- Basic - Bowl or other container with no handle used to dispense food.- in chopped onion container **Corrected On-Site** **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
- 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 - Food debris accumulated on kitchen floor.- under dish machine **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.- pitcher of sugar **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.- 85°f, corrected to 100°f **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. / using bowl to scoop mushrooms. Corrected On-Site** **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Ice bucket/shovel not inverted between uses. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw pork 57°f, raw hamburger 58°f, raw chicken 51°f, temp check was completed at 7am and product temp temped at 39°f-operator moved/rapidly chilled product
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ thermometer in cooler reading 28°f, outside reading 39°f, food at 40°f
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder./ both reach ins next to grill- to right-ambient temperature 54°f and to left- thermometer not working- product 57-62°f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ several containers of pancake mix **Corrected On-Site**
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6/9/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling vent soiled with accumulated grease.in storage area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hot water gauge reads 150°f and color strip did not turn black
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Soil residue build-up on nonfood-contact surface./under side of soda dispenser
- Basic - Working containers of food removed from original container not identified by common name./ pitcher under silverware station
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ at cook line in open top unit for 2 1/2 hrs, recommend rapid chill
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ rehydrated hash browns, egg wash and pancake batter
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Heavy Accumulation of lime scale on the inside of the dishmachine.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Soiled Cloth used as a food-contact surface. For egg pans **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Removed gloves after handling raw meats and failed to rash hands prior to applying gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.hash browns and waffle batter 46° 56° recommend rapid chill. Placed on ice bath **Repeat Violation**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag n box soda stored on floor. **Corrected On-Site**
- Basic - Ceiling tile missing.back of the house. Manager states they were cleaning tile
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm 50 ppm **Corrected On-Site**
- High Priority - 2 Dented cans present. See stop sale.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Hash browns 49° diced ham 48° better blends at 50° items are over filled.manager states filled station at 7 am. Recommend rapid chill.manager placed in shallow pans and placed in cooler
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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 debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Onions stored on floor. **Corrected On-Site** **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Plate of Raw beef over opened package of raw pork.not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
- High Priority - Raw bacon stored over ham in reach in cooler **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.front line **Corrected On-Site**
- Intermediate - hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.140? must manually sanitize dishes in the 3 bay sink.
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized bowls not properly stored. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Observed 4 door RIC gasket torn/in disrepair.bottom door by grill
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bag n box stored on floor. Corrected On Site.
- Critical - Observed buildup of debree on juice dispensing nozzles. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleancups, utensils, not stored inverted or in a protected manner./bowls for chili Repeat Violation.
- Equipment and utensils not properly air-dried./drink cups
- Observed gaskets with slimy/mold-like build-up./reach in drawers moderate build up of soil/foid debris
- Observed ice scoop with handle in contact with ice./ice machine scoop in ice Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods./raw bacon stored over diced ham in reach in cooler Corrected On Site.
- Observed reach-in cooler draw gasket torn/in disrepair.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food./unwashed head of lettuce stored on top of raw clean onions reach in cooler draw Corrected On Site.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean bowls stored not inverted or covered to protect against contamination
- Equipment and utensils not properly air-dried./plastic drink cups Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink./employee handwashing sinks both only reaching temperatures of 78-80 degrees f
- Observed broken tile in front of floor drain by dishmachine
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed heavy build-up of grease on hoods
- Critical - Observed moderately soil buildup inside ice bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./grits recommended rapid reheat to 165 degrees f Corrected On Site.temperature now is 171 degrees f
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site. 50 ppms
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./tall reach in ambient reading 45-48 degrees f-phfs between 46-50 degrees f establishment has ample refrigeration to maintain product at 41 degrees or below
- Equipment and utensils not properly air-dried./wet nesting dishes by dishmachine
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves Corrected On Site.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine./hot water gauge not working no heat strips to measure temperature
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phfs in reach in cooler left side cooks line -recommended rapid chill
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface./hot water heater boister not on turned on strip turned Corrected On Site.
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9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./potatoes Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./dicing tomatoes Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food./raw bacon over ham reach in Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloth Corrected On Site.to 100 ppms
- Critical - Observed several live flies in kitchen/dining area
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours./rehydrated potatoes done yesterday at 47 degrees f
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ice scoop utilizing bucket in machine Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./cooks line Corrected On Site.
- 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. Observed interior of tall reach-in cooler soiled with accumulation of food residue.
- Observed residue/gunk build-up in drain under the dishmachine
- Critical. Manager lacking proof of Food Manager Certification./area supervisor does have certification just not on him today
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee improperly washing hands./ no following the proper procedure Corrected On Site.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area./eating area designated by steam/marinator table
- Observed moderate build-up of grease on hoods
- Observed residue/dust build-up on vents in walk in cooler
- Observed single-service articles stored without protection from contamination./coffee filters
- Drain cover(s) missing./under 3 compartment sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed open dumpster lid and numerous crows flying in and out
- Observed ceiling air conditioning vent dripping moderate amount of water on floor back area
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food.raw shell eggs are stored above cooked ham in the reach in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./server grab ready to eat food (lettuce) Repeat Violation.x 2
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on gloves
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Drain cover(s) missing./employee handsink back area
- Drain cover(s) missing./drain under dishmachine
- Critical. Vacuum breaker mising at hose bibb./back door Repeat Violation.
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4/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked gritts with butter are at 70 to 80 degress fahrenheit stacked on a steaner in the back room, must reheat to 165 degress fahrenheit then hold at 135 degress or above Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.observed the cook and a server touch ready to eat food with bare hands Corrected On Site. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb.at the mop sink at the back door
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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