- Basic - Bathroom door not self-closing. Self closing mechanism broken, back of house employee restroom
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind equipment, cooking area
- Basic - Duct tape used to repair nonfood-contact surface. Door handle , upright True cooler
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Duct tape on walk in cooler door
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food. Pooled eggs above sliced turkey , True upright cooler Items moved to correct locations **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One individual egg on flat in walk in cooler, discarded during inspection **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station
- Intermediate - Employee used handwash sink as a dump sink. Ice cubes, spoons in handwash sink, wait station
- Intermediate - Handwash sink used for purposes other than handwashing. Filling wiping cloth bucket at handwash sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: soup (40°)
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. By server line
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- 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. Hollandese sauce ( homemade) )
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4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Gaskets/seals on holding unit in poor repair. By server line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- 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. Hollandese sauce ( homemade) )
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pan cake - homemade hollandese- **Corrected On-Site** **Repeat Violation**
- 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. **Corrected On-Site**
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2/11/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.in soiled containers knives **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Floor soiled/has accumulation of debris.by mop sink **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. In wait staff area **Warning**
- High Priority - Displayed food not properly protected from contamination.bread for toast out of plastic on damaged shelf **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.melon reach in quiche 45°, dairy 45° moved to working coolerin back walk in cooler potato 51°, 53°, pickles 49°melon in waitstaff 58° **Warning**
- 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. Pancake batter, hollandaise **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.hollandaise 94°, sausage 124°, biscuit gravy 125° **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Warning**
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8/7/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Food storage container/container lid cracked or broken. Plastic food pan **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All items 46? to 47? **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese in wait service area **Warning**
- 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. Items stated on time plan not marked **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw hamburger in pan with ham and cooked roast beef in walk in cooler **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.soiled pots and pans **Warning**
- Intermediate - Walk-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. **Warning**
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1/22/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.in kitchen area
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. at employee hand sink in kitchen area hot water
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of doors
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. ice scoop in pan on ice machine in soiled container
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.beverage glass used to scoop ice in wait area
- Critical - Observed soil buildup inside ice bin. insides of ice machine
- Critical - Observed toxic item gallons of degreaser stored over clean aprons in back storage area
- Observed utensils in poor condition. broken/cracked plastic line pans
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. missing in several reach in coolers
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.missing on several persons doing food prep
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm located on cooks line
- Observed utensils in poor condition. several broken/cracked plastic line pans on storage rack near glass back door
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. has time plan with no time marking on items on plan
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler located off cooks line
- Lights missing the proper shield, sleeve coatings or covers. in reach in cooler Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.washing hands in prep sink
- Critical - Observed handwash sink used for purposes other than handwashing. using hand sink as a dump station in service station area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products / chicken/pork in walk in cooler all between 44/48 degrees
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizing solution on cooks line more than 100 ppm
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pooled eggs and cut mellons
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6/13/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheese
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hollandise sauce 80 degrees on cooks line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs on cooks line 58 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut mellon at service station 49 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. margarine butter blend 50 degrees at toaster area front of house
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over ready to eat foods in reach in cooler on cooks line
- Critical. Raw animal food not properly separated from ready-to-eat food. raw hamburger stored in pan with ready to eat ham in walk in cooler
- Observed equipment in poor repair. several broken/cracked plastic storage pans in kitchen area
- Lights missing the proper shield, sleeve coatings or covers. over ice bin and coffee make station at front service area
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1/13/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheese
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs on cooks line 64 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in salad deli style cooler 51/57 degrees note stop sale done
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake mix on cooks line 80 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. french toast mix 67 degrees on cooks line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut mellon on service line front of house 58 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter margarine blend on front service line 58 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad deli style cooler
- Critical. Observed potentially hazardous food thawed in standing water. seafood
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. wearing gloves cracking raw eggs than touching ready to eat foods on cooks line
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cutting onions Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. on cooks line many ready to eat foods
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cooks line
- Observed employee with no hair restraint. missing on several employees doing food prep
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. use of egg creates on cooks line for shelf covering
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment. cooks knife stored between equipment edges on cooks line
- Critical. Hand wash sink lacking proper hand drying provisions. missing at employee hand sink in kitchen area
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8/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout walkin coolers.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Server cutting bananas and placing them with bare hands into a dish after coughing into her hand.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed cook cracking raw whole shell eggs and placig poached eggs on plate with same gloves.
- Observed cutting board grooved/pitted and no longer cleanable.Deli style cooler on cookline.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean utensils/equipment stored in dirty drawer.Cookline area.
- Observed open dumpster lid.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated dust.Vent in wall on cookline.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name or Expiration dates throughout.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw pre cracked eggs on cook line not held at 45 or chilled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Garnish oranges,lettuce.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.Observed cook using only one glove.
- Observed employees with no hair restraints on cook line.
- Observed gaskets/seals on cold holding unit in poor repair.Gaskets on Reachincoolers on cook line.
- Observed gaskets/seals on cold holding unit in poor repair.Server area.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Equipment and utensils not properly air-dried prior to stacking.Wet nesting in utensils observed.
- Observed wall soiled with accumulated black debris in dishwashing area.LargE buildup of mOld like substance under stainlEss table and along wall at warewashing area.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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