- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.dry ingredient containers
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation-cook.
- Basic - Hood soiled with accumulated grease and dust etc,
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- 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. Jug of milk and yogurt opened Sunday, today is Wednesday.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Potatoe salad made about an hour ago, temped at 72° advised uncover and rapid chill to 41 or colder.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable-board on make table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Large DD coffee on prep table.
- Basic - Hood soiled with accumulated grease.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F 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. Cook touching biscuits. **Corrected On-Site**
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Restroom door propped open with clean silverware just outside door in hallway.
- Observed attached equipment soiled with accumulated grease-hood filters and associated equipment heavily soiled.
- Critical - Observed encrusted material on can opener blade.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter holding at front counter, temped at 67?. Advised quick chill to 41 or colder. Employee put into cooler to chill.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-advised shell eggs stored in front of cookline reach-in cooler. **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up-cookline cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Jug of milk opened sunday, today is Tuesday.
- Observed residue build-up on nonfood-contact surface. Handwadh sink by ice maker.
- Critical - Observed toxic item stored in food preparation area. Bottle of windex and bottle of peroxide stored over ice machine. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, kitchen handwash sink has a bag of tomatoes in the basin. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled sliced tomatoes with bare hands then placed into reach in cooler. Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface, portable fan in the kitchen.
- Observed gaskets with slimy/mold-like build-up, cook line reach in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, cook line handwash sink has a heavy grease residue in the basin.
- Observed reach-in-freezer gasket torn/in disrepair.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease, hood filters.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ripped/worn tin foil used as shelf cover, storage shelf under flattop.
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2/2/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, cookline.
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7/29/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, as evidenced by ambient air thermometer reads at 54 degrees F and potentially hazardous foods stored in unit overnight are at 52-58 degrees F. Operator stated no temperatures were taken of poyentially hazardous food when they arrived at establishment this morning and no temperature logs are kept. This violation must be corrected by : 07/29/11.
- Critical - Hand wash sink lacking proper hand drying provisions, cookline handwash sink.
- Observed cutting board grooved/pitted and no longer cleanable, cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chili, chicken soup, potato salad, ham, pasta salad, milk, heavy cream, half and half, cream cheese, sour cream, butter, feta cheese, raw bacon, french fries, sliced cheese, sausage gravy, bacon vinaigrette, raw cookie dough, corned beef hash, chicken tenders, vegetable soup, salami, turkey, and grits in the reach in cooler are at 52-58 degrees F. Operator stated foods were stored in unit overnight, Stop Sale issued. This violation must be corrected by : 07/29/11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, open salami and turkey- operator stated it was opened ometime this week.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation, chili dated 7/15, pasta salad dated 7/20 and homemade bacon vinaigrette dated 5/25 in the reach in cooler. Stop Sale issued.
- Observed single-service articles stored without protection from contamination, brewer filters stored uncovered at the beberage counter in the dining area- also black stirrer-like straws in caddy on beverage counter allow for potential customer contamination.
- Critical - Observed toxic item on premise that is not required for the operation of establishment, unlabled ziploc bag of green watery substance on the prep are handwash sink faucet's- operator stated it contained "wintergreen water" for refreshing.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, tuna salad dated 07/26 operator stated it was prepaired today and she forgot to out the correct date on it.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/28/2011 | Routine - Food | Warning Issued |
- Critical - No cleaning agent provided in first compartment of sink. Corrected On Site.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation, 4 employees on duty without a CFM at the time of inspection.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, covered employee drink cup on the prep table.
- Critical - Observed no rinse water set up in middle bay of 3 bay sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle, containing clear substance on prep table behind the slicer.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, tested at 0 ppm. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper temperature, sanitizer water in 3 bay sink using quaternary ammonia sanitizer is at 123 degrees F. Corrected On Site.
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5/25/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter packets on the dining room tables are at 66 degrees F. Corrected On Site.
- Critical. Observed food stored on floor, case of coffee in the dry storage room.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, food employee washed hands in the 3 bay sink. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, food employees wearing a watch and bracelet.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, food employee not washing hands before putting gloves on. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed middle bay used for dirty dishes while first bay for wash and third bay for sanitize.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean silverware stored in basket lined with a cloth towel.
- Critical. Handwash sink not accessible for employee use at all times, cookline handwash sink has a cutting board over the basin. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times, prep area handwash sink in the kitchen is obstructed by 2 prep tables- recommended sliding small prep table on the right side further over towards the reach in cooler to allow access to habdwash sink and protect items on table from handwash water splash.
- Critical. Observed non-service animals in the food establishment or on premises, customers dining on patio have a dog with them.
- 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, 1 food employee unable to provide proof of training.
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12/30/2010 | Routine - Food | Inspection Completed - No Further Action |
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