- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of microwave and shelf by cook line, also exterior of breaking containers under table **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids on dirty crates
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90 ° water got utensils at steam table, mgr discarded **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour , mgr wrote name
- High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Strainer just dipped them in, employee placed back in sanitizer **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-51° raw sausage, cut tomatoes, cut lettuce, fish, ham, turkey, cheeses, rice, potato salad, corn beef hash, corrective action: some discarded and some placed in wic
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 80° cooked cabbage on steam table, corrective action: mgr placed it in cooler **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw oxtail-open over fries, white freezer, also raw smoked sausage over cheeses in reach in cooler **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Ham opened yesterday morning
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelves and vents, upright cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 88° turkey wings, 90° pork chops, on table 112-124° gravy, corrective action: placed in cooler
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 24° in ice water
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over triple sink
- Basic - No copy of latest inspection report available. Couldn't find it
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Single-service articles not stored inverted or protected from contamination. On storage shelf by window **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On microwave handle, by window, shelf by cook line
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To grab bread **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° bacon - cooked but still soft, 80° sausage patties over cook line, explained time as public health control, corrective action: wrote time
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over cut pepper in reach in cooler **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Over cook line, explained to e as public health control, corrective action: wrote time
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Turkey wings 100° in wic, corrective action: uncovered
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 18° in ice water
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease.
- 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. Milk in walk in cooler **Corrected On-Site**
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour.
- Basic - Food stored in undrained ice. Container of fish in walk in cooler.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 108?F **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Container of fish in upright two door reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Behind shield around chute. **Repeat Violation**
- 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. Milk in walk in cooler.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Rice in walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in walk in cooler.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Bulk container of rice and flour under steam table.
- Critical - No handwashing sign provided at a handsink used by food employees. In men's restroom.
- Critical - Observed buildup of black reside in the interior of ice machine. Interior top behind splash guard.
- Critical - Observed food stored on floor. Boxes of fries on the floor in the walk in freezer. Placed onto shelf. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used for dump sink. Observed dumping of container of water and the rinsing of utensils, in kitchen handsink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. In container on sitting on front line. Water 87F
- Observed several reach in cooler gaskets torn/in disrepair.
- Observed single-service items stored on floor. Box of ss items at the far end of front counter. Also in cabinet in lobby (cabinet lacking bottom shelf).
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Container of rice being held in te oven. Temperature read 105 degrees. Corrective Action, placed on flat top grill to warm up.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Found cooked yellow rice and mac n cheese in covered pans in walk in at 90 degrees F. after 3 hrs. Corrected On Site, placed in freezer uncovered.
- Critical - Observed food stored on floor, jugs of oli.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Shell eggs over cooked food in walk in. Poster provided. Repeat Violation.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Discussed marginal temperatures with operator. Will call for service.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food being cooled by nonapproved method. Food wrapped while still hot. Poster provided. Corrected On Site, unwrapped.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wiped face, nose on apron.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Discussed marginal food temperatures with operator. Will call for service on coolers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausages and bacon. Correctivr action- placed on hotter part of flat top.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice, ox tail, etc. Repeat Violation. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site, was hidden !
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Reading 0 in cooler.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Employees have not received training related to their assigned duties, dishwashing .
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - No Certified Food Manager for establishment.
- 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.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed cloth used as a food-contact surface, under cutting board.
- Observed employee in kitchen with no hair restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk, lunch meats, etc.
- Critical - Observed raw animal food stored over ready-to-eat food in walk in cooler- raw pork over individual butter pats. Corrected On Site.
- Observed single-service items stored on floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not date marked.
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4/13/2011 | Routine - Food | Warning Issued |
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