- Critical - Fruits/vegetables not washed prior to preparation. Cashier did not wash the lemon prior to cutting it.
- Critical - Observed an beverage container on top of beverage syrup.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Centered sandwich on plate. 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 put on one glove. Cashier put on gloves to cut a lemon. They did not wash their hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook went outside, returned to kitchen, rinsed a squeeze bottle, wrapoed somr groundbeef and put it away and did not wash his hands.
- Observed employee with no hair restraint.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+
- Critical - Vacuum breaker mising at hose bibb. Splitter on the mop sink
- Critical - Working containers of food removed from original container not identified by common name. flour
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooked on 2/07/12, Temperature taken on 2/08/12 @ 2:15 pm was 45 degrees F. Product discarded during this inspection. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Observed ice build-up on nonfood-contact surface. Chest freezer on the left.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin cooler: Chicken 46 and 50 degrees F Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bbq chicken 124 degrees F. Repeat Violation. Corrected On Site.
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2/8/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No conspicuously located thermometer in holding unit. chest freezers
- Critical - Observed employee improperly washing hands. Less than 20 seconds
- Plumbing system in disrepair. Handwash sink in the dishwash area not attached to the wall.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.bbq chicken 114 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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10/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Backflow prevention device missing at hose bibb. Splitter on mop sink
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage Gravy 102 degrees F afTer 3 hours
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on fry basket handles.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Observed a nonfood-grade basting brush used in food. metal banded
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing hands when changing gloves or after using the telephone.
- Critical - Observed employee improperly washing hands. Less than 20 seconds.
- Critical - Observed food stored on floor. Oil and potatoes in dry storage area near office.
- Critical - Observed improperly labeled spray bottles.
- Observed nonfood-grade containers used for food storage. groundbeef, coleslaw, bread
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. groundbeef patties in kitchen 55 degrees F Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Gator meat Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. chicken dated 3/16/11 and 3/28/11 (discarded during this inspection) Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Front line hot holding unit: macaroni and cheese 126, brown gravy 122 and mashed potatoes 117 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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4/5/2011 | Routine - Food | Warning Issued |
- Critical. Air gap not installed at 3 baysink.
- Critical. No handwashing sign provided at a handsink used by food employees at all sink.
- Critical. Hand wash sink lacking proper hand drying provisions at all handsinks.
- Critical. Outer openings not protected with self-closing doors backdoor.
- Critical. Observed an uncovered electrical box uncovered in walkin. For reporting purposes only.
- 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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8/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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