- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table **Repeat Violation**
- Basic - Food stored in holding unit not covered. Bulk flour bin **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line **Repeat Violation**
- High Priority - Live fly in kitchen. One
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 51°, beef 48°, diced ham 49°, cut tomatoes 49°. Corrective action-moved to working unit on cook line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spaghetti sauce 100°. Corrective action-placed back in warmer **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One on flat in walk in
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Salad prep cooler, broken
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bulk bins. **Repeat Violation**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit on cook line ambient air temp 51°. All TCS food items moved to working unit on cook line. Repair tech en route during inspection.
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07/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Two boxes
- Basic - Dumpster not on proper pad/nonabsorbent surface. On grass
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. Upright unit on cook line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup, plant food, Mac and cheese 100° in steam table by grill. Corrective action- repair man on site during inspection, items reheated
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Upright unit in kitchen
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleached test strip
- Intermediate - Employee filled sanitizer bucket at handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can, bulk bins
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Items inside steam table by grill 100°. Repair man on site at time of inspection
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Wait station.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. Jugs of oil , outside storeroom.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 47° , blue cheese dressing 47°. Corrective action: moved to stand up freezer.
- High Priority - Toxic substance/chemical stored by or with food. Chemical on seafood breaded. Gallon of Dish detergent. **Corrected On-Site**
- Intermediate - Accumulation of construction debris in the interior of the ice machine. Machine is not on.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front glass door cooler in drink station. No temps at 41° or less. Was moved from the closed store. Ambient air temp 60°. Food was moved to stand up freezer.
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8/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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