- Basic - Ceiling tile missing. By lockers
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Basic - Working containers of food removed from original container not identified by common name. Water bottle **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Diced potatoes made last night around 11 pm, temperature at 9 am is 45°
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Raw eggs to toast **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 49°, eggs moved to walk in cooler
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cook line and prep **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Diced potatoes **Repeat Violation**
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dry storage area **Corrected On-Site**
- Basic - Food stored on floor. Water softener salt, oil **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container at servers area
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Toxic substance/chemical stored by or with food. Servers area
- Intermediate - Handwash sink not accessible for employee use at all times. Cook line **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Back prep **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Turkey, stuffing
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Under kitchen equipments.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Single-service articles not stored inverted or protected from contamination. Storeroom - foil lids.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. grout not level with tiles throughout kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed residue build-up on fryers
- Observed utensils in poor condition.lexan lids chipped
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - Handwashing sanitizer lacking at handwashing lavatory. back prep
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed grease accumulated under cooking equipment. by fryers
- Observed non-bagged garbage in dumpster.
- Observed residue build-up on sides of fryer, grill
- Observed single-service items stored on floor. cups
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting on clean dishes in dish area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. General debris build up in ovens and hot hold drawers on line and out front.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Drink in between dish and cooks line.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands between glove changes.
- Observed floor area(s) covered with standing water. In storage area, chemical room standing water Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Gatorade in ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Rinsing wiping clothes in hand wash station in servers station on front line.
- Observed non-bagged garbage in dumpster.
- Observed single-service articles improperly stored. At 2nd kitchen entrance above microwaves to go containers stored up.
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- Critical - Working containers of food removed from original container not identified by common name. Condiment bottles on line, water above cooks line.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 50 beans 50 sauces 50-52
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter 57
- Observed single-service articles stored without protection from contamination.
- Critical - Working containers of food removed from original container not identified by common name.bottles
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed food being cooled by nonapproved method. covered 6 inch lexans
- Observed employee with ineffective hair restraint.
- Observed employee with no hair restraint.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored by utensils. comet
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. potatoes
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed old food stuck to clean dishware/utensils. lexan
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. prep
- Observed open dumpster lid.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using souffle cup to scoop pepper
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives
- 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wiping gloves on apron and not changing gloves and washing hands
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. drink next to bread on front line
- Observed a nonfood-grade basting brush used in food.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions.front line
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2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.flat of eggs next to crepes ans spinach
- Critical. Observed uncovered food in holding unit/dry storage area. open boxes in walkin freezer
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed old labels stuck to food containers after cleaning.
- Observed build-up of grease on nonfood-contact surface. side of grill
- Equipment and utensils not properly air-dried.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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