- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner: scoops
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 8 seats actual count inside and outside is 57. **Repeat Violation**
- Basic - Fan cover in restroom dusty.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Ice buildup in reach in cooler.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees: cook line and hand washing area **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands: employee picked up item from floor then proceeded to food preparation. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 45°f, French toast egg wash 44°f, in ice cold hold/frozen storage container on cook line for less than 4 hours. Walk in cooler: gravy 44°f, grits 44°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times: hand wash area
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit: bathroom sink at 86°f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: hand wash area
- Intermediate - No soap provided at handwash sink: hand wash area
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. In walk in cooler
- Basic - Current Hotel and Restaurant license not displayed. Contacted office to mail a duplicate copy **Repeat Violation**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 8 total Observed 24 seats outside 18 seats inside **Repeat Violation**
- Basic - Food stored on floor. Box of cream cheese, boxes of drinks, and glass sodas in walk in coole
- Basic - No handwashing sign provided at a hand sinks used by food employees. Provided sign to post at sinks
- Basic - Reach in cooler door not sealing completely due to ice build up, items in unit frozen solid
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles in walk in at 55F covered **Corrected On-Site**
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumb container
- Basic - Current Hotel and Restaurant license not displayed.
- 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. **Corrected On-Site**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 8 seats inside and outside
- Basic - Reach-in cooler door frozen shut One of the two doors
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 59F and sausage 55F on top part of reach in cooler Under 4 hours chef closed lid to reach in cooler Discussed time as a public health control for breakfast menu **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food processor in hand wash sink **Corrected On-Site**
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Single-service items stored on floor in dry storage area. **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked eggs, sausage, and butter Under four hours **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Opened beef over hot dogs in reach in freezer **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. See stop sale
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef preparing sandwich not to be cooked to minimum of 145F for 15 seconds Corrected On Site.
- Critical - Observed food stored on floor. buns and sauces in walk in cooler Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. cook book in sink Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. meatloafs Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over turkey in walk in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shell eggs over bacon in walk in cooler
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. provided sign
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meatloafs in reach in freezer
- Critical - Working containers of food removed from original container not identified by common name. spice
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles improperly stored...spoons not inverted to grab from handle Corrected On Site.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification...owner is certified and will have copy of certification at next routine inspection
- No Heimlich maneuver sign posted...provided sign
- Critical - No handwashing sign provided at a handsink used by food employees...provided signs
- 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...discussed with owner 60 days to obtain/provide proof at this location
- Observed no child labor law poster.
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6/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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