- Basic - Build-up of grease on nonfood-contact surface. Heat lamps at fry station.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Coffee on cookline.
- Basic - Food debris accumulated on kitchen floor. Under cook line equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 116°F. water in prep area.
- Basic - Soil residue build-up on nonfood-contact surface. Shelving in cook line.
- Basic - Soiled reach-in cooler gaskets. Cook line coolers.
- Basic - Wiping cloth sanitizing solution stored on the floor. Prep area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm in prep area bucket.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris. Prep area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage holding at 110°F. under heat lamp on cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw seafood stored over cooked pork in walk in cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Multiple items in cookline and walk in coolers.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm at waitstation bucket.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Undersides of cookline equipment.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at prep area. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cookline coolers.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitstaff handling bread/toast with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Cookline coolers. **Corrected On-Site**
- Intermediate - Walk-in cooler shelves soiled with debris.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Make station cooler holding at 47°F.
- Basic - Reach-in cooler gasket torn/in disrepair. Make station cooler.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handling cut tomatoes with bare hands and waitstaff handling bread/toast with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham holding at 47°F. in make station cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- High Priority - Raw animal food stored over ready-to-eat food. Cookline coolers
- Intermediate - Slicer blade guard soiled with old food debris.
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6/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Underside of grill.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Observed employee with no hair restraint engaged in food preparation. Cook. **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Raw chicken stored over cooked meatballs in grill station cooler **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple products in walk in cooler. **Repeat Violation**
- Critical - Observed unlabeled spray bottle. Cleaner at dish area
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. dish area
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Observed attached equipment soiled with accumulated grease. hood system
- Observed employee with no hair restraint engaged in food preparation. cook
- Critical - Observed uncovered food in holding unit/dry storage area. multiple products in prep area and walk in cooler
- Observed utensils stored in crevices between equipment. knives on cookline
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head. prep area
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. ashtray with used cigarette butt in prep area
- Observed gaskets/seals on cold holding unit in poor repair. grill station cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage holding at 125 degrees F. under heat lamp on cookline. Corrected On Site. product reheated
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler holding at 47 degrees F.
- Observed attached equipment soiled with accumulated grease. hood
- Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta and eggs holding at 47 degrees F. in cookline cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration.
- Critical - Observed toxic item stored by clean utensils. waitstation. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on cookline. Corrected On Site.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad station cooler holding at 47 degrees F.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline.
- Critical - Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings-phf holding at 47 degrees F. in salad station cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage holding at 115 degrees F. under heat lamp. Corrected On Site. product reheated
- Critical. Observed improper vertical separation of raw animal foods. raw chicken over raw beef in grill station
- Critical. Observed raw animal food stored over ready-to-eat food. grill station and cookline coolers
- Food-contact surface not smooth and easily cleanable. lid on cookline cooler
- Observed build-up of grease on nonfood-contact surface. underside sof cooking equipment
- Observed wall soiled with accumulated food debris. under steam table
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. pork. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork and beef thawing together in prep sink. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. grill station cooler and prep area cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. prep area
- Critical. Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of grease on nonfood-contact surface. underside of grill
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods. raw beef stored over raw pork in sandwich station cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood in prep area cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling cooked bacon, sausage, ham. Corrected On Site. gloves utilized.
- Critical. Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of grease and food debris on nonfood-contact surface. underside of grill
- Ceiling tile missing. kitchen
- Critical. Observed container of medicine improperly stored. with foods in prep area
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system in disrepair. handset leaking 3 comp sink
- Critical. No handwashing sign provided at a handsink used by food employees. 3rd bathroom
- Critical. Observed unlabeled spray bottle. on kitchen line Corrected On Site.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Call Back - Complied |
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