- Basic - Bowl or other container with no handle used to dispense food. Cup inside sugar container. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases on walk in freezer floor. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Next to walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers at 69°f at the front counter. Butter at 67°f at the front counter. Corrective action taken, moved inside a cooler. Explained and implemented time control procedure.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw poultry over sauces in the walk in freezer. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink.
- Intermediate - Employee used handwash sink as a dump sink. Front counter.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Repeat Violation**
- Basic - Equipment in poor repair. 2 door cold tech 45-50°, in kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - License expired within 30 days after expiration date. Confirmation 137035350, $312:00 paid. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter, batter, eggs 46°, constant opening, moved to cooler unit maintaining 41° or under. Glass door, cookline cooler. **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 muffin **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 door cold tech, kitchen, blue cheese, mozzarella discarded. No not use for potentially hazardous foods up ill maintaining 41° or under. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables in glass cooler, cookline and eggs over beef in walkin.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter,
- Intermediate - No soap provided at handwash sink. Front counter, **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front conter
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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 touching toasted bread and fresh cut fruits with bare hands in cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked mashed potatoes and cooked gravy in 70°f ,under no temperature control both items marked with 4 hours time gap frame must be discarded at 11am
- 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. Gravy and ham in walk in cooler
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, grease and/or dirt on nonfood-contact surface. Shelves on cookline, in storage area, in kitchen and in walk in cooler. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Repeat Violation** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands. Establishment has no approved Alternative Operating Procedure. Servers touching toast. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes, coups, sauces, cheeses, cooked pork, gravy, heavy cream, liverwurst all at 43-44?f in walk in cooler. Ice was placed on /around all TCS foods. **Repeat Violation** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment dishwash sink. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Frontline handwash sink (which is the ONLY handwash sink for all food prep areas). **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite / commercially processes and held more than 24 hours after preparing/opening not properly date marked. Cooked pork, gravy, sauces, soups,cooked potatoes, heavy cream, cheeses, liverwurst all in walk in cooler. **Repeat Violation** **Warning**
- Intermediate - Walk-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. Walk in cooler at 44?f ambient air temperature. **Repeat Violation** **Warning**
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1/28/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 45 degrees fahrenheit ambient air temperature. Cooler was turned to lower setting and was observed at 41 degrees ambient air temperature at end of inspection. Note: keep monitoring the unit to ensure it can maintain foods at 41 degrees fahrenheit at ALL times. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. frontline. Corrected On Site. Repeat Violation.
- Observed open dumpster lids. lids broken off dumpster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork, beef, mashed potatoes , cooked potatoes , sauces, soup, veggies, meatloaf , butter all at 44-45 degrees fahrenheit in walk-in cooler. All items where moved into working coolers or placed on ice until walk-in cooler is repaired / able to maintain foods at 41 degrees fahrenheit or below. Also, walk-in cooler temperature was set to lower temperature. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked pork, cooked potatoes , sauces in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over apple strudel/desert in walk-in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes, mashed potatoes , cooked pork, beef, meatloaf, sauce/soup all in walk-in cooler. Note: nothing date marked throughout walk-in cooler. Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. food storage containers on kitchen floor next to stove.
- Observed ice scoop with handle in contact with ice. frontline ice bin. Corrected on site.
- Critical - dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm.
- Critical - hand wash sink lacking proper hand drying provisions in booth (male and female) bathrooms.
- Critical - hand wash sink lacking proper hand drying provisions. frontline handwash sink, which is the only handwash sink in establishment (besides bathroom handwash sinks)
- Critical - handwash sink not accessible for employee use at all times. soiled food storage containers and utensils in frontline handwash sink. corrected on site
- Critical - license expired more than 90 days.
- lights missing the proper shield, sleeve coatings or covers. in rear food storage area by walkins, in rear prep kitchen and in dishwash area. Repeat Violation
- Critical - observed employee swicht from working with raw food to ready to eat food without washing hands. cook handled/cracked raw shell eggs with gloves on and touched ready to eat foods afterwards with same gloved on and without washing hands. Corrected on site
- Critical - observed food employee (cook, dishwasher, wait staff, etc) washing hands in a sink other than an approved hand wash sink. 3 compartment dishwash sink. Corrected on site
- observed in use utensil sotred in standing water less than 135 degrees fahrenheit. front cookline at 103 degrees fahrenheit. corrected on site
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. cooked and diced potatoes on front cookline held at 67 degrees fahrenheit. observed potatoes not cold held , hot held, or time marked. Corrected on site
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. kitchen.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature. gravy. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. hamburger beef patties. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over soup, coleslaw mix. Corrected On Site.
- Observed soiled wet wiping cloth in use with fresh solution. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked sausages at 72 degrees on shelf on cookline. Note: was reheated immediately and must be hot held in future. Corrected On Site.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in frezer gasket torn/in disrepair.
- Violation: 42-11-1 Observed unnecessary items on the premise.Bicycle in dry storage
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6/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 06/04/11.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed unnecessary items on the premise.Bicycle in dry storage
- Observed walk-in frezer gasket torn/in disrepair.
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4/4/2011 | Routine - Food | Warning Issued |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with beach clothing.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed food debris accumulated on floor. Under equipments
- Observed ceiling in disrepair.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup/Sauce in walk in cooler Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Egg over sausages in walk in cooler Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. By cook line Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Boxes of pancakes in walk in freezer
- Equipment or utensils not designed or constructed in a durable manner.Scoop in sugar
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service items stored on floor.In dry storage.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/8/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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