- Basic - Grease accumulated under cooking equipment.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Corrected On-Site**
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6/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment.
- High Priority - License is expired and is more than 60 after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed. **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cream cheese, butter, milk 47F, cut e watermelon 46F, cut cantaloupe 43F. Tall double cooler near prep sink. Items not out of cooler per operator. In main cookline cooler, deli meat at 36F, sausage 38F, feta 43F, sauerkraut 49F, shredded cheese 59F, sliced cheese 52F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 94F, hash browns 77F, cooked potatoes 104F. Advised to use TAPHC.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs and pork over oranges. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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6/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Grease accumulated under cooking equipment.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Hash browns, potatoes, batter.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pans of pooled shell eggs over fruit, glass cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Small amount of buildup in corner.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline cooler
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Deli meat 49, raw beef 45, egg beaters 49, tuna salad 49, cookline cooler overnight per operator. Advised to move all items to another cooler.
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9/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. In flour
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Deli meat 49, raw beef 45, egg beaters 49, tuna salad 49, cookline cooler overnight per operator. Advised to move all items to another cooler.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 59, out of refrigeration for one hour per operator, pulled out of cooler to cook. Advised to remove from refrigeration and cook without leaving them out prior.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken next to deli meat, behind eggs, cookline
- Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Partially cooked bacon 83 on cookline. Advised to cook to 145 for 15 seconds instead of partially cooking in advance.
- Intermediate - No soap provided at handwash sink. In dining room.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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9/12/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In flour
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Toast after toasting. **Corrected On-Site**
- High Priority - First aid supplies improperly stored. Over steam table
- High Priority - Raw animal food stored over ready-to-eat food. Raw ish over deli meat, Raetone cooler
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
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