- Basic - Drain cover(s) missing. By mop sink **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Item in walk in cooler **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Fries scoop on top of hold unit **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside store room **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous **Corrected On-Site** **Repeat Violation**
- 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. Liquid eggs at cookline, cooked pork at hot holding line **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Foods under sanitizer dispenser **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Outside faucet
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink by drive thru **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. By rear door
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By three compartment sink area . per manager ( work In progress)
- Basic - Single-service items stored on floor. Cups by drive thru
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs at cookline at 55°f ( no time mark) **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. Liquid eggs at cookline **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Dumping Ice **Corrected On-Site**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket over single service items **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Large ring **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at frontline **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numeous throughout
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CRACKED PLASTIC CONTAINERS Repeat Violation.
- Critical - Observed EMPLOYEE FOODS OVER RESTAURANT FOODS :WALKIN COOLER . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. PINKLIKE SUBSTANCE ON DEFLECTOR PLATE
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. EMPLOYEES WEARING LARGE STONE RING
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed single-service items stored on floor. CUPS TRAY AT DRIVE THRU, BOXED ITEMS IN DRY STORAGE ROOM Corrected On Site. Repeat Violation.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. FRONTLINE SINK Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CRACKED PLASTIC CONTAINER Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed cloth contacting ready-to-eat food. AT PREP COUNTER Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. RINSING CUP IN SINK Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed single-service items stored on floor. BOXED CUPS IN OUTSIDE STORAGE
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - CURRENT Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. OUTSIDE STORAGE ROOM
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE TOUCHING READY TO EAT FOOD : WRAP Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN CHANGING GLOVES Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. INDIVIDUAL BUTTER PACKETS IN CHILL BUCKET AT 54 F :FRONTLINE Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. ITEM IN WALKIN FREEZER Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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11/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Food-contact surface not smooth and easily cleanable. RUSTY SHELVES IN COOLER
- Critical - Observed EMPLOYEE FOODS WITH RESTAURANT FOODS IN WALKIN COOLER Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTER .
- Observed nonfood-contact equipment in poor repair BROKEN TEMPERATURE DAIL . COOKLINE COOLER
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Employee lockers provided and used, clean
- Critical. Food management certification valid
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. RUSTED REACH IN COOLER RACKS
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Backflow preventer missing at hose bibb. OUTSIDE
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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2/4/2010 | 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; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. FOOD Storage, Prohibited Areas. Food may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- FOOD-CONTACT SURFACES. (A) Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except as specified in Paragraph (B) of this section, accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. (B) Subparagraph (A)(5) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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