- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Partially cooked bacon 64F, returned to cooler. In back room Traulsen cooler: deli meat 48-49F, cheese 49F, cream cheese 52F.
- Intermediate - Refrigerator 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. Traulsen double cooler in back room
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08/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Partially cooked bacon 64F, returned to cooler. In back room Traulsen cooler: deli meat 48-49F, cheese 49F, cream cheese 52F.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 droppings on floor in back room, under prep sink and near water heater. 2 behind stainless baseboard, cookline. No evidence of any current rodent activity. Droppings appear to be old.
- Intermediate - Refrigerator 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. Traulsen double cooler in back room
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08/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom. Women's employee restroom is out of order and per operator employees either use men's employee restroom or woman's public restroom.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. **Corrected On-Site**
- Basic - Wood non food-contact surface not properly sealed. Under steam table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Partially cooked bacon 64F, returned to cooler. In back room Traulsen cooler: deli meat 48-49F, cheese 49F, cream cheese 52F.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 droppings on floor in back room, under prep sink and near water heater. 2 behind stainless baseboard, cookline. No evidence of any current rodent activity. Droppings appear to be old.
- Intermediate - Refrigerator 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. Traulsen double cooler in back room
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Gaskets/seals on holding unit in poor repair. Traulsen
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected on site to 50 ppm cl.
- High Priority - Raw animal food stored over ready-to-eat food. In Traulsen cooler in back store room, raw beef and raw bacon over container of milk. Raw/raw separation of Beef over bacon improper.
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Bacon
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 25 in ice water. **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Case of cookies. , bag in the box soda **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Purse, headphones
- Basic - In-use utensil stored in sanitizer between uses. Knife **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ham. **Corrected On-Site**
- Basic - Single-service items stored on floor. Cups, storage area in back. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Home fries cooling approximately 2 hours at 85. Moved to cooler after 2 hours and stored in deep, tightly covered container.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Containers **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Bag in the box soda. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0-10 ppm. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Stored over prep table, prep room **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Employee washed hands and left water running for next handwash.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Eggs, sausage. Operator discarded. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. White gravy removed from ice bath and left at room Temperature at 80-101F approximately 3 hours after being removed from heat. Operator iced and stirred to drop temperature quickly. After 30 minutes, 40-80F.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Discontinue use of machine to sanitize until 50-100ppm cl.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 46-49F, egg whites 46F, top door of Whirlpool cooler. Other cooler temps 40-41F. Advised
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 20-25 old, hard droppings in chemical storage/trash can area on either side of dish machine.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200ppm cl. Repeat Violation. Corrected On Site.
- Observed single-service items stored on floor. case of cups Repeat Violation.
- Critical - Observed thermometer in Whirlpool cooler unreadable
- Critical - Potentially hazardous food held under time as a public health control without havingwritten procedures and eggs time marked, hash browns, potatoes, parcooked bacon not marked. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Diced ham dated 10/2
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Temp not readable, juice cooler
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 35F in ice water
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. bag in box soda
- Critical - Observed light buildup of material on milk nozzle
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in door of frigidaire at 45F
- Critical - Observed potentially hazardous food thawed in standing water. deli meat Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm or greater cl
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit or having written procedures. for shell eggs, pooled eggs, cheese
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 1 expired employee training certificate
- Lights missing the proper shield, sleeve coatings or covers. back storage
- No mop/service sink installed/available at establishment.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed cloth used as contact surface for cooking utensils Corrected On Site.
- Critical - Observed employee put gloves on without handwashing
- Critical - Observed employee switch from dirty to clean plates without handwashing
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream at 67F on counter, eggs on cookline with no time or temperature control. Advised to use time
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over hot dogs, reach in cooler. Corrected On Site.
- Observed single-service items stored on floor. back room
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs at 48-55F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. mens employee restroom
- Critical - No conspicuously located thermometer in holding unit. Cooler in old theatre.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store towels. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey, ham, cheese at 48F, potato salad at 53F, tuna salad at 55F. for 2.5 hours per operator
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over gravy, hashbrowns, reach in cooler Corrected On Site.
- Observed single-service items stored on floor. Cups, old theatre Corrected On Site.
- Critical - Observed soil buildup on ice scoop. Corrected On Site.
- Observed utensils stored in crevices between equipment. spatulas. Corrected On Site.
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8/31/2011 | Routine - Food | Warning Issued |
- Critical - Observed raw beef stored over ready-to-eat food. Reach in freezer.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Gloves available.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed leaking faucet at handwashing sink.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw beef stored over ready-to-eat food. Whirlpool cooler. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed dented can of green beans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salami 51 degees Farhenheit and ready to eat salads, PHF 49 and 53 degees Farhenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front line cooler.
- Critical. No conspicuously located thermometer in reach in cooler.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Clean wiping cloth not properly stored. Wiping cloths stored under cutting board.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed sausage thawing in it.
- Critical. No handwashing sign provided at a handsink used by food employees.
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10/16/2009 | Routine - Food | Warning Issued |
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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