- Basic - Food stored on floor. Store the cases of frozen foods off the floor in the walk-in freezer.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen-floor covering is detaching from the floor. Repair, lr replace, the kitchen floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Store cases of frozen foods off the floor in the walk-in cooler.
- Basic - Floor covering in disrepair. Repair (or replace) the floor covering in the kitchen, so as to eliminate the catch areas for harborage of food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Repair the torn refrigerator-door gasket on the cook line.
- Basic - Stored food not covered in chest freezer. Keep ice cream covered when not serving. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Clean the black substance from the wall in the dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label shredded lettuce, on the prep line, with four-hour-time label. Discard any unserved portion at the end of four hours.
- 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. Label the open carton of milk with the date it is originally opened. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written policy for holding shredded lettuce, on the counter top, above 41°F. Keep policy on the premises.
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1/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Repair the kitchen floor covering where it is separating from the cement.
- Basic - No handwashing sign provided at a hand sink used by food employees. Replace the missing hand-washing sign, above the hand-washing sink, in the dish-washing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the employees' restroom. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label the open carton of milk with the date it is originally opened. **Corrected On-Site**
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12/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Store bags of onions off the floor in the dry-storage area. **Corrected On-Site**
- Basic - Packaged food has no English labeling. Label bulk-storage bin of bread crumbs with their common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic butter sitting out at room temperature over night. See Stop-Sale Order. Butter was discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Label room-temperature garlic butter with a four hour label. Prepare it in small batches, and discard any unserved portion at the end of four hours. **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not constructed to be easily cleanable. Repair the buckling floor covering in the kitchen, next to the floor drain.
- Basic - Stored food not covered in chest freezer. Keep the ice cream, in the lift-top freezer, covered when not serving.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water faucet, at the hand-washing sink, on the cook line.
- 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. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Do not store sanitizing bucket on food-prep surfaces; store the buckets on shelves beneath the prep tables and counters.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the dirt from around the bolts on the cook line cutting boards.
- Basic - Floor tiles in disrepair. Repair the buckling floor covering in the kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair. Repair the torn refrigerator-door gaskets on the cook line.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking-dishspray nozzle at the dishmachine.
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3/11/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the dirt from around the bolts on the cook line cutting boards.
- Basic - Build-up of grease on nonfood-contact surface. Clean the accumulated grease from the deep friers.
- Basic - Cutting board has cut marks and is no longer cleanable. Replace the deeply scarred cutting board.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Final rinse registering 174?F. Repair final rinse to register 180?F, or hotter. **Warning**
- Basic - Floor tiles in disrepair. Repair the buckling floor covering in the kitchen.
- Basic - Food stored in dry storage area not covered. Transfer dry pasta, from its open bag, to a clean, covered container.
- Basic - Grease accumulated under cooking equipment. Clean grease from the floor beneath the deep friers. **Corrected On-Site**
- Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI). Dishmachine registering 70-80 psi. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Repair the torn refrigerator-door gaskets on the cook line.
- Basic - Standing water in dishmachine sink draining very slowly. Repair slow draining sink.
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Keep tea urn covered after cooling. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Repair the leaking-dishspray nozzle at the dishmachine.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
- 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. Employee observed separating lemon wedges with bare hands. Employees must wash hands, and wear gloves when handling ready-to-eat foods.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes exhibiting food debris on the surfaces.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label shredded cheese, on the cook line, with a four-hour-time label. Discard the cheese at the end of four hours.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Date label on a pan of penne pasta expired yesterday.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the black substance from the ceiling baffle at the top of the ice machine.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repair dishmachine final rinse to reach 180?F or hotter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the hand-washing sinks.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Repair the inoperable paper-towel dispensers on the cook line and in the restrooms. **Warning**
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3/8/2013 | Complaint Full | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Designate the top plate, on the stacks of clean dishes, as a cover plate. Do not use the cover plates for patron service. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Remind emoployees to wash hands every tme they change gloves. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep the urn of sweet tea covered. Corrected On Site.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of dipperwell soiled with accumulation of food residue. Clean the food residue from the potato-scoop dipperwell.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep ice cream, in lift-top freezer, covered when not serving. Corrected On Site.
- Plumbing system improperly repaired. Replace the broken toilet-tank lid in the employee restroom.
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4/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. Replace the missing faucet handle at the kitchen handwashing sink.
- Observed garbage on the ground and/or pad around dumpster. Sweep up trash, from the dock, around the dumpsters.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water, into the mop basin, after each use.
- Observed open dumpster lid. Keep dumpster lids closed.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer pasta, from open bag, to a clean, covered container.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer the dry pasta, from its open open bag, to a clean, covered container.
- Plumbing system in disrepair. Repair the leaking hot-water faucet, at the handwashing sink, next to the coffee maker.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Provide cold water to the handwashing sink on the cookline. Corrected On Site.
- Observed build-up of dirt on nonfood-contact surface. Clean and sanitize the baby-changing tables daily.
- Critical - Observed soiled reach-in cooler gaskets. Clean food crumbs from the refrigerator-door gaskets on the cookline.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep bulk-storage bin of graham-cracker crumbs covered.
- Plumbing system in disrepair. Repair the cold-water leak at the handwashing sink on the cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open container of milk needs to be marked with a 7-day-date label.
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Keep vats of freshly-made garlic butter under refrigeration until needed. Mark the in-use (room temperature) portion with a 4-hour-time label. Discard the unused portion when time elapses. Corrected On Site.
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2/25/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2010 | Routine - Food | Call Back - Complied |
- 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. Corrected On Site.
- Observed equipment in poor repair water standing in bottom of maketable Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Observed unnecessary items on the premise(old fryer on backdock)
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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 This violation must be corrected by : 9/26/10.
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7/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed interior of microwave soiled.
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils in handsink /prep area. Corrected On Site.
- Observed open dumpster lid.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface.
- 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./ bowl used in planko Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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