- Basic - Cutting board has cut marks and is no longer cleanable./ cooks line ,plastic cutting board was replace , wood cutting board Need to be cleanable.
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07/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not stored in a protected manner to prevent contamination./ in both server areas
- Basic - Covered waste receptacle not provided in women's bathroom.employee restroom
- Basic - Cutting board has cut marks and is no longer cleanable./ cooks line
- Basic - Food stored in holding unit not covered./ ice cream in freezer by ice machine **Corrected On-Site**
- Basic - Heavy Build-up of black mold-like substance on plastic door of ice bin
- Basic - Hood filters in disrepair./ cooks line
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away./ by ice machine
- Basic - Interior -exterior of all microwave heavily soiled with encrusted food debris.
- Basic - Moderate to heavy Soiled all reach-in cooler gaskets.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / observed he touch dish re-educated **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ turkey, ham 60-67 recommended rapid chill
- Intermediate - Black like substance in the interior of the dipper well by the ice machine
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ creeps piled on top of each of in pan
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ employee restroom
- Intermediate - Moderately Encrusted material on can opener blade.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- 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. / end of cooks line - manger states eh temp with infra red thermometer and unit was at 40 degrees f, unit ambient is at 53 degrees f
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Cook line ceiling tiles are bowing slightly.
- Basic - Condensation or other drainage not disposed of according to law.water laying at the bottom of the cook line 2 door upright cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack on shelf in the dry Storage room.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Interior of all microwaves heavily soiled with encrusted food debris.
- Basic - Moderate Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Hash browns in the walk in cooler cooling over night. Ranging from 58° to 78°. Higher temps found in the center
- 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. Hash browns cooling over night in the walk in cooler. 160 lbs
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.ham over stocked 47° to 43° recommend rapid chill
- 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 .sauce for eggs 119° **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking eggs **Corrected On-Site** **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Found hash browns cooling over night in the walk in cooler. Directions on carton not followed as directed. Using water above 200 degrees carton states 115 to 130°. Cartons also stored tight together when directions indicate there should be 1 inch gap.
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand sink cook line
- Intermediate - Interior of reach-in coolers on cook line moderately soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. On shelf in chemical area.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In wic and RIC **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sliced tomatoes 46,hash browns 45 in reach in cooler on cook line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleaner spray bottle on prep table **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In prep sink **Corrected On-Site**
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Interior of microwave at the end of the cook line soiled with encrusted food debris. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands- employee cracked raw shell eggs, then touched slice of bread without removing contaminated gloves and washing hands. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed pancake batter cold held at 54 degrees Fahrenheit. Product was mixed 40 minutes prior; item placed under time as a public health control. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2012 | Routine - Food | Call Back - Complied |
- Observed gaskets with moderate slimy/mold-like build-up..milk dispenser
- Critical - Observed interior of microwave moderately soiled. Corrected On Site.
- Observed moderate build-up of food debris in between equipment /grease on floor Corrected On Site.
- Critical - Observed moderate buildup of slime in the interior of ice machine. Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dumpster/grease receptacle not on proper pad.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of food debris,grease shelves under coo,ing equipment Repeat Violation.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed ceiling water damage in storage area
- Observed ceiling with insulation hanging out above the waffle cook area
- Observed cracked/broken plastic top door ice machine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gl0ves
- Observed floor and wall junctures not coved properly by egg grill
- Observed heavy build-up of grease hoods
- Observed heavy grease accumulated under cooking equipment.and refrigeration units/cooks line Repeat Violation.
- Observed heavy grease on the ground and/or pad around grease receptacle.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed moderate buildup of slime on dipperwell Corrected On Site.
- Critical - Observed moderately encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./crepes cooks line recommended rapid chill to 41 degrees f
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./top part of butter waite station ice bath-recommended rapid chill to 41 degrees /top half of butter/41 degrees f by end of inspection Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.to 50 ppm
- Observed single-service articles improperly stored./unwrapped to go containers in storage area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./hollandaise sauce recommended rapid reheat to 165 degrees f/hollandaise sauce 167 degrees f by end of inspection Corrected On Site.
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1/25/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength in sani bucket. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site. Cook reheated sausages and moved to hot holding.
- Critical - Covered waste receptacle not provided in unisex bathroom in back of kitchen. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. USE 3-COMP SINK TO SANITIZE DISHWARE UNTIL DISHMACHINE SANITIZATION IS CORRECTED.
- Equipment compartment not equipped to properly drain accumulation of moisture, reachin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelves under cooking equipment.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, device on walkin cooler ceiling. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, wait station cabinet.
- Critical - Observed buildup of slime in the interior and door tracks of ice machine. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated in walkin freezer floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing, observed egg shell debris in handsink.
- Observed leaking pipe at plumbing fixture, wait station cabinet.
- Observed open dumpster lid. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Corrected On Site.
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8/16/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. In unisex restroom located in back kitchen.
- Critical - Observed an open employee water bottle inside reach in cooler next to ready to eart food. Corrected On Site. Operator discarded water bottle.
- Observed build-up of food debris on the outside of dishmachine.
- Observed heavy food debris under flat grill located in cook line.
- Observed heavy grease on the ground and/or pad around grease receptacle.
- Critical - Observed uncovered pancake syrups in cabinet located in kitchen servers station. Corrected On Site. Servers covered pancake syrup.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine solution too high, over 200 ppm. Corrected On Site. Cook set sanitizer bucket at 50 ppm.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter at 68 Degree F. Out of temperature 2 hours. Corrected On Site. Operator discarded butter.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils without washing hands. Cooks at cook line. Corrected On Site.
- Observed Victory reach-in cooler gasket torn/in disrepair. Cooler is located in cook line.
- Critical. Observed interior of microwave soiled. Microwave is located by cook line on preparation table. Corrected On Site. Repeat Violation. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed moderatebuild-up of grease on all hood filters.
- Equipment compartment not equipped to properly drain accumulation of moisture. By evidence of heavy water inside waffle/pancake cooler located in cook line.
- Observed moderate debris accumulated on walk in freezer floor.
- Observed moderatefood debris accumulated on cook line floor. Under cooking equipment.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. At Servers station located at dining area. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef and raw sausage stored over pasteurized eggs. At cook line reach in cooler. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Bucket of water inside sink located at Servers station/wait station. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Brown cutting board located in steam table station is grooved /pitted and not cleanable.
- Critical. Observed interior of microwave moderate soiled. Microwave is located in cook line. Corrected On Site.
- Observed moderate build-up of grease on around fryers located under bread toaster.
- Critical. Vacuum breaker mising at hose bibb. At hose connection located in dishmachine area.
- Critical. Observed objectionable odors in Men bathroom located in dining area. Corrected On Site.
- Observed moderate food debris accumulated on floor under stove.
- Observed wall soiled with accumulated moderate grease. Behind small grill at cook line. Repeat Violation.
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3/15/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ham and cheese at 51 F. Degree, out of temperature 4 hours. Corrected On Site.Operator discarded ham and cheese.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water. At back kitchen by ice machine. Corrected On Site.
- Equipment not designed or constructed in a durable manner. Several cracked plastic food containers at cold bar located in cook line.
- Nonfood-contact equipment not designed and constructed in a durable manner. Wood cutting board not in use is pitted/grooved.
- Observed build-up dust or dirt on nonfood-contact surface. At outside gas water heater room slab.
- Drain cover(s) missing. At drain cover located under ice machine.
- Critical. Vacuum breaker mising at hose bibb. At outside mop sink hose connection.
- Observed dumpster rusted out on bottom.
- Observed heavy food debris accumulated under plate holding located in cook line.
- Observed wall soiled with accumulated grease. Wall located behind stove and small grill in need of cleaning.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/27/2009 | Routine - Food | Warning Issued |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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