- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Purse
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Dish room
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic bucket **Corrected On-Site**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Utensils in poor condition. Cracked food storage container **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Tested at 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- 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. Corned beef, roast beef
- Intermediate - Handwash sink used for purposes other than handwashing. Rinse syrup bottles
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pitcher on line
- Basic - Floor tiles cracked, broken or in disrepair. Grout not level
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Service line
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on hot line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. White powder on hot line in shaker
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Some items in cooler see temp section of inspection walk 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. By straws and ss lids
- Intermediate - Handwash sink used for purposes other than handwashing. Filling water jug
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Need to add waffle batter and pancake batter to plan
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Servers area
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above soda dispenser
- Basic - Water leaking from faucet/faucet handle. Dish hand sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish hand sink
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. grout not level with tiles
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed single-service articles stored without protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed leaking pipe at plumbing fixture. dishwasher
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment and utensils not properly air-dried.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed clearance between sprinkler head and top of storage less than 18 inches. For reporting purposes only.
- 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
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding walkin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 45 batter 44
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 3 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. phf's moved
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. batter
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed a designated employee drinkingbarea located in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink at servers area is not designated as a handwashing sink by establishment. Approved plans designate that as a handwashing sink. Supply handwashing aids at sink. Sink can only be used handwashing
- Critical. Observed toxic item stored in food preparation area.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. grill line cooks wear gloves to do multiple tasks without changing gloves
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.
- Violation: 37-09-1 Wall not smooth and easily cleanable. pegboard holding utensils in prep area
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3/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. grill line cooks wear gloves to do multiple tasks without changing gloves
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.grill line wearing cloth gloves under disposable gloves and only changing disposable gloves and not removing cloth gloves to wash hands
- Critical. Observed employee wiping hands on clothes/apron while working
- Critical. Observed an beverage container on a food storage shelf or over/next to clean food, equipment/utensils.
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils.
- Wall not smooth and easily cleanable. pegboard holding utensils in prep area
- Light not functioning.in hood
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3/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs next to cooked potatoes
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over tomatoes
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. not washing hands between glove changes
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching between dirty dishes and clean dishes at dishwasher
- Observed nonfood-grade containers used for food storage.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. dirty dishes staced with clean
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. sheet pans stacked on floor
- Equipment and utensils not properly air-dried.
- Wall not smooth and easily cleanable. pegboard used over prep sink
- Critical. Observed toxic item improperly stored. chemical spray bottle in cainet By front door with stirrers and single service cups Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. on cook line
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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