- No Violations Were Observed
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09/22/2014 | Complaint Partial | Admin. Complaint Callback Complied |
- Basic - Soiled reach-in cooler gaskets. Multiple throughout. Also walk in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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07/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sausage gravy was 87°-89°. 10lbs of gravy. Sausage links 44°-45°, 6lbs. Sausage patties 45°-47° 7lbs.Gravy cooked 9:30 morning. Sausage patties made yesterday around 10 in the morning and sausage links made last friday. Stop sale issued on items. **Warning** At callback inspection on 7/15/14 observed baked potato in walk cooler 46°. Items were cooked last night. Hash browns in walk in cooler and in reach in cooler, cook line 44°-45° cooked this morning at 7. 28 baked potatoes 4lbs of hash browns. See stop sale.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. sausage gravy was 87°-89°. 10lbs of gravy. Sausage links 44°-45°, 6lbs. Sausage patties 45°-47° 7lbs.Gravy cooked 9:30 morning. Sausage patties made yesterday around 10 in the morning and sausage links made last friday. All items observed in walk in cooler. **Warning** At callback inspection on 7/15/14 observed baked potato in walk cooler 46°. Items were cooked last night. Hash browns in walk in cooler and in reach in cooler, cook line 44°-45° cooked this morning at 7. 28 baked potatoes 4lbs of hash browns. See Stop Sale.
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07/15/2014 | Complaint Partial | Call Back - Admin. complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on Pan rack across from walk in cooler. **Warning**
- Basic - Soiled reach-in cooler gaskets. Multiple throughout. Also walk in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket under stroganoff steam table less than 0ppm, chlorine. Employee made new bucket. **Corrected On-Site** **Warning** At callback inspection on 7/14/14 sanitizer bucket, chlorine less than 0ppm.
- Intermediate - Refrigerator 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. Make table unit ambient air temperature 49°, reach in cooler drawers under cook tops ambient air temperature 47°-50°. **Warning** At callback inspection on 7/14/14 ambient air temperature 49°. Repair guy currently working on issue.
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07/14/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sausage gravy was 87°-89°. 10lbs of gravy. Sausage links 44°-45°, 6lbs. Sausage patties 45°-47° 7lbs.Gravy cooked 9:30 morning. Sausage patties made yesterday around 10 in the morning and sausage links made last friday. Stop sale issued on items. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. sausage gravy was 87°-89°. 10lbs of gravy. Sausage links 44°-45°, 6lbs. Sausage patties 45°-47° 7lbs.Gravy cooked 9:30 morning. Sausage patties made yesterday around 10 in the morning and sausage links made last friday. All items observed in walk in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. sausage gravy was 87°-89°. 10lbs of gravy. Sausage links 44°-45°, 6lbs. Sausage patties 45°-47° 7lbs.Gravy cooked 9:30 morning. Sausage patties made yesterday around 10 in the morning and sausage links made last friday. All items were in walk. Cooler covered. Stop sale issued on items. **Warning**
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07/14/2014 | Complaint Partial | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cubed potatoes, cook line. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of oven next to gas stove top. Also bottom shelf under gas stove top. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple throughout. **Warning**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employees not washing hands properly or as needed when bare hand contacting food. Corrective actions for food not properly handled is not being implemented. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on Pan rack across from walk in cooler. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Warning**
- Basic - Food storage container/container lid cracked or broken. Cracked lid on container of raw hamburger patties in walk in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front hand wash sink across from registers. **Warning**
- Basic - Soiled reach-in cooler gaskets. Multiple throughout. Also walk in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board of make table cook line. Employee placed back in bucket. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket under stroganoff steam table less than 0ppm, chlorine. Employee made new bucket. **Corrected On-Site** **Warning**
- Basic - Wiping cloth solution used in a way that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use article. Employee grabbed and then wrung out wiping cloth in sanitizer bucket and then wiped of cutting board placed towel back in solution and then proceeded to make customer sandwich with bare hands. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses on face and then proceeded touching ready to eat foods with barehands. **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. Employee **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 45° cut green tomatoes 45° liquid eggs 46° in make table unit. hamburger beef patties 46°-50° cut tomatoes 46° ham 46°, sausage 45° n reach in cooler drawers under cooktop. Green beans in walk in cooler were 44°-46° cut melon 46°, cole slaw 44°-45 in two door reach in cooler by front register. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter, raw shelled eggs, potatoes, CB hash, and waffle mix throughout cook line. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Make table unit on left hand side close to grill top. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage gravy, sausage links, and sausage patties in walk in cooler. Foods 103°-125°. **Warning**
- Intermediate - Refrigerator 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. Make table unit ambient air temperature 49°, reach in cooler drawers under cook tops ambient air temperature 47°-50°. **Warning**
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07/11/2014 | Routine - Food | Warning Issued |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Operator stated he reviews AOP procedures with employees when hired and when they receive training every 3 years. Corrective action, I explained to operator AOP must be reviewed annually with any employee who barehand contacts ready to eat foods.
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employee cracked eggs and then grabbed bread without washing hands. In between cracking eggs and handling ready to eat foods, employee wipes hands of with wet wiping cloth. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shelled eggs, cook line.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Multiple sanitizer buckets chlorine more than 200ppm. **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Multiple sanitizer buckets more than 200ppm. **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris. Cook line.
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple throughout.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Cook handled raw sausage and cracked eggs, sipped his hands with a wet wiping cloth and then grabbed bread to make sandwich. Corrective action taken, reviewed Alternative Operating Procedure with him, also with owner on the phone.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans/containers on shelf.
- Basic - Soiled reach-in cooler gaskets. Throughout cook line **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Make table.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Handled raw sausage and cracked shell eggs, wiped hands, then grabbed bread.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening. See Stop Sale. Roast beef in refrigerator drawer date marked 8/28.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200 ppm.--100 ppm **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. corrective action taken, started to clean. **Corrected On-Site** **Repeat Violation**
- Intermediate - Certified food manager fails to follow Alternative Operating Procedure.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing wiping cloth.
- Intermediate - Written procedures is available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food but it has not been filled out. Establishment has pre-established times for shell eggs, batters, sausage links and patties and cooked potatoes for hash browns, but cooked explained when business is slow they place food back in cooler and save the left overs. Discussed proper procedures with Certified Food Manager and provided new forms and hand out.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board on floor. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line.
- Basic - Soiled reach-in cooler gaskets. Cook line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburgers 47-49?, ham 47?. Corrective action taken, moved to walk in cooler for rapid cooling. Top drawer under the grill. Walk in cooler: gizzards, sliced ham, waffle batter45-48?. Corrective action taken, moved closer to walk in freezer and open the door. **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form was provided.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table, thermometer reads 60F. Corrective action taken Owner found out machine was on defrost mode, switched it, by end of inspection amb thermometer reading 43F.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No using hand sanitizer after washing hands and before going back to cooking.
- Equipment and utensils not properly air-dried. Containers on shelf. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Make table
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed gaskets with black build-up. Throughout.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash, ham, sausage, raw chicken , pancake mix, cheese, all reading 48-53F. Corrective action taken all items moved to walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. contact of raw steak over baked potatoes, walk in cooler. Corrected On Site. rearrenged.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed (small) container powder sugar, not labeled.
- Critical - Observed a case of chicken on the floor in the walk-in freezer.
- Critical - Observed can opener blade has metal shaving.
- Observed chipped plate; prep table.
- Critical - Observed egg (shell) on prep table.
- Observed employee hat on meat slicer.
- Critical - Observed employee touching handwashing sink "handle" after washing hands.
- Critical - Observed hose bibb (near 3 comp sink) missing backflow device.
- Observed ice bucket not air dried (standing water).
- Critical - Observed meat slicer has dried food debris on it.
- Critical - Observed raw egg over potatoes (reachin cooler).
- Critical - Observed sausage gravy not labeled.
- Observed wet wiping towel (prep surface).
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, WALKIN COOLER : TEMPERATURE 47 F_ 51 F This violation must be corrected by : 8/20/11.
- Critical - Exit signs not properly illuminated. For reporting purposes only, EAST DOOR:
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, 2 CUPS OF COFFEE ON TOP OF MIRCO WAVE: Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL:
- Critical - Observed employee improperly washing hands, TOUCHING HANDWASHING SINK KNOB:
- 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.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, WALKIN COOLER : 47- 51 F This violation must be corrected by : 8/20/11.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, MEATLOAF :
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE :TOP REAR: Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, WATER and ICE: DINNING ROOM CORRECTED:
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/19/2011 | Routine - Food | Warning Issued |
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / kitchen employee. /Corrected On Site.
- Critical - Observed food stored on floor./ cooking oil in 5 gallons plastic container on the floor in the kitchen.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served./ Butter time in lieu no discard time, incorrect../ mgr. start time.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ incorrect date marking.
- Critical - Unlabeled toxic container does not bear the manufacturer's label./ sanitizer.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham
- Observed nonfood-contact equipment in poor repair knob missing -stove Repeat Violation.
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7/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. ie, sugars Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamers Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes; Corrected On Site. continued cooking
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw meats over fries, and other quick cooked items ; reach -in freezer on cook's line Repeat Violation.
- 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. Dish washer loading dirty dishes then handling clean dishes without washing their hands between tasks Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. observed a cook drinking on the cook's while cooking
- Observed a nonfood-grade basting brush used in food. cook's line;
- Observed nonfood-contact equipment in poor repair knobs missing off the stoves
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. on exterior of cooking equipment Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top shelf on the cook's line;
- Equipment and utensils not properly air-dried. most cooking utensil
- Observed utensils stored in crevices between equipment. wedged under tray and counter; Repeat Violation.
- Observed attached equipment soiled with accumulated mold like substance . Walk-in fan gaurds; Repeat Violation.
- Critical. Observed toxic item stored by utensils. Yellow substance hanging on dish washer
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). management discarded gravy and commuted meats Corrected On Site.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. multiple items in the walk-in
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. commuted meats and creamers
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gravy .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw meats over fries; stand-up freezer
- Critical. Observed cloth gloves contacting ready-to-eat food. over biscuit Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. ie, in bulk flour or sugars
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Bulk ice scoop on top of machine;
- Observed nonfood-contact equipment in poor repair Surface rust on the shelf under the preperation table
- Critical. Observed light moldblike substance inside bul ice bin. upper panel Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. sides of cooking equipment Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. holding water
- Observed clean equipment stored on floor. multiple pots on the floor; under the oven
- Observed attached equipment soiled with accumulated mold like substance. walk-in fan gaurds
- Observed attached equipment soiled with accumulated dust. on kitchen lights
- Critical. Certified Food Manager unable to answer basic Food Code questions. health exclusion question Repeat Violation.
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/27/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 10/24/2008 | Routine - Food | Warning Issued |
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