- No Violations Were Observed
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09/30/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed all TCS food in RIF across from the stove not maintaining proper cooling temperature Cheese 46° F, ranch salad dressing 48° F, lettuce 48° F Corrective measurements taken : All TCS foods were placed on ice and WIC. **Warning**
- Intermediate - Reach-in cooler 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. Observed all TCS food in RIF across from the stove not maintaining proper cooling temperature. Ambient 48° F Cheese 46° F, ranch salad dressing 48° F, lettuce 48° F Corrective measurements taken : All TCS foods were placed on ice and WIC. **Warning**
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07/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor. Observed box of food on floor in WIF and dry storage area **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water of 98° F **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet WC under cutting boards **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed multiple employees put on gloves and changed gloves without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed all TCS food in RIF across from the stove not maintaining proper cooling temperature Cheese 46° F, ranch salad dressing 48° F, lettuce 48° F Corrective measurements taken : All TCS foods were placed on ice and WIC. **Warning**
- High Priority - Wiping cloth sanitizer solution does not meet proper sanitation level concentration allowed. Observed sanitizer bucket with 0 ppm quaternary **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda machine and soda nozzles have mold like substance. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS near DM with a bucket inside **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler 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. Observed all TCS food in RIF across from the stove not maintaining proper cooling temperature. Ambient 48° F Cheese 46° F, ranch salad dressing 48° F, lettuce 48° F Corrective measurements taken : All TCS foods were placed on ice and WIC. **Warning**
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07/10/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Bag on Togo containers on floor in storage area . **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Spatula between cookline equipment . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef in reachin cooler at end of cookline at 44-46°F, beef moved to another unit for cold holding. Corrective action taken.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold bucket in dishwashing area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink By back door. **Corrected On-Site**
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrective action taken unit turned on ( unit holds water at 135°F as per management
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer- ice cream uncovered. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by coffee machines. **Corrected On-Site**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Server station.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Across from drying rack.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. No wash after loading dirty dishes before unloading clean dishes. Corrected On Site. This violation must be corrected by : 7/25/12.
- 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. No wash or glove change after handling raw meat before touching clean plates and scooping salsa. Corrected On Site. This violation must be corrected by : 7/25/12. Upon callback, no dishes being washed.
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. Near door to kitchen.
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7/25/2012 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 9/24/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server touching baked potato with barehands before serving. Corrected On Site. Voluntarily discarded. This violation must be corrected by : 7/25/12.
- Critical - Observed employee eating in a food preparation or other restricted area. Eating on cookline from maketable with bare hand. Before start of service. Corrected On Site. This violation must be corrected by : 7/25/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes. Corrected On Site. This violation must be corrected by : 7/25/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash or glove change after handling raw meat before touching clean plates and scooping salsa. Corrected On Site. This violation must be corrected by : 7/25/12.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Near door to kitchen.
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7/24/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sinks. right of back 2 compartment prep sink; left of cookline
- Equipment and utensils not properly air-dried. containers stacked wet on shelf above 2 compartment prep sink
- Critical - Expired 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. training expired of most employees on 5/2010.
- Critical - Observed buildup of black-like slime in the interior of ice machine. top inside part
- Observed food debris accumulated on kitchen floor. back of fryers, cooking equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knives in knife racks
- Critical - Observed unlabeled spray bottles with bluish liquid, white liquid. back storage rack across from employee bathroom; bottle with pinkish liquid - left of cookline Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic butter spread container with no date/time marking; recipe allows for 2 day shelf life
- Critical - Pull station for fire suppression system inaccessible. For reporting purposes only. pull station for fire suppression system broken, main hood station
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Tray rack holding Box of lettuce and trash can stored in front of hand sink in back prep area.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Bread station. Corrected On Site.
- Observed personal care item stored with food. Purse stored on shelf with sauces and to go cups.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Bar hand sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink by fryers at end of cookline-faucet not functioning. Bar hand sink.
- 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. Dishwasher.
- Observed food debris accumulated on kitchen floor. Under cookline equipment.
- Observed gaskets/seals on cold holding unit in poor repair. Small reach in cooler in dessert station next to ice cream.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops-no stopper for dipperwell.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Drinks were discarded.
- Critical. Observed buildup of slime in the interior of ice machine.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop stored on top of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand wash sink at end of cookline.
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2/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. Cooked mushrooms on top of stove and in steamwell at 95 F. Corrected On Site. Stove was turned on for double boiler, more water was added to steam well Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw 8 oz and 5 oz chicken stored over 8 oz burger and kid burger in walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. 8 oz and 5 oz chicken stored with tilapia in walk in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Main dishmachine. Must manually wash, rinse and sanitize until repaired. Please fax repair report.
- Critical. Handwash sink not accessible for employee use at all times. Hand wash sink in back prep area with containers and utensils stored inside. Repeat Violation. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Next to warewashing area-battery dead.
- Critical. Observed live flies in kitchen. By mop sink and dry storage area.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
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