- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Food stored in holding unit not covered.upright glass door dried cheese and sauce
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface.top of reach in freezer
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. Hot dogs, cheese
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.on cook line **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.uprighr in corners e reach in freezer with glasses
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.50? potato cooked today
- Intermediate - Reach-in cooler shelves soiled with food debris.and condensation on cook line
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.[interior top]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[throughout]
- Critical - Observed raw animal food stored over ready-to-eat food.[beef over cooked covered vegetables ] Corrected On Site.
- Observed wall in disrepair.[missing tile front corner behind reach in cooler ]
- Plumbing system in disrepair.[drain on handsink loose] Corrected On Site.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.[prep area] Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[scoops in dry goods]
- Lights missing the proper shield, sleeve coatings or covers.[in walkin cooler ]
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed attached equipment soiled with accumulated dust.[ceiling and fan in walkin cooler ]
- Observed employee with no hair restraint.[on cookline ]
- Critical - Observed interior of microwave soiled.[interior top]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[small reach in cooler out front, packaged cream cheese, butter--moved to walkin cooler, repair called, put in cooler less than 3 hours]
- Critical - Observed raw animal food stored over ready-to-eat food.[shelled eggs over cooked pasta] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Plumbing system in disrepair.[handsink on cookline slow draining]
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[gravy 52 degrees F, soup 47 degrees F in walkin over 6 hours, covered]
- Critical - No conspicuously located thermometer in holding unit.[throughout ]
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.[four in kitchen, three servers making toast]
- 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. Pro Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.under cookline equipment with old food residue]
- Observed food debris accumulated on kitchen floor.[throughout]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[waitress putting bread in toaster] Repeat Violation.
- Critical - Observed food stored on floor.[in dry storage]
- Critical - Observed food stored on floor.[in freezer]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[top of equipment on cookline ]
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[portion cup in croutons]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[on cookline all three]
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[upright glass door reach in cooler potentially hazardous food 58-62 degrees F] see stop sale
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[dairy, bread pudding]
- Observed residue build-up on nonfood-contact surface.[outside of ice machine]
- Critical - Observed uncovered food in holding unit/dry storage area.[in reach in cooler overnight ]
- Critical - Observed uncovered food in holding unit/dry storage area.[not on plate/dish not wrapped]
- Observed wall soiled with accumulated food debris.[on cookline ]
- Plumbing system in disrepair.[slow drain hand sink on cookline ]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[melted butter by toaster 102 degrees F]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[meatballs, salads, pies]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/26/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese 47 degrees, ham 46 degrees.-top of reachin, moved insde ]
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.[walkin and true reachin ]
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[stored on soda drain]
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair[true upright on cookline-door does not stay closed--glass taped in]
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[on soiled top of silver king]
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination.[keep inverted or covered]
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.[on cookline]
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.[walkin cooler ]
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets ] Corrected On Site.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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11/18/2011 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable.[cracked raised tile on cookline ]
- Critical - Hand wash sink lacking proper hand drying provisions.[on cookline]
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[salad scoop at room temperature longer than 4 hours]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[stored on soda drain]
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.[in spices ]
- Lights missing the proper shield, sleeve coatings or covers.[walkin cooler ]
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/17/11.
- Critical - No conspicuously located thermometer in holding unit.[true upright ]
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/17/11.
- 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. Pro This violation must be corrected by : 11/17/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bathroom facility not clean.[handsink in kitchen prep]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[shelf under silver king]
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[on soiled top of silver king]
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[in food prep] Corrected On Site.
- Critical - Observed food stored on floor.[in walkin ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.[dry storage ]
- Critical - Observed interior of microwave soiled.[on cookline ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[true upright ]
- Observed nonfood-contact equipment in poor repair[true upright on cookline-door does not stay closed--glass taped in]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese 47 degrees, ham 46 degrees.-top of reachin, moved insde ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[lazagna, feta and pasta 64 degrees in true upright --thrown away] Corrected On Site.
- Critical - Observed potentially hazardous food re-served to customers.[butter packets--served to table--unused--returned to be reused ]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[throughout lunchon meat, desserts, sausage]
- Critical - Observed raw animal food stored over ready-to-eat food.[raw eggs over pasta]
- Observed residue build-up on nonfood-contact surface.[walkin cooler ]
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.[at buckets ] Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.[on cookline ]
- Observed single-service articles stored without protection from contamination.[keep inverted or covered]
- Critical - Observed uncovered food in holding unit/dry storage area.[walkin and true reachin ]
- Observed wall soiled with accumulated food debris.[on cookline ]
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[through out soups, vegetable, entrees]
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.[being reused at toast area]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable.[by handsink ]
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.[spices/dry storage ]
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9/15/2011 | Routine - Food | Warning Issued |
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. large deli style cooler on cooks line old food build up on inside area
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. old food build up on door handles of coolers
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5/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. many items in walk in cooler
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. large deli style cooler on cooks line old food build up on inside area
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. old food build up inside area of true reach in cooler
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue. on cooks line
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. old food build up on door handles of coolers
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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. Pro
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3/3/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. large true reach in cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown gravy in walk in cooler cooked yesterday product temperature 61 degrees note stop sale issued
- Critical - Handwash sink not accessible for employee use at all times.employee hand sink in kItchen area blocked with packages of bread
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on beverage drain board in front service area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. missing at emplOyee hand sink in front service area
- 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. Pro
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf over slicer area
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching cheese and cooked eggs on cooks line Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. large deli style cooler on cooks line old food build up on inside area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. old food build up inside area of true reach in cooler
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. on cooks line
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all potentially hazardous foods in large true cooler 44/49 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all potentially hazardous foods in walk in cooler 46/48 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packs on front service line 75 degrees note item moved to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pan cake batter on cooks line 62 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs on cooks line 55 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese/ham/pork in to portion of large deli style cooler 46/48 degrees note bottom portion of cooler product temps 42 degrees note items moved to bottom of cooler
- Observed residue build-up on nonfood-contact surface. old food build up on door handles of coolers
- Observed utensils stored in crevices between equipment. knifes on cooks line stored between equipment edges on cooks line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. many items in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). brown gravy
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3/2/2011 | Routine - Food | Warning Issued |
- Critical. Vacuum breaker mising at hose bibb. missing on outside hose bibs at mop sink
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in front counter area
- Observed hole in wall. in front service area
- Ceiling not smooth and easily cleanable. several tiles not easily cleanable
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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11/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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