS/HAM/ROAST BEEF
- Basic - Working containers of food removed from original container not identified by common name. SQEEZE BOTTLES AT REACH IN COOLER **Repeat Violation**
- 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. LESS THAN 50 ppm chlorine
- High Priority - Employee washed hands with no soap. DISHWASHER
- High Priority - Nonfood-grade paper towel used to line cooked bacon, on shelf above flat grill at cookliney direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (1) HAM/ROAST BEEF WAS 60F in REACH IN COOLER, WAS THAWING AT ROOM TEMPERATURE (2) PANCAKE BATTER WAS 50F, ON PREP TABLE IN KITCHEN **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. HASH BROWN WITH DATE MARK OF 2/26, OPERATOR STATED THAT PRODUCT WAS FROZEN AND TOOK OUT FROM FREEZER YESTERDAY
- High Priority - Toxic substance/chemical improperly stored. TOXIC SPRAY BOTTLES HUNG ON EDGE OF HANDSINK
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. OBSERVED DISHWASHER WASHING HANDS IN 3 BAY SINK
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling in shed not easily cleanable (Raw Wood)
- Cheese was not maintained 41F or less. (Cheese was 45F, 50F, 53F, at cookline RIC)
- Critical - Chlorine test kit was not provided
- Cooked bacon and biscuit no covered in RIC
- Critical - Employee did not wash hands when is required
- Grease build up on floor under fryer
- Ice scoop stored inside a dirty container
- In-use dirty spoon stored with clean spoons on RIC at cookline.
- In-use spatula stored on a dirty cloth. On grill at cookline
- Critical - Kitchen handsink was used to fill water.
- Critical - Mens room door was open other than during cleaning
- Critical - Observation a dead roach on floor inside outdoor shed
- Observed a purse stored on top of box of food film
- Critical - Observed dishwater handling dirty dishes then handling clean dishes without washing hands
- Critical - Observed female worker washing hands without rubbing 20 seconds
- Critical - Observed food handlers changing gloves without proper hand washing
- Critical - Observed food worker with gloves on, cracking raw shell eggs then handling ready to eat food without changing gloves
- Observed male food handler handling ready to eat bread with barehand
- Critical - Observed male worker working with expired food with watch worn on his wrist
- Open bag of raw sausage. Chicken stored above ready to eat food in cookline RIF / onion rings
- Critical - Outside hose bibb missing a backflow preventer
- Potentially hazardous sausage gravy was not able to cool from 135F to 70F within 2 hours. (First temperature at 9:54am was 91F second temperature at 11:00am was 73F, it was cooled down 18F only within 1 hour)
- Potentially hazardous waffle batter dated 8/4, expired 8/20
- Reach in cooler door not easily cleanable / missing panel
- Residue build up at exterior of mixer
- Critical - Residue build up at slicer
- Critical - Residue build up inside ice machine
- Rust build up on shelfs inside RIC
- Sandwich picks not stored in same direction to prevent bare hand contact. At cookline
- Sausage gravy was covered during cooling
- Sour cream was not date marked and was open more than 24 hours
- Squeeze food bottle not mark labeled
- Critical - Stop sale order issued for expired potentially hazardous waffle mix/batter and water melon
- Critical - Toxic chemical (for fog machine) stored on shelf above food item (in dry storage)
- Unwashed vegetables stored over washed vegetable (WIC)
- Wall. Ceiling not easily cleanable in dry storage.
- Wet/dirty wiping cloth not stored in sanitizing solution
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean dishes on clean dish rack in dishwash machine area were not protected or inverted.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler in front of stove/grill.
- Observed cutting board grooved/pitted and no longer cleanable. Observed several cutting boards on clean dish rack in kitchen that were heaviily pitted.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observe employee crack raw egg shells with bare hand and then proceed to put on a new pair of latex gloves without washing hands prior to putting on new pair of latex gloves. Food handler attempted to wash hands with sanitizer rag. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Female food handler, while preparing food.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed female food handler wearing a gold color bracelet, and rings other than a single wedding band while preparing food.
- Observed male dishwasher, cleaning dishes with no hair restraint for loose hair.
- Observed personal care improperly stored. Observed apron stored on top of clean dish rack to the left of the front kitchen entrance.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed a container of raw suasage patties stored on a rack above an open uncovered container of pancake batter. Inside reach in cooler in between both reach in freezers in kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Both sanitizer buckets on cookline tested over 100ppm chlorine.
- Critical - Observed toxic item stored by food. Observed sanitizer bucket on cookline stored next to cooking oil.
- Critical - Observed toxic item stored in food preparation area. Observed lighters with lighter fluid stored on countertop above steam table.
- Critical - Observed uncovered food in holding unit/dry storage area. Biscuits on center food prep counter in kitchen.
- Critical - Outer openings not protected with self-closing doors. Self closing device on rear exit door near restrooms was in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed gravy on cookline temped 117oF, and mashed potatoes on cookline temped 120oF. Corrected On Site.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions. / dirty aprons on rack with clean kitchen wares, by dishmachine area Repeat Violation.
- Critical - Observed female employee/cook putting new gloves on without washing hands. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / scoop in hashbrown potato, in cookline RIC
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / observed an employee drink cup of top of microwave oven Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / 2 containers of cornbeef hash with date-marked as 10/6/2011 Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food / cornbeef hash in walk-in cooler / marked with a date that exceeds 7 days after opening/preparation. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. / on top of cutting boarc at cookline
- Critical - Working containers of food removed from original container not identified by common name. / bulk sugar container in dry storage room
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. / idry storage room / Corrected On Site.
- In-use ice scoops stored ia dirty container, above ice machine
- No suitable facilities provided to store employee clothing and other possessions. / dirty aprons stored on rack with clean kitchen wares
- Critical - Observed a female employee came from outside engage in food preparation without washing hands.
- Critical - Observed drink cups stored at food preparation area, on reach -in freezer,
- Critical - Observed employee switch from working with raw shell eggs to ready-to-eat food without washing hands. / at cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / non-commercial packaged bags of raw porkchops stored over RTE food/vegetable, in upright freezer in kitchen
- Critical - Observed potentially hazardous food / butter cups and coffee cream container re-served to customers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / butter at cookline is 90 F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / butter cups and coffee cream on counter is 75 F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / hashbrown potato at cookline is 60 F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw shell eggs are 52 F at cookline / Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. / cooked sausage in WIC, date marked 3/21, expired 3/27
- Observed residue build-up on underside of the soda dispensing heads, at wait station
- Critical - Raw animal food not properly separated from ready-to-eat food. / in chest freezer, in dry storage shed
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / hashbrown potato in RIC, preped yesterday
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. / at frontline wait station
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. / dry grit container , on shelf at cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw shell eggs at cookline Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. / oatmeal at 118 F, at room temperature / Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / handle touching grit
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage links 127 degrees F water level to low on steam table Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. White residue left on door panel
- Observed food debris accumulated on kitchen floor. Dry storage room near soda bag in box
- Ceiling tile missing. Observed in kitchen spoke to Manager will replace ,checking ventilation system.
- 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 Owner has information on food handling training ,provided proof of materials from Safe Staff training. This violation must be corrected by : 5/5/2010.
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3/5/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in small reachin floor freezer unit.
- Lights missing the proper shield, sleeve coating or cover in men's restroom.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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