- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes in walk-in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatosalad in walk-in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs, cooked fish in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, potatosalad , tatoes, fish in walk-in cooler 43-47 degrees. has been put on ice immediately by staff. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes on top of frontline holding unit at 105-125 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 47 degrees. Unit was turned down on thermostat and observed blowing 40 degrees at end of Inspection. Mgr was told to keep checking this unit. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken next to ready to eat lettuce, tomatoes, etc on cookline Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in prep sink in kitchen Corrected On Site.
- 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. 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. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. washing dishes/utensils/sheetpans in prepsink on cookline without sanitizing Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. preptable tops
- Observed build-up of grease on nonfood-contact surface. hoodfilters Repeat Violation.
- Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. several shelfs
- Critical. No handwashing sign provided at a handsink used by food employees. handwash sink on cookline
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with unprotected hole in the middle of the door and large gap/showing light on bottom of door.
- Critical. Observed unlabeled spray bottle. brownish liquid in spray bottle on cookline Repeat Violation.
- Critical. Observed unlabeled spray bottle. yellow liquid in dining room/wait station Repeat Violation.
- Critical. Observed unused opening in panel box unprotected. Panel by backdoor. For reporting purposes only.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Foods handled with minimum contact
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Plumbing installed and maintained
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- 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. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- 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 cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed build-up of grease on stoves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed row waste water on ground of establishment. Corrected On Site.
- Observed leaking pipe at handwash sink, kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Floors not constructed easily cleanable, tiles in disrepair, cook's line.
- Observed wall in disrepair, WI cooler.
- Lights missing the proper shield, sleeve coatings or covers.Hood's system.
- Observed personal care item stored with food.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Critical. Insecticide/rodenticide use not in compliance with regulations.
- Observed clean linens stored in improper location.
- Critical. Emergency light in disrepair, ladys room. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, beef, chicken, beef sauce, buffet salads.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, WI cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Drain cover(s) missing, handwash sink, kitchen.
- Critical. Observed men's room facility not clean.
- Observed unnecessary items stored in garbage enclosure.
- Floors not maintained smooth and durable.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/6/2008 | Routine - Food | Warning Issued |
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