- Basic - Ceiling tile missing./ at women bathroom **Repeat Violation** **Warning**/ not complied
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line **Warning**/ not complied
- Basic - Soiled reach-in cooler gaskets./ reaching at waffle table **Warning**/ reaching needs more detail cleaning
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ eggs wash at 50° cut lettuce 47°, cut tomatoes 47°,ham 46°, tuna salad 46°, pancakes batter 47° recommended to rapid chill less the 4 hours , at cook line **Warning**/ no food to temp at the unit , operator have empty
- Intermediate - Moderated Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**/ the machine still need more detail cleaning .
- 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. / reaching cooler ambient temp 50° at cook line **Warning**/ the reaching cooler is not in uses , operator call for services that company will be here to have to unit fix tomorrow .
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing./ at women bathroom **Repeat Violation** **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. / at front line area **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation./ manager cooking in the kitchen **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets./ reaching at waffle table **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ eggs wash at 50° cut lettuce 47°, cut tomatoes 47°,ham 46°, tuna salad 46°, pancakes batter 47° recommended to rapid chill less the 4 hours , at cook line **Warning**
- Intermediate - Moderated Accumulation of black/green mold-like substance in the interior of the ice machine. **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. / reaching cooler ambient temp 50° at cook line **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. COOK LINE
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. "TO GO" CONTAINERS AND PAPER TOWELS IN OFFICE
- Basic - Ceiling tile missing. BY BATHROOMS
- Basic - Floors not maintained smooth and durable. KITCHEN
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. ALL IN KITCHEN
- Basic - Hood soiled with accumulated grease.
- Basic - Paper towel used under cutting board. TOAST AREA
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOK
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. GRITS AND GRAVY 130-131F. Steam table not turned up enough
- 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. LOAVES OF DELI MEATS IN REACH IN COOLER
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above the refrigerator
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup in deep pot and covered during the cooling process. **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.above the 3 bay sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.on the hood filters
- Observed gaskets/seals on cold holding unit in poor repair.corner reach in
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k class at the back door
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MULTIPLE ITEMS IN MAKE TABLE and ON COUNTER CH ABOVE 41F_STOP SALE ISSUED ON ITEMS OVER 4 HRS //06-20-12 TUNA SALAD AT 48-49F, CHICKEN SALAD AT 53F and EGG SALAD AT 57F. UNDER 4 HRS. THERMOMETER CALIBRATED ON SITE.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TOP OF COOK LINE MAKE TABLE NOT KEEPING TEMP. BOTTOM REACH IN COOLER IS GOOD. ADVISED COOK TO KEEP PHF IN REACH IN COOLER INSTEAD OF TOP AREA. NO WARNING ISSUED FOR BAD COOLER. //06-20-12 TUNA SALAD AT 48-49F, CHICKEN SALAD AT 53F, EGG SALAD AT 57F. THERMOMETER CALIBRATED ON SITE.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK HANDLED COOKED WAFFLE WITH BARE HANDS and PUT IT ON A PLATE TO SERVE. STOP SALED! //06-20-12 COOK WAS CUTTING UP COOKED POTATOES WITH BARE HANDS. POTATOES WERE THEN STORED FOR USE TOMORROW.
- Critical - Violation: 12A-18-1 Observed employee dry hands on cloth towel after washing. Corrected On Site. //06-20-12 COOK DRIED HANDS WITH A CLOTH TOWEL.
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6/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TOP OF COOK LINE MAKE TABLE NOT KEEPING TEMP. BOTTOM REACH IN COOLER IS GOOD. ADVISED COOK TO KEEP PHF IN REACH IN COOLER INSTEAD OF TOP AREA. NO WARNING ISSUED FOR BAD COOLER.
- Observed attached equipment soiled with accumulated grease. HOOD
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK HANDLED COOKED WAFFLE WITH BARE HANDS and PUT IT ON A PLATE TO SERVE. STOP SALED!
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL REACH IN COOLER DOOR HANDLED NEED CLEANING
- Critical - Observed employee dry hands on cloth towel after washing. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK REPEATEDLY WIPED HANDS ON APRON and DRY, SOILED TOWELS and DIDN'T WASH HANDS
- Observed employee with no hair restraint. COOK
- Critical - Observed empolyee wash hands with no hot water. COOK
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. COOK WASHED HANDS IN THE 3 COMPARTMENT DISHWASHING SINK Corrected On Site.
- Critical - Observed food stored on floor. BOX OF POTATOES ON FLOOR IN DRY STORAGE 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. COOK SCOOPED COOKED HOME FRIES POTATOES WITH A BOWL
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MULTIPLE ITEMS IN MAKE TABLE and ON COUNTER CH ABOVE 41F_STOP SALE ISSUED ON ITEMS OVER 4 HRS
- Observed single-service items stored on floor. BOX OF TO-GO CONTAINERS ON DRY STORAGE FLOOR Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. BARE HAND CONTACT
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Call Back - Complied |
- Observed cutting board grooved/pitted and no longer cleanable. small white rectangular cutting board.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair - broken and cracked lexan pans
- Critical - Observed soiled reach-in cooler gaskets - make table reachin cooler at cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. at cook line. Corrected On Site.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing in storeroom.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Noted 28 DEGREES F in ice slurry. Corrected On Site.
- No plan review submitted and renovations in progress,for outside room containing pressure cooker.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter pats cold holding 64 DEGREES F at waitress serv table,out of temperature for two hours,must discard after 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Egg salad noted 48 DEGREES F and chicken salad 47 DEGREES F in lexan or shallow metal containers not cold holding at 41 DEGREES F.OPERATOR DISCARDED . Corrected On Site.New product stored in deep metal containers,other foods at 41 DEGREES F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Precook bacon cold holding for 1 hour at cook line at 64 DEGREES F. Corrected On Site.Rapidly chilled in freezer to 41 DEGREES F.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken soup hot holding 2 hours at 120 DEGREES F. Corrected On Site.Reheated rapidly to 165 DEGREES F.
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5/5/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/31/2011 | Routine - Food | Call Back - Complied |
- Critical. Approved source-wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Food maintained at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection
- Critical. Food protection
- Critical. Food protection
- Critical. Food protection
- Approved source-wholesome, sound condition
- In use food dispensing utensils properly stored
- Critical. Employee hygiene
- Critical. Employee hygiene
- Critical. Employee hygiene
- Critical. Employee hygiene
- Critical. Employee hygiene
- Critical. Employee hygiene
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service articles not re-used
- Critical. Water source safe, hot and cold under pressure
- Critical. Sewage and waste water disposed properly
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored, labeled and used
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Exiting system - adequate, good repair
- Other conditions sanitary and safe operation
- Critical. Employee training and certification
- Critical. Employee training validation
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11/29/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Several unlabeled food storage container at cook line and refrigeration units. Corrected On Site.
- Shelf in Jordon reach-in cooler not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavy rust on shelf.
- Observed moderate build-up of grease on hood filters located over grill.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. In cook line make table cooler and Jordan cooler and freezer.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken stored over ready to eat potato and soup. In kitchen reach in cooler. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server touching bread with bare hand. Corrected On Site.
- Observed cutting board grooved and no longer cleanable. Cutting board at cook line and preparation table are grooved and not cleanable.
- Floors not maintained smooth and durable. In kitchen and cook line. Repeat Violation.
- Observed hole in wall. In kitchen under handwash sink.
- Critical. Observed unlabeled chemical spray bottle. Under handwash sink. Corrected On Site.
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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