- Basic - Employee beverage open container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items, clean dishes were on cloth for air drying **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, by oven, has brown stain deteriorating paint
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above, mash potatoes at100°F top area in steam table, operator cooled mash potatoes down and stored in cooler at 41°F or below **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, items in freezer.
- Intermediate - Light Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared off site and held more than 24 hours not properly date marked, items in freezer
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Light Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, prepared at another location restaurant
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained, not all employees certification card on premise
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked,in rech in freezer
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Reach-in cooler with rust that has pitted the surface.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, microwave Corrected On Site.
- Critical - Observed cheese with mold-like growth, operator voluntarily discarded. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, chicken. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method, covering chicken during cool down and packed tightly. Corrected On Site.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed soil residue in cabinet drawers
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method, covered foidd sausage during cool down Corrected On Site.
- Critical - Observed light buildup of black debris on ice dispensing chute of self serve soda machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna salad at top cooler of front counter. Ice was not touching container to keep 41F or below. Operator removed placed in refrigerator to bring back to 41F or below and place more ice for container.
- Observed reach-in cooler gasket torn/in disrepair, by handsink.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable, by steamtable
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, inside oven.
- Observed light build-up of mold-like substance on surface of nonfood-contact surface reach in cooler gasket across from front counter.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of in the interior of ice machine. Repeat Violation.
- Observed equipment in poor repair rust accumulated on side and bottom of refrigerator . Repeat Violation.
- Critical - Observed interior ceiling area of microwave soiled.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, tuna dated 3/16, beef dated 3/21 operator voluntarily threw away Corrected On Site.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs, sausage at steam table. Corrected On Site. Operator reheated to 165F
- Observed equipment in poor repair, white reach in freezer rust accumulated on sides and bottom area.
- Observed cutting board grooved/pitted and no longer cleanable on prep table.
- Observed cutting board grooved/pitted and no longer cleanable, by steam table
- Critical. Dishmachine chlorine sanitizer not at proper strength at 200 pom. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, bottom area
- Observed clean utensils/equipment stored in dirty drawers, and cabinets.
- 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. Employee training certification not on premise.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Plumbing installed and maintained
- Other conditions sanitary and safe operation
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, egg at 97F in steam table. Corrected On Site. Operator voluntarily discarded.
- Critical. No conspicuously located thermometer in holding unit, ice cream freezer.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, 3 cmpt. not provided with proper drain plugs, using rags.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, sanitizer sink had dish drainer inside and sink not set up for sanitizing. Corrected On Site. Repeat Violation.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue, at bottom of freezer. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, located under microwave.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical. Employees have not received training related to their assigned duties, washing dishes properly, minimum maximum sanitizer level. Corrected On Site.
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2/24/2010 | 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, deli meats, cheeses in reach 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, sloppy joe, pasta in reach in coolers. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 54F, cream cheese 64F on prep counters. Operator moved to reach in cooler. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, reach in glass cooler and cooler by hand sink.
- 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.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, dish drainer used for air drying in sink that's for sanitizing. Corrected On Site.
- Critical. Observed interior of reach-in coole, and freezerr soiled with accumulation of food residue.
- No Heimlich maneuver sign posted.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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