- Basic - Employee beverage container on a food preparation table, uncovered water, next to cutting board while employee is cutting fruit.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair. (Upright cooler next to stove.)
- Basic - Single-service articles improperly stored. (Sanitary gloves stored in small, loose pile on shelf. Gloves are all handled when staff is reaching for gloves to use.)
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. (Wait station wiping cloth bucket.) **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. (Multiple canisters of Hot Shot ant and roach spray observed in chemical cabinet.)
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. (Gallon of milk, near completion of use, date marked 9/8). Milk discarded immediately. **Corrected On-Site**
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (0ppm wait station) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Gravy in crockpot. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. (Thermometer calibration and use for reheating foods)
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (Two thermometers calibrated during inspection. Red-white-blue face thermometer is calibrated properly. White thermometer with red handle reads 18°F in ice bath.)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Tuna salad, cut tomato)
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Door in disrepair at cookline cooler. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue where door is taped shut due to disrepair.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven door handle
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling ready-to-eat from small reach- in **Corrected On-Site**
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. Cookline cooler door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. White upright
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon milk containers (open)
- Critical - Observed unlabeled spray bottle.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. measured at 0 ppm. Corrected On Site. recheck 50 ppm.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean stock pot stored directly on floor. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cook line Corrected On Site.
- Critical - Observed build up of soiled material- crumbs on shelves- cookline.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on grill line cooler in poor repair.
- Violation: 37-03-1 Observed wall in disrepair beneath mopsink.
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4/4/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in kitchen refrigerator.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed container of medicine improperly stored on kitchen shelf next to microwave.
- Observed dusty ceiling tiles and/or air conditioning vent covers above waitress station.
- Observed food debris accumulated on kitchen floor.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on grill line cooler in poor repair.
- Observed grease accumulated under cooking equipment.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grill line walls soiled with accumulated grease.
- Observed kitchen walls soiled with accumulated food debris.
- Observed ripped/worn tin foil used as shelf covers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed unlabeled spray bottle in toxic storage closet.
- Observed unnecessary items on the premise. Organize storage areas on premises.
- Observed wall in disrepair beneath mopsink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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2/2/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ( Within 60 days of hire ).
- Observed build-up of food debris kitchen storage shelves.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed food debris accumulated on kitchen / storeroom floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed uncovered beef in kitchen cooler between use.
- Observed walls soiled with accumulated food debris.
- Observed walls soiled with accumulated grease.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed hole in wall.[3 compartment sink]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk] Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[reheated] Corrected On Site.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[white upright] Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.[white upright cooler/freezer ]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.[shelving above stove top]
- Food-contact surface not smooth and easily cleanable.[white paint chipping away from shelving in upright cooler]
- Observed unused and unprotected place settings left on table with seated customers reused for other customers. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Food-contact surface not smooth and easily cleanable.[rusted/peeling shelves]
- Can opener blade not kept sharp - observed metal shavings.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[white upright]
- Observed unused and unprotected place settings left on table with seated customers reused for other customers.
- Observed reuse of single-service articles.
- Critical. Pesticide use not in accordance with manufacturer's directions.
- No copy of latest inspection report.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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6/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. whole milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 56 F Corrected On Site.Placed in another reachin cooler
- Critical. Observed food being cooled by nonapproved method. Creamer cooled in deep cover container.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. No PHFs observed in unit.
- Critical. No conspicuously located thermometer in holding unit. 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. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on in the reach-in freezer.
- Observed residue build-up on the can holder
- Observed build-up of food debris, dust or dirt under microwave oven
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease & floor accumulated under cooking equipment.
- Wet mop not hung to dry. Stored in mop bucket.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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4/14/2010 | Routine - Food | Warning Issued |
- 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. Cl2
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. flour
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. dining room cooler.
- Observed build-up of grease on sides of cookline equipment
- Critical. Handwash sink not accessible for employee use at all times. Containers stored in sink
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. ladies restroom
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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