- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed leak from hood at cookline that is dripping onto flat top and area near clean plates.
- Basic - Food stored in a location that is exposed to splash/dust. Observed shell eggs stored under leak in walk-in cooler. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water near DM, plumber on site working on the issue.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Floors not constructed to be easily cleanable. Observed floor in WIC rusty with standing water and not easily cleanable.
- Basic - Leaking pipe at plumbing fixture. Observed HWS in the cookline area leaking onto the floor.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook change gloves without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. Observed small flies near the soda boxes and back storage area, approximately 10.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.at bar **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket 0 ppm quat. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Butter 58°F, Shreeded Cheese 48°F, Salsa 51°F, all food in reach-in unit. Corrective action taken food iced down. **Repeat Violation**
- 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 new set of gloves to work with food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook use wiping cloth then to RTE food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand wash in cook line area was blocked by containers. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser by the 3 comp sink unable to dispense towels.
- 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. Observed Butter 58°F, Shredded Cheese 48°F, Salsa 51°F, in RIC at frontline.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked sausage held at 120 degrees in cookline makeshift steam table
- Critical - Hand wash sink lacking proper hand drying provisions. handsink in special events room
- Critical - Observed employee improperly washing hands. observed dishwasher wash hands with gloves on.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed liquid pasteurized egg at 51 degrees in cookline ice bath across from fryers and diced ham at 60 degrees in cookline reach-in cooler top across from fryers.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. warewashing line handsink
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs using both hands then directly handle fully cooked, ready-to-eat bacon and a clean customer's plate without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same spatula to contact raw chicken then use spatula to handle omelet made of ready-to-eat pasteurized liquid egg. spatula only reached 147 degrees inbetween contacting the two items.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. on cookline observed sanitizer bucket at 0 ppm quat
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed at 0ppm Corrected On Site.
- Critical - License expired within 30 days after expiration date. Expired 12/01/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 48 degrees in cookline reach-in cooler top in center of line. observed sliced ham at 47 degrees and soup at 45 degrees in walk-in cooler. Corrected On Site. lowered product levels below fill line. Repeat Violation.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from handsink at ambient temperature of 51 degrees. observed cookline reach-in cooler in middle of line at ambient temperature of 53 degrees. observed cookline reach-in cooler at end of cookline nearest reach-in freezer at ambient temperature of 57 degrees. This violation must be corrected by : 7/12/11.
- Critical - Handwash sink not accessible for employee use at all times. observed handsink by dishmachine filled with empty sanitizer bucket. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grab new pair of gloves before washing hands at cookline 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. observed dishwasher handling dirty food wares and manually cleaning out debris from waste water strainer then directly handling clean food wares without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sausage gravy in cookline reach-in cooler across from handsink at 47 degrees. observed sliced lunchmeat at 53 degrees in cookline reach-in cooler top in middle of line. observed raw chicken at 56 degrees in cookline reach-in cooler at end of cookline nearest reach-in freezer. Corrected On Site. moved some foods to walk-in cooler. iced remainder of foods down in units. Repeat Violation.
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7/8/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. observed deep fryer baskets sitting in warewashing area handsink completely blocking handwashing access.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grab new pair of gloves without washing hands first Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs with gloved hands then handle reach-in cooler door handle, ice bags covering ready-to-eat foods, and grill tool handles without washing hands first. Repeat Violation.
- Critical - Observed hand sanitizer applied to unclean hands. on cookline employee used hand sanitizer in place of washing hands
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sausage gravy at 64 degrees in cookline reach-in cooler closest to entrance to cookline. observed lunchmeat at 59 degrees in cookline reach-in cooler top in middle of cookline. observed liquid pasteurized egg in cookline reach-in cooler at 49 degrees in cooler closest to fryers. Corrected On Site. Repeat Violation.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked sausage found at 72 degrees and ham found at 68 and cookline reach-in cooler top. raw chicken found at 46 degrees in cookline reach-in cooler closest to fryers. Corrected On Site.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. cooked chicken observed plated at 140 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler closest to fryers found at ambient temperature of 46 degrees.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs sitting over liquid pasteurized egg at cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed employees using same utensil to handle raw and cooked product. cookline employee used same spatula to flip partially cooked chicken then flip garlic bread
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed handling raw beef then handling grill tool handles without washing hands first.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed putting on new pair of gloves without washing hands first Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline employee observed rinsing out sanitizer rag in cookline handsink
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8/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. bag of soup/sauce thawing at room temp in warewash area sink
- Critical. Observed raw animal food stored over ready-to-eat food. raw sausage patty over cheese in cookline RIC
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline employee observed stripping off gloves then grabbing cooked bacon and cooked sausage off grill for customers' plates. same employee also observed handling pancakes with ungloved hand. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline employee observed not washing hands directly before each new pair of gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on slicer in warewash area Corrected On Site. Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. cookline sanitizer bucket Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. employee dumped used sanitizer bucket into cookline handsink Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. warewash handsink Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. meeting room handsink Corrected On Site.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw pooled egg at cookline Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish behind diced onions and raw chicken behind raw beef in cookline RIC.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline shelf above english muffins and egg RIC
- Critical. Observed handwash sink used for purposes other than handwashing. filling up food tub at cookline
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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