- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Temp 76°f-74°f - held at waitress station. VOLUNTARILY DISCARDED.
- 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. 0 ppm . MACHINE PRIMED .
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. ADDRESSED WITH CHEF .
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Photocopies provided for employee training .
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior soda dispensing nozzles with accumulated debris. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-use articles. Egg trays **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies of certificates provided .
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12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Container used for storing beef in walkin cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauted onions -temp 127°f
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Warewashing area.
- Intermediate - Spray bottle containing toxic substance not labeled. On shelf. Bleach.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. CHEESE. **Corrected On-Site**
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5 foodborne illness bacteria.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP COOLER. Ham, and Shredded Cheese at 47 Degrees F. Ambient Air Temperature 48 Degrees F
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee bathroom not enclosed with tight-fitting, self-closing door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, and Eggs at 47 Degrees F in prep. cooler.
- Critical - Observed unlabeled sanitize solution bucket.
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9/26/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures top of makeline cooler holding at 46.(frozen up) DO NOT USE TILL ABLE TO MAINTAIN 41 OR BELOW.was defrosted and working when I left. Corrected On Site.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above cabbage holding at 110.Corrective action taken.
- Critical - Handwash sink not accessible for employee use at all times in prep area. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink in back server area.Currently area not being used.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect touched omlette with bare hands Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit ham,potatoes,cheese all 46 in top makeline cooler.Corrective action taken,temperatures down to 40 before I left. Corrected On Site.
- Critical - Pesticide use not in accordance with manufacturer's directions can raid for household use only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Kitchen hand sink access blocked by utensils .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed build-up of grease on hood filters .
- Observed cabinet below the ice bin by the dining room in poor repair .
- Critical - Observed encrusted material on can opener.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Dishwash area .
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler across from the grill has ambient temperature of 53 F . Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Observed cutting board grooved/pitted/ with hole and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Kitchen area .
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corned beef at 48 F and turkey at 45 F inside reach in cooler across from t e grill . Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Eggs on cookline not time marked . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened jug of milk not date marked .
- Critical - Observed unlabeled spray bottles in dish washing area.
- Observed wall soiled with accumulated grease by the exhaust fan outside .
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/24/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Roast beef & turkey inside the reach in cooler not date marked .
- Critical. Working containers of food removed from original container not identified by common name. Sugar container not labeled .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham inside reach in across from the grill at 45 F ,potato at 44 F and ground beef at 46 F . This violation must be corrected by : 10/23/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler across from the grill . This violation must be corrected by : 10/23/10.
- Critical. Observed food stored on floor. Sea food on walk in cooler floor . Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.
- Critical. Observed live flies in kitchen.
- Critical. Observed mislabeled spray bottle in dish washing area .
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- No copy of latest inspection report.
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10/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/4/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. raw shell eggs Repeat Violation.
- Critical. Violation: 01B-24-1 Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.boiled eggs dated 9-24, sausage gravy 9-28, chicken gravy 9-26, tuna salad 9-30, meat loaf 9-28.on callback, gravy dated 11-26, cooked potatos 11-26, ham dated 11-27.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats Repeat Violation.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken Corrected On Site.on callback, mac & cheese, meat loaf, chicken, boiled eggs
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.on counter, shell eggs 70,sausage 50, pancake batter 68, liquid eggs 55. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked vegetables under steamtable at 110. Corrected On Site. cooked onions 120 on shelf above stove, cooked potatos 128.
- Violation: 1 2. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41.on counter , shell eggs 70, sausage 50, pancake batter 68, liquid eggs 55.
- Critical. Violation: 12A-15-1 Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used for food prep
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. ice Corrected On Site.on callback, cook touched food on plate with bare hands.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. glasses, silverware
- Critical. Violation: 27-04-1 Cold water not provided/shut off at mop sink.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. back wait station
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. dish area
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. food in it
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. back wait station. on callBACK, no towels at dish area handsink or back wait station area
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. cal
- Critical. Violation: 53B-08-1 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
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12/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. raw shell eggs Repeat Violation.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.boiled eggs dated 9-24, sausage gravy 9-28, chicken gravy 9-26, tuna salad 9-30, meat loaf 9-28.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.on counter, shell eggs 70,sausage 50, pancake batter 68, liquid eggs 55. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions 125(reheated), potatos 105(discarded). Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked vegetables under steamtable at 110. 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. potatos Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used for food prep
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. ice Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. cook Repeat Violation. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. below counter shelving rusted
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Equipment and utensils not properly air-dried. glasses
- Observed utensils stored in crevices between equipment. knives Repeat Violation.
- Critical. Cold water not provided/shut off at mop sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. back wait station
- Observed leaking pipe at plumbing fixture. dish area
- Critical. Handwash sink not accessible for employee use at all times. food in it
- Critical. No handwashing sign provided at a handsink used by food employees. back wait station Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. back wait station
- Missing drain plug at dumpster.
- Critical. Observed roach activity as evidenced by one live roach found on knife rack. Corrected On Site.
- Critical. Observed toxic item stored by utensils. back wait station
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Observed expired Food Manager Certification. cal
- 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
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10/8/2009 | Routine - Food | Administrative complaint recommended |
- 1. 01B-09-1 OBSERVED POTENTIALLY HAZARDOUS FOOD HELD USING TIME AS A PUBLIC HEALTH CONTROL WITH NO TIME MARKING. raw shell eggs on cookline not marked
- 2. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41.on counte , shell eggs 70, sausage 50, pancake batter 68, liquid eggs 55.
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10/8/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Eggs on prep table not time marked .
- Critical. Observed dented/rusted cans. Can of olives on storage shelf is rusted .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cooked repackaged sausage not date marked .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Roast beef inside the reach in cooler not date marked .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl is used to scoop cooked potato .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife stored in crack between make table and reach in cooler .
- Observed build-up of debris inside the cabinet at the waiter's station .
- Observed single-service articles stored without protection from contamination. To go service containers inside cabinet stored on dirty surface .
- Critical. No handwashing sign provided at a handsink used by food employees. Back waiter's station .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/21/09. Corrected On Site.
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9/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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