- No Violations Were Observed
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving around waffle maker. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, deli meats and tuna salad at 45°f in walk in cooler. Advised operator to ice all potentially hazardous foods. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes at 52°f in walk in cooler. Cooked and placed in walk in cooler yesterday afternoon. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked potatoes in walk in cooler at 52°f, cooked and placed in walk in cooler yesterday afternoon.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham and turkey in top portion of reach in cooler at 50°f. In cooler more than four hours. Stop sale issued. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns at 58°f at cookline. Operator moved to cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at cookline at 79°f. Out for two hours. Advised operator to reheat to 165°f and hot hold at 135°f. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Turkey and ham at 50°f in reach in cooler. In cooler more than four hours. **Warning**
- 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. **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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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris on shelf under microwave.
- Basic - Clean utensils or equipment stored in soiled bucket.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface, waffle maker.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at cookline at 51° f, out for two hours, operator iced.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, shelving at cookline.
- Basic - Build-up of grease on nonfood-contact surface, table under flat grill.
- Basic - Ceiling in disrepair, above walk in freezer.
- Basic - Ceiling of walk in cooler soiled with accumulated dust.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Soil residue build-up on nonfood-contact surface, outside of waffle maker.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bags of ice stored on floor in walk in freezer.
- Basic - Build-up of soil/debris on the floor along walls behind hot holding.
- Basic - Equipment in poor repair, reach in cooler at cookline unable to maintain phf's 41°f or below. Do not use until repaired.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices, freezer door.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham, turkey and sausage between 45° and 47° in reach in cooler at cookline.
- Intermediate - Accumulation of blackmold-like substance inside the ice bin.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface, prep sink.
- Basic - Wall soiled with accumulated food debris.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, shelf with microwave.
- Basic - Build-up of grease on nonfood-contact surface, table under grill.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface, utility sink.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage and ham at cookline at 49?. Operator stated out for one hour. Iced.
- High Priority - Toxic substance/chemical stored by or with food. Chemical duster.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, ladies restroom.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Top portion of reach in cooler at cookline. Must not use for phf's.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and turkey at 52f, in unit for 3 hours. Operator moved to freezer.
- Critical - Observed soiled reach-in cooler gaskets,cookline.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Potatoes at cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, potatoes at 80f at cookline.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface, shelving under microwave.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, soups in walk in cooler.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cookline reach in cooler. Must not use until repaired.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, white refrigerator at cookline. Must not use until repaired.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and cheese at 47f in cookline reach in cooler. Moved to another cooler and iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage and bacon in white refrigerator at 57f. In cooler overnight, operator discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice), 4 pounds of sausage at 57f. In refrigerator over night.
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11/8/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler at cookline.PHF at 47f. moved to other cooler. Do not use for phf's until repaired.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, turkey at 47f, moved to another cooler.
- Observed wall soiled with accumulated food debris, behind hot holdiing.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning, walk in freezer.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Observed build-up of grease on nonfood-contact surface, under grill.
- Observed ceiling in disrepair, ceiling peeling in kitchen.
- Observed dusty fan at cookline.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed moldy a/c vent by waffle maker.
- Observed moldy ceiling and a/c vent.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potatoes at 61f at cookline, one hour, placed in reach in cooler.
- Observed residue build-up on nonfood-contact surface, shelving in kitchen.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gap at side of back door.
- Critical - Working containers of food removed from original container not identified by common name.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shell eggs at cookline at 64f. moved to cooler.Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, deli meats in top portion of reach in cooler at cookline. lid being left open for extended period of time.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, potatoes and corned beef hash at cookline at 80f, 81f, moved to cooler.
- Observed nonfood-contact equipment in poor repair, lid to food storage container cracked.
- Critical. Observed buildup of food debris on waffle maker.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, gaps on right side and top of side door.
- Observed grease accumulated under cooking equipment.
- Observed ceiling in disrepair, peeling at cookline.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sausage crumbles.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham at cookline at 52f. T cookline half hour, moved to cooler. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed accumulation of mold like substance on dish rack.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Floors not maintained smooth and durable, walk in cooler floor.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed moldvlike substance on a/c above prep table.
- Critical. No proof of required employee training provided, expired. 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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3/24/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit, reach in cooler.
- Critical. No conspicuously located thermometer in holding unit, refrifgerator at front counter .
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, beverage air.
- Critical. Observed soiled reach-in cooler gaskets, white refrifgerator.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, beverage air.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, refrifgerator.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, by microwave.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelkving throughout kitchen.
- Critical. Vacuum breaker mising at hose bibb, by handsink.
- Floors not maintained smooth and durable, walk in cooler floor.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed mold like substance on wall and woid rotted window sill under a/c.
- Observed walk in cooler soiled with mold like substance.
- Observed moldy, dusty air conditioning vent covers.
- Observed unnecessary items on the premise.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation, right side of back door.
- Violation: 37-02-1 Observed hole in wall, below a/c.
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7/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced turkey and ham at 47f in reach in cooler across from grill, moved to another cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna salad and beans at 46f in glass front reach in cooler, items moved to walk in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler across from cookline. Must not use until repaired.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass front reach in cooler.
- Critical. Observed establishment cooking potatoes on stove outside, stop sale issued.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of food debris on shelving in kitchen.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, right side of back door.
- Observed food debris accumulated on kitchen floor.
- Observed standing water outside back door.
- Observed hole in wall, below a/c.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris, behind hot holding.
- Observed heavy dust buildup on a/c above waffle maker.
- Observed purse improperly stored on shelf with food storage containers.
- Observed unnecessary items on the premise, discarded equipment outside back door.
- Critical. Hotel and Restaurant license not properly displayed.
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7/30/2009 | Routine - Food | Warning Issued |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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