- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plays on shelf in kitchen not inverted or protected
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in white refrigerator in back kitchen area
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken livers and chicken gizzards stored behind milk baths on cooks line **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. Small fruit flies in back storage area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 46° in white refrigerator in back kitchen area. Corrective action-manager placed lettuce back in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 119°-146° in steam table-corrective action-manager stored product to disperse heat more evenly. Chicken and rice 120°, black eyed peas 133°, corrective action-manager placed back in oven to reheat to 165° **Repeat Violation**
- Intermediate - Reach-in cooler fan covers soiled with food debris. Fan covers in reach in coolers on cooks line have some build up on them
- 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. White refrigerator in back kitchen area ambient temperature at 46° at time of inspection **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles (alcohol and window cleaner) in kitchen next to mop sink not labeled **Corrected On-Site**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on coolers on cooks line have some old food built up in them
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in storage room not secure **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- Basic - Floor soiled/has accumulation of debris. In back kitchen and storage room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on make table **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 49°, liquid eggs 49°. Pancake batter 48°, waffle batter 49°, French toast batter 49°. Cole slaw 49°, potato salad 49°, cheese 49°, tomatoes 48°, lettuce 49°. Corrective action-manager removed all product and moved to walk in cooler and discarded all product that have been in cooler all day **Repeat Violation**
- High Priority - Live flies in kitchen. Small flies in back,storage room and in service area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Creamers 67°, butter packets 55° both placed back in cooler after being on table. Corrective aciton-manager voluntarily discarded product
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 118°-120°, stuffing 121° both in steam table on cooks line. Corrective aciton-manager placed items back in oven to reheat to 165°. Macaroni and cheese 127°, mashed potatoes 130 in hot holding box in kitchen. Corrective action-manager place in oven to reheat
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, whipped cream containers not date marked
- Intermediate - Interior of reach-in cooler fan soiled with accumulation of food residue. Cooler at breaking station has some build up on it **Repeat Violation**
- 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. Cooler on cooks line ambient temperature at 49°. Pan missing in top portion and lid kept open most of the time.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets in coolers on cooks ice have some build up on them
- Basic - Ceiling fan had accumulation of dust/debris. Unit above dish machine area has dust build upon it
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On shelf behind service counter **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoops handles laying in bulk soup base containers **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Buckets in service area 0 ppm. Corrective action-manager remade buckets
- High Priority - Live, small flying insects in food storage area. Small fruit fly type bugs in back storage area and ladies restroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 54° in bottom of make table unit. Corrective action-manager voluntarily discarded product
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Gizzards/livers 46°, sausage links 48° in coolers on cooks line. Corrective action-manager re-iced product and placed sausage in walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink behind service station to rinse out container
- Intermediate - Interior fan of reach-in cooler soiled with accumulation of food residue. In on cooks line under dipping station has dust buildup in fan cover
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Thermometer in cooler on cooks line in back left corner and covered with dust. Unable to read
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In unit at end of coos line **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secure in storage room
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Throughout kitchen area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in bulk sugar container
- Basic - No handwashing sign provided at a hand sink used by food employees. In restroom out front
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on make table on cooks line
- 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. Unit not pumping sanitizer at time of inspection **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over potato salad in walk in cooler
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Orange juice nozzle and area around nozzle has I'd juice build up
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Liquid eggs and milk jug not date marked **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler on cooks line has excessive build up in it
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No plan available
- Intermediate - Reach-in cooler shelves soiled with food debris. Standup unit on far end of line **Repeat Violation**
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. On shelf in storage area. Only changed every few weeks
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump not functioning to pump product in avhine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Behind triple sink
- Basic - Employee personal items stored in or above a food preparation area. Phone, keys on rep table at end of cooks line **Repeat Violation**
- Basic - Food stored on floor. Jug of oil on floor
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in unit in service area **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. In unit at end of cooks line by office
- Basic - Soiled reach-in cooler gaskets. Coolers on line
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Cooler shelf has some build up on them
- High Priority - Live, small flying insects in food preparation area. Little flys in strafe area and under dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Catfish 51?, fish 52? in reach in cooler on end of line. Corrective action-voluntarily discarded Cheese 45? **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Whole shell eggs in line mixed in with cracked eggs
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No plan available , gave manager form to complete for future use.
- Intermediate - Reach-in cooler shelves soiled with food debris. Cooler at end of cooks line by office. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only copies for most employees working today
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 30F, all foods at 44F
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. all foods at 44F Don't use this reach in cooler until thermometer reads 41F or below
- Critical - Insecticide/rodenticide use not in compliance with regulations. Raid, discarded Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under oven, dust on fan
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. lids in dirty container, storage area
- Critical - Observed food stored on floor. bulk
- Critical - Observed handwash sink used for purposes other than handwashing. dumping sanitizer water in it
- Observed personal care item stored with food. purses Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44F ham, potato salad, pancake batter, pooled eggs in prep reach in cooler, all discarded Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found. one baby live roach on prep table in kitchen, killed. Orkin pest control came yesterday Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400+ chlorine in bucket ; also morethan 500ppm quat in bucket , not following directions on sanitizer towel Corrected On Site.
- Plumbing system in disrepair. mop sink clogged
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed potentially hazardous food not held at 135F or above. Beef at 119F and turkey at 122F in kitchen. Vegetable soup at 117F at the front counter.
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1/5/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low Repeat Violation.
- Critical - Observed dented/rusted cans. spaghetti sauce x2
- Critical - Observed food being cooled by nonapproved method. tightly covered Corrected On Site.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed food stored in undrained ice. milk wash
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. waffle batter 65'F sitting on counter Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 117-126'F in steam table that was never turned on Repeat Violation.
- Critical - Stop Sale issued due to adulteration of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/5/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink. on line
- Drain cover(s) missing. warewash area
- Equipment and utensils not properly air-dried.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs low on handle
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk bin
- Critical - Observed an open beverage container over food in reach-in freezer Repeat Violation.
- Observed build-up of food debris on nonfood-contact surface. reach-in freezer
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets with slimy/mold-like build-up. on line
- Critical - Observed live flies in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 119'F, turkey 122'F in kitchen Corrected On Site. portioned, cooled. veg soup 117'F front counter Repeat Violation.
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9/13/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times. buckets infront of it
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. front counter reach-in cooler
- Critical - Observed employee improperly washing hands. less than 20 seconds Corrected On Site.
- Critical - Observed food stored on floor. bulk container
- Observed leaking pipe/faucet at plumbing fixture. handsink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical - Observed raw animal food stored over ready-to-eat food. raw hamburger over fries in freezer
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. beverage area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 118F black peas, 130F gravy, reheated Corrected On Site.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 0 F
- Critical. Observed employee use food thermometer to take food temperatures without first sanitizing the thermometer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. grabbed bread, got gloves Corrected On Site.
- Critical. Observed employee improperly washing hands. with gloves on; explained Corrected On Site.
- Observed equipment in poor repair. microwave, front counter
- Observed cutting board grooved/pitted and no longer cleanable. long one on prep unit
- Observed reach-in or walk-in cooler gasket torn/in disrepair. upright reachin cooler by cook line
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. on hood filters
- Equipment and utensils not properly air-dried. on shelf
- Observed single-service articles improperly stored. lids not inverted
- Critical. Vacuum breaker mising at hose bibb. mop sink splitter where hose is attached
- Observed open dumpster lid. Corrected On Site.
- Observed floor area(s) covered with standing water. at dishmachine area, prewash station has a leak
- Observed personal care item stored with food or single service. jacket by deli paper, storage area
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't remember big 4 foodborne illnesses
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12/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. prep unit by cook line on order 7/27/10
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7/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs
- Critical. Observed food stored in undrained ice. raw chicken and fish on prep unit
- Critical. Observed raw animal food stored over ready-to-eat food. raw hamburger over fries in upright freezer; raw bacon over potatoes in walk-in; raw hamburger over veggies in upright freezer 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. on beef flavor base Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cracking eggs; explained him Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. prep unit by cook line
- Nonfood-contact equipment not designed and constructed. using towel as liner on cook line Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. machine not dispensing chlorine; don't use dishes until have been sanitized
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm ; Set up manual sanitation until dishmachine is fixed
- Observed detergent and sanitizer mixed together and used for wiping cloths. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. prep reachin by cook line Repeat Violation.
- Critical. Observed interior of microwave soiled. interior top Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. big pans, spoons at server area Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensils in bucket Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. by prep sink Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. wisk in it Corrected On Site.
- Critical. Lack of signage at employee bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. by cook line
- Observed attached equipment soiled with accumulated dust. vents in walk-in, ceiling fan, pipes and hanging rack for utensils on ceiling
- Light not functioning. on hood
- Observed personal care item stored with food. purses at server area Corrected On Site. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- Critical. Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. outside, missing poles
- 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. some expired
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5/26/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 46 f. Corrected On Site. Iced
- Critical. Observed uncovered food in holding unit/dry storage area. Container of beef mix
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Changing gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb. Mop sink
- Critical. Hand wash sink lacking proper hand drying provisions. Employee bathroom.
- Observed grease accumulated under cooking equipment.
- Observed personal care item stored with food. Phone and keys by bread
- Critical. Observed toxic item stored by utensils. Hand sanitizer
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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