- Basic - Old labels stuck to food containers after cleaning. Several in reach in cooler with foods.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of reach in cooler in front counter and gaskets. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Three in storage, two with white powder and one with brown powder. Storage shelf above slicer.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili and brown gravy.
- High Priority - Live, small flying insects in food preparation area. In prep/cook line and in front prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken in milk wash at 46°F, in reach in cooler in the back of kitchen. Corrective action taken, opened container. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chili 44-45°, brown gravy 45-46° one small pan of each at the bottom of front reach in cooler, under other pans.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. She'll eggs in cook line. Per cook they've been out for about 30 minutes. **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Container of raw chicken in milk wash over shell eggs. Shell eggs are cooked to order (over medium, over easy, etc.) in back reach in cooler. Reviewed storage chart on reach in cooler door with cook.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep tables, cook places the spatulas, knives, whisks, etc directly on table. Corrective action taken cook started to clean.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chili and brown gravy. One pan of each, these pans were covered and underneath other containers at the bottom of front reach in cooler. All other foods in the unit were at proper temperatures.
- Intermediate - No probe thermometer provided to measure temperature of food products. Needs to read from 0-220°F
- Intermediate - Slicer blade guard soiled with old food debris. On prep table, also can opener needs to be clean.
- Intermediate - Spray bottle containing toxic substance not labeled. Two, near triple sink. Per cook they are cleaners, she voluntarily discarded them.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last review 2/15/13
- Basic - Ceiling in disrepair. Several in dry storage in dining room.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Back of kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scooper laying on scrambled eggs on steam table.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of cooking equipment, shelves of prep table, gaskets on make tables. Also on floor along the walls and under cooking equipment.
- Basic - Uncovered food stored near sink exposed to splash. Opened box of raw bacon, next hand wash sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw bacon 50°, ground chicken 68°. Items sitting on prep table, manager explained these were taken out recently and are in the process of preparing it, they just got a little busy. Corrective action taken, moved to reach in cooler, **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Boiled eggs, sausage, potato patties, butter. Per manager, all taken out less than two hours ago. Marked the time. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Tray of raw shell eggs over opened box of butter, reach in cooler next to grill.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat loaf cooked 4/22/14. 1 container in reach in cooler or the back. Voluntarily discarded by owner.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. In and around ice chute, also ice bin has black build up in the interior.
- 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. Half and half opened yesterday morning.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.next to grill.
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4/30/2014 | 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. To make sandwiches **Corrected On-Site**
- High Priority - Container of medicine improperly stored. By single service on shelf **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. Cracked eggs then pitta bread **Corrected On-Site**
- 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. Butter
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. By cook line, corrective action: added to time as public health control
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Light interior top
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse above flour, shelf **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm 100 ppm **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Not enough sanitizer **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sausage **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Lemons on top of raw pork-wrapped
- High Priority - Raw animal food stored over ready-to-eat food. Raw smoked sausage over cooked potatoes **Corrected On-Site**
- Intermediate - Bttle containing toxic substance not labeled. Soap **Corrected On-Site**
- 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 dog opened Saturday **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep unit
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 26? **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Couldn't find it, filled a now one up **Corrected On-Site**
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Front cooler in customer area
- Critical - No handwashing sign provided at a handsink used by food employees. Female bathrooms
- Observed cooler gasket torn/in disrepair. Two doored reachin cooler in back kitchen area
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Pan of cooked meatloaf in reachin cooler with tight fitted foil on pan. Manager removed foil
- Critical - Observed food container not properly labeled. Grab and go potato salad in upright cooler in guest area
- Observed non-handled scoop. Cup in pancake flour container
- Critical - Observed soil buildup inside ice bin. Interior back at top.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. box with tea bags Corrected On Site.
- Critical - Observed interior of microwave soiled. interior top Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. prep unit by office Corrected On Site.
- Observed wall soiled with accumulated dust. back of kitchen Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 12F in ice water Corrected On Site.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Fran took test on 9/7/11 and 10/3/11 and didn't pass, company said to wait 60 days to re-test, schedule for 1/18/12. Called Michelle H. Repeat Violation.
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2/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. approved on 11/20/09. Reviewed while inspecting Corrected On Site.
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember how to calibrate thermometer
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. bbq pork 122-140F at 8 am, 10am now, rapid reheated to 150F Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler in kitchen
- Critical - Observed expired Food Manager Certification. Fran took test on 9/7/11 and 10/3/11 and didn't pass, company said to wait 60 days to re-test, schedule for 1/18/12. Called Michelle H. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in reach in coolers
- Critical - Observed spray hose at dish sink lower than flood rim of sink. 3 comp sink Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cooked and shelled eggs, wrote down Corrected On Site.
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12/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk container
- 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.
- Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinet
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification. Expired 5/17/11 and 1/23/11.
- Observed grease accumulated under cooking equipment.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Dragged cup thru ice to fill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 45 f, Deli meat 47 f, make table. Corrected On Site. Covered
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths, Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
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7/26/2011 | Routine - Food | Warning Issued |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. under drying dishes
- Critical - Observed food container not properly labeled. grab and gos Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. grits bucket Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over lettuce, sauce in reach-in
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. soap
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Working containers of food removed from original container not identified by common name. grits
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Critical. Observed food stored on floor. water bottles in dry storage
- Observed equipment in poor repair. reach-in pooling water
- Observed old labels stuck to food containers after cleaning. grits
- Observed old food stuck to clean dishware/utensils. knives on magnet
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on portable fan
- Observed single-service items stored on floor. napkins in dry storage
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.MEAT LOAF 94f /BURGERS 123f/ MASH POTATOE 94f /ALL PRODUCTS WERE BEING HOT HELD BELOW 135f. Corrected On Site.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.NOT WASHING HANDS AFTER CHANGING TASK AND RETURNING TO PREPARATION . Corrected On Site.
- Critical. Observed soil residue in FOOD storage container / BULK SUGAR container needs to be cleaned before refilling.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.BACK AREA 2 DOOR UNIT.
- Observed build-up of food debris, dust or dirt on BOTTOM SHELVING of back area preparation table.
- No copy of latest inspection report.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. rusted shelves in upright reach-in
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. prep area coolers Repeat Violation.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink golden faucet Repeat Violation.
- Violation: 37-12-1 Ceiling tiles not smooth and easily cleanable. prep area and kitchen
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11/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hard boil eggs cooled down in water; explained to air dry them; discarded Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 28F Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. making pitta sandwich; explained her,mput on gloves Corrected On Site.
- Observed equipment in poor repair. rusted shelves in upright reach-in
- Observed cutting board grooved/pitted and no longer cleanable. prep area coolers Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. containers with utensils Repeat Violation.
- Critical. Observed sewage backing up through floor drains of establishment. at 3 comp sink
- Critical. Vacuum breaker mising at hose bibb. mop sink golden faucet Repeat Violation.
- Ceiling tiles not smooth and easily cleanable. prep area and kitchen
- Critical. Insecticide/rodenticide use not in compliance with regulations. hot shot under handsink
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Repeat Violation.
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11/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/10/2008 | Routine - Food | Warning Issued |
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