- Basic - Build-up of grease on nonfood-contact surface. / behind deep fryer.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. / cook line prep area / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / glass cooler / **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / all sanitizing buckets at 0ppm / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / macaroni salad at 45F / salad bar / less than 1 hour / moved to walk in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 45F, burger patty at 45F / reach in cooler near drive through / products were iced.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / back kitchen by the smoker / **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / by drivethrough / **Corrected On-Site**
- Basic - Attached equipment soiled with accumulated dust. / fan / cook line.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. / dish washing area. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / dish washing area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / salad cooler by drivethrough.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. / potato salad, egg salad, macaroni salad, lettuce, krab salad ranges from 52F to 57F / less than 4 hours / manager replaced all items on salad bar / recommended using time as public health control for salad bar.
- 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. / chlorine at 0ppm / **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw chicken at 44F / reach in cooler / product was iced / temperature rechecked at 40F / **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / by drivethrough / **Corrected On-Site**
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. / hot box by the cook line. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. / containers of oil / **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. / by the slicer prep table / **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees apron on top of soda box / **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / metal reach in cooler / near drive though / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. /foil container / dry storage room / **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. / chicken salad at 44F, krab salad at 45F, egg salad at 46F, sausage at 50F / all less than 4 hours / manager is making new batch for all items / time as public health control recommended / temperature rechecked 38-40F / **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. / Quat at 100ppm / **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. / 2 bottles of clear liquid / wait station / **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. All reach in coolers. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor area(s) covered with standing water. / walk in cooler.
- Basic - Floor tiles cracked, broken or in disrepair. / dish machine area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / small glass cooler / front.
- Basic - Wall in disrepair. / under hand sink / dish washing area.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked pork at 45F / walk in cooler / product moved to walk in freezer / temperature rechecked at 41F. / macaroni salad at 44F / salad bar / product moved to walk in cooler.
- High Priority - Produce with mold-like growth. See stop sale. / 3 heads of cabbage / walk in cooler.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw burger patty at 45F / product moved to walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. / by drive through.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwashing cleanser dispenser disrepair at handwashing lavatory. / handsink outside dry storage room.
- Lights missing the proper shield, sleeve coatings or covers. / walk in freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on salad prep table / Corrected On Site.
- Observed attached equipment soiled with accumulated dust. / AC vent / kitchen.
- Critical - Observed buildup of slime of ice machine. / Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. / rib containers.
- Observed gaskets with slimy/mold-like build-up. / reach in freezer outside the office.
- Observed hole in wall. / under handsink / outside dry storage room / near exit door / Repeat Violation.
- Observed leaking pipe at plumbing fixture. / handsink / dishwashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked ribs at 45F / reach in cooler / product was moved to reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / potato salad and ham at 45F / salad bar / products were moved to walk in freezer / temperature rechecked potato salad at 43F, ham at 42F / Corrected On Site.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. / reach in glass cooler / front counter.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on prep table / Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. / dishwashing area.
- Observed floor area(s) covered with standing water. / walk in cooler.
- Critical - Observed food stored on floor. / oil carton on dry storage floor / Corrected On Site.
- Observed hole in wall. / under dishwashing area.
- Observed hole in wall. / under the handsink / near exit door.
- Critical - Observed interior of microwave soiled. / near drivethrough window.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / egg at 49F, chicken salad at 45F, ham at 44F / product was iced.
- Critical - Observed toxic item stored by utensils. / wait station / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / lemon at wait station / Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wall not smooth and easily cleanable. / walk in cooler near exit door.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / cole slaw / walk in cooler
- Critical - No conspicuously located thermometer in holding unit. / oven by cookline
- Critical - No handwashing sign provided at a handsink used by food employees. / near drivethrough
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / on top of prep table / next to prep sink Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. / 2 soda machines at wait station.
- Critical - Observed dented/rusted cans. / dry storage across from exit door.
- Observed dusty ceiling tiles and/or air conditioning vent covers. / exit door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / chicken salad at 45F, egg at 44F / operator put ice underneath the unit to keep temp at 41 or below Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food/chicken/pulled pork marked with a date that expired on 8/22, 4 pm per establishment's in house procedure. In cookline hotboxes.
- Critical - Observed soil buildup inside ice bin. / soda dispenser at wait station
- Critical - Observed toxic item stored by food. / dry food storage rack above salad dressings
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / beef / walk in cooler near the exit door
- Wall not smooth and easily cleanable. / walk in cooler near exit
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / sanitizing bucket throughout permises.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Pre-flushed, scraped, soaked
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Please see inspection report for more details.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, inside reachin cooler by front service area.
- Critical. Observed uncovered food in holding unit/dry storage area, spices. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cooks and dishwashers, after opening reach in coolers .
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable, storage racks inside walk in cooler.
- Observed old labels stuck to food containers after cleaning, by back kitchen area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue, by office.
- Observed leaking pipe at plumbing fixture, a hole on wall inside men bathroom with a lot of water coming off, you can also hear the sound of the leak.
- Observed floor area(s) covered with standing water, by walk in cooler.
- Observed floor area(s) covered with standing water, inside men bathroom .
- Observed rust and moisture in wall inside walk in cooler.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,dressing
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw beef over buns in freezer.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food,cook wearing watch. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices,plastic spatula
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil buildup inside ice bin,drivethru
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination,coffee filters at front counter.
- Observed attached equipment soiled with accumulated grease,grill area.
- No suitable facilities provided to store employee clothing and other possessions,jacket stored on shelving
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6/18/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, salad bar not maintaining all food at 41 degrees Fahrenheit, potato salad, chicken salad, macaroni salad, cheese all out of temperature. Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, cook wearing watch.
- Observed gaskets/seals on cold holding unit in poor repair, Manitowoc reachin freezer.
- Observed gaskets/seals on cold holding unit in poor repair., hot holding cabinet.
- Observed old labels stuck to food containers after cleaning, clean rack By smoker room.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed soiled reach-in freezer gaskets, Manitowoc freezer. Repeat Violation.
- Observed residue build-up on nonfood-contact surface, green rack in salad walkin cooler.
- Observed residue build-up on nonfood-contact surface, dry storage rack for dressings.
- Observed residue build-up on nonfood-contact surface, under shelf next to fryers.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, lids stored in dirty container. Corrected On Site.
- Equipment and utensils not properly air-dried, pans stacked wet on rack.
- Observed leaking pipe at plumbing fixture, mopsink.
- Critical. Portable fire extinguisher not fully charged, by handwashing sink near smoker. For reporting purposes only.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked bean 49-54 F, in walk-in cooler. Stored since 7/18, 7/19, 7/20, 7/21. Stop sale order issued]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [raw chicken 45 F, raw burgers 46 F. At cookline reach-in cooler. Less than 4 hours] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ham 46 F, pasta salad 47 F, potato salad 46 F, at buffet. Less than 4 hours.] Corrected On Site.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. [Canned bean in walk-in cooler]
- Critical. Observed food stored on floor. [in walk-in cooler/freezer ] Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed single-service items stored on floor. In dry storage area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. [in kitchen ]
- No suitable facilities provided to store employee clothing and other possessions. [dirty apron on rack with food itens, hat/shirt with food items, at drive-thru] Corrected On Site.
- Critical. Observed toxic item improperly stored. [sani bucket next to clean plates, toxic bottle next to food/paper items, at cookline] Corrected On Site.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/22/2009 | Routine - Food | Warning Issued |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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