- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. In office, office door at prep area, smells pretty strong
- 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. On sugar, pic moved scoop **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 51° water, on prep table, pic moved to burner **Corrected On-Site** **Repeat Violation**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Very soiled by cook line **Corrected On-Site**
- Basic - Single-service articles improperly stored. Aluminum trays by office, mgr inverted them, also cover for big trays, above slicer **Corrected On-Site** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Prep unit by cook line
- Basic - Water leaking from faucet/faucet handle. Cold water dripping in handsink
- Basic - Wiping cloth sanitizing solution stored on the floor. Placed a tray under **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Covered container with cinnamon sugar, pic wrote name , and one in cabinet at server area **Corrected On-Site** **Repeat Violation**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw chicken and them moved to handle cook chicken with tongs, explained proper procedure, she washed hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 87° cooked chicken and raw rice mix in rack, corrective action: pic placed in oven, 50° cut ham, cut turkey, ranch made here 55° cut melon and watermelon, at cold buffet, corrective action: mgr wrote time, explained time as public health control **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° wings in box warmer, cooked earlier, 117° rice at buffet, corrective action: pic reheated them
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line area, pic tuned it on **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Stuck, by cook line, pic got another roll **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 70° mashed potatoes on rack, employee made them and pored cold milk and left them on rack, 103° squash on table, explained proper procedure, corrective action: employee placed them in cooler
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On chicken bullion powder, lard, under prep table **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table with food **Corrected On-Site** **Repeat Violation**
- Basic - Hole in ceiling. Mop sink/storage area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90° water on grill
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Some plates not in under sneeze guard, pushed in by mgr **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. On shelf by ice bin, and aluminum trays by office shelf **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cook line **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Icing in container by prep area shelf, bulk container-server area **Corrected On-Site**
- 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. Cutting raw potatoes for tomorrow, got gloves **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60-65° pork chops, livers, milk/egg wash on prep table, corrective action: iced down, 73° haf-half, cream, corrective action: placed in cooler explained time as public health control, buffet: 50 cut melons, cut spinach and lettuce, 47° tuna salad, beans salad, corrective action: pushed into ice, explained time as public health control **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Faucet by triple sink **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Food service manager not certified within 30 days of employment. Julianne, 30 days already
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - Outer openings not protected with self-closing doors. By kitchen, rear , also one by triple sink **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. On shelf
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not enough water **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab biscuit **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° pork chops on table, corrective action: placed back in cooler, explained time as public health control
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over half and half in prep unit by cook line **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Hand sink by ice machine **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.big 5 food borne illnesses
- Intermediate - Cold water not provided/shut off at employee handwash sink. By soda syrup **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior top and bottom, prep unit by cook line
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. When reheating left overs
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 100° gravy on table, corrective action: placed in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. By triple sink **Corrected On-Site** **Repeat Violation**
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks behind counter. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar.
- Basic - In-use utensil stored in sanitizer between uses. Grill. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 99?F. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Peg board next to fryers.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. Rear door next to 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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. Employee cutting up strawberries to be stored in cooler. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Pans of cooked corn beef on top of boxes of raw chicken in walk in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hand wash sink faucet. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Water turned off due to leak per mgr. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Needs chlorine test strips.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp pasta and burgers in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle hanging on 3 compartment sink rim.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed nonfood-grade containers used for food storage. Ice buckets.
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8/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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