- No Violations Were Observed
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08/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Refrigerator under waffle prep area, has standing water inside on floor.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on slicer.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Next to cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses next to slicer.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength to strong at wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 53°F, eggs 50°F, cheese 50°F, sausage 49°F, for less than 4 hours. Ham and sausage was put on ice. Eggs and cheese were moved into a working refrigerator.
- Intermediate - Cold holding equipment incapable of 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. Flip top cooler at an ambient of 49°F.
- Intermediate - Food manager certification expired.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
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6/30/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.coffee cup at cook line **Corrected On-Site**
- Basic - Employee cell phone stored in a food preparation area at cook line. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. At cook line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at wait station 62°F, was moved into cold holding unit.
- 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 - Raw animal food stored over ready-to-eat food.raw shell eggs over ham and sausage at cookline. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. At cookline
- Basic - Nonfood-contact equipment in poor repair. Lid on chest freezer doesn't close tight.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. No soap available for any hand wash sinks.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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. Cook placing toast and Bacon on plate.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 52° for more than 24 hours, voluntary discarded , Butter 72°Stacked to high in ice bin, removed half added fresh ice and lowered temperature to 41°F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage 82F.
- Intermediate - No soap provided at handwash sink. At any sinks
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.cheese **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Intermediate - Handwash sink used for purposes other than handwashing.filling coffee pot in it
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Observed scorch marks around electrical outlet. For reporting purposes only.cook line
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.walk in
- Critical - Observed electrical wiring in disrepair. For reporting purposes only.switch for walk in light not working
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.souffle cup peppers Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.line 93 degrees
- Observed personal care item stored with food.cigarettes and phone on prep table Corrected On Site.
- Critical - Observed scorch marks around electrical outlet. For reporting purposes only.line
- Observed single-service articles improperly stored.not inverted souffle Corrected On Site.
- Critical - Observed toxic item stored by food.wd 40/apples, bananas on shelf Corrected On Site.
- Observed wall in disrepair.base of counter
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.gave to pic Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing-0 ppi. Corrected On Site-100ppi-cookline.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds-scrambled sandwich Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0 ppi.Use 3-compartment untill repaired for sanitizing.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoop on machine. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles-up inside hole. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area-drinking at cookline. Corrected On Site.
- Critical - Observed food not maintained frozen in a freezer--True freezer 30 degrees.
- Observed residue build-up on nonfood-contact surface-garbage can-cookline. Corrected On Site.
- Observed residue build-up on nonfood-contact surface-sink and paper towel holder next to 3 compartment sink . Corrected On Site.
- Critical - Observed soil residue in storage containers--nuts, TOPINGS Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name--sugar Corrected On Site.
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3/6/2012 | 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--sliced chicken in 2-door cookline-stop sale
- Critical - Observed objectionable odors in bathroom-mens.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--48 degrees sliced chicken cooked yesterday
- Observed residue build-up on nonfood-contact surface-handsink next to 3-comPARTMENT SINK . Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering-under cookline.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).-48 degrees, sliced chicken 48 degrees-4 pounds
- Critical - Working containers of food removed from original container not identified by common name-crroutons under cookoine table.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/6/2011 | 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-James
- Nonfood-contact equipment not designed and constructed in a durable manner-rusted shelves in walkin cooler.
- Observed unnecessary items on the premise-toaster in back room.
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3/7/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.-butter at cookline
- Critical. Working containers of food removed from original container not identified by common name-sugar-back room. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-48 degrees-Delfield-cookline-ham, eggs, cheese-move to working cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-Delfield-cookline-48 degrees.
- Observed employee with no hair restraint-servers.
- Observed gaskets/seals on cold holding unit in poor repair-Delfin cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-chlorine at 0 ppm-do not use untill repaired, use 3-compartment sink.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-top of stove.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-side of Delfield-cookline.
- Observed unnecessary items on the premise-broken broiler and single cooler next to waffle maker-cookline.
- 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.--Gus, Joe--60 days to certify.
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9/20/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts in walkin.
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4/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts in walkin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--69 degrees-butter on front counter. Corrected On Site.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-0 ppi-use 3-compartment sink untill repaired.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of oven soiled.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue--inside and out-freezer next to fryer. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-Delfield-and gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue and gaskets--cooler with wafflemakers on it. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-True freezer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface-fryer/broiler area. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-stove. Repeat Violation.
- Observed leaking pipe at plumbing fixture-inside cooler next to toaster.
- Ceiling tile missing-prep area and dishmachine area. Repeat Violation.
- Observed attached equipment soiled with accumulated dust-all ac vents and ceiling tiles in dishmachine area.
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2/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--eggs on counter-62 degrees--ham/sausage 49 degrees--keep lid closed during slow periods
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.-eggs in bucket sitting on cooler next to ready to hea-ham/sausage
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--cookline
- Critical. Food-contact surfaces not cleaned after being contaminationed.-raw egg split on cutting board-spoke to cook
- Critical. Observed soil residue in storage containers-sauces under bread counter.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits-broiler at cookline.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue--outside 4 door-cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-2-door across fryers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-freezer next to fryer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-counter where milk is stored.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-handsink-cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-sides of stove and Delfield cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-warmer where grits/gravy hot held
- Observed utensils stored in crevices between equipment-knife at cookline between table and cooler.
- Critical. Hot water not provided/shut off at employee hand wash sink--85 degrees-counter
- Critical. No handwashing sign provided at a handsink used by food employees.-cookline
- Ceiling tile missing-dishmachine area.
- Observed wall soiled with accumulated food debris--behind waffle makers
- Observed wall soiled with accumulated grease-behind cookline
- Observed attached equipment soiled with accumulated dust.--prep area
- Observed personal care item stored with food-sweater sitting on cooler at cookline.
- Observed unnecessary items on the premise--broken cooler at cookline.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only-behind toaster-use overload protector
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- 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.-- Secillia
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/16/2008 | Routine - Food | Warning Issued |
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