- 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. ... Dishmachine sanitizer tested at 0 PPM.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: Cut fresh fruit, Tray of Crepes.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Faucet/handle missing at plumbing fixture. ... No hot water faucet handle /access to hot water at Cook line HWS. 08/08 In process
- Basic - Garbage enclosure area in disrepair. ... 08/08
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exteriors of cook line equipment and appliances
- Basic - Faucet/handle missing at plumbing fixture. ... No hot water faucet handle /access to hot water at Cook line HWS.
- Basic - Food stored in holding unit not covered. ...Cut Fresh Fruits in WALK.IN.COOLER.
- Basic - Garbage enclosure area in disrepair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ... On Cook Line, In-use utensils in a bain-marie of 88° standing water
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- Basic - Nonfood-contact equipment in poor repair. THE FOLLOWING COOLERS ARE NOT MAINTAINING FOODS AT 41° OR BELOW: ... Cold Table/Reach.In.Cooler at west end of cook line. ... LEFT tall (2) Door reach.in.cooler at East end of Cook Line. ... RIGHT tall (2) Door reach.in.cooler at East end of Cook Line. ... Main Walk-In-Cooler.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Line Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (WEST End of CookLineColdTable/Reach.In.Cooler) sauces 58° cut fruits 56° (AMBIENT TEMPERATURE 56°) ... REACH.IN.COOLER... (EAST End Cook Line LEFT TallReach.in.Cooler.). Ham 53° Sliced Cheeses 52° assorted Batters54° AMBIENT TEMPERATURE 54° REACH.IN.COOLER... (EAST End Cook Line RIGHT Tall Reach in Cooler.) Pepper jack cheese 53° Sauce Portions50° -AMBIENT TEMPERATURE 54° ... WALK.IN.COOLER... ham 56° diced ham 57° Canadian bacon 56° mashed potato portions 56° peach topping 57° chocolate blue cheese 66°. AMBIENT TEMPERATURE 58°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Foods Listed in THE FOLLOWING COOLERS: ... Cold Table/Reach.In.Cooler at west end of cook line. ... LEFT tall (2) Door reach.in.cooler at East end of Cook Line. ... RIGHT tall (2) Door reach.in.cooler at East end of Cook Line. ... Main Walk-In-Cooler.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Prep tables and shelving.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Cook line
- Intermediate - No soap provided at handwash sink. ... Cook line
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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. ... A red Kyrocera cellphone is atop dinner plates on prep table with beef, ham, and tortilla shells.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... Beef steaks thawing at room temperature.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Line Cook ... Dishmachine operator. **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... Cooked Breakfast sausage being held at 95° on baking rack atop flat grill.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Throughout facility on shelving and especially horizontal surfaces.
- Basic - Equipment in poor repair. ... Tall REACH.IN.COOLER. on cook line is leaning heavily from top (evaporator unit?) into pan and on foods.
- Basic - Floor area(s) covered with standing water. In WALK.IN.COOLER... In ICE MACHINE Room.
- Basic - Leaking pipe at plumbing fixture. ... Leaking on floor behind ice machine
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. ... Tops of flour crescent bulbs in ceiling light fixtures.
- Basic - Stored food not covered in walk-in cooler. ... In WALK.IN.COOLER... Salad Greens, Cut Fruits, Shredded Cheese.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER... (Cook Line Cold Table) cheese crepe filling 52° cut fruits 52° (underCooler) egg wash for French Toast. REACH.IN.COOLER... (Cook Line Tall) sliced ham 58° sliced cheese 60° mashed potato portions 58° alfredo sauce 56° WALK IN COOLER... Sliced cheeses 47° cut fruit portions 50° Canadian bacon/ham/processed meats 48°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In WALK.IN.COOLER... cut fruit portions, diced celeryandonion, sliced onions,
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7/30/2013 | Routine - Food | Warning Issued |
- Basic - Standing water in mop sink/mop sink draining very slowly. **Corrected On-Site**
- Basic - Uncovered food stored under the flat top grill on the cook's line exposed to soil. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Partially cooked bacon. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream freezer **Corrected On-Site**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED DISH MACHINE CHLORINE SANITIZER NOT AT PROPER STRENGTH. CORRECTED ON SITE
- Critical - OBSERVED DISHWASHER DID NOT WASH HANDS AFTER HANDLING SOILED DISHES, THEN SWITCH TO HANDLING CLEAN DISHES.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Dispenser does not work on the cook's line .
- Critical - Hand wash sink lacking proper hand drying provisions. Upstairs bathroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop ontop of the ice machine.
- 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 Corrected On Site.
- Observed employee with no hair restraint. Dishwasher , Corrected On Site.
- Observed food debris accumulated on kitchen floor under refridgeration.
- Critical - Observed hand wash sink used for purpose other than washing hands. Wiping cloth in handsink in service area.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shredded hash browns. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Cook's line Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage in reachin Corrected On Site by rearranging to get better circulation .
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7/11/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. dry storage area.
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6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. single door reach-in cooler on cookline at 55 degrees ambient air temperature. This violation must be corrected by : 08/17/2011.
- Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. dry storage area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.
- 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. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs at 52 degrees and pancake batter at 55 degrees in cookline reach-in cooler. both items were date marked with 4 hour limit and must be discarded within remaining 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site. Repeat Violation.
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6/17/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. dented can of starter sauce
- Critical. Observed potentially hazardous food thawed in standing water. beef thawed in dishwash area
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken next to sausages in same box in walk-in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in graded parmesan cheese in walk-in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Observed nonfood-contact equipment in poor repair. compressor cover missing on reach-in freezer on cookline
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. cookline Repeat Violation.
- Observed build-up of food debris, grease and dirt on nonfood-contact surface. on shelf under grills and stove on cookline
- Critical. No handwashing sign provided at a handsink used by food employees. server station handwash sink
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor to outside showing light/gap on side and bottom of door
- Observed floor and wall junctures not coved. by backdoor/frame and near stairs in disrepair
- Observed grease, debris and food debris accumulated under cooking equipment, coolers and prep table on cookline. Repeat Violation.
- 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. upstairs storage room extinguisher on floor. For reporting purposes only.
- No copy of latest inspection report.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. gravy out of date: dated 07/15/2010.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. gravy in walk in cooler dated 07/15/2010.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several batter containers in walk-in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reach-in cooler at cookline by handwash sink: fruit butter, strawberry toppings both at 55 degrees and was immediately iced down and placed different cooling unit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batters in reach-in cooler by handwash sink on cookline at 55 degrees. stop sale order issued. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small condiments/toppings reach-in cooler by handwash sink on cookline at 55 degrees This violation must be corrected by : 09/27/2010.
- Critical. No conspicuously located thermometer in holding unit. in condiments/topping reach-in cooler by handwash sink on cookline
- Observed employee with no hair restraint. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. on cookline .Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on cheese container in walk-in cooler Corrected On Site.
- Observed build-up of dust, debris and dirt on nonfood-contact surface. A/C vents on kitchen
- Observed build-up of food debris, grease and dirt on nonfood-contact surface. mopsink
- Observed build-up of food debris,grease or dirt on nonfood-contact surface. walk-in cooler shelfs
- Observed single-service articles improperly stored. open souffle cups and lids in dirty container on prep line
- Observed grease, dirt and debris accumulated under cooking equipment and coolers in kitchen.
- Observed grease accumulated on kitchen floor. slippery kitchen floors
- Observed wall in disrepair. wall panels peeling off wall by mopsink
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salad wic
- Critical. Observed uncovered food in holding unit/dry storage area.ham ric
- Critical. Observed uncovered food in holding unit/dry storage area.cheese ric
- Critical. Observed uncovered food in holding unit/dry storage area.chicken steak rif
- Critical. Observed uncovered food in holding unit/dry storage area.garlic bread rif buttered
- Observed gaskets/seals on cold holding unit in poor repair.ice machine
- Food-contact surface not smooth and easily cleanable.ice machine door broken
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking equip
- Critical. Observed handwash sink used for purposes other than handwashing.sanitizer in it
- Observed grease accumulated on kitchen floor.extremely slippery
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Breakfast sausages Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storeroom shelves.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for wiping solution Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storeroom shelve .
- Critical. Condensation or other drainage not disposed of according to law. Leaking condensate line by mop sink.
- Critical. Covered waste receptacle not provided in women's bathroom. Employees bathroom
- Observed ceiling in disrepair. Dry storeroom upstairs.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/30/2009 | Routine - Food | Warning Issued |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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