- Basic - Ice buildup in reach-in freezer. Far right outdoor freezer.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. **Corrected On-Site**
- High Priority - Employee washed hands with gloves on. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Top of main cookline cooler: sliced cheese 46F, ham 48F, cut tomatoes 44F. Underneath sliced cheese 43F, sliced turkey 40F.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large pot of potatoes 106-119F after 2.5 hours. Operator moved to sheet pan to cool.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Egg flats used to previously store raw eggs saved/reused.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese 45, cookline drop in cooler stored above inverted bowl. Advise: to place directly in deep metals pan.
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over hash browns, Arizona cooler
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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Egg flats used to previously store raw eggs saved/reused.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 62.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese 45, cookline drop in cooler stored above inverted bowl. Advise: to place directly in deep metals pan.
- High Priority - Cooked potatoes cold held at greater than 41 degrees Fahrenheit. Whole potatoes 46 in Pepsi cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 46, Pepsi cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking on dry erase board. Times on board are more than 4 hours away/from previous day
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In steam table, 126 veg soup 128 chili 115 veg beef 128 sausage gravy 145 grits. Items in steam table for 1.25-1.5 hours. Advised to reheat items below 135 to 165F to hot hold at 135F or above.
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over hash browns, Arizona cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Available test strips do not work
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 2 servers and 2 cooks.
- Intermediate - Spray bottle containing toxic substance not labeled. Purple stray
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1/9/2014 | Routine - Food | Warning Issued |
- Basic - Egg flats used to previously store raw eggs reused.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl.
- High Priority - Cooked potatoes cold held at greater than 41 degrees Fahrenheit. In Pepsi cookline cooler, potatoes 44-46
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control returned to cooler. Liquid eggs 63 in cooler.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk in small pitchers in bar held at room temperature. In cooler, milk in pitcher at 60F. Butter at 68F, operator added to time plan
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Open pitchers, advised to use single service creamers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In plastic containers in right drop in of cookline cooler, ham at 43-49F, sliced cheese at 50F on top of bowl, not contacting container. Advised to use deep metal pans
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef next to cooked tuna, glass Pepsi.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Potatoes in large full pot
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gravy
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm cl
- Lights missing the proper shield, sleeve coatings or covers. over single service items and bread, dry storage
- Critical - No conspicuously located thermometer in holding unit. outside cooler
- Critical - Observed a freezer and refrigerator stored outside without a lock, area fenced at front, storage facility at back.
- Critical - Observed container of medicine improperly stored. over cookline cooler Corrected On Site.
- Critical - Observed employee change gloves without handwashing
- Critical - Observed ice buildup in freezer, storage room and freezer, outside
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Pan holding cooked ham and raw beef, glass pepsi cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 68F in server area. Advised to add to time plan
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cooked ham, glass cookline cooler
- Critical - Observed unlabeled chemical spray bottle under dish machine. degreaser
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions/kitchen .
- Critical - Observed raw animal food stored over ready-to-eat food/glass door reach in cooler.
- Critical - Observed unlabeled spray bottle/degreaser.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink/waitstation and mens room.
- Observed ice build up in chess freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52F and shell eggs 67F, sausage 67F. Advised to use time as a public health control. Less than four hours.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Kitchen area near dish machine.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on dish racks.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen, by dish machine.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
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12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Lights missing the proper shield, sleeve coatings or covers in kitchen area by dish machine .
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Warning Issued |
| No report available. | 11/5/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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