- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employee jacket on bread rack next to loads of bread / dry storage room / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / cook wearing a watch while cooking / **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0ppm / front counter sanitizing bucket / **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. / observed cook cracked shell eggs then touched tong without hand washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / gravy sitting on top of the steam table 90F for about 15 minutes per cook, moved to stove for reheating / lat checked temperature at 122F.
- 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. / French toast batter 50F in reach in cooler with no time marked / discarded by operator.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw beef over a container of pickles / **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. / observed employee dumped sanitizing / detergent solution into the hand sink / kitchen.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Both back kitchen screen doors have a gap at bottom of door. Screen doors were only protection during hours of operation. Back solid door was closed, corrective action taken. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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. flour and water mixture at 50f. Corrective action: pancake batter was time marked.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reads 29f
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The dry storage shelf is soiled
- Basic - Wall soiled with accumulated grease. On the cook line
- 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. 0 ppm. Tech on site checked c 50 Dish machine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44. Cheese 54 in the reach in cooler on the cook line. The General Manager discarded the cheese
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
- Intermediate - Food manager certification expired. Gina's expired on 10/08/13
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Three freezers in the storage area
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag in the box soda next to soda storage.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Corrected On-Site**
- High Priority - First aid supplies improperly stored. On top of reach in freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Non dairy creamer and indicator grapefruit juice requiring time or temperature control for safety 44. Per operator, cooler has been open during busy breakfast hours.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The larger reach in cooler on the cook line. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on the pans shelf on the cook like
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. When placed under the cutting board on the cook line
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while working with exposed foods **Corrected On-Site**
- Critical - Observed interior of microwave soiled. In the walk way
- Critical - Observed interior of reach-in freezers are soiled with accumulation of food residue in the rear storage area. The reach in cooler on the cook line is soiled. The handles to the reach in cooler on the cook line are encrusted with food residue
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 54, ham 52, sausage 44, shredded cheese 59 in the larger reach in cooler on the cook line
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See temps exceeding 47 f degrees
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated on kitchen floor. Cookline
- Observed wall soiled with accumulated food debris. By potato slicer.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed interior of microwave soiled. at cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken in zip lock back bags over beef in reach in stand up freezer Corrected On Site.
- Observed residue build-up on nonfood-contact surface. on side of fryers
- Critical - Observed uncovered food in holding unit/dry storage area. container of food in reach in cooler next griddle not covered Corrected On Site.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment.Knife stored under microwave
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Gravy 121F for 20 minutes, reheat to 165F for continued hot holding
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Frontline ach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45F. Advised to lower temperature to 41F or colder.
- Critical. Observed cloth gloves contacting ready-to-eat food.Soft deli Cheese in makeline cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handling deli cheese with bare hands Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook cracked shell eggs with gloves on then handled deli cheese with same gloves Corrected On Site.
- Observed residue build-up on top of dishmachine Corrected On Site.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Yogurt 47F, tuna/chicken salad 47F, egg salad 48F in single door reach in cooler overnight per operator Repeat Violation.
- Critical. Single door reach in coolet incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-48F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. Repeat Violation.
- Critical. Observed raw animal food (shell eggs)stored over ready-to-eat food (deli meats) in makeline cooler. Corrected On Site.
- Observed steamtable cutting board grooved/pitted and no longer cleanable.
- Missing drain plug at dumpster.
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8/5/2010 | Routine - Food | Administrative complaint recommended |
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested toxic level over 200 ppm Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.Hood filters
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 53F,egg salad 53F,deli chicken 53F,sausage 58F,tuna salad 58F in cookline cooler overnight per operator.Second Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Green beans 117F on shelf over oven. Advisedvto reheat to 165F for safe hot holding Repeat Violation.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.Rehydrated hash browns 109F cooling in original gallon container. Advised to shallow pan and place into walk in cooler for quick chilling to 41F within 6 hours
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Single door reach in cooler,food temperatures 53-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8-12-09.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook handling sandwiches with bare hands Corrected On Site. Second Repeat Violation.
- Critical. Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground per operator
- Violation: 29-05-1 No mop/service sink installed/available at establishment.Mopsink removed. This violation must be corrected by : 10 12 09.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.On hose side of Y fitting added to outside hose bibb
- Critical. Violation: 35B-13-1 Screening is not 16-mesh to the inch.Back doors
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8/12/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.French toast mix
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 61F,sausage 61F,corned beef hash 53F in cookline reach in cooler. Advised not to double pan foods and use metal pans for better temperature control
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 53F,egg salad 53F,deli chicken 53F,sausage 58F,tuna salad 58F in cookline cooler overnight per operator.Second Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked potatoes 87F on top reach in cooler. Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Green beans 117F on shelf over oven. Advisedvto reheat to 165F for safe hot holding Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.Rehydrated hash browns 109F cooling in original gallon container. Advised to shallow pan and place into walk in cooler for quick chilling to 41F within 6 hours
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Single door reach in cooler,food temperatures 53-58F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8-12-09.
- Critical. Observed raw animal food stored over ready-to-eat food.Beef over cooked sausage in reach in freezer
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Server handling lemons with bare hands. 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.Cook handling sandwiches with bare hands Corrected On Site. Second Repeat Violation.
- Observed soiled dry wiping cloth in use.Cookline
- Critical. Observed encrusted material on can opener.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground per operator
- No mop/service sink installed/available at establishment.Mopsink removed. This violation must be corrected by : 10 12 09.
- Critical. Vacuum breaker mising at hose bibb.On hose side of Y fitting added to outside hose bibb
- Critical. Screening is not 16-mesh to the inch.Back doors
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8/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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