- 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.
- Basic - Food stored in a prohibited area.(hallway no lock)
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(over 200ppm chlorine )
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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.
- Basic - Food stored in a prohibited area.(hallway no lock)
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Heavy cream 72°F, Milk 50°F, Sliced cheddar 56°F, sliced Swiss 61°F, steak 46°F, )all items moved to cold hold units of voluntarily discarded)
- 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 and the time removed from temperature control cannot be determined. . (Establishment has not yet been open 4 hours times have been marked and explained the importance of properly marking times) **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(over 200ppm chlorine )
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Hand wash sink next to 3 compartment sink )
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.(gave operator a copy of consumer advisory) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items)
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Burner stove top on the cook line.
- Basic - Carbon dioxide/helium tanks not adequately secured.Counter area and near the bathroom.
- Basic - Food stored on floor.Bag of onions in back room storage area.
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Mop/service sink in used for chemical storage of cleaning agents.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Throughout.
- Basic - Reach-in cooler gasket torn/in disrepair.cook line deli style cooler
- Basic - Wall soiled with accumulated grease.Wall next to the stove area on cook line.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line
- High Priority - Raw animal food stored over ready-to-eat food.Raw eggs over cooked chicken.
- Intermediate - Handwash sink not accessible for employee use at all times.Cook line sink blocked by the deli cooler and the pan on the floor.
- Intermediate - Handwash sink used for purposes other than handwashing.Evidence of food debris and particles in hand wash sink on the cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.sausage gravy at 118°cooked within the hour. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout.Tuna salad,cooked chicken,potato salad.
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. (Installed device is inoperable)
- 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. (On shelf above sandwich prep table.) **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several stored on cutting boards at cook and prep lines. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.68°F sausage, 68°F cheese slices, 47°F corned beef hash, 42°F turkey, 44°F tuna salad. Items moved to working units or iced items down.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine at beverage station.
- Intermediate - Employee used handwash sink as a dump sink. (Straws and ice observed in beverage station hand sink.)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Slicer blade soiled with old food debris.
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10/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Existing ice machine located outside with no overhead protection.( at rear of restaurant) **Warning**03/30/2013
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Pancake batter, shell eggs, and liquid eggs, on countertop) **Warning** 03/30/2013
- Intermediate - Nonservice animals in the food establishment or on premises. ( follow ordinance guidelines , ie; designate tables, hand sanitizers,etc) **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.(statement is not accurate on menus) 03/30/2013
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1/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Existing ice machine located outside with no overhead protection.( at rear of restaurant) **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In storage room upright coolers,where needed. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.( front counter display cooler, all food approximately 50?-53?f) 01/30/2013 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Pancake batter, shell eggs, and liquid eggs, on countertop) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( liquid butter on flat top) **Warning**
- 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.( Milk) **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
- Intermediate - Nonservice animals in the food establishment or on premises. ( follow ordinance guidelines , ie; designate tables, hand sanitizers,etc) **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.(statement is not accurate on menus)
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. turned off at spigot under sink - restroom Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed empolyee wash hands with no hot water. water temp measured at 83 ; restroom Corrected On Site. hot water spigot under sink turned on
- Critical - Observed hand wash sink used for purpose other than washing hands. ice cubes and lemon wedges in handwash sink
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Back door light switch with broken cover plate. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Class K 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.
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometers in some grill line coolers.
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris on storage shelves beneath bread station.
- Observed coffee filters stored without protection from contamination.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employees with no hair restraints.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed grill line equipment food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grill line wall soiled with accumulated grease.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed kitchen walls soiled with accumulated food debris.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue inside/outside storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in kitchen coolers between use.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in kitchen cooler.
- Observed build-up of grease on hood filters above grill line.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employees with no hair restraints.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with food build-up.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food/dried blood residue.
- Observed walls soiled with accumulated food debris.
- Observed walls soiled with accumulated grease.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.[current]
- Critical - No conspicuously located thermometer in holding unit.[storage room cooler]
- Observed employee with no hair restraint.[prep]
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[small cookline reachin]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed an ice machine with no overhead protection.[rear of restaurant ]
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.[food stored next hws]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.[handling / cutting toast]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[servers clearing dirty dishes from guest table and then serving food to customers ]
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.[sample spoons]
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. This violation must be corrected by : 10/13/2010.
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8/12/2010 | Routine - Food | Warning Issued |
- 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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6/18/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food being cooled by nonapproved method. macoroni salad
- Critical. No conspicuously located thermometer in holding uni on cookline.
- Critical. Observed ice stored in undrained water in cooler.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean pans stored on dirty shelf.
- Wet mop not hung to dry. Stored in mop bucket Corrected On Site.
- 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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4/7/2010 | Routine - Food | Warning Issued |
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Cl2
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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11/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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