- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish-machine final-rinse gauge registered 166°F. Check machine and gauge to verify that machine reaches 180°F in the final rinse.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Clean the floor in the walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the black substance from the ceiling baffle of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. At least one currently certified Food Manager must be on the premises during any period that four, or more, employees are working. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the rear food-preparation area.
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet wiping cloth lying on the counter top; store it in sanitizing solution between uses.
- Intermediate - Accumulation of dirt in the interior of the ice machine. Clean the ceiling of the ice machine.
- 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. Provided copy of the "Big Five" handout.
- 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. Label the open carton of milk with the date it is originally opened.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage can located outside has no lid or lid open/broken. Lid is missing on the dumpster; have the dumpster replaced.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Change the sanitizing solution every four hours, or when it becomes dirty, whichever occurs first.
- 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. Label the refrigerated foods, on the cook line, with four-hour-time labels. Discard any unserved portion at the end of four hours.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the black substance from the ceiling of the ice machine.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside surfaces of the reach-in refrigerator.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Repair the torn refrigerator-door gaskets.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the brown substance from the white-plastic-ceiling baffle of the ice machine.
- 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. Label open carton of milk with the date it was originally opened.
- Intermediate - Handwash sink used for purposes other than handwashing. Do not store plastic bottles,in the hand-washing sink, on the cookaline. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the refrigerators.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the rear of the kitchen. **Corrected On-Site**
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Store cases off the floor in the walk-in cooler.
- Basic - Single-service items stored on floor in dry storage area. Sore the case of styrofoam cups off the floor in the dry-storage area.
- Basic - Soiled dry wiping cloth in use. Replace dry wiping cloths when they get dirty. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 6-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below when time control began (except cut tomatoes). Time label sliced tomatoes (52?F) with six-hour time label. Discard any unused tomatoes at the end of six hours. If tomatoes rise above 70?F, they must be discarded immediately.
- 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. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A
- 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. Label open carton of milk with the date it is originally opened. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean food splash from the inside surfaces of the refrigerators.
- Intermediate - Spray bottle containing toxic substance not labeled. Label squeeze bottle of bleach with its common name. **Corrected On-Site**
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean dishes not stored inverted or in a protected manner. Designate the top plate, on eack stack of clean plates, as the cover plate. Do not use the cover plates for service to customers. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repair the cookline refrigerator to mainrain foods at 41 F, or colder, at all times.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not use a bowl to scoop diced tomatoes; provide a scoop with handle. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label carton of milk with the date it is originally openned. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Cleathe ceiling of the ice machine. Corrected On Site.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored in a prohibited area. Do not store employee drinks next to the ice for customers' drinks.
- Critical - Observed food stored on floor. Store the case of biscuits off the floor in the walk-in freezer. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open cartons of milk need to be labeled with the date theybare opened.
- Observed single-service items stored on floor. Store the case of styrofoam cups off the floor in the dry-storage area.
- Critical - Observed uncovered food on counter. Employee drinks, next to ice machine, must be covered. Corrected On Site. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are originally repackaged.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Designate the top plate, on each stack of clean platters, as the cover plate. Do not use cover plates for serving patrons. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repair the prepline coller to maintain foods at 40 F or colder.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Discard tge diced ham, on the prepline. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the open container of milk with the date it is opened.
- Critical - Observed soil buildup inside ice bin. Clean the white-plasric-ceiling baffle of the ice machine.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label meats and cheese, in the prepline cooler, with 4-hour-time labels. Discard at the end of 4 hours. Corrected On Site.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the outside surfaces of the dishmachine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the bottom of the refrigerator in the rear-prep area.
- Critical - Observed soil buildup inside ice bin. Clean the ceiling baffle of the ice machine.
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9/12/2011 | 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. Open, refrigerated carton of milk needs to be marked with a 7-day-label. Corrected On Site.
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5/3/2011 | 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. Open, refrigerated cartons of milk must be marked with 7-day-date labels. Corrected On Site.
- Critical. Cold water not provided/shut off at rear-area food-prep sink. Corrected On Site.
- Plumbing system in disrepair. Replace the rubber washer, in the cold-water faucer, at the rear-area food-prep sink.
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12/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheese Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy discarded Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Batter reachin cooler
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When durning dishes
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between switching gloves
- Observed gaskets/seals on cold holding unit in poor repair. Reachin cooler
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Cookline Corrected On Site.
- Critical. Observed unlabeled spray bottle. Serverline Corrected On Site.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ product in reachin next to waffle iron. This violation must be corrected by : 02/25/2010.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures./ reachin next to waffle irons.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ between changing gloves. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface./ fan on reachin cooler./ next to grill.
- Observed personal care item stored with food./ purse next to condiments/ frontline. Corrected On Site.
- Observed personal care item stored with food./ jacket on bread.
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets./ next to grills./ on both sides.
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1/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor./ dry storage area. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands./ employee handled raw sausage and then handled cooked bacon. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area./ cigarettes stored by clean utensils on frontline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets./ next to grills./ on both sides.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ next to grills / on both sides
- Observed utensils stored in crevices between equipment./ spatulas between grease traps and grills Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times./ blocked by mop bucket Corrected On Site.
- Critical. Observed live flies in kitchen.
- Observed dusty ceiling tiles and/or air conditioning vent covers./ back storage area.
- Critical. Observed toxic item stored in food preparation area./ next to steam table. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/20/2010.
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11/20/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/9/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ steaks in reachin This violation must be corrected by : 08-05-2009.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 08-04-2009.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment./knives stored between reachin lids/ spatulas stored between grill and grease traps. Corrected On Site.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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8/5/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans./ mushrooms stems and pieces/ sliced jalepenos. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ steaks in reachin This violation must be corrected by : 08-05-2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 08-04-2009.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container./ potatoe strings. Corrected On Site.
- Observed ice scoop with handle in contact with ice./ beverage station.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ employee put on new gloves without washing hands and also answered cell phone and continued in food preparation.
- Critical. Observed employee wiped hands on apron and continued cooking.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment./knives stored between reachin lids/ spatulas stored between grill and grease traps. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions./ frontline.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation./ bottom if backdoor.
- Observed hole in wall./next to office.
- Critical. Hotel and Restaurant license not properly displayed.
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8/4/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
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