- Basic - Food stored on floor., boxes of jam in the front services area, pots with cooked potatoes in the back prep area. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, cooked sausages were stored next to raw shelled eggs , back prep area. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above., potatoes were 87°f, product was reheated to 197°f. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cracking eggs, then going back to cook. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions, not dated under handsink by cooks line.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, holding beef inside reach in freezer in front of 3 compartment sink.
- Basic - Old labels residue stuck to food containers after cleaning, clean storage shelf by 3 compartment sink room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, stor on top of food prep table., dishwashing room.
- Intermediate - Encrusted material on can opener blade.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, at the base of can opener.
- Basic - Working containers of food removed from original container not identified by common name, powdered sugar, and squeeze bottle with water by cooks line.
- High Priority - Raw animal food not properly separated from ready-to-eat food, bag of apples was stored next to raw shelled eggs.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, top of reach in cooler(deli unit) had ambient temp of 45°f, by cooksline, the bottom of unit had ambient temp of 41°f.. Manager found procedures of time as public health and the products on top of deli unit are being used according this procedure. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris, under refrigeration units , towards the wall, inside dishwashing room.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, holding chicken inside reach in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, diced and cut tomatoes were 46°f, cooked sausage was 46°f, ham 45°f, top unit of deli unit, by cooks line, products on the bottom of that same unit were 41°fmanager found time as public health procedures. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged, opened bag of raw chicken was stored over uncovered liver and beef, inside reach in freezer. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink, by cooks line.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, deli unit. By cooks line. **Warning**
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8/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable, deli unit. By cooks line. **Warning**
- Basic - Employee eating in a food preparation or other restricted area, dishwasher. **Warning**
- Basic - Equipment in poor repair, deli reach in cooler was 47°f, Tcs were 47°f, steak, burgers, tuna was discarded. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris, front services area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, deli unit by cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, steak, tuna, sausage were 47°f, product was discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours., tuna, steak, sausage were 47°f product were discarded. **Warning**
- 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. MAnager said was just put there, sausages by cooksline , cheese tomatoes and ham, top of deli unit. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, washed hands in prep sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling, cook said took test and he is waiting for results. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, potatoes inside reach in cooler by back prep area. **Corrected On-Site** **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions, not dated under handsink by cooks line. **Warning**
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8/28/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.Explained and downloaded the time as public health paperwork.
- Basic - Equipment in poor repair, top of deli reach in cooler had all the Tcs products at 50-51°f,cheese, eggs, ham, by cooks line.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, were 50°f top side of deli unit by cooks line.
- Intermediate - Encrusted material on can opener blade.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable, bottom of reach in freezer by 3 compartment sink area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw shelledd eggs were stored by butter, reach in cooler by front services area .
- Critical - Observed interior of microwave soiled.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, undr handsink.
- Critical - Working containers of food removed from original container not identified by common name, squeeze bottle with water by cooksline .
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook after handling raw shelled eggs. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, filters under handsink by cooksline .
- Wet wiping cloth not stored in sanitizing solution between uses, cooksline .
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable, bottom of reach in freezer was rusted , in front of 3 compartment sink area.
- Violation: 15-32-1 Observed reach -in cooler gasket torn/in disrepair by cook's line .
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, reach in cooler by cook's line .
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6/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, domestic unit by 3 compartment sink area had ambient temp of 48f.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler by cook's line had ambient temp of 48f.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours,cooked potatoes were 51f, product was discarded.
- Equipment and utensils not properly air-dried, back kitchen area .
- Food-contact surface not smooth and easily cleanable, bottom of reach in freezer was rusted , in front of 3 compartment sink area.
- Observed gaskets with slimy/mold-like build-up, reach in cooler by cook's line .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw fish was stored over french fries inside reach in freezer . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue, by cooksline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham was 48f, cheese was 60f,inside reach in cooler by cook's line .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,ham 45f, corneed beef hash, pulled pork 48f, these products have been there for less than 4 hours, according cook.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, milk containers inside reach in cooler by front services area.
- Observed reach -in cooler gasket torn/in disrepair by cook's line .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook touched egg cartons stored on 3 compartment sink area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice), cooked potatoes were 51f.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of counter.
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6/12/2012 | Routine - Food | Warning Issued |
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, milk, inside reach in cooler . Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, flan, corn, waffle mix inside reach in cooler by front services area . Corrected On Site.
- Observed residue build-up on nonfood-contact surface, exterior of microwave.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, soiled cloth under flat grill.
- Critical - Working containers of food removed from original container not identified by common name, squeeze botlle with water by cook's line .
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, potatoes cooked yesterday were 52f and 48f in the kitchen and reach in cooler, product was discarded.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, by cook's ne.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface, cook's line .
- Observed residue build-up on nonfood-contact surface, bottom of food preparation table.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, spoons, spatulas were stored on wall by handsink .
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foodsraw eggs were stored over cherry tomatoes , inside reach in cooler. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook after breaking shelled eggs.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing./ 0 ppm / Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. / chicken soup was 110 F, being cooled at room temperature / Corrected On Site.
- Critical - Observed food stored on floor. / oil boxes in prep room
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw meat next to RTE ham in RIC / Corrected On Site. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / raw meat above ham in RIC / Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / at cookline
- Observed nonfood-grade containers used for food storage.
- Critical - Observed soil buildup inside ice bin/machine .
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage 62 degrees Fahrenheit on cook's line without timemarking. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, creamer that requires refrigeration 62 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit, in Roper refrigerator.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, opened package of raw chicken strips stored over raw beef and bacon in freezer. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, raw shell eggs stored over deli meat in reachin cooler. Corrected On Site. Repeat Violation.
- Observed equipment in poor repair, racks rusted in reachin cooler.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage, cooked bacon and sausage container on cook's line.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, on rack above three-compartment sink.
- Observed utensils stored in crevices between equipment, knives across from cook's line stored between crevices of steamtable.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, potatoes inside reach in cooler. Repeat Violation, from 1-26-10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs were 63f. Repeat Violation, from 1-26-10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, potatoes were 80f, cook's line, sauted onions were 106f.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken was stored next to cheese inside reach in freezer .
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw beef was stored over genoa salame, inside reach in freezer by dishwashing area. Repeat Violation, 1-26-10.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken breast were stored over raw steak and beef liver inside reach in freezer .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook, touching raw product , equipment .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook touching cheese with bare hands. Repeat Violation from 1-26-10.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting new gloves, cook. Repeat Violation from 1-26-10.
- Critical. Observed interior of microwave soiled, front services area.
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6/21/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, turkey, meat loaf, inside reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef and sausage were 46f.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausages were 67f. employee said those were taken out about 45 minutes ago.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler by 3 compartment sink was 46f.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw beef was stored over cooked potatoes , inside reach in cooler, back kItchen area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook touching peppers with bare hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, server pick up plate from floor and then serve ice to drinks.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing, used as dump sink by 3 compartment sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, men bathroom .
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of deli unit by cook's line. Corrected On Site. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees by cook's line, throughout .
- Critical. Handwashing cleanser lacking at handwashing lavatory, by cook's line.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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