- Basic - Gaskets/seals on holding unit in poor repair.Salad cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Batter cooling in walkin cooler.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee's
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee's
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable.
- Basic - Food stored in a location that is exposed to splash/dust. Handsink by steam table.
- Basic - Hole in wall. By entrance to the kitchen from dining room.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - In-use utensil stored in sanitizer between uses. Knife at cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw, potato salad. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler
- Intermediate - Paint peeling on racks in the reach-in cooler. 2 doors reach in.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Reach in across cook line.
- 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. A piece of plastic covered the fan area. **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Salad reachin in prep room with standing water. **Warning**
- Intermediate - Food manager certification expired. All three CFM expired 10/18/13 **Warning**
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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Sausage gravy in walkin cooler at 70?
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm in dining room corrected to 50 ppm **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored- not inverted on cookline. Corrected On Site.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above- sausages double panned on steamtable at 97F for 20 minutes -corrective action taken by placing in cooler .
- Critical - Observed frayed/spliced electrical wires in kitchen behind soups. For reporting purposes only.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces- metal plate between filters not secured. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- date label not changed on tartar sauce. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean soup spoons in dirty bucket. Corrected On Site.
- Observed light food debris and ice accumulated on walkin floors.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation- back prep area with dishmachine, pie pantry and walkins screened in. Repeat Violation.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method- meats covered in walkin and reachin at 78F. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- sour cream and cottage cheese at 47F on salad prep thermostat turned down. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food in walkin cooler. Corrected On Site.
- Critical - Observed utensils in cookline handwash sink. Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation- back prep area with dishmachine, pie pantry, and walkins screened in.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed gravy being cooled on counter at 120F-needs ice bath. Corrected On Site. Repeat Violation.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation- bakery, stove, walkin coolers and dishmachine in screened in prep area.. Repeat Violation.
- Critical. Observed beef broth in original can. ] Corrected On Site.
- Observed grease trap lid fallen in- not covering opening .
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- eggs for french toast at 51F on ice on cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-PHF in walkin cooler at 47-48F. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method- gravies cooling on counter covered at 138F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- walkin cooler and freezer. Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation- bakery, stove, walkin coolers and dishmachine in screened in prep area.
- Observed nonfood-contact equipment in poor repair- walkin cooler freezing up and not maintaining PHF at 41F or below. Corrected On Site.
- Observed nonfood-contact equipment in poor repair- walkin freezer not maintaining foods in a solid stae-only small portions thawed at this time and repairs are being made during inspection. Corrected On Site.
- Cleaned and sanitized dishes not inverted in kitchen. Corrected On Site.
- Critical. Electrical outlet missing cover plate in kitchen. For reporting purposes only.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface- underneath cutting board on cookline. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit- cookline. Corrected On Site.
- Critical. Observed two employees change gloves without washing hands. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength- 0 ppm.
- Critical. Observed handwash sink used for purposes other than handwashing- towel and grill scraper in cookline handsink. Corrected On Site.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/23/2008 | Routine - Food | Warning Issued |
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