- Basic - Equipment and utensils not properly air-dried - wet nesting. / utensil rack outside the office.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / front small reach in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat 100ppm / prep area by drive through / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin./ drive through.
- Intermediate - Employee used handwash sink as a dump sink. / front hand sink has ice cube inside / **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / tomatoes 45F, cheese 46F, cut lettuce 48F / cooling for 1 hour / walk in cooler / advised left the corner open to allow air flow / **Corrected On-Site** **Repeat Violation**
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handled raw meat that will immediately be cooked above 145f and then rinsed hands in sanitizer bucket. Corrective action: foodhandler washed hands and put on gloves. Advised foodmanager that foodhandler should wear gloves when handling raw beef or install hand sink near by to encourage frequent handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Tomatoes 45f for 1 hour in walk in cooler wrapped in plastic. Corrective action: holes were punched into plastic to allow airflow.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. On the cook line **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Live flies in kitchen. By the front counter/service area/cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46 in the prep top reach in cooler by the front counter cook line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After signing for the delivery the employee failed to remove gloves prior to handling food in a food bag **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tomatoes 48. 51. In the walk in cooler. The tomatoes were covered and stacked over the container fill line **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. The manager prep sent during training and the expiration were not available on the training documents
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 49 cooling overnight
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 50 over 4 hrs
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 114 less than 2 hours reheated
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cold holding equipment incapable of 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. Salads cooler food temperature 50. Unit removed from facility **Corrected On-Site**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Drive through makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 43F-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 10 17 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Broccoli 54F,asiago cheese 58F, blue cheese 56F less than 4 hours per operator, iced/mived to alternate refrigerator for temperature recovery This violation must be corrected by : 10 17 12.
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10/16/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Front makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 50-55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 5 2 12. Repeat Violation. 5-25-11
- Critical - No conspicuously located thermometer in holding unit. Inside makeline cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blue cheese 55F, swiss cheese 50F in makeline cooler less than 2 hours, placed into chill pans for temperature recovery. Operator may use time plan. This violation must be corrected by : 5 2 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blue,shredded cheese 45F in top of drive through makeline cooler. Operator intends to use time plan
- Critical - Observed toxic item stored by food. Filter powder stored ner chemicals Corrected On Site.
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5/1/2012 | Routine - Food | Warning Issued |
- 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. First and Last name, DOB, Certifying managerss name who supervised training and date of training.
- Observed employee with no hair restraint. manager cooking burgers without a hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chocolate mix 45 f degrees in the ice cream unit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 44 f degrees at the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 44 in thee silver storage reach in cooler by the ice machine (held cold)
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Chili meat holding cabinet incapable of maintaining potentially hazardous food at proper temperatures.Do not store potentially hazardous foods in this unit until maintaining 135F or higher.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.Hasps and padlocks on walk in cooler/freezer
- Observed single-service articles stored without protection from contamination.Marquis letters stored over sandwich wraps in paper storage area Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Beef patties 116F for 45 minutes per operator . Operator chose to discard.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Main makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperatures 46-53F Repeat Violation.
- Observed nonfood-contact equipment in poor repair, reach in door cooler in disrepair and nit smooth/easily cleanable Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, soft deli cheese 46F, shredded cheese 53F in main makeline cooker for 1.5 hours per operator. Pans iced to recover temperature. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ground beef 45F in drive through meat cooler, ubit was unplugged.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Chili reheating 2 hours 129-163F. Given curcumstances, chili rapidly heated to 171F within 10 minutes
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3/4/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 62F soft deli cheese 59F in makeline cooler for 15 minutes per operator. Moved to effective refrigerator for temperature recovery.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenhet. Reheated to 141F, continued reheating
- Critical. Inside makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 59-62F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical. No conspicuously located thermometer in holding unit.Inside makeline cooler
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ever pure system. Date of service not indicated
- Observed reach in cooler door handle in poor repair and not smooth and cleanable
- Critical. Observed slight buildup of slime/black moldlike substance in the interior of ice machine.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked onions 119F in double boiler. Operator discarded.Advised to use metal pan for better heat transfer.
- Critical. Observed raw animal food (chicken) stored over ready-to-eat food.(chicken ) in reach in freezer Corrected On Site.
- No copy of latest inspection report.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Coffee creamers that require refrigeration 72F on frontline. Advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Frosty mix 47F in drive through dispenser for approximately 2 hours per operator. Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Drive through frosty dispenser food temperature 46F. Advised to lower temperature to 41F.
- Critical. Observed raw animal food (chicken) stored over ready-to-eat food (french fries) in reach in freezer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Upright MB cooler
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sliced deli cheese 48F held ineffectively on ice at makeline . Advised Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Broccoli and shredded cheese 52F in makeline cooler. Advised to use ice to maintain 41F or colder.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ground beef 44 and 45F in front makeline cold holding. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream 50F on front sandwhich cooler. Advised Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Drive through makeline cooler food temperatures 52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 9-24-09. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Frontline meat cooler. Advised to lower temperature to 41F or colder This violation must be corrected by : 9-24-09. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Front sandwhich cooler. Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 9 24-09.
- Critical. Observed raw animal food stored over ready-to-eat food.Bacon over sliced deli cheese in walk in cooler Corrected On Site.
- Critical. Observed buildup of slime/black moldlike substance in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb outside back door
- Observed ceiling in disrepair at warewashing area, dripping water onto floor. Operator states repairs are ongoing
- Lights missing the proper shield, sleeve coatings or covers.Inside hood
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9/23/2009 | Routine - Food | Warning Issued |
| No report available. | 6/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/29/2009 | Routine - Food | Warning Issued |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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