- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( observed old food debris build up in bottom of reach in freezer in prep area)
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( observed plastic lids stored in bus tub with debris in bottom in kitchen)
- Basic - Interior of microwave soiled with encrusted food debris. ( observed interior ceiling of microwave soiled with old food debris located in service area)
- High Priority - Toxic substance/chemical improperly stored.( observed spray bottle of odor eliminator and Elmer's glue stored on top of reach in freezer in prep area) **Corrected On-Site**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on equipment door handle between uses.( observed tongs stored on equipment door handle in kitchen)
- Basic - Interior of microwave soiled with encrusted food debris. ( observed interior ceiling of microwave soiled in waitress area)
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.( hood filters soiled with grease in kitchen)
- Basic - Reach-in cooler gasket torn/in disrepair.( gasket torn in reach in cooler by steam table)
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( soup spoons in container with debris in the bottom in waitress area) **Warning**
- Basic - Reach in freezer shelves soiled with encrusted food debris.( both reach in freezer bottom shelves) **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( chili in hand sink to thaw) **Warning**
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3/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( soup spoons in container with debris in the bottom in waitress area) **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.( chili in standing water in hand sink) **Warning**
- Basic - Reach in freezer shelves soiled with encrusted food debris.( both reach in freezer bottom shelves) **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( chili in hand sink to thaw) **Warning**
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1/6/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( soup and tea spoons at waitress station)
- Basic - Working containers of food removed from original container not identified by common name.( bulk plastic container of flour)
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/9/2013 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( bottom of plastic container storing plastic lids)
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. ( Tuna salad,owner voluntarily discarded)
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.[ sanitize bucket tested at 0ppm, owner fixed and retested at 100ppm] Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[ bus tub containing plastic lids stored in bus tub with severe debris in bottom]
- Wet wiping cloth not stored in sanitizing solution between uses.[ prep table by microwave]
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. [ missing thermometers in both stand up reach in coolers ]
- Observed employee with no hair restraint. [ 1 employee engaged in food preparation without hair restraint ]
- Wet wiping cloth not stored in sanitizing solution between uses. [ wet wiping cloth stored on cookline ]
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 50 ppms
- Critical - Observed buildup of moldlike substance in the interior of ice machine.
- Observed ceiling soiled with accumulated grease. Observed dust and grease buildup on ceiling in kitchen.
- Critical - Observed container of medicine improperly stored. Observed pepto bismal stored in reach in cooler at wait station. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloths stored at 0 ppm. Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over ready-to-eat food. raw bacon stored directly on top of letuce
- Observed utensils stored in crevices between equipment. knives stored in crack between table and cooler
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/7/2011 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment. manager no longer working
- Observed residue build-up on nonfood-contact surface. pot for crock pot burnt and debris
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/8/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. date marking not observed
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server wearing rings and bracelets while handling open food drinks ice
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 123 Corrected On Site. discarded
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handled eggs raw then muffins with out washing hands
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. handled bread and muffins with bare hands
- 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. Pro not all employee training complete no copys of training
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10/4/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.incorect date on raw sausage
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.returnto cold holding unit ambient air temp
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 door reach in at 45 degreefor ham beef and 46 for pancake batter ambient air temperature is 51
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reach in at 51 degreeambient temperature
- Critical. No conspicuously located thermometer in holding unit. 3 ho ding units no thermometers 1 unit not visable
- Observed nonfood-contact equipment in poor repair spatula handle ha duct tape Corrected On Site.discarded
- Observed nonfood-contact equipment in poor repair freezer lid brokenand missing interior
- Critical. Observed soil residue in storage containers. old stickers left on storage containers
- Critical. No handwashing sign provided at a handsink used by food employees. outside restroom in hall
- Dressing and/or locker areas not clean and orderly or used as needed. purses in storagewith food
- Critical. Observed toxic item stored by food.spray cans stored with potatoe under table Corrected On Site.removed
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.locked not markedno exit
- Critical. Hotel and Restaurant license not properly displayed. not on premises
- Critical. 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. aining is incomplete reciently expired and needed for wait staff
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7/21/2010 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees. service area
- Critical. Hand wash sink lacking proper hand drying provisions. service aa
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. ground beef at 105 in covered plastic container
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. server has nail polish serving open food iced drinks
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 reach inat 48 and 46 degeses
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 132 Corrected On Site. return to heat
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8/11/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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