- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Porcelain sink by the 3 compartment sink has a big piece broken off with sharp edges exposed.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Right hand wash sink on the cook Line. **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives on the cook line. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Stored food not covered in reach-in freezer. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Faucet handle at waitress station hand wash sink broken.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat ham. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near soda box storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Servers station and rear prep area.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 52? F at servers station. Added ice to food level. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs then handled cooked bacon. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Oven cleaners by slicers.
- Intermediate - Cutting board(s) stained/soiled. Cookline.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of ice machine soiled. HANDWASH sink in servers station soiled. Cabinet interior under HANDWASH sink in servers station. Utensil storage container soiled in rear prep area.
- Basic - Build-up of soil/debris on the floor under shelving. In dry storage area.
- Basic - Clean equipment and utensils stored under sewer lines that are not shielded to intercept potential drips. Under servers area HANDWASH plumbing. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Cutting board in servers station.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored on top of dirty ice machine.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse and cell phone stored above clean utensils in rear prep area shelving. **Corrected On-Site**
- Basic - Equipment in poor repair. Broken mirror by ice machine area.
- Basic - Floor area(s) covered with standing water. By ice machine.
- Basic - Food storage container cracked or broken. **Corrected On-Site**
- Basic - Food stored on floor. Bucket of batter at cookline.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline.
- Basic - Interior of microwave soiled with encrusted food debris. At cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ice machine area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Rear prep area and servers station.
- Basic - Nonfood-contact equipment in poor repair. Rusted blade on plastic wrap machine. Blade removed. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Lipstick on cup rim in dishwashing area shelving. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. In shelving in rear prep area.
- Basic - Soiled reach-in cooler gaskets. Cookline flip top cooler. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm at cookline, 0 ppm in servers station .
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butter at 70? F in rear prep area. Time marked. Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 69? F at cookline under no temperature control.placed in cooler. Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Server turned off faucet with hand then grabbed a paper towel to dry them. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - First aid supplies improperly stored. First aid kit and antiseptic spray stored In prep area shelving. **Corrected On-Site**
- 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. Batter at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hash browns at 72? F and sausage at 70? F at cookline under no temperature control. Placed on top on griddle , re- temped ,190? F and 198? F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw steak over potatoes at cookline freezer. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over ham at reach in cooler at cooler at end of cookline.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. From cracking eggs and contaminating gloves to touching cooked egg on plate. Washed hands and changed gloves. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cookline and servers station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store spoons and refill sanitizer buckets at cookline. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Thermometer not working.
- Intermediate - Reach-in cooler shelves soiled with food debris. 3 door glass cooler at cookline.
- Intermediate - Scale soiled with old food debris.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. by cookline . Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. at server's station and restrooms.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of dirty ice machine . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. dishwashing area. Corrected On Site.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. top of ice machine dirty.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing before putting on a new pair of gloves after cleaning gaskets on cooler. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. no handwashing and glove change from cracking shelled eggs to handling cooked bacon. Corrected On Site.
- Observed equipment in poor repair. food storage container broken . Corrected On Site.
- Observed equipment in poor repair. rusted shelving at walkin cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline and server's area.
- Observed gaskets with slimy/mold-like build-up. cookline cooler. Corrected On Site.
- Observed leaking pipe at plumbing fixture. handwash sink in server's station.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 butter at 50 degrees at server's area cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. ice cream at chest freezer . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 105 degrees at cookline . Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.CONTAINER OF BRICKS IN FRONT OF HANDWASH
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.LARGE TRASH CAN BLOCKS COOKSLINE HANDWASH
- 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. HAS 22 EMPLOYEE TRAINING CERTIFICATES BUT MISSING LINE COOK OVER 60 DAYS
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.2 open beverages end of coOKSLINE
- Observed residue build-up on nonfood-contact surface.STICKERS SUBSTANCE ON OUTSIDES OF CLEAN CONTAINER
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3dr reACHIN COOKSLINE
- Observed ceiling soiled with accumulated food debris.
- Critical - Observed food stored on floor.WALKIN AND WALKIN FREEZER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BATTER SAUSAGE HAM
- Plumbing system in disrepair.PREP SINK
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.CLEAN DISHES AND CONTAIBERS
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Observed ceiling soiled with accumulated food debris.
- Observed leaking pipe at plumbing fixture.CONDENSATION LINE WALKIN FREEZER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKIN COOKED SOUPS
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/6/2011 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.CONTAINER OF ICE BLOCKS Corrected On Site.
- Observed floor area(s) covered with standing water.DISHMACHINE AREA
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.STEAKS
- Critical. Observed food stored on floor.2BAGS PANCAKE MIX KITCHEN FLOOR
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.COOKSLINE
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.DISHMACHINE AREA
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.COFFEE STATION
- Critical. Handwash sink not accessible for employee use at all times.LARGE TRASH CAN
- Critical. No handwashing sign provided at a handsink used by food employees.PICK UP AREA FRONT
- Critical. No handwashing sign provided at a handsink used by food employees.KITCHEN PREPARATION AREA HANDWASH
- Wet mop not hung to dry.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.BACK DOOR
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12/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.GUARD MISSING FROM HANDWASH SINK
- Critical. Vacuum breaker mising at hose bibb.
- Lights missing the proper shield, sleeve coatings or covers.ICE MACHINE AREA
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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11/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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