- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By HWS near drive tru cash register **Corrected On-Site**
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09/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed chili at 127° F Was voluntarily discarded by operator **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS in drive tru area being used as a dump sink **Corrected On-Site**
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Observed no ambient thermometer in any RIC
- Basic - Reach-in cooler gasket torn/in disrepair. Observed torn gasket in RIC at drive thru
- High Priority - Live, small flying insects in food preparation area. Observed three flies in food prep area
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment in poor repair. Observed broken thermometer in working reach in cooler at drive through food prep station. **Corrected On-Site**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Mgr states sliced cheese held for two hours double panned in maketable and burgers held four hours in top of burger cooler but inspector observed no time marking for cheese or burgers. Must be controlled via time or temp.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed shredded cheese at 50 degrees f and bleu cheese at 47 degrees f in reachin cooler with ambient air temperature at 36 degrees f. observed cheese at 50 degrees f in reachin cooler with ambient air temperature at 38 degrees f.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed quat sanitizer at 100 ppm in 3 compartment sink.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. observed quat sanitizer used in bucket off pick up window at 100ppm
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Burger cook. Gave form today.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No sanitizer available.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after using cloth oven gloves before handling burgers with bare hands. Corrected On Site. Re-educated employee with manager.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date. Licence expired 12/01/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed blue cheese crumbles at 51 degrees in cookline reach-in cooler tops. Corrected On Site. Repeat Violation. employee removed food and replaced with new portion. suggested to manager that blue cheese crumbles and asiago cheese should be covered with lids or bags of ice.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed employee improperly washing hands. Employee dipped hands in sanitizer instead of washing hands at a hand sink using soap and water.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee rinsed hands with sprayer in 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in top of sandwich reach in cooler at 50 F-bottom of cooler at 41 F. Corrected On Site. Food was iced down. Lids are kept off all day and it is hot in kitchen-would suggest icing down product for summer.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. Hood over fryers-steam and grease coming back into kitchen.
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7/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt in reach in freezer by window.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Top of reach in cooler across from fryers - sliced tomatoes and shreeded cheese on right hand side of cooler temp. both at 58 F. 41 F on food items inside unit. lids were added and temp. dropped to 47 F. would suggest using time temp. control or lids for proper cold holding.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee handle sanitizing wipe to sanitize surface and go on to food prep. without washing hands and changing gloves as required. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 comp. sink
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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