- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food (eggs, beef, milk) on WIC and WIF floor **Repeat Violation** **Warning**
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07/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food (eggs, beef, milk) on WIC and WIF floor **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Observed a pot of boiled eggs placed on kitchen floor to cool **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. HWS in women's bathroom **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food in white RIC cooler not maintaining proper temperature Eggs 44° F, milk 45° F, whipped cream 44° F Corrective measures taken: All goods were placed in WIC and RIC **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- 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. Observed chef touch RTE toast and sausage with bare hands **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food on prep table Onions 50°F, tomatoes 48° F, cheese 49° F. Corrective measurements taken: All foods were placed on ice **Repeat Violation** **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed ice machine with pink line substance **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- 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. Observed all food in white RIC cooler not maintaining proper temperature. Ambient 46° F Eggs 44° F, milk 45° F, whipped cream 44° F Corrective measures taken: All goods were placed in WIC and RIC **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation** **Warning**
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Employee touched bread and ice when scooping with bare hands . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, sausage, ham, tomatoes etc at 47-49°F on ice across from cookline. Product piled too high and not enough ice. Ice added and product decreased to near the level of the ice, corrective action taken.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 6 flats of raw Shell eggs at room temperature next to cookline. Flats reduced to 3 and double panned with ice. Corrective action taken.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lid on large pan of cooling gravy, lid removed. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Food stored on floor. In dry storage area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Near men''s restroom. **Warning**
- Basic - Unnecessary items on the premise. Between main building and back storage and walk in coolers. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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10/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Food stored on floor. In dry storage area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Near men's restroom. **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Yellow topped buckets near baking station. **Warning**
- Basic - Unnecessary items on the premise. Between main building and back storage and walk in coolers. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0 ppm quaternary. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter at 60°F sitting on counter. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Food debris accumulated on kitchen floor. Behind cookline. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Unnecessary items on the premise. Clutter building up again out back, including old books, furniture, other items. Observed box, bowls, and bag of rotting fruit attracting fruit flies. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. No glove change or wash after cracking raw eggs before plating cooked bacon for immediate service. **Corrected On-Site**
- 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. Observed placing lemon slice on tea cup for service with bare hands. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used 3 comp. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads, sauces, cooked veg, chili all in walkin. **Corrected On-Site** **Repeat Violation**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Must sanitize manually until repaired. This violation must be corrected by : 10/29/12. Upon callback, no sanitizer detected on dishes even after multiple runs and priming. Must set up sink to sanitize manually until repaired.
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10/29/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must sanitize manually until repaired. This violation must be corrected by : 10/29/12.
- Critical - Handwash sink not accessible for employee use at all times. HWS near dishmachine blocked by shelving, stool. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On floor behind cookline.
- Observed build-up of grease on nonfood-contact surface. Hood.
- Critical - Observed buildup of pink slime-like substance in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes. Repeat Violation. Corrected On Site. Mgr re-educated employee.
- Observed unnecessary items on the premise. Excess of items still present on back patio behind kitchen including linens, baskets, furniture, unused fridges, jars of expired food, cardboard, papers. Can attract vermin. Repeat Violation. This violation must be corrected by : 10/29/12.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups, sauces, chili in walkin.
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8/28/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. HWS near dishmachine holding containers, blocked by shelf. Corrected On Site. Repeat Violation.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Employees eating breakfast, drinking from open coffee mugs on cookline. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash between loading dirty dishes and unloading clean dishes. Corrected On Site. Repeat Violation.
- Observed knife block in use to store knives.
- Observed unnecessary items on the premise. Excess of unecesssary articles in piles behind kitchen. Jars of expired food, clothing, kitchen equipment, boxes of papers, furniture, unused coolers, other items.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed 3 compartment sink used for handwashing.
- Critical - Observed HWS near dishmachine blocked.
- Observed barehand contact with toast, no Alternative Operating Procedure -COS.
- Critical - Observed black slime-like buildup in back of ice machine and pink buildup in ice machine (in kitchen and ice bin in dining room).
- Critical - Observed dishwasher load dirty dishes then unload clean dishes without washing hands.
- Observed lightbulbs burnt out above cookline.
- Critical - Observed no sanitizer test strips on site (use quat ammonium test strips for wiping cloths).
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 52 F in ice but only bottom portion is in ice-use enough ice to cover outside of container. Corrected On Site. More ice added to cover sides of container.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup was reheated for holding hot in steamwell but leftovers are sitting in pot on top of stove at room temperature. Must hold hot above 135 F or cool down and place leftovers back in cooler.
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8/30/2011 | 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. Coffee mug stored on rack with clean dishes.
- Observed build-up of food debris, dust or dirt floor under cookline equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked ham, chili, and soups in walk in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee not washing hands before putting on gloves.
- Critical. Observed employee dry hands on clothes/apron after washing. Employee wiping hands on wipecloth.
- Critical. Observed toxic item stored by utensils. Chemical spray bottles stored with clean bowls under prep table by 3 sink.
- Critical. Observed unlabeled spray bottle. Under prep table in back prep area by 3 sink.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. cooked potatoes, and roast, soup in walk in cooler. On 5/19 callback, no date marking is on cooked foods like sausage gravy, cooked vegetables, and soups in walk in cooler.
- Critical. Violation: 08A-28-1 Observed food stored on floor. walk in cooler and freezer. Repeat Violation. On 5/19 callback, food is stored on floor in walk in cooler and walk in freezer.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee on cookline handle wholeshell eggs then handle biscuit without washing hands or changing gloves. Repeat Violation. On 5/19 callback, observed employee handle raw sausage and then bread without removing gloves and washing hands. Also observed employee dip hands in bucket to rinse before putting on gloved.
- Violation: 40-04-1 Observed personal care item stored with clean dishware. purses and jackets. On 5/19 callback, observed hats hanging on racks holding food and clean dishes.
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5/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes, and roast, soup in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 flatts of eggs held at 65 F on cookline. try to take out smaller portion or utilize time as a temperature control with written procedure and time mark.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chili in steam well at 62 F at 9 am and placed in steam well at 7 am. Corrected On Site. chili was rapidly heated to 165 F on stove.
- Critical. Observed food stored on floor. walk in cooler and freezer. Repeat Violation.
- Observed in-use utensil stored in standing water with sanitizer.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee on cookline handle wholeshell eggs then handle biscuit without washing hands or changing gloves. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. wet cloth stored on counter by reach in coolers on cookline. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. bucket with utensils in handsink closest to bathrooms.
- Critical. Hand wash sink lacking proper hand drying provisions. handsink closest to bathrooms.
- Observed personal care item stored with clean dishware. purses and jackets.
- Critical. Observed toxic item stored by food. sanitizer spray bottle stored next to bananas on storage rack between warewashing area and cookline. Repeat Violation.
- Critical. Observed toxic item stored by food. dish detergent stored with dry storage foods. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer bucket and spray bottle at 400 ppm-quaternary ammonium.
- Critical. Observed unlabeled spray bottle. storage rack between warewashing and cookline.
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3/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink.
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Violation: 41A-08-1 Observed toxic item stored by utensils. Spray bottles stored with clean cutting boards in warewashing area. On 11/9 callback, toxic items are stored by mixi bowl in prep area.
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11/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over cooked food. Raw chicken stored over cooked ham in first right reach in cooler on cookline.
- Critical. Observed raw animal food stored over cooked food. Raw pork ribs stored on top of turkey in walk in cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee cracked whole shell eggs and then handled bread without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands first.
- Critical. Observed employee improperly washing hands. Employee did not remove gloves before washing hands.
- Critical. Observed employee wash hands with no soap.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Sanitation Bucket in service area.
- Critical. Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand wash sink in warewashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Above hood suppression system.
- Critical. Observed toxic item stored by utensils. Spray bottles stored with clean cutting boards in warewashing area.
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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