- Basic - Employee beverage container in a food preparation does not have a lid to prevent hand contact with lip contact area of drink container.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Heavy Grease accumulated under cooking equipment and corner of kitchen between grill and prep cooler. Also observed food debris throughout kitchen floor along walls. It appears most part of walls are not sealed to floor or lacking cove molding. Manager indicated kitchen floors will be replaced in near future.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in back storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets at main prep cooler holding chopped ham and other omelette toppings.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food(sugar)
- Basic - Grease accumulated on kitchen floor under cooking equipment and in corner between cook line and prep cooler .
- Basic - No handwashing sign provided at a hand sink used by food employees located in back kitchen.
- Basic - Observed wall lacking baseboard under dishwash area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name(sugar)
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed chlorine sanitizer at 0 ppm. Sanitizer bucket appeared to be empty at time of inspection. Dishwasher replaced bucket during inspection.Corrected on site to 100ppm **Corrected On-Site**
- Basic - Food stored on floor.Observed bag of sugar stored on floor in dry storage closest.
- Basic - No handwashing sign provided at a hand sink used by food employees located in kitchen as well as wait station.
- High Priority - Toxic substance/chemical stored by or with clean clean dishware. **Corrected On-Site**
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers in dry storage area
- Observed grease buildup on floor under cooking equipment and under dishwash machine and under three compartment sink.
- Observed wall in disrepair along baseboard near prep sink.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers in dry storage area
- Critical - Observed employee handle dirty dishware and then clean dishware without washing hands after handling dirty dishes,
- Critical - Observed handwash sink used for purposes other than handwashing(observed knife stored inside handsink ) Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover not on outdoor mop sink drain. Leaves and food wrappers visible in drain. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. One filter removed over grill and sitting near back door.For reporting purposes only.
- Critical - No conspicuously located thermometer in front line dairy unit.
- 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. Cook on cookline greater than 60 days with no food handling training. Planned to send to Certified Manager Training.
- Critical - Observed employee wipe sanitary gloved hands on apron after washing.
- Critical - Observed encrusted, soiled material on slicer. Dried meat debris on blade and guard.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Chicken breast, precooked commercially that is used for chicken salad, large bag thawed, not date marked on thaw date.] Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells in large flats. Eggs stored broken may not be served.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Hollandaise sauce in open container on prep table next to toaster. Product is not able to be held at room temperature upon opening and must be held at 41degF or less, OR 135degF or warmer upon opening. Corrected On Site by setting up double boiler on grill.
- Critical - Potentially hazardous food not stirred often to hold consistently at 135degF or hotter. Gravy in baine marie between 131degF and 135degF. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. [On counter at waitstation near restroom.]
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, at front line. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in kitchen Corrected On Site.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Several loads of dishes has been run through dish machine. [0ppm. Air bubble in line] Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.[Dishmachine in use at 0ppm] Corrected On Site.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/28/2011 | Routine - Food | Call Back - Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Space in center of filter line, filter missing. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on outer edge of grill side panel. Debris is dark and dried on where cook scrapes cookline spatula to remove food debris from spatula between orders.
- Observed grill cook scrape in-use spatulas on each other then use soiled edge of grill to further remove debris from spatula.
- Critical - Observed toxic item stored by food. [Can of fly bait used at trash can area stored on shelf next to tuna cans.]
- Wet wiping cloth not stored in sanitizing solution between uses. [Wet wiping cloth left on cutting board.] Corrected On Site.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Passthru window sandwich bar cooler at cookline is maintaining ambient temperature of 47degF. Gaskets are severely damaged. Corrected On Site by covering upper sandwich bar items and icing items down.
- Critical - Incomplete 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 - No conspicuously located thermometer in holding unit. [front dairy cooler]
- Observed cutting board grooved/pitted and no longer cleanable at main kitchen passthru cooler.
- Critical - Observed interior ceiling of microwave at front counter soiled.
- Observed reach-in cooler gasket torn/in disrepair. [passthru kitchen sandwich bar]
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
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