- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad case on cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbs 58f less than 2 hours. Corrective action: Operator moved product to a different unit for temperature recovery.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underside of shelf over griddle
- Basic - Build-up of grease on nonfood-contact surface between griddle and fryer on right side of cook line.
- Basic - Case/container/bag of food stored on floor in kitchen. Fryer oil at end of cook line. **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust on ends of cook line.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Stored food not covered in walk-in cooler. Chicken salad uncovered in RIC.
- Basic - Top Interior of microwaves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris behind dish machine.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Grits and oatmeal in prep area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reconstituted non dairy creamer at 91F in wait station.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw fish **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink on cook line. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue at cook line.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For reconstituted non dairy creamer that is held at room temperature in wait station.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes in container marked "RH" 55°f. Cooked stuffing in container marked "RH" 49°f. Potato soup in container marked "RH" 53°f. Operator stated that all products had been prepared and placed in walk in cooler last night. Product was tightly covered with a lid. Observed condensation on the top of the lid. Butter sitting on counter temped over 50°f, product was not in the process of preparation or cooling. Corrective Action: operator placed butter back into cooler. Operator discarded of products that came from the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Mashed potatoes in container marked "RH" 55°f. Cooked stuffing in container marked "RH" 49°f. Potato soup in container marked "RH" 53°f. Operator stated that all products had been prepared and placed in walk in cooler last night. Product was tightly covered with a lid. Observed condensation on the top of the lid. **Corrected On-Site**
- Intermediate - Establishments written time procedure did not indicate how much time that product was to be held out of temperature: for non dairy creamer in wait station area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mashed potatoes in container marked "RH" 55°f. Cooked stuffing in container marked "RH" 49°f. Potato soup in container marked "RH" 53°f. Operator stated that all products had been prepared and placed in walk in cooler last night. Product was tightly covered with a lid. Observed condensation on the top of the lid. Butter sitting on counter temped over 50°f, product was not in the process of preparation or cooling. Corrective Action: operator placed butter back into cooler. Operator discarded of products that came from the walk in cooler. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In back near the grill.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. by cans Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Copy of the license is posted
- Observed gaskets with food debris build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed upper interior of microwave soiled.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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