- Basic - Build-up of dust or dirt on nonfood-contact surface. Fan cover in glass door reach in cooler
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food storage container/container lid cracked or broken. Lid on chicken in drawer cooler **Repeat Violation**
- 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. Salad toppings **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. On storage shelf
- Basic - Soiled reach-in cooler gaskets. On cook line
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates in binder are photocopies **Repeat Violation**
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Shredded lettuce
- 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. Cheese, cut tomatoes. Cucumbers also.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken, chicken reach in by fryers
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates in binder are photocopies
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop cracked or broken.
- Basic - Old labels on clean containers. 22 qt bucket with original label. Pitchers with sweet tea labels.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Around back flow at mop sink splitter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By drive thru. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At drive thru.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Fried onions **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Drive thru window
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Built in thermometer in drawer unit reads 64?.
- 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. Reach in on cook line under pass thru window. Ambient air temp 46?. Chocolate milk only PHF food, ambient cooling and moved to another unit. Establishment has adequate other refrigeration. **Repeat Violation**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in on cookline, ambient air temp 54'F. *DO NOT USE THIS COOLER FOR POTENTIALLY HAZARDOUS FOODS UNTIL IT'S MAINTAINING 41'F OR BELOW* Establishment has adequate other refrigeration.
- 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. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit. drawer reach-in, built in thermometer broken
- Observed attached equipment soiled with accumulated dust/mold-like substance. fan cover in walk-in
- Observed gaskets with slimy/mold-like build-up. reach-in on cookline
- Observed nonfood-contact equipment in poor repair. reach-in on cookline pooling water
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bleu cheese 55'F, shredded cheese 50'F in reach-in on cookline. Corrective Action=moved to another cooler
- Observed reach-in cooler gasket torn/in disrepair. on cookline
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on ICE SHOUT dispenser in self service drink station.
- Observed clean equipment stored on floor.LID COVER for make table unit stored on floor. Repeat Violation.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.HEAT LAMP for cooked chicken strips and fries.TECNICIAN ON SITE. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.COOKS LINE .
- Observed clean equipment stored on floor.STAINLESS STEEL LIDS FOR MAKE STATION UNIT ON FLOOR in sandwich make area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.ABOVE STORAGE RACK IN PREPARATION AREAS.
- Observed single-service articles stored without protection from contamination.STORED UNDERNEATH VENT FULL OF EXCESSIVE DUST DIRT .
- Observed single-service items stored on floor.BOX OF KID CUPS AND LIDS. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.COOKED CHICKEN FILLETS in preparation area UNDER HEAT LAMP found at 121f.HEAT LAMP NOT PROVIDING ENOUGH HEAT TO MAINTAIN TEMPERATURE . Corrected On Site.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. FOR REPORTING PURPOSES ONLY.
- Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage. Except as specified under Sections 7-207.12 and 7-208.11, EMPLOYEES' shall store their PERSONAL CARE ITEMS in facilities as specified under Paragraph 6-305.11(B).
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shredded cheese in 2 locations. Corrected On Site.
- Critical. Displayed food not properly protected from contamination, customers lemons with lift top lid.
- Critical. Observed employee continously wipe hands on clothes/apron while preparing food.
- 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. Front counter employees. Sanitizer is clogged up in dispenser. Corrected On Site.
- Observed reach -in cooler gasket torn/in disrepair.
- Critical. Observed buildup of sticky residue around soda dispensing nozzles on splash plates.
- Critical. Cold water not provided/shut off at employee handwash sink on cook line. Just hot water over 130 degrees. Too hot for 20 second handwashing.
- Critical. Vacuum breaker mising at hose bibb with splitter, mop sink.
- No copy of latest inspection report. 2009 reports only.
- Critical. Incomlete 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. List not accepted, original certificates now required.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shredded cheese.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, in cheese. Repeat Violation.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, male on prep line scratching face.
- Critical. Quaternary ammonium sanitizer not at proper temperature. Water too hot, 116 degrees F.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, saucing buckets cleaned daily.
- Observed dusty ceiling tiles and/or air conditioning vent covers- return air grate over prep table.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed in triple sink. Water too hot.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Used aprons rehung on hook.
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2/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sliced cheeses. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, in grated cheese.
- Critical. Observed employee wipe hands on clothes/apron.
- Observed clean equipment stored on floor, lids to fryers.
- Observed unnecessary items on the premise, stacked by water heater.
- Critical. Manager lacking copy of Food Manager Certification, Zach.
- Critical. Incomplete 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. List provided not up to date. (No more books available for training new employees) Repeat Violation.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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