- No Violations Were Observed
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean clothes/aprons not properly stored in clean dry place until used. Back storage room near can foods. **Corrected On-Site** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots under prep table. Manager corrected by turning all pots correctly. **Corrected On-Site** **Warning**
- Basic - Dusty ceiling tiles and rod above hood system. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Manager coached employee not to drink in prep area. **Corrected On-Site** **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Dish machine operator. **Warning**
- Basic - Food stored in a prohibited area. 2 unsecured food containers in back parking lot behind back door. Milk in cooler containers. Ambient temperature at 32°. Manager brought containers into building. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed towel. **Corrected On-Site** **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Open dumpster lid. Manager closed lid. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.on top of grill. Throughout grill area. Manager removed towels. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Powder sugar. manager labeled all containers. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Grill cook cracked Raw eggs then cooked bacon without washing and changeling gloves.. Manager coached him to wash hands and replace with gloves. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced chicken 52°, sausage 43°, egg mix 45° corrective action taken. at end of inspection diced chicken 38°, sausage 37°, butter 61°, egg mix 41°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potato 55°, corrective action taken recooked mashed potato to 171° **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Hamburger meat over raw pork chop. Manager removed raw pork chops. **Corrected On-Site** **Warning**
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.REACHIN AT COOKSLINE NOT HOLDING 41° or lower. Temp lowered by manager
- Basic - Floors not constructed to be easily cleanable.CARPETING IN RESTROOM VESTIBULE AREA. FOOD STORAGE. BREADS
- Basic - Water leaking from faucet/faucet handle. 3compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.less than one hour re cooked discarded by cook **Corrected On-Site**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.COOKS
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.BOX OF SAUSAGE
- Basic - Single-service articles not stored inverted or protected from contamination.TO GO CONTAINERS ABOVE ICED TEA
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture.HANDWASH SINK
- Basic - Wall in disrepair.BACK PREP AREA
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.SONS
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed employee with no hair restraint.LINE COOK
- Observed nonfood-contact equipment in poor repairHANDLE BROKEN UPRIGHT REACHIN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SLICED DELI MEATS
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies - reachin cooler .
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. coffee creamers labled 'keep refrigerated' on tables .
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine greater than 200 ppm - sanitizer bucket .
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink. mens restroom .
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamers on tables labled 'keep refrigerated'. advised .
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. coffee creamers on tables - lid states 'keep refrigerated'. advised ultra pasturized.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reachin cooler .
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer bucket - chlorine greater than 200ppm .
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 11/24/10.
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11/30/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. coffee creamers on tables - lid states 'keep refrigerated'. advised ultra pasturized.
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler .
- Critical. Observed interior of microwave soiled.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer bucket - chlorine greater than 200ppm .
- 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. This violation must be corrected by : 11/24/10.
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9/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. containers - RIC [no WIC].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausage under heat lamp.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. RIC.
- Observed gaskets/seals on cold holding unit in poor repair. RIF.
- Observed single-service items stored on floor. cups.
- Critical. Observed handwash sink used for purposes other than handwashing. ice from used glasses .
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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