- 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. / a drink cup stored on top of Dishmachine **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. /. Knives stored in standing water of 95F, at prep line **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / at kitchen
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter patties was 70F, cut leafy greens/lettuce was 50F, at buffet line, less than 4 hrs
- High Priority - Raw animal food stored over ready-to-eat food. /. Trays of raw shell eggs stored above ready to eat bacon and sausage in reach in cooler at prep kitchen **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Cold water not provided/shut off at employee handwash sink. / by dry storage area/room
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives near toaster dirty stored with clean, manager Immediately removed. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen terrible condition.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Handbag stored with napkins in the server station # 4 **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored inside water on cooks line.
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning. Plastic pans stored on shelve
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed back prep area, near oven **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bottle of vinegar and oil located on buffet line
- High Priority - Displayed food not properly protected from contamination. Raisins and cinnamon stored on buffet line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server station # 4 **Repeat Violation**
- Intermediate - Metal stem-type thermometer soiled. Manager notify observed dirty thermometer **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic containers has silverware stored inside has large Cracks on the end.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels stuck on plastic containers, located in dishmachine area **Corrected On-Site**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Dishmachine and back prep line
- Basic - Grease accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cooks line cooler, manager place thermometer in unit **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Block butter stored room temp 76 °f, per Manager place out at 12 pm recommend ice bath or time used **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 50°f, maded on Sunday stored inside walk in cooler Issue stop sale notice **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bread pudding 124°f located on buffet line, manager reheated in oven at time of inspection.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice stored in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both servers area side # 1 and side #2
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Dishmachine area
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler
- Basic - Ice buildup in walk-in freezer. Terrible ice build up throughout freezer
- Basic - Interior of microwave soiled with encrusted food debris. Main cooks line
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Reach in freezer located on main line in grill and fryer Area **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Buffet line, throughout kitchen **Repeat Violation**
- High Priority - License expired within 30 days after expiration date. 4/1/2013 expired spoke to manager will notify main office
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on main grill line
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Wash cycle 149?f, spoke to general manager notify Technician immediately , rechecking dishmachine Found out element not working properly, change Dishmachine to chemical sanitizing until replaced.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. One upstairs in northeast corner.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Final cooking temperature of chicken breast from raw temped less than 165of. Operator (Mr. Phil) confirmed with his thermometer. Operator was advised to and did continue cooking product until it had an internal temperature of 165of for 15 seconds. Corrected On Site. Operator discarded of product by his own initiative.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Observed a can of "raid" in open managers office. Establishments must use professional grade pest control products.
- Observed a wet wiping cloth not stored in sanitizing solution between uses. Stored on top of dishmachine.
- Critical - Observed buildup of debris in the interior of ice machine. Closest to dishmachine.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler gaskets.
- Critical - Observed ice scoop encrusted with deposits. Both ice scoop containers. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in front service area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mousse mix on buffet line temped 55of. Operator Mr. Phil confirmed with his thermometer. Operator was advised to and did store product in an environment producing an ambient air temperature of at least 41of or below.
- Observed ripped/worn tin foil used as shelf cover. Foil at grill closest to main kitchen entrance.
- Critical - Observed uncovered food in holding unit/dry storage area. Muffins outside walk in cooler. Operator (Phil) stated that they had been there uncovered all day.
- Critical - Observed working containers of food removed from original container not identified by common name. Bread crumbs on top of service area countertop across from grill. Corrected On Site.
- Single use spoons in service area were facing different directions so that a customer could have reached into the container and touched the head of a spoon. Corrected On Site.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
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6/26/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, McCall refrigerator was 65f, by cook's line .
- Critical - Cold water not provided/shut off at employee handwash sink, by dishwashing area .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, sausage was 48f, product was cooked yesterday .
- Equipment and utensils not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface, use of souffle cups to scoop spices. Corrected On Site.
- Observed ceiling in disrepair, water damage between 3 compartment sink and food preparation table, not affecting food preparation .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, glass of drink storage rack with cleaned equipment .
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken was stored over precooked soups.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture, handsink by dishwashing area .
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, liquid eggs were 70f, manager said they have been out since 7:30am, product was moved to another reach in cooler .
- Observed residue build-up on nonfood-contact surface, storage rack=s inside walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, box of chocalate crumbs inside dry storage area. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, was 0 ppm. Corrected On Site.
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6/25/2012 | Complaint Full | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Observed directly above flat grill
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 152 temperature on gauge , Manager notify dishmachine company.
- Observed build-up of grease on nonfood-contact surface. Grill area has carbon build up on side wall of grill, recommend cleaning more often.
- Critical - Observed buildup of slime on soda dispensing nozzles. Both soda machines in servers station Recommend Manager to clean and sanitize immediately. Repeat Violation. Corrected On Site.
- Observed cleaned wiping cloth that has food debris/soil. Observed scramble eggs inside sanitizing bucket located on buffet line. Corrected On Site.
- Observed grease accumulated on kitchen floor. Observed floors near fryers
- 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. Basket stored inside pototoe barrel
- Observed old labels stuck to food containers after cleaning. plastic container stacked underneath prep counter.
- Observed single-service articles stored without protection from contamination. Coffee filters stored on top of coffee packs Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves. Meat cooler located on cooks line has blood spilled on the storage shelves.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working in dishmachine wearing torned glove. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice 46 degrees F, pasta 46 spaghetti 46/47 degrees F stored walk in cooler. Recheck products 41 degrees F, only spaghetti 46/47 issue stop sale notice Repeat Violation.Recommend shallow pans for pasta and rice.
- Critical - Employees have not received training related to their assigned duties. Recommend cooling training for employee preparing pasta and rice.
- Equipment and utensils not properly air-dried. plastic containers stacked wet on storage shelve in dishmachine area. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Cracked light shields throughout kitchen dishmachine area, hot buffet line
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed 5 plastic containers/lids cracked on edges. Repeat Violation.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee preparing hot sauces. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Interior ice machine panel has mold like growth. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda machine very sticky surface side station #1. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee crack shell eggs , without washing hands next touch tongs after handling bacon. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. tin foil used on bottom of reach in cooler shelve.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta , rice stored inside walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). spaghetti 46/47degrees Manager discard product . Corrected On Site.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 45 degrees F pasta recommend Manager to immediately placed on ice bath. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. observed raisins and cinnamon Corrected On Site.
- Equipment and utensils not properly air-dried. Observed plastic cups stacked wet on storage shelve in dishmachine area. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. Observed endcaps missing underneath buffet line cold #1.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic lids throughout kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelve near microwave oven.
- Critical - Observed buildup of slime in the interior of ice machine. Observed inside panel
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed body of soda machine side station #1.
- Observed floor area(s) covered with standing water. Observed in dishmachine area
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing watches.
- Observed grease accumulated under cooking equipment.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. strawberry yogurt 46 degrees F on buffet line
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Dishmachine company notify repairing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen on buffet line also prep area Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Oil, sauce bottles stored by microwave oven.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. croutons and garlic stored on buffet line and prep line.
- Critical. Working containers of food removed from original container not identified by common name. oil bottle noddles stored on counter of buffet line.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. mushrooms stored over lettuce inside walk in cooler.
- Critical. Observed food stored on floor. Observed juice stored inside walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed kale stored in walk in cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed in garlic container
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup stored on counter in prep area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water also large cup stored on dishmachine.
- Observed cutting board grooved/pitted and no longer cleanable. Throughout kitchen white and green
- Observed old labels stuck to food containers after cleaning.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Observed throughout kitchen
- Critical. Observed buildup of slime on ice tea dispensors.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Observed spillage of crumbs in the bottom.
- Observed build-up of grease on nonfood-contact surface. Observed grease build up on the back flute of fryers.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Observed around edges on buffet line.
- Equipment and utensils not properly air-dried. plastic pans stacked on storage shelve near dishmachine.
- Observed leaking pipe at plumbing fixture. Observed pre rinse nozzle on prep sink.
- Observed grease accumulated under cooking equipment. Observed fryers around floor very greasy this can be a safety hazard.
- Observed moldy ceiling tiles and/or air conditioning vent covers. Observed vent in dishmachine area.
- Critical. Unlabeled toxic container stored on buffet line.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans.Mandarin oranges,chocolate syrup,beets.
- Critical. Working containers of food removed from original container not identified by common name.Oil bottle in buffet line.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shell eggs over grapefruit in walk in cooler.
- Observed in-use utensil stored in water belown 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Observed old labels stuck to food containers after cleaning.
- Critical. Reach-in freezer not cleaned prior to accumulation of soil residue.Oven area.
- Observed build-up of moderate grease on nonfood-contact surface.Filters by fryer station area.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.Stove area.
- Observed clean equipment stored on grill area wall. Corrected On Site.
- Observed clean utensils stored in a dirty container.
- Observed single-service articles stored without protection from contamination.Lids in buffet line.
- Observed holes in wall.Mop sink area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Cooks' line.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Violation: 37-01-1 Ceiling tiles missing.Dishwashing area. Repeat Violation.
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9/23/2009 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in cold holding unit.Buffet line. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee touched trash can and then put gloves on without washing hands. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Obseved hood filter missing by fryer. Corrected On Site.
- Critical. Observed buildup of rust in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of soiled material on mixer head. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Observed build-up of grease on nonfood-contact surface.Side of grill and fryer,stove area.
- Observed build-up of heavy grease on nonfood-contact surface.Filters in kitchen .
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Inside prep sink. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.Base of interior of oven.
- Observed clean equipment stored on front of grill .Tongs
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Ceiling tiles missing.Dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris throughout the establishment .
- Observed wall soiled with accumulated black like substance .Mop sink area.
- Observed moldy air conditioning vent covers throughout the establishment.
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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 1/8/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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