- No Violations Were Observed
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3/5/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed side line reach-in cooler under soup hot table at ambient temperature of 50 degrees. operator moved all potentially hazardous food out of unit including pasta salad, potato salad, and a few cups of yogurt.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. observed no food manager on site with two servers and two cooks engaged in food preparation. This violation must be corrected by : 1/31/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee strip off pair of gloves but not wash hands before grabbing a new pair.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled white bucket being used to dispense ice at ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed heavy cream at 56 degrees in cookline ice bath. observed potato salad at 50 degrees and pasta salad at 51 degrees in side line reach-in cooler under soup hot table.
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11/29/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed 0 ppm chlorine in cookline sanitizer bucket. Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open drink on cookline shelf above prep table containing clean utensils and containers of chicken gravy and grits. Repeat Violation. This violation must be corrected by : 11/1/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee grab nuts out of cookline container with bare hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee put raw beef burger onto grill with left gloved hand then directly handle cooked sausage without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use spatula to handle partially cooked beef burger then directly handle cooked potatos and onions with same spatula.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic cups being used to dispense crumbed cheese at salad prep reach-in cooler top. observed non-handled metal bucket being used to dispense ice at ice machine by dishmachine. Repeat Violation. This violation must be corrected by : 11/1/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw liquid pooled egg at 71 degrees in cookline ice bath and observed chicken gravy at 78 degrees sitting out at cookline. observed creamer in cookline reach-in cooler at 52 degrees. Repeat Violation. Corrected On Site. This violation must be corrected by : 11/1/11.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in walk-in cooler observed many sauces, soups, prepared foods with no date-marking after being held more than 24 hours. Repeat Violation. This violation must be corrected by : 11/1/11.
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8/30/2011 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed dishwasher washing and rinsing baking trays at 3 compartment sink and dishmachine slop sink but not sanitizing them before allowing them to air-dry
- Observed clean equipment stored on floor. observed two cutting boards sitting on floor next to ice machine in dishmachine area
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks
- Critical - Observed handwash sink used for purposes other than handwashing. observed waitress rinse out coffee pot at waitline handsink
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6/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed 0 ppm chlorine in 3 compartment sink Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 51 degrees. This violation must be corrected by : 6/3/11.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed dishwasher washing and rinsing baking trays at 3 compartment sink and dishmachine slop sink but not sanitizing them before allowing them to air-dry
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open drink on shelf by walk-in cooler next to spices and above prep table
- Observed clean equipment stored on floor. observed two cutting boards sitting on floor next to ice machine in dishmachine area
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks
- Critical - Observed handwash sink used for purposes other than handwashing. observed waitress rinse out coffee pot at waitline handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled bucket used to dispense ice in ice machine. non-handled scoops observed being used to scoop cheese crumbles at reach-in cooler top at end of cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 57 degrees and creamer at 55 degrees in non-funtioning cookline reach-in cooler at end of cookline nearest kitchen entrance. Corrected On Site. moved food.
- Critical - Working containers of food removed from original container not identified by common name. observed two containers of bulk white powders not labeled at shelf under slicer
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6/2/2011 | Routine - Food | Warning Issued |
- Observed clean equipment stored on floor. cutting boards in walk-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands directly before putting on new pair of gloves
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee observed cracking raw shell eggs then directly handling cooked bacon bits and diced veggies at cookline.
- Critical - Observed employee wash hands with no soap. cookline
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee rinse red pepper in warewashing area handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in ice machine, large food bucket with no handle used to dispense ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed lunchmeat at 50 degrees in cookline reach-in cooler. observed non-UHT creamers sitting out at customer tables with no cooling methods applied. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed over 200ppm chlorine in cookline sanitizer bucket Corrected On Site.
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3/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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