- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom prep table shelves, cookline. Behind cookline steam table.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Prep area
- Basic - In-use utensil stored in soiled standing water less than 135 degrees Fahrenheit. Scoop on cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server wiping cloths in soapy water
- Basic - Working containers of food removed from original container not identified by common name. Flour
- 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 cl. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Croutons in front of salad bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At salad bar, watermelon, eggs, potato salad, Colelaw, cottage cheese and other TCS ITMS 38-51F. Advised to use time as public health control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mushrooms and onions 119-133F. Cookline. Advised to reheat to 165F to hot hold at 135F or above. . **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Prep area. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Prep area and main cookline handsink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered and stacked while cooling. Beans and collards, cole slaw, pasta salad, potato salad.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at smoker area.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. ribs 121F. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At salad bar, temperatures 42F-45F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mushrooms and onions 105-115F, 2.5 hours per operator. Advised to reheat to 165F to hot hold at 135F or above.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Prep handsink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat mixed with soap.
- Basic - Working containers of food removed from original container not identified by common name. Flour. Spray bottle containing water
- 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. 10 ppm cl **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork pieces held in container outside of smoker with no time or temperature control at 87. Advised to move to cooler and not leave out
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For nuts. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No quat test kit for wiping cloths
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Held at room temp with no time control, buffet. 72, butter
- High Priority - Displayed food not properly protected from contamination. Nuts for salad bar toppings
- Intermediate - Cold water not provided/shut off at employee handwash sink. Prep area
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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cooler across from walk in cooler. Walk in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Potatoes 43-44, beans 47, chicken 44, overnight per operator
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Held at room temp with no time control, buffet. 72, butter
- 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. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Nuts for salad bar toppings
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 61, beef 59, chicken 59, cheese 58, approximately 4 hrs per operator in stainless cooler across from wic.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler, beef over dairy
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup 128, buffet advised to stir periodically
- Intermediate - Cold water not provided/shut off at employee handwash sink. Prep area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/10/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Server cooler. **Corrected On-Site**
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed black residue build-up on hood filters over grill
- Observed leaking pipe at plumbing fixture. Under 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced cheese, improperly iced at 72F. Advised to ice more fully or time. Sour cream 49F at expo/ front counter area.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over steak and raw shrimp, beverage air cooler.
- Critical - Observed ready-to-eat, potentially hazardous food frozen not properly date marked. Items dated on day prepared and needs redating when pulled from freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked mushrooms at 94F, cooked onions at 102F, advised to reheat to 165F and hold at 135F or above.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. 3 compartment
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. under handsink for back prep area
- Critical - Violation: 53B-08-1 Employee training certificates photocopied; Originals unavailable
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling from 7/23/12 per operator: beans 46-50F, collards, 46-48F, pulled pork, 47-53F. walk in cooler.see stop sale.
- Critical - Employee training certificates photocopied; Originals unavailable
- Critical - Hand wash sink lacking proper hand drying provisions. cookline sink Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cup with no handle in brown sugar Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. Used to wash nozzles
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over green peppers, walk in cooler
- Observed leaking pipe at plumbing fixture. 3 compartment
- Observed leaking pipe at plumbing fixture. under handsink for back prep area
- Critical - Observed open beverage spill on cookline, splash in fryer.
- Observed wet wiping cloths not clean, not stored in sanitizer. cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Tray of potatoes on top of oven at 105F, removed from walk in cooler after lunch per operator. moved to shaam
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at 128F, pork at 115F holding on bottom shelf of smoker. Advised to reheat to 165F to hold at 135F or above. Moved to top shelf
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/small reach in cooler on cookline. Do not use reach in cooler for potential potentially hazardous food until operating properly.
- Critical - Food handler Certificate's not filled out. Less than 60 days.
- Critical - No handwashing sign provided at 3 handsink used by food employees in kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees/waitstation.
- Critical - Observed an open beverage container on dishmachine.
- Critical - Observed cleaning chemicals stored on dishmachine.
- Critical - Observed employee improperly washing hands. Took one glove off and rinse hand did not dry and put 1new glove on.
- Critical - Observed evidence of employee smoking in office/ash tray and smells of smoke.
- Observed ice build up around freezer door.
- Critical - Observed improper horizontal separation of raw animal foods/chicken and ready-to-eat foods/reach in cooler on cookline. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken,cheese, fish 45F to 50F manager states less than 4 hours. Product move to another cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name/sugar.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers /missing caps at end of tubes over prep table.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees/kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees/waitstation and kitchen.
- No light in freezer.
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure cold temperature of food product.
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2/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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