- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers on storage shelf.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler chicken 51° fish 49° ham 51° by prep station, corrective action all food in cooler less than four hours manager moved to walk in cooler.
- Intermediate - Refrigerator 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. Two reach in coolers by fry station, large amount of ambient cooling items added, manager will change this method.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Large tank by back exit door,
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Butter re-served to customers. Butter chips and half and half removed from table and put back into circulation. **Repeat Violation**
- High Priority - Dented/rusted cans present. Large can of pineapple, manager voluntarily discarded.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cook line.
- High Priority - Vacuum breaker missing at mop sink faucet. At mop area outside back door.
- Intermediate - Accumulation of black pink mold-like substance in the interior of the ice machine. In kitchen. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. On prep table with black substance. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back hand sink. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At back hand sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid by dish washing area.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf.
- Basic - Old labels stuck to food containers after cleaning. Shelf and with food. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Numerous, throughout kitchen and server stations. **Corrected On-Site**
- High Priority - Butter re-served to customers. Corrective action taken, items were voluntarily discarded by manager.
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Corrective action taken, items were voluntarily discarded by manager.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken pot pie mix 112°-127°, shrimp sauce 110°-130°, cook line. Stirred 149° **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Dish area.
- Intermediate - Cutting board(s) stained. Black stains, prep areas.
- Intermediate - Encrusted material on can opener blade. Moved to dish area. **Corrected On-Site**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing made in the house with raw shelled eggs.
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. At end of cook line near front door. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Container of ham with label of cheddar, corrective action changed label.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Between glove changes from dirty to clean.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple on cook line. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Behind deflector plate.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken thermometer in 2 door reach in cooler at end of cook line near egg station, corrective action replaced with new thermometer.
- Intermediate - Employee used handwash sink as a dump sink. At end of cook line near font door ice in sink.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Fry cooler on cook line, corrective action added thermometer.
- Critical - No handwashing sign provided at a handsink used by food employees. Handwash sink next to salad cooler on cook line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrective action removed drink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed employee food stored with restaurant food, corrective action moved drink.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. For french toast and waffle batters on cook line, form provided.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 53F, in prdp top cooler on cook line, corrective action put in reach in cooler.
- Observed reuse of single-service articles. Mayo containers reused for pooled eggs. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quatenary over 400ppm, corrective action added water.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed lack of self closure on exit door. Rear exit door.
- Critical - Observed lack of self closure on restroom door. Multiple.
- Critical - Observed lady's waste recepticles not covered.
- Critical - Observed no proof of employee food handler training provided. Licensing inspection. Plans to use FRA. Gloves/utensil use with ready-to-eat food.
- Critical - Observed waste recepticle not located near handsink where paper towels are used. Multiple.
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2/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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