- Basic - Build-up of grease on nonfood-contact surface.( observed grease build up on wall it server area)
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ( observed employee drink without lid and straw on shelf with clean dishes in dish area)
- Basic - Employee with no hair restraint while engaging in food preparation.( observed employee engaged in food preparation without hair restraint on cook line)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( observed light cover missing over prep area)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( observed wet wiping cloth stored on counter in server area)
- 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.( observed employee plating hamburger bun with bare hands) **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( observed hose stored in hand sink at grill area)
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10/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( observed plastic bucket without handle used as ice scoop in ice machine)
- Basic - Employee with no hair restraint while engaging in food preparation.( observed cook engaged in food preparation without hair restraint)
- Basic - Stored food not covered in reach in freezer.( observed frozen beef patties not covered in reach in freezer in grill area)
- Basic - Working containers of food removed from original container not identified by common name.( observed bulk plastic container containing sugar not labeled in waitress area)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.( observed raw chicken on shelf above raw beef in walk in cooler) **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. ( observed spray bottle with chemical stored by dirty dishes in dish area)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.( waitress area)
- Intermediate - Handwash sink used for purposes other than handwashing.( observed spray hose hanging in hand sink in grill area)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(observed no paper towels at hand sink at grill area)
- Intermediate - No soap provided at handwash sink.( observed no hand soap at hand sink by grill area)
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line food-contact shelves. ( in walk in cooler) **Warning**
- Basic - Clean utensils stored between equipment and wall. ( kitchen) **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ( shelf above reach in cooler at cook area) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.( cook on cook line) **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. ( bulk container of chicken stored in walk in cooler under leaking condenser) **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.( Budweiser cooler in back area) **Warning**
- Basic - Soiled reach-in cooler gaskets.( cook area) **Warning**
- Basic - Stored food not covered in walk-in cooler.( beef and chicken) **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink.( cook area) **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( sprayer attached to hose) **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( grill area) **Warning**
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12/27/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.( plastic bucket used as scoop in ice machine )
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( tea spoons in waitress area in plastic container with debris in the bottom)
- Basic - Clean utensils stored between equipment and wall. (knives stored between wall and knife rack in kitchen)
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ( clean dish rack)
- Basic - Interior of microwave soiled with encrusted food debris. ( cook line)
- Basic - No handwashing sign provided at a hand sink used by food employees.( cook line )
- Basic - Soiled reach-in cooler gaskets.( cook line , and waitress area)
- Basic - Stored food not covered in walk-in cooler.( all food)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name.( bulk plastic containers in kitchen)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.( waitress area)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( water hose at cook line)
- Intermediate - Handwash sink used for purposes other than handwashing.( filling pan with water by stove)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( all product in walk in cooler)
- Intermediate - Spray bottle containing toxic substance not labeled. ( several unlabeled spray bottles in prep room)
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( bulk plastic containers in prep room containing flour and chicken batter with bowls inside as scoops)
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.( cook line)
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( plastic lids in dirty bus tub on clean dish rack)
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.( no level of sanitizer can be read on test strip, instructed operator to use 3 compartment sink until fixed)
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.( cook at cook line)
- Basic - Working containers of food removed from original container not identified by common name.( bulk plastic container of sugar not labeled in waitress area)
- High Priority - Raw animal food not properly separated from ready-to-eat food.( sliced turkey on top of raw beef in pan in reach in cooler at cook line) **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( knife in waitress area)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( by cook line)
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. [ silverware not stored with handles same way ]
- Critical - Hand wash sink lacking proper hand drying provisions. [handsink by cookline]
- Critical - Handwashing cleanser lacking at handwashing lavatory. [handsink by cookline]
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Incomplete 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
- Lights missing the proper shield, sleeve coatings or covers. [ prep room ]
- Critical - No conspicuously located thermometer in holding unit.[reach in cooler or walk in cooler ]
- Critical - No handwashing sign provided at a handsink used by food employees. [handsink by cookline]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. [ cups stored inverted on cloth towel by drink machine ]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[ waitress came from dining room and put on gloves to grab toast without washing hands ]
- Observed employee with no hair restraint. [ cook engaged in food preparation without hair restraint ]
- Observed gaskets with slimy/mold-like build-up.[reach in cooler]
- Critical - Sanitizer buckets chlorine sanitizer not at proper minimum strength.[ tested at 0 ppm ]
- Critical - Working containers of food removed from original container not identified by common name. [ bulk containers of seasonings not labeled]
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. With plastic glass rims on cloth towel.
- Critical - Hand wash sink lacking proper hand drying provisions.cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.cookline
- Observed build-up of grease on nonfood-contact surface. hood system
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only. By soda tower in wait station.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in yellow rice.
- Critical - Observed improper use of plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pan of chicken and egg wash significantly out of temperature. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed uncovered food in holding unit/dry storage area. Tubs of raw meat in walk in cooler.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Pan of chicken and eggwash at breading staation.
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2/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers in rear prep room.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris and dirt on nonfood-contact surface on dry storage shelves.
- Observed build-up of grease on nonfood-contact surface on hood filters.
- Observed personal clothes stored with foods.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-sliced ham in walkin cooler.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. no shield in prep area
- Critical - Observed food stored in undrained ice. bottl stored in icemachine
- Critical - Observed soil residue in storage containers. bucket stored ready for use with old stickers black food and grease
- Critical - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or bernaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. . 2- 5 gallon buckets of raw eggs cracked and stored in walk in cooler
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. plate stored in pan of cooked potatoes
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. long painted nails on server handling drinks open food salads
- Critical - Observed an employee with long fingernails working with exposed food. sever has long fingernails
- Observed attached equipment soiled with accumulated dust. fan cover in walk in dust
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. server handling open food with ornate rings
- Critical - Observed potentially hazardous food thawed in an improper manner. meat stored in bucket of standing water
- Observed reuse of single-service articles.sav a day heavly encrusted with old food debris
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.no date marking observed
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Violation: 51-16-1 No plan review submitted and renovations in progress. shed moved to behind walk in cooler
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1/10/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.no date marking observed
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. line cooler has diced ham at 60 degrese sliced ham at 54 degrese Repeat Violation. line cooler not at 41 degese
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line coole no maintaining 41 degrese
- Critical. Observed uncovered food in holding unit/dry storage area.3 bucket of peeled potatoes setting out side no over head protection
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets and ornate rings on cooks cooking on food line and servers serving open food ,toast, making salads and drinks Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. open drink setting on slicer
- Observed employee with no hair restraint. cook no hair restraints
- Observed a nonfood-grade basting brush used in food. 4 inch paint brush in use
- Obseved hood filters in disrepair. missing in hood on cook line
- Critical. Observed encrusted material on can opener.
- Observed single-service items stored on floor. to go trays stored on floor
- Critical. Cold water not provided/shut off at employee handwash sink. in prep shed
- Critical. Hot water not provided/shut off at employee hand wash sink. in prep shed
- Critical. Observed live flies in kitchen.
- Floors not constructed easily cleanable. floors raw wood
- Critical. Observed toxic item stored by utensils. spray paint stored with utensils
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen fan running outside on extention coard
- No plan review submitted and renovations in progress. shed moved to behind walk in cooler
- Observed no child labor law poster.
- Critical. Manager lacking proof of Food Manager Certification. no certifications available at time of inspection 9 people working Corrected On Site.produced copy
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11/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. line reach in at 47 degrese on call back turkey 51 degrese stop sale issued ham at 44 degrese on call back ham is 49 degrese chicken salad is 46 both on top shelf of cold unit underneath wings are 44and chicken is 45 degrese
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line cooler at 46 degrese line cooler on right side is 38 degrese left side is 46 for ham 51 for sliced turkey on call back ham on top is 49 degrese chicken salad is 46 degrese underneath chicken is 45 degrese and wings are 44 degrese
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. diswasher not trained in proper sanitation on call back dish washer is new but no employee training available at the time of call back inspection
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8/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. line reach in at 47 degrese on call back turkey 51 degrese stop sale issued ham at 44 degrese
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line cooler at 46 degrese line cooler on right side is 38 degrese left side is 46 for ham 51 for sliced turkey
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. no certified food manager with 9 employee working
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. diswasher not trained in proper sanitation
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6/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. warm to touch setting out Corrected On Site.returned to reach in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.walk in cooler meat stored at 43 degrese
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.walk in cooler at 43 degrese
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. line reach in at 47 degrese
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes in walk in marked 6/19 at 46 degrese
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler coldest temp is 43 degrese for chicken
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in prep area at 46 degrese
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line cooler at 46 degrese
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. no cold holding units maintained at 41 degrese
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. servers preparing toast ice for drinks serving open food with ornate rings Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. no test strips for employee use
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. jicard has grease buildup old food debris on storage part and encrusted cutting blades
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue reach in cooler has old food debris Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. no certified food manager with 9 employee working
- Critical. Employees not informed of acceptable sanitary practices. diswasher not trained in proper sanitation
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6/21/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed no dates observed
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. prep area reach in cooler to next inspection
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. on bottom shelf and rollers on equipment to next inspection
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5/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. black with encrusted debris
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. prep area reach in cooler
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. on bottom shelf and rollers on equipment
- Critical. Violation: 53B-08-1 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 several
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3/4/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. not refrigerated setting out 52 degrese
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. 6 bucket of peeled potatoes stored outside
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. buss pan of pork stored outside
- Critical. Observed raw animal food stored over ready-to-eat food. pans of raw beef stored on top of case of lemons in walk inn cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw ground beef stored above cooked hams in walk in cooler
- Critical. Observed raw animal food stored over cooked food. raw hamburg above cooked pasta in reach in cooler in prep area
- Critical. Observed food stored on floor.bread peeled onions on floor in prep aa Repeat Violation.
- Critical. Observed food stored on floor. in freezer
- Critical. Observed food stored on floor. in walk in cooler
- 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. bowl used to scoop rice
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handled raw ground beef then mushroom with out washing hands
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. handng vegetable with bare hand
- Observed cutting board grooved/pitted and no longer cleanable. black with encrusted debris
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Observed soiled dry wiping cloth in use. heavyly soiled wipe cloth used to wipe has old food and build up of soiled from wiping
- Wet wiping cloth not stored in sanitizing solution between uses. in prep area wet towels setting out
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer. slicer encrusted with old food debris
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. prep area reach in cooler
- Observed residue build-up on nonfood-contact surface. on bottom shelf and rollers on equipment
- Critical. Hand wash sink lacking proper hand drying provisions. in prep area no hand towels
- 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 several
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3/3/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates obsered on any food containers
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggwash at 89 degrese turkey ham tuna at 50 degrese in kitchen
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed setting on ledge above stove at 122
- Critical. Cooked plant food for hot holding not reaching 135 degrees Fahrenheit. mashed at 122 degrese
- Critical. Observed food stored in a prohibited area. flour stored on top of soiled trash can in kitchen
- Critical. Observed food contaminated by unsanitized equipment. garlic bread stored in oil soaked tomatoes box
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. servers wearing ornate rings while handling open food ice salads Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting cooked potatoes in dish room with bare hand contact Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. employee open drink in prep room
- Observed residue build-up on nonfood-contact surface. egg wash setting on soiled milk crates
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. trash can in kitchen black with old debris
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12/14/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates observed on call back no dates observed on any food in walk in reach in or make table
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw sausage above bannans cheese greens on call back egg wash open in pan stored in 2 door reachin above bisquets , raw onions in open bucket
- Critical. Violation: 08A-28-1 Observed food stored on floor.wrapped potatoes on floor in dry storage in bus pan on call back bag of cabbage 4 boxes on floor in dry storage 3 boxes of wrapped potatoes on floor under shelves
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. potatoes peeled out side back door on call back 3 buss pans of cooked potatoes with one pan of potatoes salad stacked one on top of each other setting on floor in service area
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. ornate rings servers handling open food drinks ice with ornate rings
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer. old build up on slicer blade and working parts and adjusted pieces on call back slicer parts has old dry debris encrusted on swithces and parts
- Violation: 29-06-1 Plumbing improperly installed. no prep sink available sink removed using hand sink for kitchen
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. washing veggies in hand sink no prep sink using hand sink for food prep in kitchen
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. dry storage floor has heavy soil build up dry storage has heavy build up of dirt and old food debris
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12/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates observed
- Critical. Observed raw animal food stored over ready-to-eat food. raw sausage above bannans cheese greens
- Critical. Observed food stored on floor.wrapped potatoes on floor in dry storage in bus pan
- Critical. Observed uncovered food in holding unit/dry storage area. potatoes peeled out side back door
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. ornate rings
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook on cook line handling raw food sausage,eggs with out washing hands or changing gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. peeling potatoes with bare hand contact no aop
- Critical. Observed an employee with long fingernails working with exposed food.server has long finger nails
- Critical. Observed encrusted material on can opener. visable food debris
- Critical. Observed encrusted, soiled material on slicer. old build up on slicer blade and working parts and adjusted pieces
- Plumbing improperly installed. no prep sink available
- Critical. Observed handwash sink used for purposes other than handwashing. washing veggies in hand sink
- Floors not maintained smooth and durable. dry storage floor torn hot able to clean
- Observed food debris accumulated on kitchen floor. dry storage floor has heavy soil build up
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 4/22/2009 | Routine - Food | Warning Issued |
| No report available. | 12/29/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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