- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area
- Basic - Cove molding at floor/wall juncture broken/missing. Dry storage and some areas of the kitchen.
- Basic - Floor tiles missing. Throughout kitchen.
- Basic - Grease accumulated under cooking equipment. Heavy grease build up under the fryers.
- Basic - Lime scale build-up inside ice bin of the beverage system in the wait area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer unit of the refrigerator that holds the dressing.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Nonfood-grade basting brush used in food. Metal banded pastry brush in use in the margarine.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of cups and a case of napkins. Picked up off of the floor. **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons stored on a paper towel in the expedite area.
- Basic - Cove molding at floor/wall juncture broken/missing. Dry storage and some areas of the kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open candy bars in freezer.
- Basic - Floor tiles missing. Throughout kitchen.
- Basic - Food stored in dry storage area not covered. Breading.
- Basic - Grease accumulated under cooking equipment. Heavy grease build up under the fryers.
- Basic - Lime scale build-up inside ice bin of the beverage system in the wait area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer unit of the refrigerator that holds the dressing.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink on the cook line.
- Basic - Single-service articles improperly stored. Souffl cups and lids stored n a paper towel in the expedite area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Near the dish machine.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk In Cooler: Broccoli and Cheese soup made on 10/08/14 was 58°F.
- 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. 0 ppm corrected to 50 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook washed his hands, handled the pancake mix container, poured, pancake mix onto the grill, handled bread bags, put on a pair of gloves. The cook should have washed his hands before putting on the gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach In Cooler on cook line: potato salad 53°F, cole slaw 50°, sliced tomatoes 53°, cut lettuce 61°
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Broccoli and cheese soup reheated to 118°F reheated to 165°F during this inspection. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine door.
- 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. Pepper jack cheese in the walk in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot and cold water not provided/shut off at employee handwash sink and the three compartment sink in the bar area.
- Intermediate - Nonfood-grade basting brush used in food. Metal banded pastry brush in use in the margarine.
- 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. Cook line reach in cooler: food temperatures : potato salad 53°F, cole slaw 50° F, sliced tomatoes 53°F, cut lettuce 61° F
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils stored on papertowels. Kitchen
- Basic - Equipment in poor repair. Knife with handle duct taped.
- Basic - Grease accumulated on kitchen floor.
- High Priority - Butter re-served to customers. Pre-package **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Metamucil stored above prep on shelving with food. **Corrected On-Site**
- 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. 0 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook Area: cooked onions 84°F, reach in cooler ranch dressing 45°F, sausage 48°F, provolone cheese 48°F, discarded by mgmt
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Cookline: shell eggs 64°F discarded by mgmt
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Basic - In-use ice scoop stored on soiled surface between uses. Ice machine area, not in a clean container
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIF, upright in kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Dispencer cups by register, top cup needs lid
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, 72°, discarded
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles. Front line RIF shelves
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Box on HWS, ice area
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area, clean dish area.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table, reach-ins.
- Basic - Soiled reach-in cooler gaskets. Make table.
- Basic - Stored food not covered in reach-in freezer. Beef.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitress, toast, manager informed immediately. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 49°, moved to walk in cooler. **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, ambient air 51°, corrective action, time marked.
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over cooked chicken, walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
- 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. Dairy, reach-in at bar and kitchen.
- Intermediate - Cutting board(s) stained/soiled. Prep and make table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/7/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items properly stored
- Wiping cloths clean, used properly, stored
- Employee lockers provided and used, clean
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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7/10/2012 | Routine - Food | Emergency Order Callback Time Extension |
- Critical - Build up of black slime like build up on interior of ice machine.
- CO2 tanks not secured.
- Clean tea urn stored under handwash sink at front bar. COS
- Cutting boards grooved/pitted and no longer cleanable. Make table.
- Critical - Eggs stored on top of trash can in kitchen.
- Critical - Employee drink on the cook line prep table.
- Employee jacket stored with clean dishes at cookline.
- Critical - Employee wiped gloved hands on clothing.
- Critical - Flies in the kitchen.
- Critical - Food stored on the floor. Ketchup in dry storage, ice on floor of walk in freezer.
- Hand washing sink at cookline soilked with food debris.
- Critical - Medicine stored on prep table.
- Critical - No handwash sign at front bar hand sink.
- Critical - No paper towels at handwash station at front bar.
- Critical - No proof of employee training.
- Critical - Observed 75 - 100 semi-fresh rodent droppings underneath handwash sink cabinet in wait station area. Handsink is located next to an ice bin/soda dispenser and the tea urns.
- Critical - Observed no thermometers in make table or upright reach in cooler that were conspicuously located.
- Critical - Observed potentially hazardous food not sold or consumed within 7 days. Portioned meat in cups dated 26th in walk-in cooler. Food may not be served.
- Critical - Potentially hazardous food cold held at greater than 41 degrees F. Sausage 54 degrees F, cheese 52 degrees F, hash browns 68 degrees F and hamburger 47 degrees F in reach in cooler. Eggs 80 degrees F on counter.
- Critical - Potentially hazardous food prepared on site with not proper date mark. Ham, turkey, salami, chicken, baked potatoes. All in walk in cooler.
- Critical - Reach in cooler at the cookline ambient air temp 48 degrees F.
- Single service items on the floor. To go containers in dry storage.
- Wet wiping clith not stored in sanitizing solution. On counter.
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7/10/2012 | Routine - Food | Emergency order recommended |
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