- Basic - Cardboard used to line food-contact shelves. By cooks line
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. At dishwasher
- Basic - Food stored on floor. Bag of onions on floor of walk in cooler **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's room
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food mixed with/added to raw animal food and ready-to-eat food did not reach minimum required cooking temperature for the raw animal food when the final product was cooked. Establishment has no approved Alternative Operating Procedure.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. W-D40, stored next to baggies
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large tin to go containers
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. In dry storage area
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. In walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table in dishwash area
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. In dishwash area
- Basic - Food stored on floor. In walk in cooler, freezer and dry storage areas
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container of soup
- Basic - Reuse of single-service articles. Use egg cartons reused as shelve lining
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over broccoli , reachin cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish room
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
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6/26/2013 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Coffee **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Glasses just washed Laying on flat surface in dish room. **Warning**
- Basic - Employees with no hair restraints while engaging in food preparation. All employees **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Reuse of single-use articles. Egg carton flats **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Touched French toast and mix, then touched bacon. **Warning**
- 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. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room **Corrected On-Site** **Warning**
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4/25/2013 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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 cup on cooks line
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Cook washing pots in 3 comp sink without sanitizing them.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In fruit cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cook handled soiled dishes or utensils and then went back to cooking.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken above raw sausage
- High Priority - Toxic substance/chemical stored by or with food.servers area, under sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Back room prep table
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Walkin cooler.Boxes of grapes
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Dry storage room.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. mircowave has peeling paint on the interior of mircowave
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. walkin cooler
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dish washer
- Observed food debris accumulated on storage room floor.
- Critical - Observed food stored on floor. storage room
- Critical - Observed handwash sink used for purposes other than handwashing. trash in sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. brown sugar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.storage room
- Critical - Observed toxic item stored by food.
- Unwrapped single-service utensils not presented so that only the handles are touched. cooks line
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. broken tiles
- Critical - Hand wash sink lacking proper hand drying provisions. front employee handwash sink .
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in diced ham container, walk in cooler .
- Observed mop/service sink in blocked.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. children
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.gaskets on reachin
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. fan- dish room
- Observed food debris accumulated on kitchen floor. dry storage room
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored in undrained ice. fish -reachin cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. powdered sugar container
- Observed improper storage of maintenance tools that interferes with cleaning. empty mop bucket after each use
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonhandled containers used in food storage.
- Observed personal care item stored with food.
- Critical - Observed potentially hazardous food re-served to customers. creamers, butter patties
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.powdered sugar
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical. Sewage and waste water disposed properly
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
- Other conditions sanitary and safe operation
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8/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Foods handled with minimum contact
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical. Sewage and waste water disposed properly
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
- Other conditions sanitary and safe operation
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8/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs.
- Critical. Observed food stored on floor. walkin cooler.
- Critical. Observed cloth used as a food-contact surface.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. between coolers
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Equipment and utensils not properly air-dried.
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3/8/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. to many out at one time. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. in walkin coolers.
- 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 ready-to-eat food. in home fry bin.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed single-service articles improperly stored. not inverted at front line.
- Floors not maintained smooth and durable. tiles missing front area.
- Observed hole in wall. at bottom of wall by front cooks line.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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