- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of the sanitizing solution which is located next to the handwashing sink. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Ground beef stored next to beef in walk in cooler. **Corrected On-Site**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.Reach in cooler at servers station.
- Basic - Towel used under cutting board. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Milk in reach in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.Towel is inside handwashing sink. **Corrected On-Site**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Glasses next to handwashing sink exposed to water spillage.Servers area 2. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.Handwashing sink at cooks line. **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination.Bread at buffet line.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell eggs stored next to donuts in walk in cooler.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture.Dishwashing handwashing sink.
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line. **Corrected On-Site**
- Basic - No splash guard by handwashing sinks at servers area exposing clean glasses to contamination.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
- Basic - Employee with no hair restraint while doing dishes. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.Servers area.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination.Granola and raisins at buffet line. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs ,then touched clean equipment and utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.Roast beef,taco meat,chicken in walk in cooler. **Admin Complaint**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Dishwashing area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.Dishwashing area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Cooked chicken,taco meat,roast beef in walk in cooler.
- Marked exit/path to marked exit blocked. For reporting purposes only.Brooms and dust pan. **Corrected On-Site**
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4/9/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.Cheese cooler.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with soil deposits.Pizza oven.
- Critical - Violation: 30-02-1 Vacuum breaker missing at the steam table area. Repeat Violation.
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door .
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10/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Fried chicken in upright cooler.Stop Sale.Discarded by operator .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Gravy in upright cooler .Country gravy .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm .Please sanitize dishes at three comp sink . Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.Dishwashing area . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.Servers' area 1. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.Servers' area 2. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.Cheese cooler.
- Critical - Observed dented cans.Bean salad and cheese sauce.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food with mold-like growth.Tomato sauce in reach in cooler discarded by operator .
- Critical - Observed food-contact surfaces encrusted with soil deposits.Pizza oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs held less than four hours at cooks line area .Iced.
- Observed towel placed under cutting board . Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Tortilla held less than four hours at buffet line .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker missing at the steam table area. Repeat Violation.
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10/25/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination.Donuts,cereal on front line.
- Critical - Hand wash sink lacking proper hand drying provisions.Servers area .
- Critical - Handwashing cleanser lacking at handwashing sink .Servers area .
- Critical - No handwashing sign provided at a handsink used by food employees.Servers area .
- Critical - Observed buildup of slime surrrounding juice nozzles at servers area. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese held less than four hours on buffet line .
- Critical - Observed small flying insects in bar area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Eggs held less than four hours on buffet line .
- Critical - Vacuum breaker mising at hose bibb.Steam table area.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean towel under the cutting board.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - No proof of original copies 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
- Critical - Observed a beverage container on a food preparation table . Corrected On Site.
- Observed employee with no hair restraint.Server is handling bread. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over tortilla in upright cooler. Corrected On Site. Repeat Violation.
- Observed single-service articles stored without protection from contamination.Coffee filters in kitchen. Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cucumbers not washed prior to preparation.
- Critical - Hand wash sink lacking proper hand drying provisions.Cooks' line. Corrected On Site.
- Critical - Observed employee did not wash hands when he changed his gloves and put new gloves on hands to engage in food prep. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.Lemon wedger.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs held less than four hours,iced.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over tortillas in upright cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination.Coffee filters in kitchen . Corrected On Site.
- Critical - Vacuum breaker mising at the cooks' line area.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef in walk in cooler 50 degrees F,rice 47 degrees F ,pork ribs 50 degrees F,turnip green 49 degrees F.Stop Sale.
- Critical. Displayed food not properly protected from contamination.Bread in buffet line.
- Critical. Observed food stored on floor.Bacon in walk in freezer .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Glass use to dispense ice from ice bin.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Tortilla. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table .
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.Exterior of pots and pans
- Lights missing the proper shield.Food storage area.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. [for undercooked eggs]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ cooked roast beef in WIC was 50 F, stored since last night]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [milk w s 50 F, at wait station] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [coffee creamers was 70 F, at dining room tables] Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). DISCARD SAUSAGES, GRAVY, and BUTTER
- 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. GRAVY MADE ON PREVIOUS DAY
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GRAVY 55 IN RIC BY THE 3CS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN 56 AMBIENT TEMP IN PREP AREA
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SAUSAGES 55, SAUSAGE GRAVY 55 F IN RIC BY THE 3CS. DISCARDED Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC BY THE 3CS IN-OP. DO NOT USE UNIT FOR SAFE REFRIGERATION STORAGE UNTIL CERTAIN IT IS CAPABLE OF MAINTAINING FOODS AT 41 F OR BELOW
- Critical. No conspicuously located thermometer in holding unit. RIC BY 3cs
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF RAW FROZEN OVER FISH RAW FROZEN IN THE WIF
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER BAD IN RIC BY THE 3CS Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. OR CHANGING TASKS
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEES CHANGING TASKS THEN HANDLING UTENSILS IN KITCHEN
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. FAILED TO SETUP SANITIZER & USE IT WHEN WASHING PANS
- Critical. Equipment food-contact surfaces and utensils not sanitized.PAN NOT SANITIZED
- Observed residue build-up on nonfood-contact surface. INSIDE BUFFET ISLAND Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. BY DISHMACHINE
- Critical. Handwashing cleanser lacking at handwashing lavatory. BY DISHMACHINE
- Critical. Observed dead roaches on premises. 20-30 IN THE BUFFET ISLAND IN CUSTOMER AREA. Corrected On Site.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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