- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Chicken bites/patties in reach in freezer not covered. **Corrected On-Site**
- Basic - Hood filter in disrepair.
- Basic - Reach in freezer top door has air gap around gasket.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- sliced tomatoes 51, cheese slices 49. Iced down. Discussed with mgr and emailed Time as a public Health Control.
- Intermediate - Toppings compartment 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.
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing. observed ice dumped in sink and scrubby on handwash sink by drink preparation area.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees- cookline handwash sink.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched head/ ear piece and then engaged in food preparation, handled clean equipment or utensils, without washing hands.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed in walk in cooler Cut lettuce and cut tomatoes tightly wrapped in walk in cooler. Cooling began approximately 2 hours and 45 minutes prior and current temperatures are : cut tomatoes- 58°f, cut lettuce 59°f.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has copy made of test and keeps score sheets in individual employees file and computerized training tracking for proof of employee training.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Upright cooler at 54°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties at 50°f/48°f sausage patties 47°.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Hamburger patties at 50°f/48°f in upright cooler, product discarded.
- High Priority - Toxic substance/chemical stored by or with food. Degreaser next to sauce packets, storage room next to cook line. **Corrected On-Site**
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6/10/2013 | Routine - Food | Warning Issued |
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger meat stored over shell eggs in upright cooler cookline. **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in upright cooler cookline, missing inside piece of thermometer.
- Observed employee with ineffective hair restraint. Makeline employee has hair hanging.
- Observed leak from tubing that comes from ceiling behind ice machine for dining room.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw sausage in upright cooler cookline.
- Observed single-service items stored on floor, 32oz cups in storage room.
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10/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed duct tape surrounding edge of door on ice machine door.
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5/14/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed duct tape surrounding edge of door on ice machine door.
- Observed gaskets/seals on cold holding unit in poor repair, upright freezer parts have been ordered. Repeat Violation.
- Critical - Observed paper towel dispenser not dispensing towels easily, cookline.
- Observed single-service articles stored without protection from contamination. Platters not inverted/wrapped in storage area. Corrected On Site.
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3/14/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, dishwashing area. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification, certification at another establishment. Corrected On Site.
- Critical - Observed buildup of soiled material on ice chutes dining room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee moved hair from front of shoulder then proceeded to food preparation. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, ring Repeat Violation.
- Observed gaskets with debris build-up, upright freezer next to fryers.
- Observed gaskets/seals on upright freezer unit next to fryers in poor repair.
- Critical - Observed live flies in kitchen.
- Observed residue build-up in mopsink.
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10/18/2011 | 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 wiping hands on apron.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, raw beef to buns.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch rings.
- Observed gaskets with slimy/mold-like build-up, walkin cooler.
- Critical - Observed shell eggs in use or stored with cracks or broken shells, cookline.
- Observed single-service items stored on floor, cups.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name, grits.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers, cover missing walkin freezer. Repeat Violation.
- Critical - No conspicuously located thermometer in reachin cooler makeline. Repeat Violation.
- Observed dusty vent covers in walkin cooler. Repeat Violation.
- 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. Employee handled cash then lettuce for preparation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed uncovered food in walkin cooler, open lettuce bag.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, gravy in steam well at 129 degrees for less than 4 hours. Corrected to 167 degrees fahrenheit. Corrected On Site.
- Critical - Thermometer located in upright cooler next to grill in disrepair, missing inside pieces.
- Critical - Working containers of food removed from original container not identified by common name, grits.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in reachin cooler cookline. Repeat Violation.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in upright cooler cookline.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch braclet. Repeat Violation.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee used sanitizer without washing hands when handling raw hamburger to prepared hamburger bun. Corrected On Site. Repeat Violation.
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands, washed for 9 seconds not required 20 seconds.
- Critical. Violation: 22-25-1 Observed buildup of soiled material on ice chutes in dining room.
- Violation: 25-04-1 Observed single-service items stored on floor, cups. Repeat Violation.
- Violation: 37-18-1 Observed dusty vent covers in walkin cooler.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers, walkin cooler.
- Critical. Violation: 41A-02-1 Observed toxic item stored by food, cleaner next to sauces. Corrected On Site.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
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12/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken strips at 113 degrees fahrenheit. Product discarded.
- Critical. No conspicuously located thermometer in reachin cooler cookline. Repeat Violation.
- Critical. No conspicuously located thermometer in upright cooler cookline.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch braclet. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee used sanitizer without washing hands when handling raw hamburger to prepared hamburger bun. Corrected On Site. Repeat Violation.
- Critical. Observed employee improperly washing hands, washed for 9 seconds not required 20 seconds.
- Critical. Observed buildup of soiled material on ice chutes in dining room.
- Observed single-service items stored on floor, cups. Repeat Violation.
- Observed dusty vent covers in walkin cooler.
- Lights missing the proper shield, sleeve coatings or covers, walkin cooler.
- Critical. Observed toxic item stored by food, cleaner next to sauces. Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical. No 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. Employee training incomplete.
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10/18/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in reachin cooler cookline.
- Critical. Observed raw animal food stored over cooked food. Raw hamburger patties and shell eggs over cooked sausage. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee came from fry station to preparation of sandwich(RTE) did not wash hands between job tasks.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, 0 PPM corrected to 300 PPM. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, cookline at 0 PPM corrected to 200 PPM. Corrected On Site.
- Critical. Observed soiled walkin cooler gaskets.
- Observed single-service items stored on floor, cups in storage area.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2009 | Routine - Food | Emergency Order Callback Complied |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, cooked chopped sausage in reachin cooler cookline.
- Critical. Water pressure lacking at fixtures that require the use of water. Observed establishment operating without water(3 compartment sink, mens restroom and womens restroom no water. Handsinks on frontline and cookline have small stream of hot water.)
- Observed open dumpster lid.
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11/2/2009 | Routine - Food | Emergency order recommended |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle for sausage in pan. Corrected On Site.
- Critical. Observed damaged test kit, not useable.
- Critical. Observed soiled reach-in freezer gaskets, unit next to fryers.
- Critical. Observed buildup of soiled material on ice chute in dining room.
- Lights missing the proper shield, sleeve coatings or covers, storage room.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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