- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Lidded with straw drink on prep table in cookline area. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice-front counter. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on counter in coffe area. **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cooks line **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scoop in sugar. **Corrected On-Site**
- Basic - Equipment in poor repair. Microwave interior cracked and broken. Surface is no longer smooth and easily cleanable.
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line
- Basic - Soiled reach-in cooler gaskets. Cooks line **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By slicer and on cooks line **Corrected On-Site**
- Basic - scoop handle in contact with grits **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Operator replaced. Retested at 50ppm. **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.tuna salad, turkey salad, egg salad: made on 8/5 **Corrected On-Site**
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry pancake mix container
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over beverages in the walk in coler
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.- fan guards in walkin cooler
- Observed gaskets with slimy/mold-like build-up.- cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- dry ingredients
- Critical - Observed moderate buildup of soiled material on mixer head.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw bacon over lettuce in walkin cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.- chlorine in sanitizer bucket at 300+ppm Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.- labels worn, unable to determine ingredients in dry ingredient bins
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Employee using garbage can as table for sheet pan.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cubing bread with bare hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Pie servers, knives etc stored in 90F water at front waite station.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine tested at 300+ ppm and bleached through strip.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up and crumbs-cookline cooler.
- Critical - Observed location of drink causing possible cross-contamination. Drink on prep table at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes holding on cookline at 64F. Advised quick chill to 41 or cooler. Manager stated product had been out for plus or minus 1 hour, no callback or stop sale necessary.
- Wet wiping cloth not stored in sanitizing solution between uses. One on cutting board at cookline, one on prep table at slicer. Repeat Violation.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Storage/handling of clean equipment, utensils
- Wiping cloths clean, used properly, stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Foods properly cooled
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7/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employees with no hair restraints or ineffective restraints.
- Critical - Observed location of employee drink causing potential for contamination. Drink left on top of ice machine.
- Observed single-service articles stored without protection from contamination-styro drink cups in stacker at counter drink station.
- Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths left on prep surfaces.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Other conditions sanitary and safe operation
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7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Equipment food-contact surfaces and utensils not sanitized properly. New employee-cook, wiped knives with wiping cloths at cookline.
- Wet wiping cloth not stored in sanitizing solution between uses-cookline. Repeat Violation.
- Wet mop not hung to dry-mop left on bucket at back door.
- 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. No proof for cook, 2 weeks on the job-must have proof of training within 60 days of date of hire.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Wiping cloths clean, used properly, stored
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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