- Basic - Bowl or other container with no handle used to dispense food. At olive bin in walk in cooler. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. At server station. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. At cook line, in missing tile sections.
- Basic - Floor tiles missing. At cook line, and near ice machine.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Cut lettuce and cut melon at walk in cooler. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Left in mop sink. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line, sanitizer bucket reading 0 ppm, employee refilled bucket, now reading 300 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at cook line, held at 58°f, less than 4 hours. Employee moved product to walk in freezer, bringing temperature to 42°f. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing blue liquid stored above dish machine. **Corrected On-Site** **Repeat Violation**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. At plastic tubs stored near rear preparation area.
- Basic - Food stored in dry storage area not covered. White chocolate. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Parmesan cheese bin at server station. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. At right side of cook line.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At far right reach in freezer on cook line.
- Basic - Raw animal food stored above unwashed produce. Sell eggs stored above case of green bell peppers at walk in cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Several coolers at cook line. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on cutting board at rear preparation area. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. At left side of cook line. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At server station, drink dispenser.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid left in unlabeled spray bottle stored at chemical closet. **Corrected On-Site** **Repeat Violation**
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cook line. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Several crates of milk stored on floor of walk in cooler.
- Basic - Equipment and utensils not properly air-dried - wet nesting. At dish storage area.
- Basic - Food debris accumulated on kitchen floor. Under cook line.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Pie cooler near front door.
- Basic - Old labels stuck to food containers after cleaning. At dish storage area.
- Basic - Soiled reach-in cooler gaskets. At cook line.
- Basic - Stored food not covered in walk-in freezer. Biscuit dough, breaded cod filets. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. At cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ranch dressing at reach in cooler at server station held at 47°f, less then 4 hours.
- Intermediate - Spray bottle containing toxic substance not labeled. Green liquid left in spray bottle near mop sink. **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cook line.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. In pepper bin.
- Basic - Case/container/bag of food stored on floor in kitchen. Waffle/pancake batter, at cook line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Several cases of milk.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Jacket stored over post mix boxes in dry storage area. Also phone kept on prep counter at cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher and food handler.
- Basic - Equipment and utensils not properly air-dried - wet nesting. A dish storage area.
- Basic - Food storage container/container lid cracked or broken. Sugar bin, at dry storage.
- Basic - Food stored in dry storage area not covered. Plate of chocolate and cup of sunflower seeds.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. A cook line.
- Basic - Light not functioning. Walk in cooler.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles improperly stored. In dirty drawer at main prep area of kitchen.
- Basic - Soiled dry wiping cloth in use. A cook line.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler. Melon, cut lettuce.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle. Mop sink and hand sink at server station.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line.
- Basic - Wiping cloth sanitizing solution stored on the floor. At cook line.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Stored on wait station, near sauce bottles, behind hand sink.
- Basic - Working containers of food removed from original container not identified by common name. Pancake batter.
- High Priority - Cut melon not cooled to 41 degrees Fahrenheit within 4 hours of the time cut. Food handler stated melon was prepped at 8 am, recorded temperature of 46°f @ 12:36pm. Operator voluntarily discarded product. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At cook line. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Female line cook.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food handler touched French toast with bare hands.
- High Priority - Produce with mold-like growth. See stop sale. Strawberries at server station.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored above liquid eggs, at reach in cooler on cook line.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food handler wiping gloves on soiled towel.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Turkey cooling at walk in cooler, left whole and tightly wrapped in plastic.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At women's restroom.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed paper towel and lettuce resting in hand sink near cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pancake batter at walk in cooler.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of breaded shrimp and a package of tortilla wraps. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line. **Repeat Violation**
- Basic - Equipment in poor repair. Both 2 door make stations and right side meat drawers not maintaining product at 41° F or below.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food storage container/container lid cracked or broken. Batter bucket lid cracked in walk in cooler. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Stove top left side of kitchen.
- Basic - Soiled reach-in cooler gaskets. Multiple units.
- Basic - Stored food not covered in walk-in freezer. 2 pans of breaded chicken breasts. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Several kitchen employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced and shredded cheese above 41° F, not held more than 4 hours. Cut tomatoes and shredded cheese in server salad station reach in above 41° F, not held more than 4 hours. All meat products in right side drawer reach ins above 41° F, discarded by employee.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chlorox spray bottle stored on top of oven next to prep table. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station, both sinks.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining room.
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets with build up of food debris on all reach in coolers and reach in freezers in kitchen.
- Basic - plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple items in make coolers. See temperatures for details. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. 4 eye burner.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Food debris in bottom of right side reach in freezer in kitchen.
- Intermediate - Soil residue in food storage containers. Sugar bin.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/13/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; turkey 71F, ham 61F, ham 62F, cheese 69F in cook line make table.
- Violation: 42-03-1 Wet mop not hung to dry.
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7/23/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; reach in cooler on cook line holding at 54F (cooler closest to warewashing); reach in cooler on cook line holding at 60F (center cooler); reach in cooler on cook line holding at 53F (Closest to hand sink). This violation must be corrected by : 7-20-2012.
- Critical - Observed employee engage in food preparation donning gloves without washing hands.
- Critical - Observed hand wash sink used for purpose other than washing hands; ware washing hand sink used to rinse lettuce. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; boiled eggs 50F in salad make table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; liquid eggs 50F, cooked potatoes 74F on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; pancake batter 82F, multi-grain pancake batter 75F in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; turkey 71F, ham 61F, ham 62F, cheese 69F in cook line make table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; yogurt 47F in sliding glass reach in cooler.
- Wet mop not hung to dry.
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7/19/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions; drink station hand sink.
- Observed floor area(s) covered with standing water.
- Critical - Observed hand wash sink used for purpose other than washing hands; syrup station hand sink storing dish rag, sliced lemons, syrup top.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; boiled eggs 55F, sour cream 46F in salad make table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; cheese 64F, ham 68F in make table #1 on cook line (closest to warewash area). Corrected On Site. Repeat Violation 1-11-12, 8-15-11. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; corn beef 64F, canadian bacon 64F in make table #2 on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; mashed potatoes 65F in reach in cooler #2 on cook line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; pancake batter 48F on cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; pancake batter 80F in reach in cooler #1 on cook line.
- Wet wiping cloth not stored in sanitizing solution between uses; stored on prep table.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cases of oil stored on floor on cook line. Corrected On Site. Repeat Violation 8-15-11.
- Critical - Observed employee engage in food preparation donning gloves without washing hands. Corrected On Site. Repeat Violation 8-15-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 50F and cheese at 58F in make table. Repeat Violation 8-15-11. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken at 50F in reach in cooler on cook line.
- Critical - Observed uncovered food in holding unit/dry storage area. bulk sugar in prep area. Repeat Violation 8-15-11.
- Critical - Observed uncovered food in holding unit/dry storage area. container of batter in walk in cooler.
- Observed utensils stored in crevices between equipment. knife at make table. Corrected On Site.
- Wet mop not hung to dry.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors; men's.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; make table on cook line with ham and turkey at 55F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength; 0 ppm - Ecolab has been called. Do not use dishes that have not been properly sanitized
- Critical - Hand wash sink lacking proper hand drying provisions; server hand sink near office.
- Critical - Observed employee fail to wash hands when donning gloves.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method; mashed potatoes cooled with lid closed.
- Critical - Observed food stored on floor; liquid butter on cook line.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; liquid eggs next to shell eggs in walk in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue; cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; mashed potatoes at 45F in walk in cooler, ham and turkey at 50F in make table, eggs at 53F in ice bath on cook line. Suggest using Time as a Public Health Control on eggs as they are used in less than 4 hours as per Casey. Other refrigeration is available for items in make table and repair man has been called. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area; sugar in prep area.
- Critical - Observed unlabeled spray bottle; blue liquid on top of ice machine.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Wall mounted reach in cooler above salad unit. Potentially hazardous foods moved to other units and repair company called. This violation must be corrected by : 2/10/11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- No copy of latest inspection report; copy of Apalachee Parkway location's report is available.
- Critical - No handwashing sign provided at a handsink used by food employees; server station. Corrected On Site.
- Critical - Observed accumulation of debris on warewashing machine doors.
- Critical - Observed employee engage in food preparation, change gloves without washing hands. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook hanfling cracked egg and then omelet toppings without washing hands and changing gloves. Corrected On Site.
- Observed grease and food debris accumulated under cooking equipment.
- Critical - Observed handwash aids at a non-handwash sink; server station handwash sink was relocated .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cottage cheese in high reach in cooler above salad unit. This violation must be corrected by : 2/10/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced ham, corned beef, french toast batter, and all PHF items in side by side make tables at cook line. Time marking in use but not done, according to person in charge. This violation must be corrected by : 2/10/11.
- Observed residue build-up on nonfood-contact surface; walk in cooler shelves.
- Critical - Observed toxic item stored by utensils. Floor cleaner snd bleach stored with coffee pots. Corrected On Site.
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2/9/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/25/2010 | Routine - Food | Call Back - Complied |
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8/24/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage gravy 129 F Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 3-15-10.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sprinkles Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. salad cooler Repeat Violation.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. flash blender
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination. cups
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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area. pies in walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sprinkles
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair. salad cooler
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing. cup and pitcher in handsink
- Critical. Observed toxic item improperly stored.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Egg slicer on eggs in reachin cooler.
- Critical. Observed food stored on floor. Cases of pies and broccoil in walkin freezer.
- Critical. Observed food stored on floor. Cases of creamer in walkin cooler.
- Critical. Observed cloth used as a food-contact surface. Cook using dirty cloth to wipe out skillet for eggs. 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. Grill person cracked raw eggs and the lettuce without washing hands. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Dirty pan and laddle in kItchen sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Not washing hands between switching gloves. Corrected On Site.
- Critical. Observed employee wiped raw egg on apron then wiped clean plate with dirty apron. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. Grill area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Grill area.
- Observed food debris accumulated on kitchen floor. Eggs spilled on floor in walkin cooler
- Critical. Observed unlabeled spray bottle. Dishroom
- Wet mop not hung to dry.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Chris Drigen. This violation must be corrected by : 1-3-10.
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11/3/2009 | Routine - Food | Warning Issued |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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