- Basic - Bowl or other container with no handle used to dispense food. Scoop for flour container **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at server station **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Products in walk in cooler not covered from cooling on 10/13/14 **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce at cook line on time plan but not time marked. Per managers product out at 7:00am. Corrective action taken **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish next to ham cooler cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server station **Corrected On-Site**
- 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, cheese **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only. Back kitchen exit door blocked by trash can and empty boxes **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. All
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of dish machine **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.sausage patty **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.seasoning **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cream cheese 45,cut melons 45,provolone cheese46,quich 45, second temp cream cheese 42, cut melons 38, provolone 41,quich 34 **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish behind ready to eat pickles in sandwich top unit on cook line **Corrected On-Site**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored, lids of coolers were stored on floor next to handsink by cooks line.
- Basic - In-use tongs stored on oven door handle, tongs hanging on toaster door. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, water was 91°f.
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - Handwash sink not accessible for employee use at all times, equipment stored next handsink by cooks line **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by cooks line **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Employee shoes stored on top of Lettuce chopper. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Server and mgr preparing food without any hair restraint for loose head hair
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 105 f by waffle irons
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers in back room **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.sugar **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 52 f at server station, cut melons 52 at server station mgr put in freezer to cool quickly second temp butter 42, melons 39 **Corrected On-Site** **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter 125 f Not on TPHC list. Mgr arrived and added to TPHC list
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken breast 112 f in a pan above grill. Less than two hours mgr discarded that piece and will keep metal pan on the grill.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic spatula in HWS on cook line **Corrected On-Site**
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2013 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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2/6/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Clean equipment stored on floor.long white cutting board stored on floor. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area.phone in to go container on cook line **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Oatmeal **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.101 on cook line on grill **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.tomatoes **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.to go containers on cook line in in storage room **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.brown sugar **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.opened wic with gloves and then slicing tomatoes **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.clarified butter on prep table 72-76 f,waffle batter 47 f , French toast batter at 52 f, yogurt 44f, pancake batter 54 f, cut melons 45 f,pasta 44 in wic,coffee creamer at 52 f at coffee station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.grilled onions at 119, Hallandale sauce at 103, grilled onions at second station at 117 f, clarified butter on cook liner 110 f **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw ground beef over cooked chicken **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cracking raw shell eggs and before handling clean plates **Corrected On-Site** **Warning**
- 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. Ham and corned beef in wic **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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2/5/2013 | Complaint Full | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
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11/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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