- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. (Server) **Corrected On-Site**
- 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.(servers) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(raw bacon over cooked ham) **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.(shelf that plates are stored on above cook tops)
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(next to grill) **Warning**
- Basic - Soiled reach-in cooler gaskets.(next to grill) **Warning**
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4/1/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.(bowls above steam table ) **Warning**
- Basic - Condensation or other drainage not disposed of according to law.(reach in to the right of grill) **Warning**
- 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. **Warning**
- Basic - Equipment in poor repair.(3door reach in broken door all items being moved at time of inspection repair man on premiss ) **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Food stored on floor.(bag in a box of soda on floor under hand sink) **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(next to grill) **Warning**
- Basic - Soiled reach-in cooler gaskets.(next to grill) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.(stored in water no sanitizer) **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Ham 51°F, sliced tomatoes 50°F, sliced cheese 50°F, bacon 49°F, sausage 47°F, sliced cheese in drawer 45°F, waffle batter 44°F, **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(raw eggs over pork) **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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3/31/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Ceiling tile missing.( dry storage room)
- Basic - Cove molding at floor/wall juncture broken/missing.(dry storage room as well as wall being damaged)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination.(cups on line ) **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( ham 51°F)
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)( biscuit bucket )
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
- Basic - Equipment in poor repair.(standing water in reach in coolers)
- Basic - Floor soiled/has accumulation of debris.( under all equipment throughout) ( next to ice machine)
- Basic - Food stored on floor.( hash brown in storage)
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.( shredded potato )
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(walk in)
- Basic - Single-service articles not stored inverted or protected from contamination.( lids by juice machine in back , cups and bowls )(cup holder near soda machine )
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. (Hand sink at dish machine has a flow bar that does not allow for proper hand washing)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.(cracked raw eggs completed cook line tasks then touched cooked sausage while plating )
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - due to food not being in a wholesome, sound condition.(bacon laying directly on rusted reach in cooler shelf)(observed manager discard 2 pieces of bacon)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.(glass door cooler ambient 33° thermometer read 42°)
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling.( gravy ) **Corrected On-Site**
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above grill area on cooks line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On counter top near steamer well **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored inside crack of deli style cooler cover. **Corrected On-Site**
- Basic - Single-service articles improperly stored. Cups in dispenser not covered near orang juice dispenser **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Deli style cooler top side and lower reach in section
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shelled eggs on top counter on cooks line **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On counter top near steam wells
- Basic - Employee with no hair restraint while engaging in food preparation. On manager while prepping food on cold line **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. 2 knifes on wall in between 3 compartment sink
- Basic - Old labels stuck to food containers after cleaning. On shelf above 3 compartment sink
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. On deli style cooler near cooks line
- Basic - Single-service articles not stored inverted or protected from contamination. Coffee cups inside dispenser on wall near steamer wells
- Basic - Soil residue build-up on nonfood-contact surface. On outside of ice machine
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Spray hose at dish sink lower than flood rim of sink. On 3 compartment sink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Deli style cooler On cook line soiled old food debris
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin. [interior of ice machine calcium buildup, mold like substances ]
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. [hashbrown cooler, drawers, batter cooler]
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7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [observed employee handling dirty dishes then handling clean silverware and plates] This violation must be corrected by : 7/12/12.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [not using scoop for ice] This violation must be corrected by : 7/12/12.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. [hashbrown cooler, drawers, batter cooler]
- Critical - Observed soil buildup inside ice bin. [interior of ice machine calcium buildup, mold like substances ]
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7/11/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[cookline reachin]
- Critical - Condensation or other drainage not disposed of according to law.[walkin cooler]
- Food-contact surface not smooth and easily cleanable.[rusted shelving inside upright cooler] Repeat Violation.
- No copy of latest inspection report.
- Observed floor area(s) covered with standing water.[walkin cooler]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.{Rusted shelving in upright cooler} Repeat Violation.
- 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 live flies in kitchen.[fruit flies]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.{MILK}
- Observed storage of maintenance tools in areas that may result in cross-contamination.[mop water,bucket in front of ice-machine]
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2011 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable.[rusted shelving in upright cooler Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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.
- Observed grease accumulated on kitchen floor. Repeat Violation.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.[used remaining milk before inspection ended]
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[time not marked for shell eggs]
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
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5/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed dented/rusted cans.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Food-contact surface not smooth and easily cleanable.{RUSTED SHELVING INSIDE UPRIGHT COOLER}
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.{UPRIGHT}
- Observed grease accumulated on kitchen floor.[corners,throughout]
- Critical. Exit signs not properly illuminated. For reporting purposes only.'[dining]
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
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9/13/2010 | Routine - Food | Call Back - Complied |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical. Other Liquid Wastes and Rainwater. Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
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7/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over cooked food.Raw whole shell eggs on shelf above hot holding of RTE food and grille.
- Observed old food stuck to clean dishware/utensils.Old egg tag on container holding orange juice.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface.Hood filters.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Dishware on cookline .
- Observed clean utensils/equipment stored in dirty drawers,utensils on cookline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Cup storage with no lids.
- Critical. Observed no hand sanitizer dispenser at handwashing sink on cookline and establishment having an AOP.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Dry storage.
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength inTowel bucket.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name or expiration date.
- Critical. Observed potentially hazardous food thawed at room temperature.Comminuted meat on shelf in warewashing area unprotected.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed ice scoop with handle in contact with ice.IcE tea,drinks area.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint cookin on line.
- Observed gaskets/seals on cold holding unit in poor repair.Upright reachincooler near ice tea set up.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.Temp under 16
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength inTowel bucket.
- Critical. Observed soiled reach-in cooler gaskets.Throughout the cook line.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand sanitizer lacking at handwashing lavatorys throughout the restaurant.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Dry storage area.
- Critical. Observed an uncovered electrical box. For reporting purposes only.Above bReaker panel A
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8/11/2009 | Routine - Food | Warning Issued |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
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