- Basic - Case/container/bag of food stored on floor in kitchen.tubs of oil stored under slicer in kitchen
- Basic - Cove molding at floor/wall juncture broken/missing. In dishroom
- Basic - Floor tiles missing. In dish room **Repeat Violation**
- Basic - Grease accumulated on kitchen floor. On wooden platform on hot line
- Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen where the manager is slicing tomatoes **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In WIC
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Reuse of single-use plastic tubs. Frozen food stored in RIF in SS beef base tubs
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic clamshell containers on rack with canned goods in kitchen
- Basic - Single-use gloves not stored in a clean, protected location. Gloves open and exposed in hotel pan on hot line, stored with pens
- Basic - Stored food not covered in reach in freezer in kitchen
- Basic - Stored food not covered in walk-in freezer. Fish filets
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in freezer floor not smooth and easily cleanable.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Grill cook **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen HWS **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Dish room area. **Warning**
- 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, primed machine **Warning**. Callback- 0 ppm, primed machine 50 ppm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef stored over hashbrowns. Grill reach in. **Warning** callback- observed raw beef patty over hashbrowns in grill drawer.
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. Cook line equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Outside on ground by rear dish room door. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. In dish room **Repeat Violation**
- High Priority - Dented/rusted cans present. Operator placed in separate area for return. 7 lb pork beans 1b
- 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,primed. 50 ppm **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw beef patty over hashbrowns. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in cook line hand sink. **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Dish room area. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Non handled spuffle cup used to scoop salt. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled plate used to scoop cooked potatoes. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line ric. **Warning**
- Basic - Stored food not covered in reach in freezer. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wait station. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rehydrated hashbrowns, 5 cartons, approximately 14 lbs. , 44-45° cooling ten hours. **Warning**
- 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, primed machine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rehydrated hashbrowns in walk in 44-45°. Thermometor calibrated. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef stored over hashbrowns. Grill reach in. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw in shell eggs over batter and bagels. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw non sealed fish over opened fries, apple pie. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rehydrated hashbrowns in closed carton. Recommend following instructions on carton for cooling. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Observed completed tests onsite. But, observed no completed certificates or roster indicating score, date of test and test administrator. **Warning**
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2/27/2014 | Routine - Food | Warning Issued |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.cheese burger 117 soup chicken n rice 73 recommend to rapid chill. Manager removed from containers and placed on ice bath and placed in freezer. Callback- observed macaroni and cheese that was prepared 9 hours ago, in an approximately 5 inch deep, covered pan in the walk in cooler at 51. Thermometer was calibrated with operator. Stip- callback, rehydrated hashbrowns at 44° and 45°, rehydrated yesterday over ten hours ago. Thermometer calibrated with manager.
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2/27/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Floor tiles missing. In disrepair. Entryway. **Repeat Violation**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.cheese burger 117 soup chicken n rice 73 recommend to rapid chill. Manager removed from containers and placed on ice bath and placed in freezer. Callback- observed macaroni and cheese that was prepared 9 hours ago, in an approximately 5 inch deep, covered pan in the walk in cooler at 51°. Thermometer was calibrated with operator.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Callback- macaroni and cheese prepared 9 hours ago was found in an approximately 5 inch deep covered pan in the walk in cooler at 51°. Thermometer was calibrated with operator.
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11/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor tiles missing. In disrepair. Entryway. **Repeat Violation**
- Basic - Food stored in holding unit not covered.
- Basic - Heavy Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. Stored directly on top of ice machine. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled bowl used to scoop cooked potatoes on cook line. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.cheese burger 117° soup chicken n rice 73° recommend to rapid chill. Manager removed from containers and placed on ice bath and placed in freezer
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Changing gloves without washing in between.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.diced tomatoes and sausage on ice bath 61° egg wash 68° 70° less than 4 hours recommend discarding at 12:00
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Heavy Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook line **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Floor area(s) covered with standing water. Dish room.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Grease accumulated under cooking equipment.
- Basic - Light not functioning. Dish room.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Freezer.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw pork over fries, etc. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket, scour pad. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. Several cracked pans. **Warning**
- Critical - Observed interior of microwave soiled. Cook line, missing shield **Warning**
- Observed leaking pipe at plumbing fixture. Dish room, missing pipe portion of dish machine. **Warning**
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12/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line reach in cooler. **Repeat Violation** **Warning**
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Large batches of soup. Stop sale issued. **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Called ecolab and they will service the machine today. Operator will not use dish machine until reading 50 ppm. Establishment will sanitize and clean prep sink and use 50 ppm chlorine solution to sanitize until repaired. **Warning**
- Critical - Hand sink missing in food preparation room or area. Only hand sink on cook line is in disrepair. Employee states that they are using hand sink in wait station. **Warning**
- Observed dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Observed equipment in poor repair. Several cracked pans. **Warning**
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cracking eggs, not washing hands and switching gloves in between. **Corrected On-Site** **Warning**
- Critical - Observed interior of microwave soiled. Cook line, missing shield **Warning**
- Observed leaking pipe at plumbing fixture. Dish room, missing pipe portion of dish machine. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage in ice bath, stop sale issued, out since 5 am., and items on cook line reach in cooler. Meats rapid chilled. **Repeat Violation** **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork chop stored over dressings, bases, wic. **Corrected On-Site** **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Approximately 5 gallons soup cooling, approximately half pound of sausage in ice bath. **Warning**
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12/14/2012 | Routine - Food | Warning Issued |
- Violation: 37-03-1 Observed wall in disrepair.
- Violation: 51-18-1 No copy of latest inspection report.
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5/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler. removed potentially hazardous foods. will use ice bath until repaired.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. called repair person.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored directly on ice machine. Corrected On Site.
- No copy of latest inspection report.
- Observed grease/ debris accumulated under cooking equipment/ under boards. heaviky soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in reach in cooler. operator stated that only chicken salad was out of temperature for more than 4 hours. all other items rapid chilled in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in walk in cooler.
- Critical - Observed potentially hazardous food re-served to customers.stick of butter. operator discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat , over cooked meat. wic.
- Critical - Observed uncovered food in holding unit/dry storage area. beef, dried beef, chicken etc.
- Observed wall in disrepair.
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5/21/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. clean plates,stored on dish racks. not inverted or covered. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes , in prep sink. cooling 2. 5 hours. rapid chilled in ice water for immediate use.
- Equipment or utensils not designed or constructed in a durable manner. cracked pans.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop directly on top of ice machine. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed dented/rusted cans. heavily dented, 6 lb can of chefmate creamed sliced beef. and 7 lb can of ketchup, heavily dented on rim.
- Observed equipment in poor repair. plastic cup that is used to cut dough, cracked. Corrected On Site.
- Observed grease/ debris accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. roast, spaghetti.in front of walk cooler by door. no warning issued due to appropriate temperatures in back of cooler. Corrected On Site. rapid chilled. moved to back of cooler.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted.
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12/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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