- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage gravy. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- 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. Large bag of opened cheese, etc.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Nonfood-grade basting brush used in food. In butter.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Burgers 34°. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first 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. Cutting sandwich. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over milk. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Heavy build up. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 400 ppm **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Operator not aware of location.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Women's.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets on counter. operator discarded.
- Observed single-service items stored on floor. case of napkins.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board, mild.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. mild and fresh.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses, on top of reach in cooler. less than 4 hours, moved to rapid chilled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. non uht creamer. did not know supplier substituted non uht creamers. will discard at noon.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet stacking , cups.
- Observed employee with no hair restraint. cook.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in. Corrected On Site. will store potentially hazardous foods in other reach in until repaired. ambient thermometer reading 49 . Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. will sanitize in triple sink until repaired.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area. bowl of soup. prep table. Corrected On Site.
- 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 , dirty dishes. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. thawing meat. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets, wait station. Corrected On Site. operator discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in upright teach in cooler. Corrected On Site. rapidly chilled in freezer. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. in hand sink. meat. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, tub at room temperature by cook grill, tuna, sour cream. less than 4 hours, 1.5 hours. Corrected On Site. rapidly chilled for immediate use.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright two door reach in. Corrected On Site. moved potentially hazardous food to other reach in, adjusted thermostat.
- Critical. No thermometer provided to measure temperature of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor. rack of styrofoam cups. Corrected On Site.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food in reach-in cooler not properly date marked after opening.
- Observed single-service items, boxed cup lids, stored on floor.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide tank not adequately secured. Corrected On Site.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ice being scooped with a cup with no handle.
- Critical. Observed employee put on gloves and engage in food preparation without washing hands. Corrected On Site.
- Critical. Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- No Heimlich maneuver sign posted.
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9/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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