- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.shell eggs above ready to eat foods
- Observed single-service items stored on floor. Napkins
- Critical - Observed the presence of insects, rodents, or other pests. Insects
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations. Bayer home defense
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled. Toast room
- Critical - Observed interior of microwave soiled. on cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Dairy cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. light above the coolers Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Make cooler Repeat Violation.
- Critical - Observed buildup of lime deposits in the interior of ice machine.
- Critical - Observed interior of microwave soiled. by the stove Repeat Violation.
- Critical - Observed interior of microwave soiled. on reach in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored with Deli meats
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. Knife Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ambient air 55 degrees. Sausage was removed from unit. Only raw vegetables will be kept in the unit.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by three compartment sink. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. kitchen Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. makelline cooler Repeat Violation.
- Critical - Observed buildup of dirt/lime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. vegetable oil
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 55 degrees
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife
- 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.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
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1/13/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties at 72 degree in dining room Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage temp at 65 degree, hash brown temp at 62 degree Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Makeline reach in cooler has an ambient temperature of 60 degree Advised
- Critical. No thermometer provided to measure temperature of food product. Need to get a thermometer with a 0 to 220 degree range
- Critical. No conspicuously located thermometer in holding unit. Missing in reach in freezer & cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw ground beef next to ready to eat foods in reach in cooler Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open package of raw groung beef over ready to eat food in reach in freezer Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook crackec eggs with gloves =, then touched ready to eat foods without changing gloves
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Gloves Cook touching ready to eat ham
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Wait staff touching toast
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed a nonfood-grade basting brush used in food.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- Observed single-service articles stored without protection from contamination. Take out trays
- Lights missing the proper shield, sleeve coatings or covers. Cookline
- Critical. No proof of required employee training provided. Program in place, but no certifications
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10/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pie filling,sauce,cornbeef hash
- Critical. Working containers of food removed from original container not identified by common name. cole slaw,
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage 105 degrees F.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and hamburger
- Critical. Observed food stored on floor. Boxes of onions stored on floor in back storage room. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Observed benhind bar Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on counter Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed toxic item stored by food. Chemicals stored with apple juice behind bar Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitize not labeled
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification. 9/10/02 This violation must be corrected by : 6/18/2010.
- 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. Pro Per owner has new employees
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4/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical. Observed less than 1 handwash sink or number required by law for employees., in kitchen food prep area
- Critical. Manager lacking proof of Food Manager Certification.
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12/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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