- Basic - Build-up of grease on nonfood-contact surface. Side of Cookline reach in cooler and shelving racks in hot hold unit.
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Near cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Soda syrup storage area by back door and storage room for tableware.
- Basic - Hole in ceiling. Ceiling tile not tightly fitted- above dishmachine
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwash area **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Surface temperature less than 160° (final rinse temperature only 140° on gauge)
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Fish batter at 68° (just made) and held at fryers on 4 hour time control, as per written SOP. Fish batter must start at 41° when using Time as a Public Health Control and container must be time marked.
- 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. Pancake batter in dispenser on Cookline.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket stored by clean equipment. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled. Immediately replaced. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter 67° at start of inspection and 64° at end of inspection at 9:15 - cooling at a rate of 3 degrees per hour. Made 5:50am. Must be cooled to 41° by 9:50am. Cooling rate inadequate to cool to 41° in 4 hours. Recommend addressing cooling procedure.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Employee with ineffective hair restraint while engaging in food preparation. MALE SERVER WITH LONG HAIR **Corrected On-Site** Priority: Basic
- Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** Priority: Basic
- High Priority - Observed: Shell eggs in use or stored with cracks or broken shells. See stop sale. Priority: High Priority
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing watch. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken, whipped butter container in walk in cooler. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up, spoons in holder. **Corrected On-Site**
- Basic - Soil residue build-up on outside doors of hot box.
- Basic - Stored food not covered in walk-in freezer, okra uncovered okra under dripping condensation.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands and didn't use soap. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food, raw catfish over cooked meatloaf in walk in freezer ( packages not commercially sealed).
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook touched raw egg with gloved hand then touched toast without changing gloves and washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, sanitizing bucket on shelf by cook line.
- Intermediate - Accumulation of food debris on plate stored as clean. **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Cookline **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Above grill
- Basic - Wall soiled with accumulated black debris in dishwashing area. Moderate **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket in cookline **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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7/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Intermediate - Reach-in warmer shelves soiled with food debris.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. CHECK ALL
- Basic - Cardboard box used as garbage container. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. AND REACH IN WARMER
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. SEVERAL TRAYS OF CATFISH AND TWO TUBE BAGS OF GREEN BEAN SEASONING
- Basic - Soiled dry wiping cloth in use. ON PREP TABLE IN BACK PREP AREA **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOK AND SERVER
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM IN TOP REACH IN COOLER DRAWER UNDER GRIDDLE 44-47F recommend ice bags during peak hours
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOKS ON COOK LINE ARE CRACKING RAW SHELL EGGS WITH BOTH GLOVED HANDS AND THEN TOUCHING READY TO EAT FOODS AND CLEAN PLATES WITH SOILED GLOVES
- High Priority - Stop Sale issued due to adulteration of food product. COOKS CRACKED RAW SHELL EGGS WITH GLOVED HANDS AND TOUCHED READY TO EAT FOOD - BLUEBERRY PANCAKES AND FRENCH TOAST ON CLEAN PLATE READY FOR SERVING
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. ON SHELF WITH SLICERS **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. BAGS OF CORN MUFFIN MIX ON FLOOR NEAR PUDDLES OF UNKNOWN SPILLED LIQUID Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. RAW CHICKEN OVER COOKED BEEF IN WALK IN COOLER Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.//towel under cutting boards. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.//batter covered wisk in cook line handwash sink. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.//approximately 2 dozen boxes blocking rear kitchen EXIT
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.//pancake/waffle batters at 50-55F. Discarded by manager.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing at mop basin. Repeat Violation.
- Equipment and utensils not properly air-dried. wet nesting of clean items on wire shelves. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. hash browns and blueberries in reach in freezer on cook line. Corrected On Site.
- Critical - Observed dented can. Repeat Violation. Corrected On Site.
- Critical - Observed employee crack raw shell eggs and then handle raw pork with same gloves.
- Critical - Observed less than 1 handwash sink or number required by law for employees. No HWS on cook line. Establishment moved kitchen equipment around resulting in the nearest HWS at back prep area. Manager stated they will turn cook line dump sink into HWS.
- Critical - Observed moderately soiled reach-in cooler gaskets in cook line reach in coolers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter at 62F over 4 hrs. Corrected On Site. voluntarily discarded and cook educated.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing.
- Equipment and utensils not properly air-dried. wet nesting Repeat Violation. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all walls in dish area and ice machine exterior.
- Critical - Observed dented/rusted cans. 3x Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. servers not washing before scooping ice. Repeat Violation. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. food debris and slime at back HWS near WIC. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. walk in cooler shelves
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Walls, ceilings, and attached equipment, constructed, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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12/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up. Cooling drawers at cook line.
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7/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Stew pots stored inverted on top of pass thru window heaters; not a cleaned and sanitized surface. Corrected On Site.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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