- 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. Employee open drink with food in the reach in cooler. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Soiled hat on the dry storage rack **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning restroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 44°(rechecked 41°). Chicken 44°(moved to the freezer.
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue. **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Employee on the rear prep line **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Employee prepping the lettuce to be served **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License must be renewed to avoid any administrative action which may result in a fine.
- High Priority - Employee touched glasses and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook using glove on hands to touch glasses and continue cooking.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spray bottles with cleaning solutions at the front counter **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon milk opened 5/22 not date marked **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Filters under the frontline counter. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone next to the microwave **Corrected On-Site**
- Basic - Equipment in poor repair. Interior of the small microwave.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in the outside restroom. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Steaks sitting in standing water in the 3-sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket was 0ppm. Rechecked at 50ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand sink at the food prep area in the rear with very low water pressure.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Unisex bathroom.
- High Priority - Chlorine sanitizer in chlorine bucket not at proper minimum strength. Bucket 0ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cut lettuce / cut tomatoes not marked at the cookline. Cut at 9:30am per employee. Temperature making was completed . **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees using the 3-compartment sink to wash their hands. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water in the food area (tea area) **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Before the prep storage coolers.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers at the coffee station. **Corrected On-Site**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled apron stored on the food rack. **Corrected On-Site**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Screw driver in the coffee area. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket over 200ppm **Corrected On-Site**
- Intermediate - Encrusted, soiled material under the coffee filter holder at the frontline area.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bag of sugar left unprotected
- Critical - Bathrooms not designated
- Critical - Bathrooms without self closing doors
- Can opener stored on the water heater
- Coffee filter left unprotected at the cooking area
- Critical - Diced potatoes at 65F at prep area COS
- Critical - Egg cooler frozen up. Temperature 59F (ambient)
- Critical - Employee cooking eggs walked to reach in cooler/freezer picked up food and walked to the line COS
- Floor fan on the single service rack not inverted COS
- Critical - Gallon milk in the reach in cooler not date COS
- Critical - Handsign missing in the ladies restroom
- Critical - Hydrogen peroxide on shelf with dry foods COS
- Critical - Incorrect test kit for chlorine
- Light before the reach in cooler not shielded
- Critical - Light bulb mixed in with food on the dry storage area
- Critical - Manager's original proof of certificate was on phone 9/18/12
- Metal brash unapproved.
- Critical - Open can of soda on the dry storage rack
- Plastic knives stored improper to prevent cross-contamination COS
- Critical - Remaining portion of ham not date marked after opening COS
- Critical - Shell eggs 59 degrees - move to another cooler
- Single service items on the bread rack not inverted COS
- Soiled aprons not stored away from food COS
- Critical - Soiled debris under the coffee filter holder
- Stainless steel container at the cookline kept clean
- Critical - Unlabeled degreaser bottle COS
- Vent at prep area missing cover
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Black reach in cooler air temperature at 50F. Additional refrigerator available - TCS products transferred to other cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. French toast egg mix 53F. Cheese slices 70F on kitchen counter. Less than 4 hours [repeat violation] - corrected on-site - egg mix, cheese slices and pancake batter - time recorded on board and time as PHC procedure filled in for these products. Black reach in cooler: cheese slices 49F, sausage 47F - TCS products stored since morning - transferred to other refrigerator.
- 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.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. /
- Observed personal care item stored with food. / observed a black bag stored next to open bag flour / dry storage rack.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese at 47F / product was iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pancake mix at 49F / product was iced.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw pork over vegetables / reach in cooler / Corrected On Site.
- Critical - Observed the use of an unclean thermometer. / egg cooler / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / ham / reach in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. / raw pork chop / reach in cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine at 25ppm.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. was unable to verify the calibration of the thermometer. provided instruction on proper test Corrected On Site.
- Critical - License expired within 30 days after expiration date. Displayed license expired 4/1/11 Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork chops 44 and bacon 53 both in the black home style reach in cooler
- Critical - Observed potentially hazardous food thawed at room temperature. Two packages of sausage left on the prep table. corrective action moved to the reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Wrong date on chart used to keep time of foods held out of temperature control Corrected On Site.
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4/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Ham dated 10-19-10 in the home style reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 48 in metal pan adjacent to the flat grill
- Observed nonfood-grade containers used for food storage. grocery bags being used to store unpackaged sausages
- Critical. Outer openings not protected with self-closing doors. rear kitchen door
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. top of rear door is not sealed
- Critical. Observed screen in window torn/in poor repair. rear door screen is not attached to the frame
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11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- No mop/service sink installed/available at establishment.
- Critical. Observed screen in window torn/in poor repair, customer restroom.
- Light not functioning, rear area by warewashing sink.
- Observed personal care item stored with food, vitamins stored with food equipment. Corrected On Site.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage and ham reach in cooler. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items at cookline not protected by ice bath. Repeat Violation.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handled bread and cheese with bare hands at cookline.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw egg then handgledd bread and cheese without washing hands.
- Critical. Violation: 27-04-1 Cold water not working at employee handwash sink. hot water too hot to wash hands. Corrected On Site.
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. cookline no hand sink convenient when operator is busy hand sink in back kitchen is not used. no handwashing is performed.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. shelf installed over hand sink.
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1/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage and ham reach in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items at cookline not protected by ice bath. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs in household refrigerator by cookline.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over sausage reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over ham reach in cooler. Repeat Violation.
- Critical. Observed food stored on floor. pancake syrup dry storage.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw sausage stored with bread and cheese. cookline. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handled bread and cheese with bare hands at cookline.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw egg then handgledd bread and cheese without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove uses, after handling soiled items like trash and egg shells.
- Observed utensils stored in crevices between equipment. scraper stored between shelving and grill.
- Critical. Cold water not working at employee handwash sink. hot water too hot to wash hands. Corrected On Site.
- Critical. Hand sink missing in food preparation room or area. cookline no hand sink convenient when operator is busy hand sink in back kitchen is not used. no handwashing is performed.
- Critical. Handwash sink not accessible for employee use at all times. shelf installed over hand sink.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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