- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed ceiling tiles and and ceiling above cook area dusty.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the light shield missing from the lights above the cook area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw chicken sitting on the prep table in the kitchen. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee change gloves without washing her hands. **Corrected On-Site**
- 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. Observed cook remove gloves and touch eggs as he was plating them. **Corrected On-Site**
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed food in the drain of the hand sink. **Corrected On-Site**
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4/22/2014 | 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. Observed cup in kitchen prep area. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee change gloves with no hand wash. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed knives being wash and rinsed but not sanitized before use. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed box over sink. **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm on two tests **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline side prep area **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. Observed cookline employee handle cooked egg and cooked French toast to place on customer plate. Items were not heat treated after bare hand contact occurred. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage at 56?f in cookline reach in cooler. **Repeat Violation** **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Two flats of eggs at cookline with few customers in establishment **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine in sanitizer bucket at server's station exceeding 200ppm **Repeat Violation** **Warning**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 25 ppm chlorine
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handsink and waitline handsink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employees handling fully assembled sandwiches with bare hands. sandwiches were not heat treated after bare-hand contact occurred.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed diced ham at 54 degrees and cheese at 56 degrees in cookline reach-in cooler top. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in waitline sanitizer bucket exceeding 200ppm.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. observed three flats of eggs sitting out at cookline with minimum customers Corrected On Site.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and not wash hands before grabbing new pairs of gloves.
- 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. observed dishwasher handle dirty food wares then directly handle clean food wares without removing gloves and washing hands inbetween tasks. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cups being used to dispense diced ham, diced tomatos, diced onions and other toppings in cookline reach-in cooler top. observed non-handled plastic drink cup being used to dispense sugar from bulk container at front service line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed diced ham at 51 degrees in cookline reach-in cooler top. operator put items in deeper pan. Repeat Violation.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle both sliced cheese and bread with bare hands at cookline. Corrected On Site. Repeat Violation.
- 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. observed dishwasher handle dirty food wares with gloved hands then directly handle clean food wares without removing gloves and washing hands inbetween tasks.
- Critical - Observed food stored on floor. two bags of potatos and bag of onions observed stored on floor in dry storage room.
- Critical - Observed handwash sink used for purposes other than handwashing. multiple clean food wares in cookline handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed sliced cheese at 61 degrees and another sliced cheese at 58 degrees in cookline reach-in cooler top. Corrected On Site. moved to bottom of unit
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. observed full flat of eggs sitting out at cookline with few customers in establishment. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle sandwich roll with bare hands at cookline. Corrected On Site.
- Critical - Observed employee switch from working with raw food to common non-food contact surfaces without washing hands. observed kitchen employee handle raw ground beef then directly handle reach-in cooler door handle without washing hands inbetween tasks
- Critical - Observed employees using same utensil to handle raw and cooked product. observed employee at cookline use same spatulas to contact raw pooled shell egg liquid, raw beef, and to plate fully cooked beef.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw ground sausage stored over hashbrown potatos in cookline reach-in cooler
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2011 | Routine - Food | Call Back - Complied |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. observed two flats of eggs sitting out at cookline with minimal customers in establishment. Corrected On Site. put one into cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cheese at 52 degrees in cookline reach-in cooler top. Corrected On Site. closed lid
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked pork observed at 113 at steam table. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed sausage gravy cooling since yesterday at 48 degrees, 53 degrees, and 52 degrees. Corrected On Site. stop sale
- 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. observed dishwasher handle dirty food wares then handle clean without washing hands inbetween tasks.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline cutting board with open reach-in cooler top Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. kitchen handsink filled with food utensils and wares Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. Licence expired 12/01/10. This violation must be corrected by : 3/15/11.
- Critical. Establishment operating without a current Hotel and Restaurant license. Licence expired 12/01/10. This violation must be corrected by : 3/15/11.
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1/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Hand wash sink lacking proper hand drying provisions. handsink at waitline Corrected On Site.
- Critical. License expired more than 60 days.
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3/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw pork in RIC Corrected On Site.
- 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. dishwasher must wash hands inbetween handling dirty and clean food wares
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must washed
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing out wiping cloth at cookline handsink
- Critical. No handwashing sign provided at a handsink used by food employees. waitline Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline. Corrected On Site.
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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