- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On one dry storage container in dry storage room.
- Basic - build-up inside ice machine. Ice machine with a wooden lid.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Cooler in very back of kitchen, ambient air temperature 41°f. One container of prepared hashbrowns cooling from approx. 6 am temped at approx. 9:07am, 80°f. Product was tightly covered in a carton. Corrective Action: operator moved product to reach in freezer for rapid cooling.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler in very back of kitchen near rear exit door. One container of prepared hashbrowns was prepared on 10/13. Temped 49°f. Product was tightly covered with a lid.
- High Priority - See stop sale. Cooler in very back of kitchen near rear exit door. One container of prepared hashbrowns was prepared on 10/13. Temped 49°f. Product was tightly covered with a lid.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards / clean side **Corrected On-Site**
- Basic - Floor tiles missing. All missing floor tiles at the cookline / ware washing area replaced.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- High Priority - Cut lettuce/spinach/cabbage not cooled to 41 degrees Fahrenheit within 4 hours of the time cut. Lettuce cut at 6:30am was 48° at 11:30am
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut toatoes were 47° cut from 4/17/14 per cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms were 47° in the unit from 4/17/14 per the cook. (Top section of the unit)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes 47°/ cut lettuce48°/ mushrooms 47°
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4/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Alternative Operating Procedures for the bare hand contact must be available for 2014 **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap at the rear exit door.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the front line counter blocked with container of water. **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Catfish in the reach in cooler. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Gifts spoon in water at 84°.
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Bucket 200ppm .
- High Priority - Toxic substance/chemical improperly stored. Wax and dry turtle wax next to the reach in cooler. **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. Gallon milk **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Waffle iron cleaner **Corrected On-Site**
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Cook chewing gum in the cook line.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on the cook line with wrist band. **Corrected On-Site**
- Basic - Floor tiles missing. Cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light before the reach prep cooler at the cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork chops 48?/chicken 46?/ hamburger 48?. Tray blocking air flow in the unit. Food products iced.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean equipment on the top of stove not inverted COS
- Critical - Cook at the cookline not washing his hands between raw and clean equipment (plates)
- Critical - Cooked macaroni salad dated 9/13/12. Raw container of open egg stored above the cooked foods in the reach in cooler at the cookline
- Cup with the handle in the food above
- Cutting board maintain clean
- Critical - Dish machine guage not working
- Critical - Dish machine tested at 0 ppm
- Faucet at the 3 - compartment sink not functioning
- Critical - Gallon of open milk not marked in reach in cooler COS
- Critical - Grit container on the stove not labeled COS
- Critical - Grits left uncovered at the top of the stove COS
- Critical - Hand sign missing in mens restroom
- Critical - Hashbrown on the cookline at 70F
- Critical - Hot dog rolls stored on top of the raw bacon COS
- Light above the 3 - compartment sink not shielded
- Critical - Maintain inside the oven clean
- Critical - Meatloaf cooked 45/46/47 cooling from 9/25/12 in reach in cooler
- Critical - Open bags of meatballs on the top of the uncooked bacon in the freezer COS
- Critical - Open container of eggs not date marked in the cookline cooler COS
- Prep cooler gaskets and inside cooler at the cookline cleaned
- Critical - Raw shell eggs stored next to the ready to eat foods in the reach in cooler. COS
- Sanitizer mixed with soap
- Sanitizer solution at the cookline not clean
- Critical - Sanitizing solution in bucket at 0ppm COS
- Critical - Slicer not clean
- Critical - Spaghetti 44/45 cooling from 9/25/12 in reach in cooler
- Stop sale issued
- Storage contained with lids next to stove not clen COS
- Storage container on the shelf with clean utensils not clean inside COS
- Storage contains on the rack above the 3-compartment sink not properly air dried
- Critical - Strainer hanging from the rack above the mixer with food
- Critical - Sugar container not clean
- Critical - Unlabeled spray bottles of cleaning solution
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Flattop grill.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Waffle machines too encrusted.
- Observed moldy ceiling air conditioning vent covers in the cooking area.
- Critical - Observed soil buildup inside ice bin at the coffee station .
- Observed towel used for draining cooked bacon. Corrected On Site.
- Rinse solution not clean. Food washing off from the drainboard into the dishwashing machine washing onto the clean utensils .
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site.
- Critical - Observed accumulation of debris on drainboards or equivalent. Maintain food debris off the clean side of the dishwashing machine. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Container of gravy at 135 degrees tightly covered in the reach in cooler cooling. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed his hands at the prep sink. Corrected On Site.
- Observed moldy ceiling air conditioning vent cover at the tea area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburgers 46 degrees. Iced. Ambient temperature of unit 40 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausages prepped at 9am per operator was 51 degrees. Removed to frezeer. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Stuffing 131 degrees. Reheated to 165 degrees . Corrected On Site.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine in the bucket 0ppm. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink in rear kitchen area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice machine scoop on the top of the dirty ice machine outside.
- Lights missing the proper shield, sleeve coatings or covers. Cookline reach in cooler light not shielded.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Detail cleaning on the exterior of the dishwashing machine .
- Critical - Observed bathroom facility not clean. Front of the urinal in the men's restroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the bus pan with the lids at the cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsink at the cookline area clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsink in the rear kitchen area clean.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Entire cookline too much grease build up.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle mix 64 degrees at the cookline . Corrected On Site. Mix placed in ice bath.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. All process frozen and thawed in the reach in cooler at the cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Strofoam to go container. Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Strawberry glaze. [ Pulled from the shelf].
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Eggs on the cooking line. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Maintain the cooking equipment clean, too encrusted with grease.
- Observed moldy ceiling air conditioning vent covers in the dinning area.
- Critical. Person in charge failed to insure proper handwashing by employees. Employee could not give the proper answer for how many seconds the hands should be washed for.
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 19-05-1 Rinse solution not clean. [Food washing off from the drain board into the dishwashing machine ].
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4/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. [Lasagna 133/133 placed on the warming table at 7am] [Time checked 9:49am].
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [Small soup bowl in the french fries in the reach in cooler at the cookline ]. Corrected On Site.
- Critical. Observed accumulation of debris on drainboards or equivalent.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Rinse solution not clean. [Food washing off from the drain board into the dishwashing machine ].
- Critical. Observed buildup of slime in the interior of ice machine. [Ice machine at the waite area].
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Coffee filters with the coffee left exposed at the waite area]. Corrected On Site.
- Observed dusty ceiling fans.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Bucket 200ppm +] 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. This violation must be corrected by : 4/3/10.
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2/3/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw chicken over the soup in the rear reach in freezer] Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. [Employee on the cookline ].
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed inaccurate/damaged gauges on dishmachine.
- Critical. Prep surface not sanitized after contamination and prior to use. [Dishwashing machine not operating per the manufacture specifications]. Chlorine solution 0ppm in the dishwashing machine]. ALL WASHING, RINSING, SANITIZING MUST BE PERFORMED AT THE THREE COMPARTMENT SINK UNTIL THE DISHWASHING MACHINE IS REPAIRED.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Waffle machines].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Flattop grills].
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [Clean utensils under the hot table in the rear].
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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