- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Bread next to refrigerator. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken, shrimp and corn chowder **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water leaking from faucet/faucet handle. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Hot dog 56°F, chili 85°F, items reheated to Hot dog 170°F, chili 169°F, **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Exceeded 200ppm
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top fryer plugged into wall next to register. **Repeat Violation**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of coolers
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in kitchen
- Basic - Ceiling tile missing. In dry storage room
- Basic - Clean equipment stored on floor. Pots, pans, equipment in dry storage area
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Dusty air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area. Purse on shelf on cooks line
- Basic - Food being prepared outside. Fryer in dry storage area preparing chicken and French fries
- Basic - Food stored on floor. Bread by stand up freezer/cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Stand up freezer/cooler **Corrected On-Site**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelving in dry storage area, barewood shelving
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Reuse of single-service articles. Washed single storage and drying, containers for sour cream and condiments
- Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area
- Basic - Single-service items stored on floor in dry storage **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Front line
- Basic - Water leaking from faucet/faucet handle. Handwash sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles used throughout kitchen and coolers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade chicken salad, homemade tuna salad, Swiss cheese in reach in cooler by toaster **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In the men's and women's restroom
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Stand up freezer/cooler
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer set up in dry storage garage still hot and plugged in
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. (Men's restroom)
- Basic - Employee personal items stored in or above a food preparation area.(purse and cell phone on cutting board)
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. (License expired 2-1-13) **Admin Complaint**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(above 200ppm of chlorine)
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5/15/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment
- Basic - Water leaking from faucet/faucet handle. At HWS in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Thermometer goes to 50? and above. Map lease get a probe thermometer that goes to 41? and below
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3/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handsink used as prep station. Covered with cutting board. Corrected On Site.
- Observed ceiling in disrepair. In mens restroom.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes. Corrected On Site.
- Observed employee with no hair restraint. Employees prepping with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee prepping salads with no gloves. Corrected On Site.
- Critical - Observed food stored on floor. Chips and coffee stored on floor under prep table.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No handwashing sign provided at a handsink used by food employees.Bathrooms.
- Observed employee with no hair restraint.Preparing food.
- Critical - Observed food stored on floor.Cases of chips under food preparation table
- Critical - Working containers of food removed from original container not identified by common name.Condiment containers on cook line
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4/4/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/18/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/6/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee dry hands on wiping cloth after washing.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Observed food stored on floor.( cases of chips, oil, bread)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200 ppm of chlorine in sanitizer bucket) Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/16/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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7/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats
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5/11/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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2/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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