- Basic - Build-up of grease on nonfood-contact surface. / stove / far side end of cook line.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. / wait station / **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / whipped cream 60F / less than 1 hour per manager / front line / product was iced.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / spring mix 45F / wait station reach in cooler / moved to walk in cooler for temperature recovery.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor tiles cracked, broken or in disrepair. Near cook line handsink, cracked floor tiles, deep groutlines.
- Basic - Food debris/dust/grease/soil residue on exterior of grill.
- Basic - In-use utensils, knives, stored in sanitizer between uses.
- Basic - Soil residue build-up on nonfood-contact surface. Inside cubby hole where clean glass racks are stored.
- Basic - Walk-in freezer door/door frame soiled.
- Basic - Wall in disrepair. Wall board bulging, not sealed at bottom. Near cook line handsink.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Small container of butter. corrective action taken: manager discarded product.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. raw shell eggs stored over pasteurized eggs. Cook line cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of residue on/around soda dispensing nozzles.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep cooler where steaks are stored.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Prep cooler where steaks and bacon are stored. **Corrected On-Site**
- Basic - walk in cooler door in disrepair.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. raw shell eggs stored over pasteurized eggs. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - walk in cooler door in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey, 44 F; ham, 45 F; raw beef, 45 F; prep cooler on cookline.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over pasteurized eggs. **Corrected On-Site**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Equipment in poor repair. Interior of cabinet under soda station.
- Basic - Floors not constructed to be easily cleanable. Deep groutlines in floor causing retention of standing water.
- Basic - Grease/food debris accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler on left side of cookline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at cookline.
- Basic - Wall not smooth, nonabsorbent and easily cleanable. Outside walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs stored over biscuits. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle window cleaner stored by napkins **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep unit. Corrective action taken: manager removed product, will not use unit until it is capable of maintaining proper temperature. Maintenance arrived to service unit.
- Critical - Hand wash sink in warewashing area lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing sink in warewashing area. Corrected On Site.
- Critical - No conspicuously located thermometer in prep cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Cookline.
- Observed build-up of grease on exterior of cooking equipment.
- Critical - Observed buildup of soil on soda dispensing nozzles.
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak, 45F; sausage, 51F; preep cooler. Corrective action taken: manager removed product and placed in walk-in cooler.
- Observed reach in cooler gaskets with soil/mold-like build-up. Wait station and cookline.
- Observed residue build-up on nonfood-contact surface. Interior of cabinet under beverage station.
- Observed wall soiled with accumulated debris in dishwashing area.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris on warewashing machine. Corrected On Site.
- Critical - Observed boxed food stored on walk-in freezer floor. Corrected On Site.
- Critical - Observed buildup of soil in the interior of ice machine. Corrected On Site.
- Critical - Observed dented cans- starter sauce, blueberry compote. Corrective action taken: manager removed cans, set aside to be returned to supplier.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, liquid egg, 44F. Advised.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, yogurt, 47F. Corrective action taken: manager iced product.
- Observed reach-in cooler gaskets with slimy/mold-like build-up. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp.
- Critical - No conspicuously located thermometer in reach-in cooler. Corrected On Site.
- Observed build-up of grease/food debris on nonfood-contact surfaces. Exterior of cooking equipment, area underneath cookine equipment.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Reach-in cooler at the end of cookline; chest freezer at cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed small flying insects in warewashing area.
- Critical - Observed soil buildup inside ice bin.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Cookline.
- Observed build-up of grease on nonfood-contact surface. Exterior of fryers.
- Critical - Observed cutting boards stained/grooved.
- Observed gaskets with slimy/mold-like build-up. Reach-in freezer at cookline.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham steak in prep unit, 47F. Advised not to double pan.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over pastuerized egg, reach-in cooler. Corrected On Site.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter in reach-in cooler, 44F. Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits, edge of pan, 129F. Product was 144F in center of pan. Product stirred. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed stained/grooved cutting board.
- Observed build-up of grease on exterior of cooking equipment.
- Observed soiled walk-in coolerngaskets.
- Critical. Handwash sink not accessible for employee use at all times. Pan stored on handsink in dish area. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage, prep unit, 45F. Advised.
- Critical. Observed raw animal food stored over ready-to-eat food. Shell eggs stored over pastuerized eggs, reach-in cooler.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Observed food debris accumulated on floor drain.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash temp at 48 degree at cookline leaa than 4 hours Advised Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage temp at 106 degree Advised Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Missing in reach in cooler at cookline
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chickens tenders with ready to eat foods at cookline Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife at cookline
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- 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. Wait staff & dishwasher Repeat Violation. Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. Ice scoop holder
- Critical. Observed encrusted, soiled material on slicer. Lemons slicer Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. X2 at cookline Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all shelves at cookline Repeat Violation.
- Observed clean utensils/equipment stored in dirty container, Knives at wait station Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Used as dump sink as evidence of food debris on sink at cookline
- Observed food debris accumulated on kitchen floor. Cookline
- Observed wall soiled with accumulated food debris. Cookline
- Observed attached equipment soiled with accumulated dust. Walk in cooler fans covers
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash temp at 48 degrees, sliced ham temp at 50 degrees, pancake batter temp at 47 degrees, Manager stated that products were less than 4 hours. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage temp at 76 degrees at cookline, manager voluntarily discard product Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at cookline has an ambient temperature of 45 degrees. Facility has another reach in cooler at cookline
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. At Cookline
- Critical. No conspicuously located thermometer in holding unit. Desserts cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. [Gloves]
- In-use utensil for food not stored in a clean, protected location. Tong at cookline hanging at fire nozzle.
- 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
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands Before put gloves on
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical. Observed soiled reach-in cooler shelves. Cookline
- Critical. Observed soil residue in storage containers. Small Blue ice scoop holder at back wait station
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed encrusted, soiled material on slicer. Lemons cutting
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Upright reach in cooler at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Knives holder at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Second wait station
- Observed clean utensils/equipment stored in dirty container at wait station. Steak knives
- Observed single-service articles improperly stored. Coffee filters not inverted at back wait station
- Critical. Handwash sink not accessible for employee use at all times. Blocked by trash can at cookline
- Light not functioning. Dish area, storage area
- Observed personal item stored with food/cleaned utensils. Hat at cookline
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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