- 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. Bottle water in prep area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. By kitchen entryway.
- Basic - Food stored in a prohibited area. Cut lettuce in container on top of garbage can. **Corrected On-Site**
- Basic - Wall in disrepair. By dishwashing area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Breadcrumbs and salt in shelving near back door.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over potatoes at prep area cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. WD40 and coil cleaner stored in food storage shelving.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris. By ice machine outside.
- Basic - Floor tiles cracked, broken or in disrepair. Near back door.
- Basic - Ice scoop handle in contact with ice. At ice machine outside.
- Basic - Wall in disrepair. By dishwashing area and back door area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at 68° F at cookline. Added ice to food level. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Oatmeal under no temperature control at cookline at 100° F, place on top of grill to maintain 135° F. Corrective action taken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over veggies at reachin cooler in dry storage room.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket in front counter area.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container in shelving above HANDWASH sink at cookline.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 73° F in front counter area. Ice to food level. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Cough syrup in prep area.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Potatoes at 125° F at cookline under no temperature control. Reheated on grill and placed on grill to hot hold. Rice and sausage at 115° F at cookline under no temperature control.foods must be discarded WIthin 4 hours from leaving temperature control. *Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg whites at 82° F at cookline under no temperature control. Pooled eggs at 63° F at cookline under no temperature control. Batter at 83° F at cook-line. Time mark . Must discard within 4 hours from leaving temperature control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 115° F at cookline under no temperature control. Place on grill to hot hold. . Must discard food within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bottles stored in food storage shelving in dry storage room.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket inside at cookline.
- Intermediate - No soap provided at handwash sink. At cookline. **Corrected On-Site**
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken over cooked sausage in reach in cooler.
- Intermediate - Handwash sink used for purposes other than hand washing, storing sanitizer bucket at wait station. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, bev air reach in cooler, to the right of grill. This violation must be corrected by : 09/06/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, grilled onions 48 degrees, employee stated onions made on 08/04.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter and half and half left on tables. 76 degrees. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, cheddar, garlic and gravy. All food 50 degrees reach in cooler right of grill.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, Cooked potatoes being held on top of reach in cooler, 127 degrees, Employee reheated to 145.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/5/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 70 degrees and creamers 65 degrees, set on tables, discussed time as a pubic health control with operater and the use of UHP creamers.
- Critical - Observed raw animal food stored over ready-to-eat food, raw chicken over gravy in reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over potatoes in reach in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine, 200 ppm.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage 90 degrees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, grits 110 degrees.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler under steam table. This violation must be corrected by : 07/09/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler, true unit by kitchen enterance. This violation must be corrected by : 07/09/11.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter and creamers on tables. This violation must be corrected by : 07/09/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, hot dogs, sausage, links, raw poultry, sour cream, eggs, turkey, chicken noodle soup, mashed potatoes, salmon, cheese. Corrected On Site. Management volutarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees, eggs.Employee iced down.
- Observed residue build-up on nonfood-contact surface, exterior of ice machine.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine in sanitizer bucket. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in reach in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name, above handwashing sink.
- Critical - Working containers of food removed from original container not identified by common name, bottle's on cookline.
- Critical - Working containers of food removed from original container not identified by common name, dry storage.
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7/8/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee fail to wash hands when changing gloves
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over butter and raw seafood over veggies and deli meat in reachin freezer
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Single-service containers not constructed with the required characteristics.
- Critical - Working containers of food removed from original container not identified by common name.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. observed in reachin cooler
- Critical. Observed potentially hazardous food thawed at room temperature. observed steaks left on prep table
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw salmon stored over caribbean blend vegges in reachin freezer
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee change gloves without washing hands
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed floor mats excessively sticky
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food. observed lysol stored with tomatoe juice
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed raw animal food stored over ready-to-eat food. observed in reachin cooler
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Observed soiled reach-in cooler gaskets.
- Floors not maintained smooth and durable.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle.
- Critical. License expired within 30 days after expiration date. This violation must be corrected by : 2-17-10.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 2-17-10.
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12/17/2009 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed in reachin freezer
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/2/2009 | Routine - Food | Warning Issued |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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