- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On and around dish machine.
- Basic - Build-up of grease on nonfood-contact surface around cook line grill.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Filters in box above coffee maker.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse beside straws in lower cabinet of front wait station.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler in front kitchen area.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop submerged in hash browns.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach in cooler gasket torn/in disrepair in dry storage.
- Basic - Single-service articles improperly stored. Cups in dispenser not lidded to protect from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over half and half in front kitchen area reach in cooler. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chili held at 51 overnight.
- High Priority - Tea canister uncovered on cook line. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizers beside sugar packets in side kitchen area. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili in back kitchen area reach in cooler.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On front wait station.
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink.
- Basic - Equipment in poor repair. Base of reach in freezer in dry storage not present.
- Basic - Food debris accumulated on kitchen floor under reach in freezer.
- Basic - Food stored on floor. Oil on floor near cook line. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Front wait station reach in cooler and dry storage reach in cooler.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Leaking pipe at plumbing fixture middle cook line area and back three compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Side reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line area. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Back kitchen area reach in cooler.
- Basic - Raw bacon stored directly on reach in cooler shelf. **Repeat Violation**
- Basic - Reach in freezer gaskets soiled with slimy/mold-like build-up. Throughout kitchen.
- Basic - Reach in freezer soiled with encrusted food debris on bottom shelf.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Back kitchen area hand wash sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Corrective action: spoke with manager about hand washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in front reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef over pork. **Corrected On-Site**
- High Priority - Server handled money and then picked up plated food, served food, or prepared a beverage without washing hands. Corrective action: spoke with manager about hand washing. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action placed in reach in cooler.
- High Priority - Tea at front wait station not covered.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Winded next to paper towels.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer next syrup on front wait station. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Back kitchen area.
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - No handwashing sign provided at a hand sink used by food employees.By three compartment sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On/off buttons on coffee machine and ticket boxes. **Corrected On-Site**
- Basic - Floor under dishmachine or three-compartment sink area lightly soiled.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For soaking hash browns. **Corrected On-Site**
- 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 placed in steamtable at 112° corrected by reheating on stove to 165° **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Throughout
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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 shell eggs with gloves then handled toast with out changing gloves and washing hands - manager stepped up and took over the egg station providing two cooks and will retrain.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. She'll eggs over biscuit batter. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/15/2013 | Routine - Food | Call Back - Complied |
- Observed sewage leaking from edge of drainfield near tank lid. This violation must be corrected by : 3/15/13
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2/28/2013 | Routine - Food | Call Back - Extension given, pending |
- Observed sewage leaking from edge of drainfield near tank lid. This violation must be corrected by : 2/28/13
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12/19/2012 | Routine - Food | Call Back - Extension given, pending |
- Observed sewage leaking from edge of drainfield near tank lid. This violation must be corrected by : 12/19/12
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11/19/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Observed buildup of slime on coffee machine dispensing nozzles.
- Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed- 200ppm corrected to 50ppm. Corrected On Site. Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up throughout.
- Critical - Observed light buildup of soiled material on mixer head.
- Critical - Observed raw sewage on ground of establishment. This violation must be corrected by : 12/14/12.
- Observed sewage leaking from edge of drainfield near tank lid. This violation must be corrected by : 11/14/12.
- Observed single-service articles stored without protection from contamination on cookline. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- sausage gravy at 98F and chili at 125F in steamtable corrective action taken by reheating and turning up heat. Repeat Violation.
- Wet mop not hung to dry. Corrected On Site.
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11/13/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on cookline handsink and surrounding area. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed chlorine sanitizing solution in wiping cloth bucket exceeding the maximum concentration allowed -200ppm. Corrected On Site.
- Critical - Observed cookline handwash sink used for purposes other than handwashing.
- Observed dumpster overflowing garbage- placing bags of trash on ground when dumpster is full.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open grease receptacle lid. Corrected On Site.
- Observed single-service articles stored without protection from contamination- not inverted on cookline. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed the presence of hundreds of flies in and around dumpster.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- chili on steamtable at 113F voluntarily discarded. Corrected On Site.
- Critical - Raw chicken over beef in cookline reachin cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/16/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned after being contaminationed- hashbrowns reconstituted in dirty 3 compartment sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dumpster lid in disrepair.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- diced hame on cooks prep area at 55F due to lift top remaining open -cooler underneath at 35F. Corrected On Site.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets on cookline with slimy/mold-like build-up.
- Critical - Observed raw eggs stored over ready-to-eat food in reachin in back. Corrected On Site.
- Observed single-service articles stored without protection from contamination- not inverted on cookline. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by three compartment sink.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. Electrical conduit to dishmachine broken.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. PLEASE NOTE: Repeat violation within a twelve month period will result in the filing of an administrative complaint (fine) against the licensee.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food temperature in upper section of double glass door cooler - east sidE of cook line 47 degrees F. Corrected On Site. All potentially hazardous food moved to working cooler.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Open package of canadian bacon stored in pull drawer with raw hamburger patties. Corrected On Site.
- Critical. Vacuum breaker missing at hose bibb. Hose outside back of building.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled....observed employee cracking eggs then handling ready to eat toast with same gloved hand.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications....guage not reaching 140F.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. NOTE:Do not use dishmachine for sanitization. Set up bay in 3 comp sink and use for manual chemical sanitization of dishware and utensils until dishmachine repaired.
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3/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....eggs in reach in egg/salad refrigerated unit on front line. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....egg/salad reachnin cooler at 52F.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions....no date marking on filter to ice machine.
- Observed gaskets/seals on cold holding unit in poor repair....cooks reach in cooler door....does not close tightly.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable....wood shelf in dry goods storeroom
- Observed old labels stuck to food containers after cleaning....orange juice container in reach in cooler had sanitizer lable on it.
- 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.
- Critical. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area....waste water from dishmachine overflows drainn& drains into floor drain....no foot traffic through affectedvarea.
- Plumbing system in disrepair....pipe for dishmachine waste water plugged/collapsed.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/25/2009 | Routine - Food | Warning Issued |
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