- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- 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. (On front line) **Corrected On-Site**
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Hole in wall. (Behind shelf in dry storage area)
- Basic - Standing water on floor. (Under dry storage shelf) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. (Pans and utensils in hand sink on front line) **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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08/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. (Under shelves in dry storage area)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Plates above grill line not protected) **Corrected On-Site** **Repeat Violation**
- Basic - Grease receptacle lid open. **Corrected On-Site**
- Basic - Objectionable odor in establishment. (In dry storage area)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (White interior panel) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Repeat Violation**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Plates and dishes not inverted and missing "taped plate" for protection. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. (Drip on top of cases of food in reach-in cooler) **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. (Missing at sink by back door and in men's restroom) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (Chlorine in sanitizer for towels over 200 ppm) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Bin at end of frontline behind cash register) **Corrected On-Site** **Repeat Violation**
- 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. (Jug of milk opened yesterday not marked when opened) **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. (Several pans of waffle batter not labeled when prepared)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving. (In dry storage areas)
- Basic - Case/container/bag of food stored on floor in dry storage area. (Bag of salt packets on floor under dry storage shelf) **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Plates and bowls above grill)
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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. (Drinks sitting on top of bag-in box sodas with no lids) **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. (In shelves in dry storage areas)
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. (In RIC units in back room) **Corrected On-Site** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. (To go cups in dispenser not covered - lid to dispenser missing) **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. (RIC next to swinging door on cook line side) **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. (Sanitizer bottles on counter next to table top steam well in kitchen) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. (Only reached 168°f)
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (In bottom, along edges of RIC next to swinging door on cook line side) **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Re-hydrated hash browns not marked when prepared)
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface between grills.
- Basic - Clean clothes/aprons not properly stored in clean dry place until used.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Food debris in drawer under grills with clean utensils.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic container in reach in cooler broken.
- Basic - Gaskets with slimy/mold-like build-up. Line reach in cooler. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In rear of unit. **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Back hand wash sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Manager had eggs out for 20 minutes, no time marking. Eggs at 65? ambient.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Bacon over lemon wedges in left hand line reach in cooler. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Rear ice machine.
- 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. Milk in reach in cooler opened 3/11/13 no date mark 3/12/13
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pooling in back storage reach in cooler.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager with watch, multiple wrist bands.
- Basic - Food-contact surface not smooth and easily cleanable. Raw bacon stored on cardboard in 4 door reach in cooler at cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Main make table cooler at cook line.
- Basic - Soiled reach-in cooler gaskets. Main make table cooler at cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. End of cook line near exit door of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Eggs in basket over cook line. Marked time.
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over milk in 4 door reach in cooler at cook line.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Multiple buckets 500 ppm chlorine.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin Milk Cooler Empty
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7/30/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin Milk Cooler
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Reading 17 degrees F
- No copy of latest inspection report.
- Critical - Observed food stored on floor. crackers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoop
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: waffle batter: 53 and 54 degrees F 4 containers (corrective action taken)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits 125 to 130 degrees F
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/18/2012 | Complaint Full | Warning Issued |
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Waitress Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Repeat Violation.
- Critical - Observed employee improperly washing hands. Less than 20 seconds Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook cracked open raw shell eggs and then touched bread without removing gloves, washing hands and putting on a new pair of gloves in between. Corrected On Site.
- Observed single-service items stored on floor. Case of cups on floor in storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits 129 and 130 degrees F Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2011 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves. Repeat Violation. Corrected On Site.
- Critical - Observed employee improperly washing hands. Less than 20 seconds Repeat Violation. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee used handsink as a dump sink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Delfield cooler
- Critical - Observed roach activity as evidenced by live roaches found in rear hand wash sink area. one Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 +ppm
- Critical - Observed soil buildup inside ice bin. mold-like substance
- Critical - Observed toxic item stored by utensils. Chemical spray bottle next to clean dishes.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. cookline: eggs 65 degrees f Repeat Violation. Corrected On Site.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided for. 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. Only four certificates available.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook not washing hands when changing gloves. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 45, waffle batter 49, and cheese 49 degrees f in cookline cooler. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To-go cups not covered.
- Critical - Observed soil buildup inside ice bin. rust and mold-like substance
- Critical - Observed toxic item stored in food preparation area. fantastic Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grits 82 and chili 123 in hot holding units
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. waffle batter and hashbrowns
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. shell eggs 66 degrees f (ambient air) above cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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3/29/2011 | Complaint Full | Administrative complaint recommended |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. IN BOTTOM OF REACHIN DRAWER, COUNTRY HAM AT 50 DEGREES F, CANADIAN BACON AT 47 DEGREES F, CHICKEN MEAT AT 46 DEGREES F, PORK CHOPS AT 46 DEGREES F. Callback: ham 45, cheese 49 and waffle batter 49 degrees f
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3/29/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit country ham 50, canadian bacon 47, chicken meat 46, por chops 46 in bottom reach-in drawer. Repeat Violation. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures bottom drawer holding ham 50, pork chops 46, chicken 46 and canadian bacon 47. Repeat Violation. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit delfield by ice machine. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled cook came to back and then back to cooking without changing gloves. Corrected On Site.
- Critical. Observed employee improperly washing hands not 20 sec. Corrected On Site.
- Observed nonfood-contact equipment in poor repair broken guard in ice machine.
- Critical. Observed buildup of soiled material on mixer head omlette mix by grill.
- Critical. Hand wash sink lacking proper hand drying provisions by dishmachine. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation botyom of back door rusted and there are large gaps.
- Observed food debris accumulated on kitchen floor hard to reach areas.
- Lights missing the proper shield, sleeve coatings or covers end caps missing in back by 3 bay sink
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11/9/2010 | Routine - Food | Administrative complaint recommended |
- 1 ) 03A-07-01 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41.PORK CHOPS,CHICKEN AND CANADIAN BACON AT 48F IN BOTTOM REACH-IN DRAWER. HAM AT 46F ON FRONT COUNTER.
- 2 ) 04-01-1 OBSERVED COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. BOTTOM DRAWER BY GRILL HOLDING 48F ON CANADIAN BACON, CHICKEN AND PORK CHOPS.
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11/9/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked batters in back. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for eggs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit 48 PORK CHOPS,48 CHICKEN,48 CANADIAN BACON IN BOTTOM REACHIN DRAWER.HAM 46 ON FRONT COUNTER. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures bottom drawer by grill holding 48 on canadian bacon,chicken,pork chops.DO NOT USE BOTTOM DRAWER UNTIL IT CAN MAINTAIN 41 OR BELOW. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area cup without lid or straw.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue delfield in back. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees at sink by backdoor.
- Floors not maintained smooth and durable missing tiles by dishmachine.
- Observed dusty ceiling tiles and/or air conditioning vent covers above 3 baysink .
- Critical. Observed toxic item improperly stored fantastic by straws.
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8/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked batters in back delfield.
- Critical. Food not stored in a clean location that is not exposed to splash pie's in reachin have water dripping.
- Critical. Observed raw animal food stored over ready-to-eat food eggs in reachin above pickles.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area drink on counter.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler in delfield.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue undet toaster..
- Observed single-service articles improperly stored lids not inverted.
- Observed water draining onto floor surface of pie reachin.
- Critical. Hand wash sink lacking proper hand drying provisions at sink by backdoor.
- Lights missing the proper shield, sleeve coatings or covers at bread rack.
- Critical. License expired within 30 days after expiration date.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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1/27/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit 44 pork.47 plant food,45 batter,44 pork in various places.On call back only bottom drawer at 45-46 on pork and chicken.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures top of sandwhich station reading 46 and reachin in back kitchen reading 43 salad case reading 56 2 drawers reading 44 canadian bacon,and 45 chicken.On call back still 45-46 on bottom drawer.Do not use until able to maintain 41 and below.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust in store room and above grill.
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1/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation waffle batter dated 1/11 discard 1/17 still in reachin on 1/19 Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit 44 pork.47 plant food,45 batter,44 pork in various places.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures top of sandwhich station reading 46 and reachin in back kitchen reading 43 salad case reading 56 2 drawers reading 44 canadian bacon,and 45 chicken.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit probe reading 22 in ice water.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location knife in slot to lid on cooler.
- 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. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue bottom of 2 delfield in store room
- Critical. Outer openings of establishment cannot be properly sealed when not in operation corner bottom of backdoor has a gap.
- Observed attached equipment soiled with accumulated dust in store room and above grill.
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1/19/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name pitcher with sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK 44 chicken 44 pork 43 Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures bottom drawer not holding at 41 or below. Pork 44,pork 43,chicken44
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust a/c vent above toaster has water buildup and dripping into cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area sugar.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location knife between hood and suppression pipe.
- Critical. Observed soiled reach-in cooler gaskets server refrigerator with milk. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed build-up of mold-like substance on surface of nonfood-contact surface inside a/c vent above toaster.
- Observed single-service articles improperly stored lids not inverted.
- Observed water draining onto floor surface at sink upfront.
- Observed leaking pipe at plumbing fixture at 3 bay sink.
- Floors not constructed easily cleanable broken tiles in ladies restroom.
- Observed food debris accumulated on kitchen floor under equipment in hard to reach areas.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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