- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Dishes were in the handsink at the grill area. A handsink may only be used for handwashing. Do not place items in the handsink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
No thermometer located in the lower dessert reachin cooler. Provide an accessible thermometer in all refrigerated units.
- Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
Some of the laminate is missing on the edges of the yellow shelving in the prep area. Repair/replace the laminate where needed so the surface is smooth, cleanable, and non-absorbent.
- Walls, floors, ceiling, lighting (Attachments to walls & ceiling, not easily cleanable 6-201.17, p 168)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
There is a gap with daylight showing where the doorframe has deteriorated at the back delivery door. Repair this so no daylight is showing to prevent entry of pests.
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1/28/2010 | Routine |
- Food Source/Handling
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
Two containers of taco meat beyond the 7 day use period after thawing. Discarded during inspection. Corrected.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw steaks were on a shelf over ready to eat food in the walkin ccoler. All raw animal products shall be stored in such a way to prevent contamination of ready to eat food. Moved to a bottom shelf in another refrigerator. Corrected during inspection.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Need to provide chlorine test strips to check sanitizer level in dish machine.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
All handwashing sinks must have a sign that notifies employees they must wash their hands.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Faucet at the front wait station hand washing sink is dripping and needs to be repaired.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Light shields are missing from one light in the dish washing area and one in the clean dish area. The bulbs in the dry storage area do not appear to be coated. All lights in food/dish areas need to be specially coated or shielded.
- Other Operations
- Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
As of July 1, the consumer advisory must designate by asterisk or other means the specific foods that it applies to (ie - undercooked eggs). This needs to be corrected when new menus are printed.
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
The most recent inspection report must be posted along with the license where the public can see it.
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1/13/2009 | Routine |
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Daylight can be seen along the edge and underneath the back door. Apply a brush, blade along the bottom edge and weatherstripping along the bottom edge so no daylight can be seen when the door is closed.
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1/24/2008 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Prep Cooler holding PHF at no less than 43 degrees. Mayonaise holding at 50 degees and hash browns at 46 degrees. All PHF moved to cooler with adequate cooling. Chocolate syrup at room temperature. Bottle indicates to refrigerate after opening. CORRECTED ON SITE.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Waffle mix found in reach in cooler and cottage cheese in cooler at front end were not date marked. PHF prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed which is includig the day of preparation should be used within 7 days or used within 24 hours.
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
Unknown seasoning at prep table, sugar, powdered sugar, several bottles of butter and bottle of water not labeled. Working containers holding food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, salt ,sugar, and spices shall be identified with the common name of the food
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Hand sink in mop area blocked and not accessible. A handwashing lavatory shall be maintained so that it is accessible at all times for empoyee use.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Several containers at the prep area with single service items IE cups need to be inverted to prevent contamination. Raisin and rice containers need a scoop with a handle. Ice machine has build up. Needs to be emptyed, washed, rinsed and sanitized before re-filling.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Daylight can be seen along the edge and underneath the back door. Apply a brush, blade along the bottom edge and weatherstripping along the bottom edge so no daylight can be seen when closed. This has been mentioned in past inspections.
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
Sanitizing container stored next to individual jellies at prep area, MOVED. CORRECTED ON SITE.
- Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
After use, mops shall be placed in a position that allows them to airdry without soiling walls, equipment or supplies.
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1/14/2008 | Routine |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
The discharge hose for the ice machine was drip draining correctly, however during the discharge cycle for the ice maker itself, the discharge will overshoot the floor drain and run onto the floor. All water flow must be directed into the floor drain.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
The ice cream freeze hold was defrosted, but the cardboard liner was not able to be removed. If it cannot be removed, it may be covered with a stainless steel strip, and sealed with silicone caulk. This will prevent loose particles from falling into the ice cream.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
A brush/blade and weatherstripping still needs to be applied to the back door.
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3/5/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Individual packets of tartar sauce and sour cream were being stored on the upper section of the prep cooler along the cook line. Their labeling indicates "keep refrigerated", and their temperature on inspection was at 61 F. The temperature of these items must be kept at 41 F or below. These packets were discarded. (corrected)
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
An employee beverage was found without a lid in the kitchen. (corrected)
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
The dishwasher was out of sanitizer, as the sanitizer source was empty. Sanitizer levels must be monitored more frequently. Ecolab delivered more sanitizer on inspection. (corrected)
- Plumbing/Water/Sewage
- Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149)
1) The ice bin at the server's area, is not correctly backflow prevented. The discharge line must be cut so that it terminates 1" from the flood level of the floor sink. 2) A discharge hose from the back of the ice machine must also have a 1" from the bottom of the hose to the flood level of its floor sink.
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
The discharge line from the ice machine holding bin has been removed and must be re-attached. At this time, water is dripping onto the floor under the ice machine and flowing into the floor sink. Make sure there is a 1" air gap seperating the end of the discharge line and the flood level of the floor sink.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
The sides of the ice cream holding bin has a fiberous lining similar to cardboard that is uncleanable and may harbor mold. This material should be removed, as it is above the ice cream containers and may contaminate the ice cream if the lids are not on properly. This freezer unit should be defrosted so the lids may be put on the ice cream containers without scraping the ice into the container.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Daylight can be seen along the edge and underneath the back door. Apply a brush/blade along the bottom edge, and weatherstripping along the left edge so no daylight can be seen when closed.
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
The floor underneath the equipment under the hood in the back room has a build up of grease/food debris and needs to be cleaned.
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2/22/2007 | Routine |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
The right most faucet at the 3 compartment sink is still leaking.
- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
The cutting boards on the cook line have been ordered, but still have not yet been replaced.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
1) The racks in the dry storage area, both walk ins, and to the right of the 3 compartment sink have not yet been adjusted so that the bottom shelving provides a 6" clearance. 2) The floors underneath the cook line have not yet been cleaned.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
1) The wall in the kitchen near the prep cooler has not yet been re-surfaced.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
Some of the vent hood filters are still dirty. They are being run through the dishwasher every night, but this does not appear to be enough. Recommend cleaning them with degreaser, or steam cleaning to cut the grease.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
The back door is still not properly sealed.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Gaskets have been ordered, but not yet installed.
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4/18/2006 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
1) The prep cooler was holding potentially hazardous foods such as sour cream, cream cheese, and tartar sauce, which was labeled to keep refrigerated, must be held at 41 F or less. 2) Cole slaw and cottage chees were being kept on the top holding units of the prep cooler in the server's area at 45 F. The temperature will be adjusted on this unit.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
- Warewashing
- Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
Employees are not using the test kit to check sanitizer concentration levels.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
The wastewater plumbing at the 3 compartment sink and the right faucet at the 3 compartment sink are leaking and need to be fixed.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
1) The wall in the kitchen near the prep cooler has paint that is starting to peel. This wall should be re-painted, and food must be protected from peeling paint. 2) A tile above the waffle maker was cut wrong and has a jagged edge with a piece or two hanging from the tile. This tile should be replaced.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
The main vent hood filters are quite greasy and need to be cleaned. They plan on cleaning them tonight.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
The back door is not properly sealed. Install a new brush/blade and weatherstrip so that no daylight can be seen around the edges of this door when closed.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
The gaskets on both walk ins, and the Puffer Hubbard cooler are damaged and need to be replaced. They already have the gaskets ordered.
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4/5/2006 | Routine |
- Facility/Equipment Requirements
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
The tongs were, again, found in the lettuce at the service station. Please make sure the handle part of the tongs doesn't touch the food product. All other violations under this heading have been corrected.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Underneath the shelving and appliances in the kitchen is still dirty, and needs to be cleaned.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
The storage racks throughout the establishment still have not been raised. Please raise them to allow for easy cleaning underneath.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Outer doors still have not been properly sealed from the outdoors. Please make sure this gets done for adequate pest control
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Many of the caulking items have not been corrected. Make sure this gets done to prevent mold growth.
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2/23/2005 | Re-Check |
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
The cutting board in the kitchen is becoming uncleanable due to overuse. Please replace. The lettuce being stored at the service station had tongs being stored on the product. Please store tongs elsewhere to prevent contamination. There is possible mold growth on the lip on the inside of the ice machine. Please clean and sanitize, and make sure to clean out entire ice machine regularly. Quarterly is recommended. The ice bin at the service station needs a handle. It is a concern that employees will open touching the surface underneath and the contaminated condensation will fall into the ice.
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Underneath the shelving and appliances in the kitchen is pretty dirty and needs a good cleaning. Please clean regularly. For adequate pest control. Clean out the under the counter fridge at the service station. Especially towards the back sections.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
The bottom shelves on the racks in the walk in fridge and freezer need to be raised to allow for a clearance of 6" from the floor. Also, the vent cover and ceilling tile around the vent cover just off the kitchen needs to be replaced.
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
The vent cover in the employee restoom needs to dusted.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
The back door and the side door both need new gaskets. Also, the back door needs a new sweep. Apply these gaskets and sweeps so that no daylight can be seen around the edges of these doors when shut.
- Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
Several areas need to be re-caulked. Clean and re-caulk around the dishwasher where the stainless steel joints are, re-caulk the handwash sink in the employee restroom, and the hand sink near the employee rest room, and the mop sink.
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2/10/2005 | Routine |
| No report available. | 1/20/2004 | Routine |
| No report available. | 12/8/2003 | Routine |
| No report available. | 12/10/2002 | Routine |
| No report available. | 7/25/2001 | Routine |
| No report available. | 7/16/2001 | Routine |
| No report available. | 5/15/2000 | Routine |
| No report available. | 8/3/1999 | Routine |
| No report available. | 1/28/1999 | Routine |
| No report available. | 4/8/1998 | Re-Check |
| No report available. | 4/1/1998 | (Other) |
| No report available. | 9/30/1997 | Routine |
| No report available. | 12/6/1996 | Re-Check |
| No report available. | 11/20/1996 | Routine |
| No report available. | 12/13/1995 | Routine |
| No report available. | 12/9/1994 | Routine |
| No report available. | 11/30/1993 | Routine |
| No report available. | 11/15/1993 | Routine |
| No report available. | 9/14/1992 | Routine |
| No report available. | 7/3/1991 | Routine |
| No report available. | 3/28/1990 | Routine |
| No report available. | 7/20/1989 | Routine |
| No report available. | 3/10/1988 | Routine |
| No report available. | 11/4/1987 | Other (Explain In Notes) |
| No report available. | 4/21/1987 | Re-Check |
| No report available. | 4/9/1987 | Routine |
| No report available. | 12/3/1986 | Routine |
| No report available. | 5/27/1986 | Routine |
| No report available. | 4/18/1985 | Routine |
| No report available. | 12/19/1984 | Routine |
| No report available. | 3/2/1984 | Routine |
| No report available. | 12/14/1983 | Routine |
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