- Basic - Dusty ceiling tiles and air conditioning vent covers.Cooks' line.
- Basic - Employee beverage container on a food preparation table. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line. **Corrected On-Site** **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 brown in walk in cooler.
- High Priority - Employee blow in gloves and then put on his hands. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cutting boards stained and grooved at cooks line. **Repeat Violation**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. CUTTING BOARD ON COLD HOLD UNIT BY COKE TOWER.
- Basic - Employee with no hair restraint while engaging in distribution of clean dishes. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. AT SINK UNDER FRONT COUNTER, ACROSS FOR KITCHEN DOOR.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container. OBSERVED A SOILED CLOTH UNDER FRONT COUNTER, STORED NEXT TO CLEAN CLOTHS
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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. TUBE NOT IN LIQUID. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. CLEANING SPRAY HANGING ON HAND SINK UNDER FRONT COUNTER. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. PANCAKE BATTER IN 5gal BUCKETS, COVERED. OBSERVED ONLY A DROP OF 2°f in 1-1/4hrs.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. Back wall at door leading to dry storage
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.expediting food **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Egg cook **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. On lip of HWS **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of ice around walk in freezer door
- Basic - Attached equipment soiled with accumulated dust. AC vent - cookline
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline shelving
- Basic - Case of single-service articles stored on floor in dry storage area. Case of cups **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above washed lettuce - office RIC
- High Priority - Employee failed to wash hands before putting on new set of 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. cheese 46? (cooler drawers), whipped butter 47? - frontline. Butter 47? - office RIC - products cooled to 38-41? (repeat violation on whipped butter) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham 131? and sausage 130?
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon touching pan of cooked sausage - COOKLINE. Uncovered sliced ham touching bag of raw beef **Corrected On-Site**
- High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket stored on frontline counter next to sachets of sweetener **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dumpsink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer at 35?
- Intermediate - No soap provided at handwash sink. Ladies restroom - main sink soap dispenser
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. Dented blueberry compote can - dented along side seam.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee chewing gum - kitchen.
- Critical - Observed employee failed to dry hands before putting gloves on. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler at cookline. Corrected On Site.
- Observed hole in ceiling. By extraction hood.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream and cheese 44F [reach in cooler/make table] - cheese cooled to 40F, hashbrowns 45-49F [cooled 42-47F - continue cooling], whipped butter 70F [continue cooling], whipped butter 45F [coolecd to 43F], - transferred to freezer - continue cooling foods until 41F or below.
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer solution not at proper temperature.
- Critical - Food-contact surfaces not cleaned after being contaminationed./ onion dicer
- Critical - No handwashing sign provided at a handsink used by food employees./ both male and female Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated dust in back prep area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ cook failed to wash hands while changing gloves
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed floor area(s) covered with standing water.// front line dish area
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ cook with a watch on
- Critical - Observed food stored on floor./ liquid eggs in wic
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ hard boilled eggs in office ric 46f, less than 4 hours Corrected On Site. 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. For reporting purposes only./ 2 in dry storage
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- BUTTER OBSERVED HELD AT 49 DEGREES F ON ICE, INSTEAD OF REQUIRED 61 DEGREES F.
- Critical - CAN OPENER SOILED (KITCHEN TABLE); RESIDUE BUILD-UP ON LEMON SLICER.
- CLEAN STAINLESS STEEL FOOD CONTAINER STORED ON HANDSINK (KITCHEN) - COS.
- COOKED CREPES NOT STORED IN SEALED CONTAINER - WALK-IN COOLER - COS - OPERATOR DISCARDED CREPES.
- Critical - EMPLOYEE HAND WASH SIGN NOT DISPLAYED IN LADIES RESTROOM.
- FOOD DEBRIS BUILD-UP ON SHELVING INSIDE WALK-IN COOLER.
- Critical - FRYING BASKETS (CLEAN), OBSERVED SOILED WITH FOOD RESIDUE / EQUIPMENT RACK - BACK KITCHEN.
- FRYING BASKETS STORED ON SAME RACK AS FLOOR SQUEEGEES / EQUIPMENT RACK - BACK KITCHEN - COS.
- HARD-BOILED SHELL EGGS OBSERVED HELD AT 45 DEGREES F, INSTEAD OF REQUIRED 41 DEGREES F (OFFICE COOLER) - COS; EGGS WERE MOVED TO ANOTHER COOLER.
- Critical - HEAVY RESIDUE BUILD-UP ON SLICER MACHINE BLADE.
- ICE BUILD-UP ON DOOR OF WALK-IN FREEZER.
- OFFICE COOLER NOT CAPABLE OF MAINTAINING REQUIRED TEMPERATURE FOR HOLDING OF POTENTIALLY HAZARDOUS FOODS: AMBIENT TEMPERATURE WAS 45 DEGREES F. CORRECTED ON-SITE. HARD BOILED EGGS MOVED TO ANOTHER COOLER.
- Critical - RESIDUE BUILD-UP IN ICE MACHINE - KITCHEN.
- RESIDUE BUILD-UP ON DOOR HANDLE OF REACH-IN COOLER (COOKLINE).
- RESIDUE BUILD-UP ON SHELVING INSIDE WALK-IN COOLER.
- SOILED TOWELS AND WIPING CLOTHS IMPROPERLY STORED - THREE COMPARTMENT SINK - COS.
- STORAGE OF SOILED SINGLE-USE APRONS ON CLEAN EQUIPMENT STORAGE SHELF - COS.
- Critical - STORAGE OF TOXIC CHEMICAL BOTTLE NEXT TO CLEAN EQUIPMENT STORAGE SHELVING - COS.
- TRASH STORED IN CLOSE PROXIMITY TO CLEAN STORED EQUIPMENT / KITCHEN.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. back kitchen 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 handled raw egg then touched spatula at ready to eat station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove use after handling raw egg.
- Critical - Observed employee handling soiled equipment or utensils then e handle clean equipment or utensils without washing hands. dishwasher handled dirty dishes then handled clean dishes without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handle raw fish and beef then handled shredded cheese cookline.
- Critical - Observed employees using same utensil to handle raw and cooked product. knife used to open raw chicken used to open raw fish. cookline.
- Observed equipment in poor repair. plastic container lids melted, frayed.
- Observed floor area(s) covered with standing water. walkin cooler under flooring.
- Critical - Observed food being cooled by nonapproved method. cooling batrer in large, deep containers with lids. cooling hashbrowns in deep carton.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cooks washing hands in warewashing scraping sink.
- Critical - Observed food stored in undrained ice. raw eggs sitting in melted ice. Corrected On Site.
- Critical - Observed food stored on floor. onions Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cookline and surrounding area heavily soiled.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw egfs over turkey deli meat. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw hamburger sitting on top of fremcch toast batter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese, sliced ham reach in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. raw eggs from previous time mark period mixed with raw eggs for new time mark period.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. waffle batter, eggs, french toast batter on cookline etc.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage links and ham above protection of grill.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. reconstituted hashbrowns, waffle batter walkin cooler.
- Critical - Raw animal food not properly separated from ready-to-eat food. raw beef steak on top of ham steak walkin cooler. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). improper ambient cooling.
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3/14/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name,squeeze bottles
- Food-contact surface not smooth and easily cleanable,plastic container chipped.
- Observed build-up of grease on nonfood-contact surface,hood filters
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8/6/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). By evidence of yougurt at 56 degree/. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit at front reach in cooler, macaroni and cheese 52 degree, yougurt 56 degree, dressing 52 degree,shelled eggs 47 degree ,ham 46 degree , chicken 47 degrees,41 degrees Repeat Violation. This violation must be corrected by : 1/28/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit at reach in cooler under the stove, ham 46 degree, chickens 47 degree, steak ham 41 degree.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. By evidence of 54 degree took by manager with his thermometer. This violation must be corrected by : 1/28/10.
- Critical. No conspicuously located thermometer in holding unit at front reach in cooler and cold unit under stove.
- Critical. Observed potentially hazardous food thawed in an improper manner ham at sink next to walk in cooler.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. By evidence of raw beef over cook sausage. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. by evidence of raw beef over berries/chips . Corrected On Site.
- Critical. Observed uncovered food in cold holding unit. by evidence of ice cream uncovered .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. By evidence of wearing a watch.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. By evidence of touching shell eggs then cooking frensh toast and not changing gloves.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at 3 compartment sink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses at the cook line.
- Critical. Observed encrusted material on can opener.
- Observed dirty utensils/equipment stored in racks,by evidence of dirty knifes.
- Equipment and utensils not properly air-dried. By evidence of wet nesting at dry rack.
- Plumbing improperly installed. by evidence of no cold water.
- Critical. No handwashing sign provided at a handsink used by food employees at the front cook line.
- Wet mop not hung to dry. Observed black likely substance on walls.
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1/26/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw bacon stored over pasteurized eggs
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
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12/3/2009 | Routine - Food | Warning Issued |
| No report available. | 4/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/8/2009 | Routine - Food | Warning Issued |
| No report available. | 12/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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