- Basic - Employee with no hair restraint while engaging in food preparation. Employee working at the cookline
- Basic - In-use tongs stored on oven door handle. Cookline, employee moved **Corrected On-Site** **Repeat Violation**
- 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. Handle touch the sugar in the bucket, employee moved **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Container of chicken, Prep sink, employee turn on the water **Corrected On-Site**
- Basic - Single-service items stored on floor. Bag of the tea gallon container on the floor by prep sink next to the dry storage area. Manager moved **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Upright Reach in cooler by the prep area, manager clean it. Build up on the door handle at the upright Reach in freezer by back door.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 10 ppm, service area, employee discarded
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef on the shelf Above the fries, upright Reach in freezer by cookline, manager moved **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Container of potatoes salad date mark made 11/5, Walk in cooler , manager voluntary discarded. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grease build up on the waffle machine by the cookline, manager stated the machine will bring back to manufacture to clean every two weeks, must to change the procedure to clean every 4 hours.
- 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. Chocolate milk open yesterday per manager no date mark, service area upright Reach in freezer
- Intermediate - Handwash sink used for purposes other than handwashing. Fill out the water at the hand wash sink by the cookline
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Hood filters, heavy grease build up, cookline **Warning**
- 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. Make table Reach in cooler by deep fryer, all food temped at 49-52F, Walk in Cooler ambient temperature 36-42F, all food temped at 45-46F **Warning** At call back inspection, 2/12/14, both Reach in cooler not in used.
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used inside the pudding container, glass door upright Reach in cooler by service station. **Corrected On-Site** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Hood filters, heavy grease build up, cookline **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on the vent, Walk in Cooler **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Make table Reach in cooler by deep fryer, and upright Reach in cooler by prep table, heavy food debris build up on doors, handles **Warning**
- Basic - In-use tongs stored on oven door handle. Cookline **Corrected On-Site** **Warning**
- Basic - Single-service items stored on floor. Case of to go cups on the floor by the Reach in freezer in dry storage area **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac cheese, cooked apples 45°-46°F cooked yesterday afternoon, and keep in the Walk in Cooler over night with cover in deep containers, manager put the ice bath. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee ware gloves before touch the bread but didn't wash her hands. Cookline **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. Flies in service area by microwave **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, chicken livers, ham, cheese, raw chicken, milk, 45-49°, Reach in cooler in kitchen, all item took out from Walk in Cooler about 2 hours ago, manager put in ice bath. Also, Raw chicken, Mac cheese, beef, cooked apple, 45°-46° ambient temperature 36°-42°, Walk in Cooler all food stay over night in Walk in Cooler. Manager turn down the unit. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. A tray of shell eggs on top of container of milk, upright Reach in cooler by prep table. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. A tray of raw beef over a open container of fries, upright Reach in freezer by steam table **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer read 27°F in make table Reach in cooler by deep fryer. All food temped at 49°-52°F **Repeat Violation** **Warning**
- 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. Make table Reach in cooler by deep fryer, all food temped at 49°-52°F, Walk in Cooler ambient temperature 36°-42°F, all food temped at 45°-46°F **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Upright Reach in cooler by prep table, vent accumulation dust. **Warning**
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2/11/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Chef didn't wear hat.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers stack up wet on shelf by Dish machine
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- 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. Tong touch the cut lettuce in salad mix on service station. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Server cooler with thermometer starting at 100°F at low end. Replaced. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Several Reach in cooler in the kitchen have old food build up.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad mix with cut lettuce in service area (50°) top make table in Reach in cooler, correctives action taken, move to Reach in cooler
- 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. No sanitizer detected. Primed. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Chef crack eggs and change gloves without wash hand first. **Corrected On-Site**
- High Priority - Live flies in kitchen. Flies come out from microwave at service station
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager didn't know thermometer calibration Also chef didn't know when to wear glove and wash hands.**Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer wash hand in spray hose next to Dish machine **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used to line food-contact shelves. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable. Cardboard on walk in cooler floor
- Basic - Stored food not covered in walk-in cooler. Cut veggies
- High Priority - Live flies in kitchen.
- Intermediate - No soap provided at handwash sink. Near walk in cooler **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in employee bathroom.
- Critical - Observed employee switch from working with raw food to ready-to-eat food with same gloves on. Cook handling raw shell eggs, cracking them, then touching cooked products.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Some products in Reach in cook line unit. Also non shelf stable creamers left out of cooler. Repeat Violation. Reviewed with mgr.
- Critical - Observed raw animal food stored over ready-to-eat food. French fries under beef liver in reach in freezer. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled from raw shell egg residue.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Set up manual satitation station until dishmachine is repaired. Corrected On Site. 100ppm. Hose was bended.
- Equipment and utensils not properly air-dried. Pans on shelf. Kitchen, also cups. front server area. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Newspaper used under breading container, and towels under cooking equipment. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Under cooking equipment and exterior doors of reach in coolers and bulk containers. Manager has detail cleaning scheduled for tonight.
- Critical - Observed food with mold-like growth. Container of sour cream, opened, dateed 1/12. Corrected action taken. Manager discarded.
- Observed gaskets with food debris build-up. Reach in cooler, next to grill station. Corrected On Site. Wiped clean. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Handwash sink in cookline used as dump sink. Corrected On Site. Repeat Violation.
- Critical - Observed live tiny flies in kitchen. Dish area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half creamers in reach in cooler 60F. Creamers were left out since 6:00 am. Corrected action taken: manager discarded them
- Critical - Prep surface not sanitized after contamination and prior to use. Dishmachine no properly sanitizing.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 4 opened containers of sour cream with dates between January and April. Walk in cooler/reach in cooler, front. Corrected action taken: manager discarded them.
- Critical - Stop Sale issued due to adulteration of food product. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quat. 0ppm. Corrected On Site. Used chlorine, 100ppm
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping ice. Not complied.
- Observed the wet nesting of pans. Not complied.
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1/25/2012 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical - Bottom of plate touching ready to eat food in reachin cooler (stacked on brocco). COS.
- Critical - Dented cans. Dented on seam. COS. Cans: spaghetti sauce, apple sauce, tomato juice.
- Dust build up on fan cover in walkin cooler.
- Critical - Employee bare handing ready to eat food. Grabbed cheese. COS.
- Critical - Fly in kitchen.
- Food debris on floor at cook line.
- Grease on shelf under grill.
- Critical - Handsink used for purposes other than handwashing. Dumping ice. Repeat.
- Critical - Handsink used for purposes other than handwashing. Dumping ice.
- Critical - No thermometer inside reaching cooler. Server area.
- Old labels stuck to food containers after cleaning.
- Critical - Open beverage on prep table. COS.
- Reachin cooler interior soiled. Multiple.
- Reachin cooler pooling water. Server area.
- Critical - Reachin cooler unable to maintain potentially hazardous food @ 41F or below. Homemade ranch and sour cream moved another cooler. *Do not use this cooler per potentially hazardous foods until is maintaining 41F or below. Repeat. Server area.
- Critical - Reachin cooler unable to maintain potentially hazardous food @ 41F or below. Server area. Sour cream and homemade ranch moved to another cooler.
- Rusted shelf in dry storage area.
- Critical - Shell eggs stored with broken shells. COS.
- Critical - Soiled build on inside ice machine.
- Critical - Soiled buildup on can opener. COS. Repeat.
- Critical - Soiled buildup on can opener.
- Critical - Stop sale issued on dented cans.
- Utensils stored in dirty bucket. Repeat.
- Utensils stored in dirty bucket.
- Wet nesting. Plastic cups in server area. Repeat.
- Wet nesting. Plastic cups in server area.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2011 | Complaint Full | Call Back - Admin. complaint recommended |
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooled
- Critical - Original container: properly labeled, date marking
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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7/6/2011 | Complaint Full | Warning Issued |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Lighting provided as required. Fixtures shielded
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items properly stored
- Wiping cloths clean, used properly, stored
- Critical - Cross-connection, back siphonage, backflow
- Employee lockers provided and used, clean
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Eggs on counter Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 3 flats sitting out on cook line. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef gravy at 128F Corrected On Site. Repeat Violation.
- Critical. Observed food stored in undrained ice/water. Fish and pork chops in reachin make table cooler, at front line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Red plastic cup used to scoop flour Corrected On Site. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Rice and flour bins Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice machine scoops on top of ice machine Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-contact equipment in poor repair Door lock/latch on walkin cooler missing. Door doe not shut tight
- Critical. Observed soiled reach-in cooler gaskets. Small reachin cooler at front line make table
- Critical. Observed buildup of slime on soda dispensing nozzles. At front server counter.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan covers on condenser unit in walkin cooler
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utencils stored in dirty plastic container by dishmachine area. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. At mop sink, after splitter connector
- Critical. Observed handwash sink used for purposes other than handwashing. Wiping clothes in two of the kitchen handsinks
- Observed dirt and food debris accumulated under cooking equipment. Under dry storage shelfs, in back area of kitchen, by ice machine
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. At front line for fan
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7/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. eggs
- Critical. Working containers of food removed from original container not identified by common name. looks like margerine/butter-but oil for pans?
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs room temp- chicken reachin 45 blue cheese 50
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage-will discard
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beverage air cooler 2 door on line thermometer reads 44-foods temp 45- will ice bath current product and not use cooler for storage until able to maintain 41 or below
- Critical. Observed raw animal food stored over cooked food. ground beef over roast beef-fully cooked in reachin freezer sausage over shrimp-reavhin freezer Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cups as scoops in bulk product
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. red bucket on line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves where spices stored
- Critical. Handwash sink not accessible for employee use at all times. blocked by spray bottle-grease off Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. several
- Critical. Hand wash sink lacking proper hand drying provisions. by onions
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11/30/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. removed from service
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. freezers, cooler near cookline Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. dried beans to be cooked Corrected On Site.
- Observed old food stuck to clean dishware/utensils. metal pans
- Critical. Observed encrusted, soiled material on slicer. potatoe
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Carbon dioxide/helium tanks not adequately secured.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/1/2009 | Routine - Food | Warning Issued |
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