- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers and beef at 52F, reach in cooler across from fryer. Corrected On Site. Items voluntarily discarded. (Reach in cooler Ambient temperature of 42F due to ice, technitian scheduled to service this unit.)
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed 4 egg flats on kitchen counter. Corrected On Site. One flat at a time.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracking eggs and then touching pan an portion spoon.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 49F, cook line front of flat grill.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm, prime/3
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee peeling boiled eggs with bare hands. Corrected On Site. Employee using gloves.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed 2 flats of whole shell eggs over shredded cheese and sliced tomatoes, cook line by under counter freezer. Also observed raw burgers and beef over pastries,speed rack walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed buttermilk and pancake batter at 48F, reach in cooler in front of flat grill.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 10ppm. Must manually wash, rinse and sanitize all kitchen utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cooked bacon and cheddar cheese with bare hands, same hand used to crack whole shell eggs.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves on after cracking whole shell eggs without washing hands first.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed employee rinsing hands in sanitizer water.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee touching cooked sausages with bare hands. Corrected On Site. Food discarded.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees in cook line with large watches.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed chicken pot pie bowls inside handsink, between cook line and pastry preparation area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing torn gloves. Corrected On Site. Employee charged gloves.
- Critical - Stop Sale issued due to adulteration of food product.
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2/15/2011 | Routine - Food | Warning Issued |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. cutting
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8/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. several products
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Food-contact surface not smooth and easily cleanable. cutting
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Equipment and utensils not properly air-dried. aluminum and lexan pans
- Critical. Observed dead roaches on premises. 3 cookline slide drawer
- Critical. Observed toxic item improperly stored. sprays at handsink
- Critical. No list of certified food service managers available at the establishment.
- Critical. Employees not informed of acceptable sanitary practices. temperature requirements
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powders in large white and clear containers by mixer.
- Critical. Observed raw animal food stored over ready-to-eat food. wholeshell eggs over cheese, and mandarin oranges in reach in on cookline.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. scoops, service station.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knife cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. service station must have lids and straws.
- Critical. Observed handwash sink used for purposes other than handwashing. cup in handsink in service station, bowls in sink by dishmachine.
- Critical. Hand wash sink lacking proper hand drying provisions. handsink by dishmachine.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed utensils in poor condition. lexan pan badly chipped
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on nonfood-contact surface. Extreme buildup of particulate matter, top of convention oven.
- Equipment and utensils not properly air-dried. wet nesting pots and pans.
- Critical. Observed handwash sink used for purposes other than handwashing. storing bowls
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. alfredo sauce
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait station
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Food-contact surfaces not cleaned after being contaminationed.
- Critical. Observed hand sanitizer applied to unclean hands.
- Observed unnecessary items stored in garbage enclosure.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. must monitor temperatures
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8/27/2009 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. ric Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait station Corrected On Site.
- Critical. Observed missing/inaccurate warewashing machine data plate. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Equipment and utensils not properly air-dried. wet nesting
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. line Corrected On Site.
- Observed unnecessary items stored in garbage enclosure. needs extensive attention
- Critical. Observed dead roaches on premises. wood panel box by water heater
- Floors not constructed easily cleanable. ice build up wic
- Observed floor area(s) covered with standing water.wic
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 employees
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8/21/2009 | Routine - Food | Warning Issued |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/14/2008 | Routine - Food | Warning Issued |
| No report available. | 8/20/2008 | Routine - Food | Call Back - Complied |
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