- Basic - Clean cups/glasses not properly air dried - wet nesting. Several plastic cups stack up wet next to the soda machine by service station **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drinks with no straw on the prep table while prepping , employe moved the drink to another location and add the straw **Corrected On-Site**
- 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. Handle touched sugar in sugar bucket by service area, moved **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine. Slight build up on the panel with yellow mark
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Bag of Mac cheese in the container of standing water in the prep sink by prep area, employee turn on the water **Corrected On-Site**
- Basic - Single-service items stored on floor. 2 case of metal containers on the floor by pit, employee moved **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Faucet wrap with foil under the pit employee stated the faucet is leaking
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of baby back ribs 49°-55°F, made Sunday per employee, in upright Reach in cooler by cookline, discarded **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of cheese 51°F, in the ice container by pit, employe add more ice
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Bags of raw chicken and raw ribs throwing in 2 prep sink side by side, and running water fill all the way up to make water connect together. Employee moved chicane to another sink. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1 large container of baby ribs with sauce 49°-55°F, 2 door upright Reach in cooler by cookline, made Sunday per employee, discarded
- Intermediate - Employee used handwash sink as a dump sink. Employee dump the sweet tea in the hand wash sink, service 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. Container of baby back ribs made Sunday per employee, upright Reach in cooler 2 doors by cookline **Repeat Violation**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand Wash Sink by pit, and Hand Wash Sink by back door. Slight build up
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. A bag of onion on the floor, Walk in Cooler **Corrected On-Site** **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Several plastic cups stack up wet by soda machine, service station
- Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on upright Reach in freezer handle, kitchen
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. AC filter, heavy dust build up, above the double doors upright Reach in freezer in kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage area. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 of upright Reach in cooler in kitchen, manager already order the parts
- Basic - Silverware/utensils stored upright with the food-contact surface up. Container of spoon not in same direction, on prep table by steam table. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table between register and drive thru room **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. A tray of cooked chicken 47°F cooked two day ago, top of rolling rack, Walk in Cooler, please make sure do not put the hot food under cooling food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Spray bottle for chemical used for sauce, on shelf by Walk in Cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 120°F, pork 130°F, on upright warm box by back door. Correctives action taken, reheat on the pit. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of burger above the case of onion rings, double doors upright Reach in freezer by steam table, **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on the prep table with clean pots, a bottle of degreaser on top of chest freezer by prep table next to Dish machine **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. A tray of Grill chicken cooked 2 days ago, Walk in Cooler **Corrected On-Site** **Repeat Violation**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On pepper **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Utensils by drive thru
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket over sugar container **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Half hnging out of bucket
- Basic - Working containers of food removed from original container not identified by common name. Small container on shelf by table, kitchen **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To grab fries **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° milk and banana pudding in reach in cooler, corrective action: iced down
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 120° chicken on steam table, corrective action: reheated
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday morning
- Intermediate - Handwash sink used for purposes other than handwashing. Container in it in kitchen , dumping ice by drive thru
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs made two days ago **Corrected On-Site**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. RIBS
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area and dining room.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Corn meal
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched clean equipment without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large spoon in hand sink.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site, pit items.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Cooked meats in walk in.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Lids of squeeze bottles stored by handwash sink. Splash on washing hands. Drive thru window.
- Equipment or utensils not designed. Bowl used as scoop. Bulk container. Corrected On Site. Discarded.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler, by server area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dusty standing fan. Kitchen. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food debris in handwash sink. Server area.
- Critical - Observed live flies in kitchen. Two. Dish area.
- Critical - Observed uncovered food in holding unit/dry storage area. Chicken, pork, ribs, at 41 or bellow not covered.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container with white powder not labeled. Corrected On Site. Wrote name on it. Dry milk.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. cooler gaskets Repeat Violation.
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7/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No handwashing sign provided at a handsink used by food employees. prep area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.-front cooler gaskets - salad storage
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets/seals on cold holding unit in poor repair. cooler gaskets Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. front line pit items *Temperatures taken again at 2:15pm to check reheat temperatures ; sausage 115F, chicken quarters 105-120F, pork roasts 112F *Product placed at pit from hot holding unit at about 1pm - product to be used or discarded by employee 5PM- temperature on pit not rising fast enough to reach 165F l mgr placing all product back into cook pit -to reach 165F within 1hr- Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/15/2011 | Routine - Food | Warning Issued |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open containers of frozen burgers and raw chicken stored above vegtables, in reachin freezer. Corrected On Site.
- Critical. Observed food stored on floor. Box of lettuce on walkin cooler floor. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Under cutting board by smoker
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Ice scoop for icemachine stored in a container with stagnant water build up in bottom of container. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table in rear kitchen area. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. Salad cooler near toadter, in front kitchen area
- Critical. Observed interior of microwave soiled. On cookline
- Lights missing the proper shield, sleeve coatings or covers. By smoker. Shield broken
- Critical. Observed unlabeled spray bottle. Yellow liquid, in chemical storage area Corrected On Site.
- 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. Licensing inspection
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1/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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