- Basic - Bowl or other container with no handle used to dispense food. Inside pecans in expo line. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Dry ingredients above prep sink, not labeled. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. 8/5/14.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Server line
- Basic - Employee with no beard guard/restraint while engaging in food preparation.cook
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.black plastic to go containers **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris behind hand wash sink at server station
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 50 on cook line four hours. Mgr discarded. **Repeat Violation**
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, cone cups not protected. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Lights in food preparation underneath hood was out.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler, sandwich box. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Old labels on clean containers. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer, sausage patties.
- Basic - Unwashed fruits/vegetables stored over ready-to-eat food, pasteurized French toast batter. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name, brown sugar on server station no label, cocoa container not label.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer feeder tube not fully inserted in bucket. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked shell eggs then touched diced tomatoes without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French toast batter 50° rechecked 42°, wheat batter 46° rechecked 45°, chocolate batter 46° rechecked 44°, berry batter 45° rechecked 43°.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee touched garbage can prior to handling clean dishes. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items, by dry storage. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food, located on server station. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled, on sandwich box.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ice scoop blue storage container soiled
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Dish room.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink over/next to clean utensils in the dish area. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic lexans in dish area.
- Basic - Gaskets/seals on holding unit in poor repair. Reach-in freezer. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Raw chicken in the walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw hamburger and steak removed from original package stored over fries in the reach-in freezer. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Despenser not functioning properly at end of cook line.
- Critical - No conspicuously located thermometer in holding unit. Prep unit. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage shelf over clean utensils and food. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed equipment in poor repair. Lids for food containers cracked/chipped.
- Observed gaskets/seals on cold holding unit in poor repair. Four door reach-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Two door upright reach-in cooler.
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning.
- Wet mop not hung to dry.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Metal stem thermometer with yellow sleave. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Ice scoop holder with residue.
- Observed equipment in poor repair. Spatula handle metled.
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. Bucket of pickles. Corrected On Site.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bathroom facility not clean. Men's restroom.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink stored over clean dishes in dish room.
- Observed employee with no hair restraint. Employees preparing foods with no hair restraints.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while preparing foods.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Two door reach-in cooler at end of cook line.
- Critical - Observed handwash sink used for purposes other than handwashing. Role of paper towels stored in hand sink at end of cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash at 45 degrees fahrenheit in ice bath at cook line. Corrective action was to add more ice. Repeat Violation.
- Critical - Observed toxic item stored by food. Spray bottles with chemicals stored next to powdered sugar at server station. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bottle containing yellow liquid not labeled. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Incorrectly installed at mop sink. Repeat Violation.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink cup on top shelf in the reach in cooler in the wait staff area Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cheese was handled with bar hands when removing the plates
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wrapping silver wares without gloves Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. all cutting boards
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. boxes in middle of floor leading to the exit Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix 65 in the prep area adjacent to the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 48 f degrees, a plate was placed under the cheese raising the product from the cold source.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs wash 45 f degrees at an iced location adjacent to stove.
- Observed residue build-up on nonfood-contact surface. on soap and sanitizer dispenser in the kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 119 in the steam table
- Critical - Vacuum breaker mising at hose bibb. to be connected on the red hose side
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 40 PC OF CREPES COOLING 18 HOURS IN TIGHTLY CLOSED CONTAINERS AT 47 F. EXPLAINED COOLING PARAMETERS AND METHODS. ISSUED STOP SALE
- Equipment and utensils not properly air-dried.WET NESTING
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.READING 24 F IN ICE Corrected On Site. ADJUSTED HOWEVER MGR WAS ABLE TO ADJUST BY HAND AND DIAL MOVING FREELY.ADVISED OPERATOR TO FIX OR BUY NEW THERMOMETER
- Critical - Observed HEAVY buildup of slime in the interior of ice machine.
- Observed LONG WHITE cutting board grooved/pitted and no longer cleanable.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DISHWASHER DRINKING FROM OPEN BEVERAGE CONTAINER Corrected On Site.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.COOK PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site. STOPED EXPLAINED AND CORRECTED
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLED SOILED DISHES AND MOVED TRASH CAN THEN HANDLED CLEAN DISHES. Corrected On Site. ASKED TO DISCARD GLOVES AND WASH HANDS THEN WASH ALL CLEAN DISHES HE CONTAMINATED
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.MALE SERVER HANDLED SOILED DISHES THEN HANDLED CLEAN SILVERWARE WITHOUT WASHING HANDS
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. COOK CRACKED RAW SHELL EGGS WITH GLOVES ON THEN HANDLED RTE COOKED BACON AND CLEAN PLATE WITHOUT PROPERLY CHANGING GLOVES(GLOVES AND HAND WASH) . Corrected On Site.
- Observed employee with no hair restraint.MGR PREPARING FOOD WITHOUT ANY HAIR RESTRAINT FOR LOOSE HEAD HAIR.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on DICER. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. COOLING CREPES IN TIGHTLY CLOSED CONTAINERS IN THE WALK IN COOLER. EXPLAINED
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.SOILED LONG WHITE CUTTING BOARD
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PANCAKE BATTER IN DISPENSER AT 47,BUTTER ON COOK LINE 77. ADVISED OPERATOR TO KEEP AT OR BELOW 41 F OR USE TIME AS PUBLIC HEALTH CONTROL MEASURE AND EXPLAINED TIME AS PUBLIC HEALTH CONTROL
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.BULK MILK
- Critical - Observed raw animal food stored over ready-to-eat food.OPEN RAW GROUND BEEF STORED OVER RTE CUT BROCCOLI IN REACH IN FREEZER Corrected On Site.
- Observed single-service articles stored without protection from contamination. COFFEE FILTERS AND PAPER CONE CUP DISPENSER MISSING TOP LID AND CUPS NOT INVERTED Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. OPEN SUGAR BAG CONTAMINATED BY ICE TEA DRIPPING IN THE BAG AT SERVER STATION Corrected On Site.DISCARDED
- Critical - Observed unlabeled spray bottle. Corrected On Site.LABLED
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOLLANDAISE SAUCE AT 128 F Corrected On Site. STIRRED AND CHECKED 137 F.OPERATOR STATES HAVING DIFFICULTY ADJUSTING TEMPRATURE TOO HIGH OR TOO LOW
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 79 F BY BURNER SIDE
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOK AND DISHWASHER SEE DETAIL IN 12 A Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).CREPES AT 47 F COOLING 18 HRS IN WALKIN COOLER
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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8/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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