- Basic - Bowl or other container with no handle used to dispense food. Observed a to go ramekin lid in the cut fruit on the line. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Open dumpster lid.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Educated the operator on the importance of washing hands and changing gloves in between dirty and clean dishes.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a sanitizer bucket in the hand wash sink on the line.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glasses wet nesting at the service station. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Food stored on floor. Observed food stored on dry storage area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods in reach in cooler to the right of the toaster , has a ambient temperature of 56°F all TCS foods iced down until unit is replaced ., **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon in the hand wash sink on the service line. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Reach-in cooler 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. Observed reach in cooler to the right of the toaster, ambient temperature of 56°F. Corrective action had food iced down , new unit has been ordered . Same unit as the last inspection of 5-20-2014. **Repeat Violation** **Warning**
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Employee used handwash sink as a dump sink. Observed food in the hand wash sink on the kitchen line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Reach-in cooler 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. Observed cooler next to the left of the toaster had a ambient temperature of 52°F , corrective action had all TCS food moved to another cooler until cooler is repaired.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed Bowl in flour in back prep area.
- 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. Observed cup of coffee on main kitchen line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in dish area, 1/6 pans.
- Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching in ice on service station.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at any of the hand sinks in the kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed dish machine at 200 ppm-chlorine , corrective action had operator set up 3 bay sink, a service call was placed while I was here.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee rinsed utensil in handwash sink. Observed ladle in hand wash sink of main kitchen line. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. On salad make station. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At front line hand wash sink and men's restroom.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At front line and dish cleaning area.
- 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. Observed plating toast with bare hands. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine above 200 ppm on front line.
- Intermediate - No soap provided at handwash sink. At front line hand wash sink. **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. pita bread
- Observed equipment in poor repair. containers broken lexan
- Critical - Observed food being cooled by nonapproved method. rice
- Critical - Observed food stored in undrained ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. asterik requisite items
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler at wait station next to microwave with ambient air temperature at 55 degrees f. Corrected On Site. all potentially hazardous foods removed from cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then put on a new pair without washing hands.
- 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. observed employee handle raw hard shelled eggs then directly handle equipment (tongs, ladles etc) without removing gloves and washing hands before handling utensils. then observed other employee handle dirty equipment (tongs, ladles, etc) and then handle ready to eat foods.
- Critical - Observed employee improperly washing hands. observed employee rinse hands (no soap used) then dry hands on dirty wiping cloth, then directly put on gloves then begin food prep.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. observed boxes of pancake/waffle mix stored on floor of dry storage.
- Observed ice scoop with handle in contact with ice. wait station
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed employee scoop cantelope from bucket using to go soufle cup with no handle.
- Critical - Observed interior of microwave soiled. off cookline and next to ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed roast beef at 58 degrees f in reachin cooler with ambient air temperature at 35 degrees f. observed sausage at 47 degrees f and egg batter at 52 degrees f in reachin cooler with ambient air temperature at 41 degrees f. observed corned beef at 50 degrees f and raw sausage at 52 degrees f in reachin cooler with ambient air temperature at 39 degrees f. observed corned beef at 63 degrees f in reachin cooler with ambient air temperature at 39 degrees f. observed cantelope at 62 degrees f in reachin cooler with ambient air temperature at 55 degrees f.
- Observed water draining onto floor surface. water draining from pipe onto floor in kitchen behind cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed soups, tuna salad and chicken salad in walkin cooler not dated.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. grease hoods with excess grease dripping from hood system.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishwares then directly handle clean dishwares without washing hands.
- Critical - Observed employee improperly washing hands. observed employee wash hands by dipping in sanitizer solution in bucket off cookline then dry hands on apron.
- Observed leaking pipe at plumbing fixture. under hand sink off cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed potato salad at 48 degrees f. observed tuna salad at 55 degrees f with ambient air temperature at 39 degrees f. observed cream cheese at 48 degrees f. observed raw chicken at 47 degrees f with ambient air temperature at 40 degrees f. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. observed pork sitting on prep sink thawing at room temperature. also observed porkchop sitting in bucket at room temperature.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine sanitizer solution in bucket off cookline with 200 + ppm.
- Wet wiping cloth not stored in sanitizing solution between uses. observed wiping cloths left on cutting board and used to sanitize between food contact without rag being placed back into bucket.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, Observed 0ppm after 3 cycles. Must wash, rinse and sanitize using 3-compartment sink.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. SafeStaff books provided, must have employee cards at proof of training, lists is no longer acceptable.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, observed open cup with straw, dishmachine area.
- 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 bread slices with bare hands. Corrected On Site. Employees now using deli tissue and tongs.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee cracking eggs and then grabbing ham cubes and clea plate without washing hands and changing gloves. Corrected On Site. CFM retained cooked line employee.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken over raw beef, walk in cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Observed lower portion of metal door completely rusted. Large openings observed, must seal to prevent vermin entry to establishment.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Observed bread bag on puddle of water, preparation table by toaster and waffle makers, cook-line. Corrected On Site. moved to dry area, will fix leak from dipper well.
- Critical - Hand wash sink lacking proper hand drying provisions, handsink in back preparation area.
- Critical - Handwashing cleanser lacking at handwashing lavatory, handsink back preparation area, and cook-line.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed tongs used to handle cooked bacon, pancakes and potatoes stored in a holder holdings a puddle of old grease and food debris. Corrected On Site. Utensils sanitized and in container with hot water 135F.
- 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 employee wash hands with no soap, cook line. Corrected On Site.
- Critical - Observed interior of microwave soiled. Observed old and dry food debris on bottom, top and sides of microwave, cook line.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed partially frozen fish in yellow bucket inside preparation sink, faucet off. Corrected On Site. Faucet on.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed potatoes at 96F, by flat grill, cook line. (will use time as Public Health Control)
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6/28/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler under flat grill with ambient temperature of 55F.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by wait station. Corrected On Site.
- 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 interior of microwave soiled. Observed dry food debris inside microwave in cook line.
- Observed personal care item stored with food. Observed keys and a cell phone on top of clean plates under cook line microwave.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw beef, cooked pork ribs and cooked beef at 50F in reach in cooler under flat grill.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. will implement time as control
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. meats uncovered potatoes
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Observed cleaned wiping cloth that has food debris/soil. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. between equipment
- Observed open dumpster lid.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 42-11-1 Observed unnecessary items on the premise. old oven Repeat Violation.
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4/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in a prohibited area. cut potatoes in dish wash area in dish rack
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food stored on floor. potatoes storeroom
- Observed ice scoop with handle in contact with ice. machine
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Equipment in chilled room not cleaned often enough.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. main sink Corrected On Site.
- Observed unnecessary items on the premise. old oven Repeat Violation.
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Stem type thermometer not within the intended measuring range of use. 0to 220
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. chicken to fishes
- Critical. Observed the use of an unclean thermometer. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Observed unnecessary items on the premise. old equipment oven
- Critical. Employees not informed of acceptable sanitary practices. work on handwashing and temperature .
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment still in 60 day period
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical. No Certified Food Manager for establishment. 60 days to acquire
- Critical. No professional hygiene and/or foodborne illness training provided.
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12/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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