- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Stored with food in reach in cooler **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.various in walk in.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Soft cheeses
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.storage area
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.fryer cabinet.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored on floor.walk in freezer.
- Basic - Hood soiled with accumulated grease.
- Basic - Stored food not covered in walk-in cooler
- High Priority - Dented/rusted cans present. See stop sale. Can rack
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food stored on floor.walk in freezer **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- 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. Cook line . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham in walk in 45. Placed in freezer rapid chilled. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at cook line at 74 d.f., grilled onions at 92. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over cooked chicken in reach in freezer. **Warning**
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3/13/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.hood filters.
- Critical - Observed cloth used as a hand wiping device.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee not washing hands when changing from dirty dishes to clean dishes.
- Critical - Observed employee not washing hand after wiping hands on pants. AOP CAN ONLY BE USED WITH PROPER HAND WASHING.
- Critical - Observed food being cooled by nonapproved method. Uncover foods when cooling.
- Critical - Observed handwash sink used for purposes other than handwashing.Ham on sink.
- Critical - Observed light buildup of slime on soda dispensing nozzles.
- Critical - Observed potentially hazardous food thawed at room temperature.ham on hws.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.eggs, batter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage and grilled onions at cook line. reheated to 165. Corrected On Site.
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.walk in cooler door.
- Critical - Observed interior of microwave soiled. Front.
- Critical - Observed light buildup of slime on soda dispensing nozzles.
- Critical - Observed light soil buildup inside ice bin. Outside.
- Critical - Observed unlabeled squirt bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.end caps missing above steamtable
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese in walk in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface.exterior of fryers.
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed nonfood-grade containers used for food storage.pasta etc.
- Critical - Observed raw animal food stored over ready-to-eat food.raw bacon over cooked turkey Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.potatoes. At 74 d.f.Advised to portion smaller.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.fan
- Observed grease accumulated under cooking equipment.
- Critical. Observed toxic item stored by food.Silicone
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.400ppm Corrected On Site.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooked/reheated
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Outside storage area clean, enclosure properly constructed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage at cookline. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.flour
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.m/t
- Observed nonfood-grade containers used for food storage.flour. Must have NSF designation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet.
- Observed build-up of grease on nonfood-contact surface.hood filters.
- Observed grease accumulated under cooking equipment.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.r/I freezer Corrected On Site. Raw liver over potatoes and onion rings.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.m/t
- Observed nonfood-grade containers used for food storage.bulk storage containers.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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