- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave near ice machine soiled with encrusted food debris.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Water draining onto floor surface. Observed water leaking from handwash sink in dishwash area onto floor.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa 51°F in reach in cooler at cookline.
- Intermediate - Accumulation of rust/slime-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink in dishwash area. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed reconstituted hash browns cooling in deep plastic containers in reach in cooler at cookline.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink in dishwash area. **Corrected On-Site**
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed dish racks stored on floor in dishwash area.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well closest to handwash sink at wait station.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at cookline 49°F.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair dish area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit cooks line.
- Basic - Uncovered food stored near sink exposed to splash prep being done on table next to handsink.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit portion cheese,tomatoes.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours pancake batter 45.°F after 6 hours.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled cook rinsing towel in the sink with gloves on.
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink near dishmachine. Corrected On Site.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - sausage links on cookline at 110 F. Corrected On Site. dISGARDed.
- Critical - Quaternary ammonium sanitizer not at proper maximum strength for manual warewashing - found at 400+ppm. should be between 200-400ppm
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling with accumulated mold like substance - in dining room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - sour cream found at 47 F in servers station reach-in cooler (ice bath) Corrected On Site. Added more ice.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink - next to cookline, hot water gets so hot it may make it difficult for employees to wash hands as necessary.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths - on cookline. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method - tightly sealed buttermilk batter made at 5:45am today found at 50 F in walk-in cooler. Corrected On Site. Tops taken off containers and monitored to fastly cool.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - 3 comp. sink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef over liquid eggs in cookline reach-in cooler. Corrected On Site.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- IN USE FOOD DISPENSING UTENSIL STORED IN DIPPERWELL WITH COFFE (DISGARED ON DIPPERWELL)
- Critical - OBSERVED BOXED BREAD STORED ON WALK-IN FREEZER FLOOR, RAW ANIMAL PRODUCT OVER VEGETABLES IN WALK-IN FREEZER
- OBSERVED CONTAINERS (CLEAN) IN DISH AREA WITH WET NESTING
- Critical - OBSERVED CRACKED WHOLE SHELL EGGS STORED WITH INTACT SHELL EGG IN REACH-IN COOLER
- Critical - OBSERVED CREPES PREPARED ON PREVIOUS DAY AT (57 DEGREES F) IN WALK-IN COOLER (WIC) NOT COOLED DOWN FROM 135 DEGREES F TO 41 DEGREES F WITHIN 6 HOURS
- Critical - OBSERVED DISHWASHER NOT WASHING HANDS AFTER HANDLING DIRTY DISHES AND BEFORE HANDLING CLEAN EQUIPMENT
- Critical - OBSERVED EMPLOYEE PUT BOXED HASH BROWNS ON FLOOR WHILE RE-ARRANGING REACH-IN COOLER (RIC)
- Critical - OBSERVED FOOD IN BAD TEMPERATURE IN REACH-IN COOLER and WALK-IN COOLER - SEE STOP SALE
- OBSERVED PERSONAL ITEMS TORED NEXT TO CLEAN EQUIPMENT, WHERE CLEAN EQUIPMENT IS STORED OVER 3 COMP SINK
- Critical - OBSERVED PHF - HASH BROWNS (49 DEGREES F) IN RIC
- Critical - OBSERVED PHF COOLED BY UNAPPROVED METHOD - CREPES STACKED and WRAPPED IN WIC, THICK, COVERED PLASTIC CONTAINERS ON WAFFLE BATTER, THICK and COVERED (WITH CONDENSTATION) METAL POT CONTAINING MASHED POTATOES
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD - BUTTER (70 DEGREE F), POOLED EGGS (53 DEGREES F) OUT OF TEMPERTURE <41 DEGREES F
- Critical - OBSERVED SOAP and BLEACH COMINED IN SANITIZING BUCKET AT PREP STATION. - COS
- Critical - OBSERVED TOXIC SPRAY BOTTLE (CLEACH) STORED WITH/NEXT TO CLEAN EQUIPMENT STORAGE OF 3 COMP SINK
- PLUMBING IN DISREPAIR - LEAKING PIPE UNDER FOOD PREP SINK
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - hash brown potatoes found at 60 F and waffle batter found at 57 F on cookline. Corrected On Site. Incorporate time as public health control.
- Critical. Observed raw animal food stored over ready-to-eat food - raw chicken and beef on top of bread in walk-in freezer.
- Observed nonfood-contact equipment in poor repair - reach-in cooler bottom door not closing on victory unit across from flat top.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed attached equipment soiled with accumulated grease - fryers on cookline.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells - in reach-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter bars on cookline found at 75 F. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food - raw hamburger stored over cheese sticks in reach-in cooler. Repeat Violation. Corrected On Site.
- Observed employee with no hair restraint - manager on cookline.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing 50-100ppm. sanitizing bucket ocookline found at 0ppm. Corrected On Site.
- Observed utensils stored in crevices between equipment - spatula in cookline crevice. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions - on right of cookline. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers - in dry storage room.
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4/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - whole shell eggs above raw beef.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - prep. sink in cookline. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - must wash hands before putting on gloves. Corrected On Site.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.changed gloves.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled.kitchen
- Critical. Observed buildup of dirt in the interior of ice machine.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/26/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/26/2009 | Routine - Food | Warning Issued |
| No report available. | 10/30/2008 | Routine - Food | Warning Issued |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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