- No Violations Were Observed
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09/15/2014 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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09/15/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelves near prep area **Repeat Violation** **Warning**
- Basic - Warewashing quaternary ammonium compound sanitizing solution not at proper minimum strength. At 100 ppm. Corrective action taken, drained and started to refill. **Warning** AT CALLBACK: 7/8/14 at 100ppm
- High Priority - Live, small flying insects in food preparation area. Throughout kitchen and sweet shop **Warning**
- Intermediate - Reach-in cooler not 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. Ambient temperature 60° on cook line in kitchen, technician on site **Warning** AT CALLBACK: 7/8/14 per manager unit could not be repaired, due to not being able to find parts, not being used for food storage.
- Intermediate - Water filter not changed according to manufacturer's instructions. 1/14/14 **Warning** AT CALLBACK: 7/8/14 per manager technician will be out today to replace filters
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelves near prep area **Repeat Violation** **Warning**
- Basic - Wear washing quaternary ammonium compound sanitizing solution not at proper minimum strength. At 100 ppm. Corrective action taken, drained and started to refill. **Warning**
- High Priority - Live, small flying insects in food preparation area. Throughout kitchen and sweet shop **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. in make table on font cook line , cut tomatoes 65° cut lettuce 71° pork 61° **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ribs 114° prime rib 96° in red cambro warmer on front cook line, also on top of make table on cook line cooked onions 82° cooked sausage 82° trim( brisket and pork) 118°. In alto-shamm sausage 112°. In red cambro warmer near smoker chicken wings 120°. Corrective action, previous items were out less than four hours, manager moved them to be re-heated. At front counter trim 82° voluntarily discarded by manager due to being out close to five hours. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler in kitchen containers of cornbread mixture with cracked shell eggs over bread pudding and desserts, moved by manager to reach in freezer **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Blue cheese made with buttermilk and potato salad date marked 6/30/14, heavy cream date marked 6/26/14. Voluntarily discarded by manager **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn in walk in cooler large amount in a large container, cole slaw, cornbread, cheese grits, and cut lettuce covered and stacked in walk in cooler corrective action manager uncovered and moved to reach in freezer discussed with manager proper cooling methods, provided cooling chart to manager **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice chute and nozzles on outside and inside dining units. Also ice machine light build- up in kitchen **Warning**
- Intermediate - Reach-in cooler not 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. Ambient temperature 60° on cook line in kitchen, technician on site **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In dry storage room with orange liquid per manager de-greaser, one with clear liquid in sweet shop per worker sanitizer. **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. 1/14/14 **Warning**
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07/07/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins and containers on dry storage shelf by office.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. cheese 50°, shredded cheese 49° in make table unit, front line, corrective action had manager close lid. AT CALLBACK: 7/7/14 in make table on same unit , cut tomatoes 65° cut lettuce 71° pork 61°
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 109°-127° in red cambro warmer, front line. Corrective action, had items heated to 135° for hot holding. AT CALLBACK: 7/7/14 ribs 114° prime rib 96° in red cambro warmer on front cook line, also on top of make table on cook line cooked onions 82° cooked sausage 82° trim( brisket and pork) 118°. In alto-shamm sausage 112°. In red cambro warmer near smoker chicken wings 120°. Corrective action, previous items were out less than four hours, manager moved them to be re-heated. At front counter trim 82° voluntarily discarded by manager due to being out close to five hours.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container of cooked corn on cob in walk in cooler. Corn was 65°-80° placed in cooler 9:30/10:00 this morning. Corrective action had manager place in shallow pans in put in walk in freezer for rapid cooling. AT CALLBACK: 7/7/14 Cooked corn in walk in cooler in large container 48-50°, corn cut off husk in container in walk in cooler 65°
- Intermediate - Refrigerator not 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 unit, front line ambient air temperature 48°, cheese 50°, shredded cheese 49°. AT CALLBACK: 7/7/14 this unit ambient temperature 40°, however cook line make table ambient temperature 60° technician on site.
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07/07/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water on bottom shelf of prep table where biscuits are rolled and made.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins and containers on dry storage shelf by office.
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks throughout.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Pork trim was 80°. Placed on top of convection oven to thaw. Corrective action explained to manager proper thawing methods and had manager heat items to 165°.
- Basic - Walk-in cooler gasket torn/in disrepair. Also reach in cooler, front line.
- Basic - Working containers of food removed from original container not identified by common name. Containers of salt throughout establishment.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. cheese 50°, shredded cheese 49° in make table unit, front line, corrective action had manager close lid.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 109°-127° in red cambro warmer, front line. Corrective action, had items heated to 135° for hot holding.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Outside wood storage area. No back flow on non chemical side.
- 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. Buttermilk in walk in cooler was opened Saturday.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container of cooked corn on cob in walk in cooler. Corn was 65°-80° placed in cooler 9:30/10:00 this morning. Corrective action had manager place in shallow pans in put in walk in freezer for rapid cooling.
- Intermediate - Refrigerator not 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 unit, front line ambient air temperature 48°, cheese 50°, shredded cheese 49°.
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4/29/2014 | Complaint Full | Warning Issued |
- Basic - In-use wet wiping cloth/towel used under cutting board. Middle man station.
- Basic - Stored food not covered in walk-in cooler. Cakes
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Carot cake and Reese cup cupcakes cream cheese frosting 64°, butter cream frosting.
- Intermediate - Encrusted material on can opener blade.
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2/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Cook line **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cakes
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheesecake 60. Corrective action put in another cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Container dish soap
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
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6/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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