- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee banana and yogurt inside the upright glass door Reach in cooler by soda machine set on top of the container of pudding for customer, employee moved **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf by Dish machine, manager washed again
- Basic - Food storage container/container lid cracked or broken. Several plastics containers on the shelf by Dish machine cracked
- Basic - In-use wet wiping cloth/towel used under cutting board. On the prep table by Walk in cooler **Repeat Violation**
- Basic - Lime scale build-up inside ice machine. Yellow build up around the ice dispenser area **Repeat Violation**
- Basic - Open dumpster lid. Manager closed **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of salt per employee under the counter in the service area in dining room, employee put the label **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer buckets set on the prep table next to the back bread, employee moved **Corrected On-Site**
- 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. Milk open yesterday per manager in the upright glass door Reach in cooler by soda machine, manager wrote the date **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Ice found inside the hand wash sink and employee fill out the water for cooking from hand wash sink by back door
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Dust build up, manager stated the cleaning company will clean tonight
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cups under the prep table by smoker. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Jug of oil on the floor under the steam table **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. By prep table next to smoker **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine. Slight build up
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw Turkey on the tray under the prep table by smoker, move to prep sink and going the running water **Corrected On-Site**
- Basic - Soiled reach-in freezer gaskets. By ice machine
- Basic - Spray bottle containing a food product not labeled. Spray bottle, per manager this is vinegar used for meat. hang on the shelf by smoker
- Basic - Wiping cloth sanitizing solution stored on the floor. By deep fryer **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cleaning solution spray bottle used for vinegar by smoker
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of blanched potatoes 50°F, manager voluntarily discarded them.**Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Started the Inspection at 10:30 am and container of green beans by the steam table and container of cooked onion by cook-line had time mark of 11 am. Discussed with manager and time was changed
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw burger above the container of the blanched fries, upright Reach in cooler by deep fryer. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Sanitizer bucket next to the to go boxes, service area **Corrected On-Site**
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4/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several container stack up wet on shelf by Dish machine also, cups stack up wet by service station **Warning** At call back inspection, cups stack up wet by soda machine
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3/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl inside the container of margarine by cookline **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk Container of vinegar mix on the floor by smoker. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored in dirty container above ice machine **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking cup, on the shelf above uncover container of cut potato, and several employee drinks cup with lid and straw next to food or clean dish throughout **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several container stack up wet on shelf by Dish machine also, cups stack up wet by service station **Warning**
- Basic - In-use tongs stored on oven door handle. Cookline **Corrected On-Site** **Warning**
- 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. Handle inside the flour, under prep table by Walk in Cooler **Warning**
- Basic - Wood food-contact surface not properly sealed. Wooden Sieve used wood not sealed **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of flour per employee, under prep table by Walk in Cooler **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee on the cookline change his gloves without wash his hand first. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of Potato salad, coleslaw 46°F, take out from walk in cooler around 10 am Reach in cooler by ice machine. Correctives action taken, move to another Reach in cooler Also, potato blanch 88° made this morning around 10 am, will either choose used Time as Public Health Control or keep in the cooler **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Dish machine area and mop sink **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket on the prep table throughout **Warning**
- Intermediate - Food manager certification expired. Jeff expired 2012 **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By service station on cookline. Items in sink by dishmachine area **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager can not find it * Using for green beans*Warning** **Warning**
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1/16/2014 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. Also, floor is not longer smooth and easily cleanable. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler. Ambient temperature 51. Do not use this unit to store potentially hazardous food until is capable of maintaining items at 41For below. At call back, operator explained technician came out yesterday and fixed coil leak in walk in cooler. Today's ambient temperature is 45°F. He stated he will call back technician again today to make sure unit is completely repaired. Portable cooler with ice are used inside the unit to store potentially hazardous foods. **Do not not use this unit to store potentially hazardous food until is capable of maintaining items at 41For below.
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. Also, floor is not longer smooth and easily cleanable. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler. Ambient temperature 51°. Do not use this unit to store potentially hazardous food until is capable of maintaining items at 41°For below.
- 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. Placed in walk in cooler around 11 pm last light to cool. Found at 53-57°F. Stop Sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade buttermilk blue cheese and ranch dressing, also Mac n'cheese and cooked collard greens all found at 52-55°. All these items were made more than 24 hours ago. Walk in cooler. Stop Sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 111-124°, corrective action taken moved to oven to be reheated.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Multiple, on prep tables.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole pork shoulders, wrapped in aluminum foil.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brushes and towels. By triple sink. **Corrected On-Site**
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8/5/2013 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of brown residue in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water. **Repeat Violation**
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. Spoon in hand wash sink. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 49-51 degrees. Corrective action , ice bath placed on product.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket, quaternary. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler, trays. Food already cooled below 41?.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ribs 119-120?. Corrective action, placed in oven at 300 degrees.
- Critical - Vacuum breaker mising at hose bibb. By dish wash area.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of stain in the interior of ice machine on rear panel and on lid. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after moving trash can.
- Observed floor area(s) covered with standing water, kitchen. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Pan of veggies in handsink. Repeat Violation. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Cooked cooled meats and chicken in walk in. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit before going on steam table. 114 degrees, plant foods. Corrected On Site, reheated on stove.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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8/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- 11 36-22-1: Observed floor area (s) cover with standing water. Throughout kitchen. Repeat violation.
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4/6/2012 | Complaint Full | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Sink blocked with dishes. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler across from ice machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Sink beside stand up beer cooler. Corrected On Site.
- Observed build-up of food debris on nonfood-contact surface. Salad prep area reach in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior bulk flour container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan covers in reach in cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 3 under racks at dish station, 3 near the walk in cooler, and 6 under racks in liquor storage area. Corrected On Site. Removed by manager.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed floor area(s) covered with standing water.Throughout kitchen. Repeat Violation.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back door has about a 1 inch gap at the bottom.
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2/3/2012 | Complaint Full | Warning Issued |
- Equipment or utensils not designed or constructed in a durable/cleanable manner. Scoop without handle in cheese in make table cooler, bbq mop handle. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips wet/unusable. Corrected On Site. Manager had back-up set.
- Observed cutting board grooved/pitted and no longer cleanable. Meat processing table.
- Observed employee with no hair restraint. Multiple cooks.
- Critical - Observed encrusted material on can opener. Corrected On Site. Cleaned.
- Observed floor area(s) covered with standing water. Throughout kitchen.
- Critical - Observed food stored on floor. Box of pork butts in walk in cooler, "mop" bbq sauce in front of smoker. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing spatula, in back prep area. Corrected On Site. Removed. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream, milk. Multiple. Corrected On Site. Labeled.
- Observed utensils stored in crevices between equipment. Knife stored between lids on make table cooler. Corrected On Site. Removed, cleaned.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Mashed potatoes 111 degrees F reheating in steam table, started reheating 1 hour 45 minutes beforehand. Will not be able to reach 165 degrees F within 15 minutes. Corrected On Site. Had cook quickly reheat mashed potatoes to 165+ degrees F in pot on stove.
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11/3/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 36-08-1 Observed floor and wall junctures not coved.
- Violation: 36-12-1 Floors not constructed easily cleanable. sitting water in various spots
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8/26/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. makeshift cardboard back used over kitchen hot line - tape with excessive food/debris build up
- Floors not constructed easily cleanable. sitting water in various spots
- Critical - No conspicuously located thermometer in holding unit. broken cooler near fryers
- Observed build-up of mold-like substance on surface of nonfood-contact surface. reach in coolers throughout
- Observed floor and wall junctures not coved.
- Critical - Observed food being cooled by nonapproved method. mashed potatoes product below 135F - chef placing stickers on product and placed in walk in cooler Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. whip in handwash sink
- Critical - Observed live flies in kitchen. nearest cooking kettle
- Observed nonfood-contact equipment in poor repair air curtain in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk wash Corrected On Site-mgr adding milk wash to the time as a public health control form raw chicken, raw beef and cooked chicken wings - at 52F Manager discarded raw beef and chicken wings as tgey were possibly in the unit overnight - raw chicken was prepared in am and iced and moved to another reach in cooler
- Observed utensils in poor condition. pans
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef 55-60F, 52F walk in cooler, chicken 50-51F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. 80 ppm.
- Equipment and utensils not properly air-dried. Multiple on storage shelf.
- Critical - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink at cookline. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on handle at cookline. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Make table reach in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Observed personal care item stored with food. Multiple. Corrected On Site. All moved. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 45F and catfish 46F both in reach in cooler. Corrected On Site. Replaced ice bags on product.
- Observed reach-in cooler gasket torn/in disrepair. Tall unit at cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pulled pork 120F/warmer. Corrected On Site. Reheated in microwave to 171F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Brown sugar topping mix on storage shelf. Corrected On Site. Repeat Violation.
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6/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Plastic container with flour in Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board on cookline
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic cups in baking powder, garlic powder, cayenne seasonings
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline
- Critical. Observed soiled reach-in cooler gaskets. Throughout kitchen
- Critical. Observed buildup of dirt in the interior of ice machine. Interior top. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. In dishmachine area, at faucet with hose attached.
- Observed wall in disrepair. By walkin cooler
- Observed attached equipment soiled with accumulated dust. Ice machine filters
- Observed ceiling soiled with accumulated dust. Throughout kitchen
- Observed personal care item stored with or around food. Cellular phones and keys above steam table. Corrected On Site.
- 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. Not all employees with certificates.
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8/17/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name., BULK CONTAINER OF FLOUR.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch from GLOVES TO GLOVES without washing hands.
- Critical. Observed employee improperly washing hands, LEES THAN20 SECONDS .
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths., WOODEN TABLE .
- Critical. Observed buildup of slime in the interior of ice machine, PLASTIC PANEL .
- Observed residue build-up on nonfood-contact surface, SHELVES NEAR STORAGE ROOM
- Observed open dumpster lid.
- Observed attached equipment soiled with accumulated dust, CEILING VENTS OVER WAIT AREA.
- Critical. Observed unlabeled spray bottle, SANITIZER CONTAINER .
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only., FLOOR NEAR HANDWASHING SINK.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS POLICIES .
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach-in Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. cooler by ice bin Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. steak over ice cream in reachin freezer Corrected On Site.
- Critical. Observed raw steak stored next to chill sticks used to cool ready to eat food, in reachin freezer. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cooler by ice bin
- Nonfood-contact equipment not designed and constructed. using cloth towel used as liner for coffee cups and under cutting board
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. inside Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. by dishmachine and kettle
- Floors not maintained smooth and durable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. in kitchen Repeat Violation.
- Light not functioning. in kitchen
- Critical. Observed toxic item improperly stored. soap and sanitizer above clean linens, storage area Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. in bucket Corrected On Site.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. cracked by rear door
- 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. some expired
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 6/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/4/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/7/2009 | Routine - Food | Warning Issued |
| No report available. | 7/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/18/2008 | Routine - Food | Warning Issued |
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