- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Sheet pans have accumulation of black debris.
- 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. **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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burger at bottom of reach in cooler at 48° f. Operator discarded.
- 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. Food at bottom two shelves not at 41°f.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of ridged single-use container for spices.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken at 45°f, hot dogs at 46°f and beef at 45°f in reach in cooler at cookline. Operator moved to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs at cookline at 124°f
- 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. Cooler at cookline.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, server area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked chicken.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler, bag of onions.
- Basic - Reuse of single-use articles. Small plastic containers used to dispense spices.
- Basic - Storage of tools on shelf above or with food.
- Basic - Working containers of food removed from original container not identified by common name.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, dry storage shelving.
- Basic - Build-up of grease on nonfood-contact surface, wire shelf at bottom of prep table with hot holding.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Interior of microwave soiled with encrusted food debris.
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.dish wash area.
- Critical - Observed maintenance tools and supplies stored in food preparation area.
- Observed old labels stuck to food containers after cleaning. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler by oven.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Ribs at 60f in walk in cooler.Cooked and placed in cooler previous night.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, burgers and chicken at 45f in reach in cooler by oven.
- Observed residue build-up on nonfood-contact surface, wire rack under prep table at cookline.
- Critical - Observed toxic item stored by food.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Ribs not properly cooled. 60f, cooked and placed in cooler previous night.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Must sanitize in three bay sink until repaired.
- Lights missing the proper shield, sleeve coatings or covers, kitchen.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor, bag of onions in walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, ice dumped in handsink at server area.
- Observed old labels stuck to food containers after cleaning.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed container of medicine improperly stored with food items.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potatoes stored outside back door. Repeat Violation.
- Critical - Observed unlabeled chemical spray bottle.
- Critical - Working containers of food removed from original container not identified by common name.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor, boxes in walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Working containers of food removed from original container not identified by common name.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, server area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed box on floor in freezer.
- Critical - Observed food stored in a prohibited area, baking potatoes stored outside. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, wiping cloths in hanndsink in server area.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed unlabeled chemical spray bottle in dish wash area.
- Observed wall soiled with accumulated food debris, dish wash area.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, pork 126f,. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, bread pudding at salad bar. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Observed attached equipment soiled with accumulated grease, hood.
- Critical. Observed unlabeled spray bottle.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical. Observed unlabeled chemical spray bottle.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, half and half individual creamers at 70f at waitress station, under 2 hours, moved to cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, pork in walk in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cup used to dispense brown sugar.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed unlabeled spray bottle.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/8/2008 | Routine - Food | Warning Issued |
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