- Basic - Bathroom door not self-closing. On new restroom on renovated side.
- Basic - Food stored in holding unit not covered. In walk-in cooler, potato. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Line reach-in cooler, line reach-in-freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 53° cooked mushroom 52° sausage 51-49° in reach-in cooler less than four hours, all removed to walk-in cooler. Ambient 46°
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On summer menu.
- 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. Line reach-in cooler, ambient 46°.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sinks.
- Basic - Stored food not covered in walk-in cooler. Cut Potatoes. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in freezer.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cut cantaloupe 46° less than four hours elevated in double pan in cooler holding other foods at 35°. Adjusted to contact surface of double pan like other foods are.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onion 50° ham 47° sausage 61° in top reach-in cooler, less than four hours, moved to walk-in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling fan had accumulation of dust/debris. At dish machine area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Water left in portable steam table not used during the week.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 63° in top cooler, ambient 36°.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw ground beef 47° salmon 51° cooked mushroom 51° in line reach-in cooler. Ambient 36°.
- Intermediate - Spray bottle containing toxic substance not labeled. Windex. **Corrected On-Site**
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cooking equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Line cooler, salad items.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and prep areas.
- Basic - Working containers of food removed from original container not identified by common name. Flour container at dish/prep room. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Gbeef over cooked bacon/sausage. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. corner line cooler.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 61/turkey 60/peppers 62f greater than 4hr top line cooler. all discarded.
- Water in bottom line coolers.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler. raw foods 47-50f.
- Critical - Hand wash sink lacking proper hand drying provisions... bakery.
- Critical - Handwashing cleanser lacking at handwashing lavatory... bakery.
- Critical - Observed food being cooled by nonapproved method... soups, gravy 148-141f/30min, put in ice baths. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods; ground beef over seafoods, walk-in.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw beef, raw gbeef 47-50f in line cooler, moved to walk-in.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 1 dr line cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... end line cooler.
- Critical - No handwashing sign provided at a handsink used by food employees... men's restroom.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized... using 1-compartment sink on bakery side to wash utensils, pots/pans.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... potato 48f in line box cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... sausage 47/butter 46f in line cooler.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit... cook line.
- Critical - Observed food being cooled by nonapproved method... pot pie mix 126f/2hrs from cook, moved to ice bath.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... vegt in top line cooler 46f.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... soup double-panned 122-133f, reheated to hold on site. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food... ice bin. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment... tongs hanging from oven handle over garbage can. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions... line sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory... line sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory... bakery sink.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed... in wiping cloth bucket.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not conspicuously posted.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... lasagna 72f less than 4hrs, returned to cold hold.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... onions 92f no temp. control.
- Critical. Displayed food not properly protected from contamination... steam table not protected from consumer traffic flow.
- Critical. Observed raw animal food stored over ready-to-eat food... gbeef over rte foods in walk-in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled... after cracking raw shell eggs then handling rte foods.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect... one hand touching food not gloved. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers... cook line.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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4/13/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name correctly... flour bin mislabeled.
- Critical. Observed food being cooled by nonapproved method... chowder at 174f in covered, plastic container. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Drain cover(s) missing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Lights missing the proper shield, sleeve coatings or covers.
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11/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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