- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. On side of fryers
- Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment in ware wash area **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Numerous tiles missing in ware wash area
- Basic - Grease accumulated on kitchen floor. Food and grease under cooking equipment at cook line
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler at cook line
- Basic - Soiled reach-in cooler gaskets. Cook line
- Basic - Unnecessary items on the premise. Old unused equipment outside in back fenced in area by mop sink and smoker
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef and raw fish in reach in freezer at cookline **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cooler cook line
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, scooping spices, by ice machine. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water, walk in cooler and freezer.
- Basic - Floors not maintained smooth and durable, in the dishwashing area.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels, by 3 compartment sink.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit48°f, , product was stored on bottom side of reach in cooler, bottom of cooler had ambient temp of 38°f **Corrected On-Site**
- High Priority - Dented/rusted cans present, can of tomatoes puree. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, blocked with cart. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pork and ham inside walk in cooler .
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Green peppers **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Grilled onions 130 f
- 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 50 ppm **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Open chicken over open fish **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.all
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Corrected On-Site**
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Soil residue build-up on nonfood-contact surface.outside of ice machine **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter pkts 60 f Explained time as public health control and e mailed new form. As a option
- Intermediate - Accumulation of black/green mold-like substance on/around Ice tea dispensing nozzles. **Corrected On-Site**
- Intermediate - Accumulation of soil inside the ice bin. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.all
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of water, deli unit by cooksline .
- Observed nonfood-contact equipment in poor repair, handle of reach in cooler had duct tape, door of true freezer by cooksline .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, dishwashing area . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, cornstarch. Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable. Prep area - under prep sink - floor tiles have been removed. Tiles also removed from floor in dishwash area.
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler air temperature at 46F. This violation must be corrected by : 6-9-12.
- Floors not maintained smooth and durable. Prep area - under prep sink - floor tiles have been removed. Tiles also removed from floor in dishwash area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Container of hashbrowns at cookline. Corrected On Site.
- Observed personal care item stored on shelving used to store clean food containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken 50F, tuna 49F, ham 49F, potato salad 49F, egg 48F, butter 45F, cheese 45F. This violation must be corrected by : 6-9-12. Temperature logs of coolers kept -- walk in cooler was 40F as checked at 8am - products in walk in cooler out of temperature for less than 4 hours. Recommend monitoring cooler temperature and transferring products to freezer for rapid cooling to 41F. Products still at 50F at end of inspection [out of temperature for 2 hours].
- Observed residue build-up on nonfood-contact surface. Wall outside office; wall behind shelving - dishwash area.
- Wall not smooth and easily cleanable. Behind prep table - wall paint peeled off [next to ice machine]; wall outside office.
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6/8/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ turkey soup, brown gravy, mashed potatoes
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ servers after dropping off dirty dishes in dishroom.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ turkey soup 45f in wic,
- Critical - Observed toxic item improperly stored./ asprins above ss items
- Critical - Observed unlabeled spray bottle./ sanitizer in chemical closet.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ bulk ham
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name./ cinnamon sugar Corrected On Site.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried./ pans on storage shelf.
- Critical - No handwashing sign provided at a handsink used by food employees./ both men and womens. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface./ bacon stored on papertowel
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./ ice cream scoop
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ pancake batter 45f in ric, meatloaf 47f in wic, tuna 48f in wic
- Critical - Observed raw animal food stored over ready-to-eat food./ chicken over waffles in freezer Corrected On Site.
- Critical - Observed unlabeled spray bottle. 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. Food may not be served./ sausage in wic dated 8/30 and 8/31 Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name./sugar in kitchen and front counter Corrected On Site.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom not self closing
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. unisex employee restroom
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. front counter reach in cooler (wait staff)
- Critical - Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. Syrup box dispenser installed under the dish machine.
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. missing partition at the three compartment sink/hand sink combo
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items. above the three compartment sink
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom not self closing
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. unisex employee restroom
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Dish machine room hand sink
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. rear prep room
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date. The license expired 4/1/11
- 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. All employee training is expired
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5/25/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom not self closing
- Critical - Covered waste receptacle not provided in women's bathroom. unisex employee restroom
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Syrup box dispenser installed under the dish machine.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired 4/1/11
- Critical - No conspicuously located thermometer in holding unit. front counter reach in cooler (wait staff)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. above the three compartment sink
- Critical - No handwashing sign provided at a handsink used by food employees. Dish machine room hand sink
- Critical - No handwashing sign provided at a handsink used by food employees. rear prep room
- 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. All employee training is expired
- Nonfood-contact equipment not designed and constructed in a durable manner. missing partition at the three compartment sink/hand sink combo
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. rear prep room
- Critical - Observed dead roaches on premises. cove areas multiple locations within the establishment
- Critical - Observed dead roaches on premises. in cardboard box on shelf in the rear prep room
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer is handling both soiled and clean dishes without washing hands to break the contamination cycle
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wait staff is bussing tables and serving customers without washing hands to break the contamination cycle
- Observed floor and wall junctures not coved. multiple locations throughout the facility
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in the dish room
- Observed hole in wall. multiple locations throughout the facility, kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs boiled 47 in large prep reach in cooler kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham sliced 45 in the walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. egg carton over many ready to eat foods in the walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. poultry raw non commercially sealed over french fries in the reach in freezer
- Critical - Observed rodent activity as evidenced by fesh rodent droppings found. 50 plus in screened in smoker room
- Critical - Observed rodent activity as evidenced by fresh rodent droppings found 22 by water heater.
- Critical - Observed rodent activity as evidenced by fresh rodent droppings found, 1 under rack adjacent to food warmer in rear prep room.
- Critical - Observed soil residue in storage containers. containers with dry goods in rear prep room are soiled
- Critical - Observed the presence of insects, rodents, or other pests. pipes have evidence of roach droppings in rear prep room, ceiling has evidence of roach droppings in rear prep room
- Critical - Observed uncovered food in holding unit/dry storage area. sausage in the walk in cooler
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Potato over bread in the walk in cooler
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. onn the large prep reach in cooler
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. hole on bottom right corner of rear door.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. screened in room walls have holes, damaged etc.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 126 and gravy 116 in warmer in the prep room
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5/23/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. brown gravy reach in cooler. Repeat Violation. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - No handwashing sign provided at a handsink used by food employees. employee restroom, cookline handsink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink on top of grill cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handle bacon with no gloves. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove uses. Repeat Violation. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. handling raw eggs then handle sausage. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food being cooled by nonapproved method. cooling foods in deep containers with lids. Repeat Violation.
- Critical - Observed handwash aids at a non-handwash sink. prep sink in prep kitchen side. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items held at room temperature on cookline. pancake batter, potatoes, hash browns.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. stacked high above container out of the cooler protection. hot dogs, sausage patties grill reach in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler ambient temperature on thermometer reads 45 degrees Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. cooked potatoes operated stated had 5 min left on time marking was not discarded. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. potatoes, hash browns, pancake batter. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. noodles on top of raw eggs.
- Critical - Stop Sale issued due to adulteration of food product.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline cutting boards.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-11-1 Observed handwash aids at a non-handwash sink. 3 comp sink, prep sink. Repeat Violation.
- Violation: 36-08-1 Observed floor and wall junctures not coved. wall to right of hand sink.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. kitchen
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9/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. squeeze bottles cookline
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. grill cooler top portion. Items out of protection of ice bath. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler, grill reach in cooler.
- Critical. Violation: 05-04-1 Observed ambient air thermometer not located in the warmest part of the holding unit.walkin cooler.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Grill coller.Corrected On Site.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw french toast batter then changed gloves without washing hands. Repeat Violation.
- Violation: 14-33-1 Observed equipment in poor repair. plastic containers and lids cracked, broken stored in reach in coolers.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Critical. Violation: 31-11-1 Observed handwash aids at a non-handwash sink. 3 comp sink, prep sink. Repeat Violation.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. gather water for cookline. prep area sink.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door.
- Violation: 36-08-1 Observed floor and wall junctures not coved. wall to right of hand sink.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. kitchen
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7/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued due to adulteration of food product. gyro meat, bologna byond 7 days datemark.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. gyro meat 6/19,bologna 5/8.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, deli meat walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. grill cooler top portion. Items out of protection of ice bath. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. deep containers with covers or plastic wrap with rubber bands. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. split pea, brown gravy, mash potatoes. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler, grill reach in cooler.
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit.walkin cooler.
- Critical. No conspicuously located thermometer in holding unit. Grill coller.Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw pork stored with deli meat.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw french toast batter then changed gloves without washing hands. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink on food cart on shelf above bread. Repeat Violation.
- Observed equipment in poor repair. plastic containers and lids cracked, broken stored in reach in coolers.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Critical. Observed handwash aids at a non-handwash sink. 3 comp sink, prep sink. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. gather water for cookline. prep area sink.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door.
- Observed floor and wall junctures not coved. wall to right of hand sink.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. kitchen
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7/1/2010 | Routine - Food | Warning Issued |
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