- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken wings over cooked meatloaf in reach in freezer. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Container of onions .
- Basic - In-use tongs stored on oven door handle.
- Basic - Old labels stuck to food containers after cleaning. Storage shelf .
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons .
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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. Cut lettuce .CORRECTIVE ACTION . REVIEWED BARE HAND CONTACT WITH MANAGEMENT .
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Throughout reach in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Lettuce and tomato
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 118°f, meatballs 114°f
- High Priority - Raw animal food stored over cooked food. Raw pork over pulled pork in reach in cooler .
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over pickles and raw beef over potatoes .
- 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. Feta cheese .
- Intermediate - No soap provided at handwash sink. Ware washing area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili , meatloaf
- Intermediate - Water filter not changed according to manufacturer's instructions. Dated 4/25/12
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage.
- Basic - Case/container/bag of food stored on floor in dry storage area. Container of onions .
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Waitress station.
- Basic - Old labels on containers . Shelf at triple sink.
- Basic - Outer openings not protected with self-closing doors. Rear door of kitchen. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons - waitress station.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Used for storing cooked potato in reach in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Lettuce and tomato on prep table. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Sanitizer dumped into sink.
- Intermediate - Sanitizer bucket containing toxic substance not labeled. Bleach and water .
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Back door not protected with self-closing door.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on TRUE holding unit in poor repair.
- Basic - Raw onions, and chips stored in holding containers not covered. **Corrected On-Site**
- Basic - Unpackaged coffee not protected from environmental sources of contamination. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, and Cream Cheese 48-55? in small waitress cooler. Very small amount of each voluntary destroyed by mgr.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage Patties. and Links @ 128-132?
- High Priority - Shelled eggs stored over cooked potatoes in reach in cooler.
- High Priority - Soap, and Bleach improperly stored on drain board of triple sink.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Big 5 foodborne illness bacteria.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. HOMEMADE SOUP.
- Intermediate - Refrigerator 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. Waitress refrig. Ambient Air 54? See 3A violation for temperatures.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Critical - Observed food stored on floor. Two boxes of frozen polluck stored by rear exit door. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream and Sausage gravy in reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over lettuce. Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Soap powder.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage inside reach in cooler holding at 45 F . Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Eggs on counter 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. Sausage inside reach in cooler not date marked . Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Discarded .
- Critical - Working container of food removed from original container not identified by common name. Corrected On Site.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean egg beaters not stored inverted or in a protected manner.
- Critical - Damaged/spoiled/tomatoes not properly segregated.
- Critical - No conspicuously located thermometer in holding unit. GE cooler .
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Beverages/ice dumped in hand sink in the kitchen area .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Cup with no handle used to scoop fish breading .
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Wrong date . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sausages inside reach in not date marked .
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Ham voluntarily discarded .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar .
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer level @ zero . Corrected On Site. Now @ 100 ppm .
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean , utensils/spatulas not stored inverted or in a protected manner.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. Kitchen area .
- Critical. Certified Food Manager unable to answer basic Food Code/foodbourne illness questions.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese dated 3/20/10 . Discarded .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese inside reach in cooler holding at 46 F. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. GE fridge .
- Critical. Damaged/spoiled/recalled food not properly segregated. Rotted lettuce not segregated .
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Lime build up observed .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean spoons & forks are stored uninverted .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back screen door has gap at the bottom .
- Critical. Observed expired Food Manager Certification. Debra Maxwell .
- Critical. Observed expired Food Manager Certification. Karen Harville .
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site. Test taken by three employees on 2/25/10 and passed .
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham & turkey inside reach in cooler not date marked .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham inside reach in cooler holding at 44 F . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Water filter for ice machine last changed 9/08 .
- Observed nonfood-grade containers used for food storage. Inside reach in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gap at yhe bottom of back door , weather stripping wearing out .
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/28/2009 | Routine - Food | Warning Issued |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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