- Basic - Soil residue build-up on nonfood-contact surface. On nozzle housing of soda dispenser.
- 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. Employee preparing burgers touching buns, pickles, and lettuce without gloves or utensils. Instructed by person in charge on proper procedure. Provided AOP form to operator.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer chemical not used on clean utensils and equipment. Only wash and rinse sinks used. Instructed person in charge of proper procedure. Liquid chlorine bleach available on site to serve as sanitizing agent.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in flip top cooler 50°, all food 41° or below.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Server tray on sink. Corrected by employee. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. 82° employee states the hot water had not been turned on. Now 105° **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Jug of oil on the floor by the front door
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home depot bucket used for fries, double door upright Reach in cooler by the mop sink
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw ground beef above the container of raw fish, upright Reach in cooler double doors by the mop sink **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as Public Health Control form discuss and provided
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over sauce in make table. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with food. Stainless Steel Cleaner over onion bag. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Dining area. **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By mopsink
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils under front counter stored in containers with light debris build up in the bottom. Removed and cleaned
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of soup in two doored upright reachin
- Basic - Gaskets/seals on holding unit in poor repair. Starting to tear on drawer cooler
- Basic - Sponge used to clean and sanitize food-contact surface.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large detergent container and and towels
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Only washing items with soap. No sanitizing being done. Helped owners setup sink correctly.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Needs chlorine test strips
- Observed cooler gasket torn/in disrepair. Starting to tear on drawer coolers under flat top grill
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Establishment dumping mop water out the back of the restaurant. Owner will now use mopsink to dump water
- Observed gaskets with build-up. slight build on drawer cooler below flattop grill
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Frozen on site container of raw sausage storred over ready to eat foods in chest freezer. Items relocated
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in water at 98F
- Critical - Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onions at 107F and cooked mushroom at 98F on top of toaster. Onion discarded by owner. Mushrooms must be discarded by 6:30pm. Discussed time as a public health control.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Provided sign. Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
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