- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili temp at 47 degree, potatoes salad temp at 48 degree, mashed potatoes temp ar 48 degree in walk in cooler Advised
- Critical. Violation: 08A-28-1 Observed food stored on floor. In walk in cooler
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve 2 oz cup used as scoop inside chili in walk in cooler
- Critical. Violation: 12A-13-1 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. Wait staff & dishwasher
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Sugar container , plastic drawers in walk in cooler
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. On lids
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm
- Critical. Violation: 22-20-1 Observed buildup of slime/mold like substance in the interior of ice machine.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener/& holder.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. All plastic containers throughout establishment
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler/&freezer soiled with accumulation of food residue.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. On surface of trash cans at cookline
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all light shields at cookline
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all fans
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Dish area
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. Under cooking equipments, under flat grills
- Violation: 36-15-1 Observed food debris accumulated on walk in cooler floor.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Behind cooking equipments
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. light shield missing end caps at cookline
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Light shields missing end caps at back prep area & dish area
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 400ppm
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Dish area Repeat Violation.
- Critical. Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. [Tina Marlow] expired on 6/6/2010
- Critical. Violation: 53B-08-1 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. Pro This violation must be corrected by : 12/21/10.
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12/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili temp at 47 degree, potatoes salad temp at 48 degree, mashed potatoes temp ar 48 degree in walk in cooler Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter patties at wsit station temp at 74 degree Advised
- Critical. Observed food being cooled by nonapproved method. Bacon cool at room temperature, temp at 90 degree
- Critical. No conspicuously located thermometer in holding unit. Missing in reach in coolers at cookline
- Critical. Observed food stored on floor. In walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve 2 oz cup used as scoop inside chili in walk in 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. Wait staff & dishwasher
- Critical. Observed employee improperly washing hands. Employee did not wash hands for 15-20 sec
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Observed employee with no hair restraint. Cook, prep person
- Observed cutting board grooved/pitted and no longer cleanable. White cutting boards
- Observed nonfood-grade containers used for food storage. Sugar container , plastic drawers in walk in cooler
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed old labels stuck to food containers after cleaning. On lids
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Wait station
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm at wait station
- Critical. Observed soiled reach-in cooler gaskets. Knives holder in prep area
- Critical. Observed interior of microwave soiled. At hallway
- Critical. Observed buildup of slime/mold like substance in the interior of ice machine.
- Critical. Observed encrusted material on can opener/& holder.
- Critical. Observed buildup of slime on soda dispensing nozzles. Wait station
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. All plastic containers throughout establishment
- Critical. Observed interior of reach-in cooler/&freezer soiled with accumulation of food residue.
- Fogging device not maintained/cleaned as required. On shelves under flat grills
- Observed residue build-up on nonfood-contact surface. On surface of trash cans at cookline
- Observed residue build-up on nonfood-contact surface. Ketchup dispenser
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all fans
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all light shields at cookline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all wire shelves throughout establishment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. 2 fans in dish/prep area
- Observed single-service articles stored without protection from contamination. Coffee filters at wait station
- Critical. Cold water not provided/shut off at mop sink.
- Critical. Hot water not provided/shut off at mop sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. Dish area
- Critical. Outer openings not protected with self-closing doors. Backdoor
- Floors not maintained smooth and durable. Throughout kitchen
- Floors not constructed easily cleanable. Throughout kitchen
- Observed grease accumulated on kitchen floor. Under cooking equipments, under flat grills
- Observed food debris accumulated on walk in cooler floor.
- Observed food debris accumulated/ & residue build up on kitchen floor. At dish area
- Observed food debris accumulated/& residue build up on kitchen floor. Throughout back prep area & dish area
- Observed hole in wall. Behind dishmachine
- Observed attached equipment soiled with accumulated grease. Behind cooking equipments
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. light shield missing end caps at cookline
- Lights missing the proper shield, sleeve coatings or covers. Light shields missing end caps at back prep area & dish area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 400ppm
- Critical. Observed unlabeled spray bottle. Dish area Repeat Violation.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Observed expired Food Manager Certification. [Tina Marlow] expired on 6/6/2010
- 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. Pro This violation must be corrected by : 12/21/10.
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10/21/2010 | Routine - Food | Warning Issued |
- 5 12A-16-1 2-301.14 FC: Observed cook cracking raw eggs onto grill then handle ready to eat foods like breads and bacon without washing their hands or changing their gloves.also observed cook changing gloves without washing their hands. Observed cooks on the grill line washing hands and changing their gloves while cracking raw eggs onto grill ,then handle ready to eat foods also observed cook changing gloves after washing their hands.
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5/18/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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4/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter 47 degrees F ,mac/salad, 45 degrees F,sliced ham steak 46 degrees F
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation.
- 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.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler. Observed old dried food debris left on storage racks inside walk in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in the back has food debris left on bottom of cooler.
- Observed single-service articles stored without protection from contamination. coffee filters stored in server area
- Observed leaking pipe at plumbing fixture. Hand sink located near walk in cooler
- Critical. Observed less than 1 handwash sink or number required by law for employees. Hand sink located in another room near walk in cooler hand sink missing in food preparation area/main service line, recommend install. Repeat Violation. 12/17/09 This violation must be corrected by : 3/21/2010.
- Floors not maintained smooth and durable. Throughout kitchen Repeat Violation.
- Observed food debris accumulated on kitchen floor. Observed walk in cooler has onions and food debris on the floor.
- Observed attached equipment soiled with accumulated dust. fan located in dishmachine room
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Bleach container not labeled
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4/14/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. ric; raw pork over cheeses @ cook line; raw steak over dairy @ cb
- Critical. Violation: 08A-28-1 Observed food stored on floor. wic, misc
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. fish; & steak in freezer
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.misc cups ss in produts
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. two cooks @ grill area, using gloves put hamburgs on grill then taking off chg gloves not wasybetween see nores @ comment
- Critical. Violation: 12A-13-1 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. employe smoking outside then came in put on gloves prep food not wash hands
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher going from dirty to clean with bare hands never wasing hands between
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. wood table @ back area
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. table @ back rm prep area
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. insides of wic
- Critical. Violation: 28-02-1 Condensation or other drainage not disposed of according to law. wic drain pipe drainage into burkett @ door of wic
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. none available @ room where grilling raw to rte, prep all food for service,
- Violation: 36-11-1 Floors not maintained smooth and durable. thru kitchen;
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12/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). numerous phf in wic @ 49 degrees & above
- Critical. Working containers of food removed from original container not identified by common name. misc dry produts not labeled correct or with produts name
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoe on table 125 degrees; 59 dEgrees;
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.wic;numerous phf; bacon, potatoe 59,sausage 52-stop sale issued for all phf @ out of temp
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wic not working to hold phf @ 41 & below
- Critical. No thermometer provided to measure temperature of food product.two available not proper temp ranges
- Critical. Observed potentially hazardous food thawed in an improper manner. gravy @ 119 dEgrees; one & half hr, reheated to cool Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over frt & veggie in wic
- Critical. Observed raw animal food stored over ready-to-eat food. ric; raw hamburgs over ham & sauces in ric
- Critical. Observed raw animal food stored over ready-to-eat food. ric; raw pork over cheeses @ cook line
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over bad in freezer
- Critical. Observed raw animal food stored over cooked food.wic ie; beef over rte
- Critical. Observed food stored on floor. wic, misc
- Critical. Observed uncovered food in holding unit/dry storage area. fish; & steak in freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.misc cups ss in produts
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. laddle @ front area by slicer
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. two cooks @ grill area, using gloves put hamburgs on grill then taking off chg gloves not wasybetween
- 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. employe smoking outside then came in put on gloves prep food not wash hands
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher going from dirty to clean with bare hands never wasing hands between
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. for wasing dishes @ dishwasher
- Equipment or utensils not designed or constructed in a durable manner. using paper towels to wrap rte food ie; lettuce
- Observed cutting board grooved/pitted and no longer cleanable. front cook line
- Food-contact surface not smooth and easily cleanable. wood table @ back area
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. table @ back rm prep area
- Observed residue build-up on nonfood-contact surface. insides of wic
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on food containrs lettuce
- Critical. Cold water not provided/shut off at employee handwash sink. @ side room hws no cold running water
- Critical. Condensation or other drainage not disposed of according to law. wic drain pipe drainage into burkett @ door of wic
- Critical. Hand sink missing in food preparation room or area. none available @ room where grilling raw to rte, prep all food for service,
- Critical. Hand wash sink lacking proper hand drying provisions. @ side hws Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Floors not maintained smooth and durable. thru kitchen;
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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