- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork cooked on 8/18/14@ 6:00 pm. Temperatures taken on 8/19/14 @ 2:45 pm were 44°f and 45°F. Stop Sale Written, reviewed cooling procedures with mgmt.
- 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. 0 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stove: ground beef 128°F corrective action during inspection: reheating to 174° during this inspection **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Soap stored above soy sauce **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Cooling pork in plastic bus tubs stack 8 high.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Food storage shelving **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Corrective action taken: placed on ice inside walk in cooler.
- Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Fish at 64°F (thawing for about 1hour)
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical storage near clean sauce containers
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3/31/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above gas stove and on prep table **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar and spice **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Cookline cooler: chicken over beef **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Potato Salad dated 1/22/2014 discarded by management
- High Priority - Toxic substance/chemical stored by or with food. Dry storage area **Corrected On-Site**
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/ single service items. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Open dumpster lid.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad **Corrected On-Site**
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Cutting board(s) stained/soiled. Table top in prep area. Priority: Intermediate
- Basic - Observed: Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Tongs by dish machine. Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front wait station. Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on new set of gloves to work with food. To touch bread. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees Fahrenheit or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooping ice with cup, ice touching fingers. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Live flies in kitchen. Priority: High Priority
- Intermediate - Observed: Manager lacking proof of food manager certification. Cynthia doesn't card, says it expired. Priority: Intermediate
- Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Elton finney showed up, with his CFM. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand wash sink used by food employees. Women's restroom. Priority: Basic
- High Priority - Observed: No vacuum breaker on fitting/splitter added to hose bibb. Protector in wrong spot. Priority: High Priority
- Basic - Observed: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Main smoker room. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for food safety) hot held at less than 135 degrees Fahrenheit or above. Hamburger 126 degrees, discarded by cook. Turkey 126 degrees in BBQ smoker, adjusted position closer to heat source. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 44 - 67 degrees F. On ice on table, added more ice, explained time as a public health control. **Repeat Violation** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over fries in freezer. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum cooking temperature in reach-in freezer - not all products commercially packaged. Raw chicken over raw fish, in freezer, raw chicken over raw beef in walk in cooler. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. In smoker prep area, paint, degreaser air freshened, over prep area. Priority: Intermediate
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.BOTTLES ON FLOOR Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK IN COOLER AMBIENT AIR 53 F REPAIR MEN ON SITE ALL FOOD IN FREEZER EXCEPT GREENBEANS PRIOR TO INSPECTION
- Critical - No conspicuously located thermometer in holding unit.SALAD COOLER Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.WHITE ,TABLE LENGTH BACK WALL
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.PUT ON GLOVES NO HANDWASH Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GREENBEANS IN WALK IN COOLER DATED 9-21-12 DISCADED Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.LEMONS
- Critical - Working containers of food removed from original container not identified by common name.PAPRIKA,SUGAR,SAUCES Corrected On Site.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.UTENSILS Corrected On Site.
- Equipment and utensils not properly air-dried.PANS
- Critical - Hand wash sink lacking proper hand drying provisions.SMOKER ARREA
- Critical - Handwash sink not accessible for employee use at all times.BLOCKED IN SMOKER AREEA Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.REACH IN COOLER Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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.IN LETTUCE Corrected On Site.
- Observed nonfood-contact equipment in poor repair CONDENSER LEAKING AT REACH IN COOLER
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.sauce, oil.
- Observed nonfood-grade containers used for food storage.lemons.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.chemicals.
- Critical - Observed unlabeled spray bottle.chemical .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork 109-120 in smoker. Corrected On Site.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Equipment and utensils not properly air-dried.pans wet nested.
- Critical - Handwash sink not accessible for employee use at all times.blocked with sanitizer bucket.
- Critical - No handwashing sign provided at a handsink used by food employees.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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12/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions 87 degrees on cookline Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Two cases of potatoes under/next to hand wash sink.
- Critical. Observed food stored on floor. walkin freezer
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 1/2010
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above gas stove
- Critical. Observed interior of reach-in freezersoiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. Hood Filters above stove and fry vats
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Water cooler shelving & fan guards
- Observed attached equipment soiled with accumulated grease. Hood system above gas stove.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer 200 ppm in pit area. Corrected On Site.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chipped Meat for beans.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef and pork placed in walkin on 10/14/09/. Temperature taken @ 11:30 am on 10/15/09 was 45 and 48 degrees. 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. Sugars and beans
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood Filters
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Employees have not received training related to their assigned duties. Dishwasher did not know how to test the dishwash machine for sanitizer. Corrected On Site.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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