- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in wall. Near restroom.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Mash potato 94°F, *rice 84°F, *pasta 100°F, *white beans 125°F, *chicken leg quarters 115°F corrective action taken by turning in oven to maintain temperature.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fan. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wash cloth
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen **Corrected On-Site**
- Intermediate - No hot running water at three-compartment sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All
- Intermediate - No soap provided at handwash sink. Restroom
- Intermediate - Probe thermometer not used to ensure proper food temperatures. Not working needs new battery.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. In restroom in dining area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone sitting next to cutting board with raw meat.
- Basic - Equipment in poor repair. Reach in cooler in storage room.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area with with reach in cooler and freezer.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Self-closing device on bathroom door disconnected/broken. In restroom in kitchen.
- Basic - Wall in disrepair. In kitchen next to chest freeezer.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 55°F **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 47°F **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cheese.
- Intermediate - Handwash sink used for purposes other than handwashing. For dishes.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All
- Intermediate - No soap provided at handwash sink. All
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food placed in soiled container/equipment.
- Basic - Food stored in holding unit not covered. Reach in freezer.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood filters in disrepair.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink in kitchen bathroom.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Chest freezer.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen bathroom.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Grease accumulated under cooking equipment.
- Basic - High Priority - 3 dead roaches on premises. Kitchen and storage area.
- High Priority - Small flying insects in kitchen and storage area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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