- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Single-service articles not stored inverted or protected from contamination.styro trays
- 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. Cheeses in reach in
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various in reach in
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut melons @ 52 d.f. **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut melon on ice need to be down in the ice and in metal containers. **Corrected On-Site**
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.condensation leak in back reach in cooler.
- Critical - No conspicuously located thermometer in holding unit.make table
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at make table at 49 d.f. Too high in pan. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.reach in cooler **Corrected On-Site**
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12/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor.left side of make table.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.raw pork over rte food. Corrected On Site.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.hallway
- Critical - Cooling unit dripping water onto rte foods.
- Critical - Observed cloth used as hand wiping device.
- Observed dry wiping cloth used to hold cutting board.
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shrimp over french fries in reach in freezer. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee handling unclean equipment and then rte foods. Corrected On Site.
- Waste line missing at soda gun holster.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.hallway
- Critical - Handwash sink not accessible for employee use at all times.bucket in sink Corrected On Site.
- Observed grease accumulated under cooking equipment.fryers
- Observed grime accumulated on kitchen floor. under ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.soft cooked bacon at 71 d.f. Advised. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shrimp over french fries in reach in freezer. Advised. Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. 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. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm Repeat Violation.
- 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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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).cut melons.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham, boiled eggs,cheeses, Tuna salad,chicken salad at m/t 50-54 d.f. Mgr states product out of temperature less than 4 hrs. Advised to rapid chill to 41 d.f. or below.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.make tables.
- Critical. Observed raw animal food stored over ready-to-eat food.raw hamburger over french fries.
- Critical. Observed raw animal food stored over ready-to-eat food.raw chicken over french fries.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper maximum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Carbon dioxide/helium tanks not adequately secured.kitchen
- 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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11/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheeses at 50 d.f. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet.
- Observed single-service articles stored without protection from contamination.coffee filters
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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4/19/2010 | 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.various Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Need a splash guard at hws by m/t
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of grease on nonfood-contact surface. inside fryer cabinet.
- Observed single-service articles stored without protection from contamination.styro trays
- Carbon dioxide/helium tanks not adequately secured.hallway
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Call Back - Complied |
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