- No Violations Were Observed
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in 3 compartment sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw and milk in reachin cooler in waiting area at 47°F. Also milk at 59°F in walkin cooler, milk in walkin cooler voluntarily discarded. Items in reachin cooler moved to other units or placed on ice. Corrective action taken.
- 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. Reachin cooler in wait station at 44-47°F ambient temperature.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 125°F in steam table voluntarily discarded. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee mens restroom. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink on cookline **Corrected On-Site**
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employee handles pickles with bare hands.
- High Priority - Live flies in kitchen by ice machines
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles in walkin cooler 44-45°F, stacked pans unstacked to allow for rapid cooldown.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Noodles in stacked pans from yesterday still at 44-45°F in walkin cooler. Operator informed about proper cooling method. Corrective action taken pans unstacked.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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**
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Observed no date of installation on water filtration system.
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6/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink on cookline used to hold utensils. **Corrected On-Site**
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm in dishmachine, ran over 10 cycles with new sanitizer bin, still 0ppm reading.
- Critical - Hand wash sink on cookline lacking proper hand drying provisions. 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 - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. shell eggs held at room temperature , time as public health control in place, but no time marking on eggs. Corrected On Site.
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8/31/2012 | 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. Mac and cheese in walkin. Corrected On Site. Lids removed for rapid cooling.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Brown sugar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mac and cheese at 46 in walkin cooler. Corrected On Site.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of yellow slime like substance in the interior of ice machine. in room by waiting station . Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used to dump out sanitizer bucket .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over ork in walkincooler . Corrected On Site.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Sanitizer in sanitizer bucket at 10ppm in prep area of kitchen across from soup cookers. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Yellow pinkish slimelike substance inside ice bin with blackish lid at end of waiting line in smaller room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee cracked raw shell eggs then handled customers plates without washing hands . Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake batter held at 43F in reachincooler trough holder across from grittle on top of reachincooler . Also milk at 54F in walkincooler .
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched raw sausage then handled utensils without washing hands .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands .
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine sanitizer in sanitizer bucket in kitchen at 0ppm tested for both quaternary and chlorine .
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink on cookline used to as a dump sink, plastic, and food debris in sink.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken in walkincooler uncovered . Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touch cheese with bare hands. Corrected On Site.
- 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. Observed employee crack raw eggs then touch utensils and clean plates for customers . Corrected On Site. Taught proper procedure .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed nonfood-contact equipment in poor repair . Cooler in waiting area leaking water inside . Repair men called.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage gravy holding at 108 degrees F. in steam table. Corrected On Site. product discarded.
- Critical. Observed raw animal food stored over ready-to-eat food. cookline and walkin coolers. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. fryers
- Observed build-up of debris, dust or dirt on nonfood-contact surface. fan guards in walkin coolers
- Critical. No handwashing sign provided at a handsink used by food employees. cookline
- Critical. Observed container of medicine improperly stored. stored on cookline. Corrected On Site.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw sausages above rte food reach-in cookline cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. green peppers cookline. Corrected On Site.
- Observed equipment in poor repair. hot holding by end of cookline door not fully closed.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. cookline
- Wet wiping cloth not stored in sanitizing solution between uses. cookline on prep table Corrected On Site.
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10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
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