- Basic - Cardboard used to line food-contact shelves. Above cook line
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Large bag of onions **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep line reach in cooler **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets with slimy/mold-like build-up. Two door freezer gasket
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife at prep table 78° **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- 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. Prepping ready to eat items, assembling foods.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing out and filling small items
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Arch way from cook line to prep/dishwashing area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 76° on cook line
- Basic - Light not functioning. In prep area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Spray bottle containing a food product not labeled. Water spray
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Toast assembling
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Batter **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/12/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. On under shelving at prep table **Warning**
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9/19/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. Under cooking equipment **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Home fries scoop **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At identified mop sink **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Chlorine **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Potatoes 85° **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches at wait station next to ice machine, observed 6 live roaches under cooking equipment, observed 1 live roach under prep counter, observed 1 live roach under mop sink next to prep counter. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. WD 40, chemical spray bottle **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. On under shelving at prep table **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat loaf in walk in cooler **Warning**
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9/19/2013 | Routine - Food | Emergency order recommended |
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