- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot above 3 compartment sink.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Out front by coffee machine and dish person eating corn on the Cobb.
- Basic - In-use tongs stored on oven door handle.
- Basic - Silverware/utensils dried with a towel/cloth. Manager coached dish attended to air dry utensils. **Corrected On-Site**
- Basic - Storage of tools on shelf above or with food. Pliers, other tools above prep area. Manager removed tools. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Behind dish machine.
- High Priority - Container of medicine improperly stored.above prep table with other foods. Manager removed chemical. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. After cracking eggs cook grabbed shredded cheese without washing hands and changeling gloves.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched dirty medal surface then touched bacon with same glove. Manager coached employee to change glove after he touches any contaminated surface. Cook washed hands and change his gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage patties, and sausage links at 77° corrective action taken. Manager had cook put in WALKIN cooler immediately. Temperature at end of inspection was 58°
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili. Corrective action taken. Manager had cook reheat chili to 165°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 77°. 58°
- High Priority - Vacuum breaker missing at hose bibb. In mop sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Missing quaternary ammonia chemical test kit.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. LARGE POTS **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. WALKIN FREEZER
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-contact equipment in poor repair. THE BOTTON REACHING DRAWER
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 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. 0 PPM
- High Priority - Employee failed to wash hands before putting on gloves to work with food. EMPLOYEE CHANGED GLOVES WITHOUT WASHING HANDS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 48°. SASUAGE 57°. Corned beef hash 76. On the front line MOVED TO THE WALKIN
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEE WITH FRENCH TOAST
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of utensils **Corrected On-Site**
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Reuse of ridged single-use container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 46,Corned beef hash 46 °.cooked sausage 46°. In iced bus pan end of cooks line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food-contact surface not smooth and easily cleanable.PREP TABLE SHELVES
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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7/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Food-contact surface not smooth and easily cleanable.PREP TABLE SHELVES
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler.BATTER. PORK CHOPS AND FISH
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/9/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Floors not maintained smooth and durable.WALKIN METAL PROTRUDING 2places SAFETY CONCERN
- Food-contact surface not smooth and easily cleanable.RUSTED PREPERATION TABLE SHELVING MUFFIN MIX STORED
- Critical - Handwash sink not accessible for employee use at all times.BUCKETS BLOCKING HANDWASH KITCHEN
- Critical - Observed food stored on floor.CONTAINERS OF POTATOE S KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CORNED BEEF HASH 48degrees ICED BUCKET
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKIN COOKED ROAST SLICED DE MEATS Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - observed employee drinking from an open beverage container in a food preparation or other restricted area. corrected on site.
- observed single service articles handled, displayed, or dispensed in a manager that slows for contamination. flour. corrected on site.
- Critical - observed toxic item stored in food preparation area. corrected on site
- wet wiping cloth not stored in sanitizing solution between uses. cooks line. corrected on site.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. FLOUR Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. COOKS LINE Corrected On Site.
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm. service call advised .
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. electric cord.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen X 2.
- Critical - Observed potentially hazardous food thawed in standing water. chicken . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef - walkin cooler .
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies - walkin cooler .
- Critical. Observed food being cooled by nonapproved method. large container of gravy on countertop at ambient temperature . advised chillstix/shallow containers/ice baths.
- Critical. Observed food stored on floor. walkin freezer .
- Critical. Observed buildup of slime in the interior of ice machine. minimal .
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. walkin cooler .
- Critical. Observed food stored on floor. walkin freezer .
- 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. brown sugar bin.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meats - WIC.
- Critical. Observed food stored on floor. WIF.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline - cracking shell eggs then arrainging RTE food on plates.
- Carbon dioxide/helium tanks not adequately secured.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meats - WIC.
- Critical. Observed food stored on floor. WIF.
- Observed employee with no hair restraint.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet mop not hung to dry.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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