- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. Under dish machine where grease trap is
- Basic - Shelf under preparation table soiled with food debris. Prep area
- Intermediate - Customers enter establishment through server area.
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. Under dish machine where grease trap is
- Basic - Shelf under preparation table soiled with food debris. Prep area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour in 5 gallon dill pickle container.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 45F potatoes 47F whole potatoes 48F hot dogs 48F raw pork 48F hash 49F cheese 46F cooked beef
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corned beef 105-128F on tray above steam table. Advised to use time
- High Priority - Raw animal food stored over ready-to-eat food. Container of pooled shell eggs over raw cabbage. Walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Customers enter establishment through server area.
- Intermediate - Employee washed mop head and dumped mop water in the three-compartment sink.
- Intermediate - Walk-in cooler 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.
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In coleslaw
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over Prep table. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation. Green peppers
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Water leaking from faucet/faucet handle. Mop sink
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Green peppers. One container to be cooked immediately and one stored in walk in cooler.
- High Priority - Liquid eggs held at room temperature and returned to cooler. Eggs 71F in cookline cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn bread made with whole corn kernels at 110. Advised to use time.
- 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. liquid and shell eggs.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White gravy 130F. After stirring, 143F.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw Beef over cooked sausage **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pooled shell eggs over cooked potatoes. **Corrected On-Site**
- Intermediate - Black Encrusted material on can opener blade.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom prep table shelf cookline, sides of cookline equipment
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Cookline
- High Priority - Employee washed hands with no soap. Dishwasher rinsed hands at three compartment sink without soap before hitting away clean plates. **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 as specified. Sausage, pancake batter
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over RTE sausage patties. Shell eggs ove coned beef hash **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Pork over pancake batter, beef over bacon.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometers inside Pepsi cooler, large true cooler read -20F
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 20F in ice water
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle in salt
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb dry storage
- Basic - Lime scale build-up inside ice machine.
- Basic - Surface contacting clean cups not smooth and easily cleanable. Coffee cups placed inverted on trays with cork board liner
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee rinsed hands at sink in dish area **Corrected On-Site**
- High Priority - Employee washed hands by dipping the into soapy sanitizer bucket. **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 and the time removed from temperature control cannot be determined. For corned beef hash. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked eggs in water at steam table 109F. Advised to reheat to 165F to hold at 135F or above
- High Priority - Raw animal food stored over ready-to-eat food. Case of bacon over sliced cheese, walk in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw meat over bagels
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/1/2013 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corned beef at 64F, ham 52F, steak at 52F, turkey at 50F, deli meat 49F, sausage at 49F, spinach at 47F, overnight in cookline cooler per operator. see stop sale
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs improperly iced at 67F, cookline
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs at 47-64F. Unit may not be used for potentially hazardous food until capable of maintaining 41 or below.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-01-1 Ceiling tile missing. next to air handler
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. cookline
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. 1 Expired July 2012, 1 expired July 2010.
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10/10/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. next to air handler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs at 47-64F. Unit may not be used for potentially hazardous food until capable of maintaining 41 or below.
- Critical - Food employee not washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Using sanitizer only
- Critical - Hand wash sink lacking proper hand drying provisions. mens room
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No proof of any completed employee training provided.
- Critical - Observed buildup of lime, light residue in the interior of ice machine.
- Critical - Observed employee touch face and continue cooking without handwashing. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed expired Food Manager Certification. 1 Expired July 2012, 1 expired July 2010.
- Critical - Observed food stored on floor. bag of onions, walk in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed lid for potatoes dated 9/18, walk in cooler. Per operator, lid not washed between uses.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corned beef at 64F, ham 52F, steak at 52F, turkey at 50F, deli meat 49F, sausage at 49F, spinach at 47F, overnight in cookline cooler per operator. see stop sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs improperly iced at 67F, cookline
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cooked beef, cooked turkey, cake, reach in cooler
- Observed wall soiled with accumulated food debris. cookline
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. In steam table for 2.5 hrs per operator, gravy reheating at 98F and 117F. Operator moved to stove to reach 165F as quickly as possible
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. no sanitizer in solution
- Critical - Written Alternative Operating Procedure allows only toast to be handled after washing and sanitizing hands. Other employee positions handle food without gloves or sanitizer.
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10/8/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler holding PHFs at 38-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below. On 6/19/12, cheese, spinach, ham at 40F, iced
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm cl. On 6/19/12, 0ppm cl
- Critical - Violation: 46-02-2 Observed lock walk in cooler hasp-style. For reporting purposes only.
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6/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler holding PHFs at 38-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Employees sanitizing only
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Bread next to handsink
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dish area
- Critical - Observed food material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Observed lock walk in cooler hasp-style. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham and sausage at 49F, feta at 45F, sausage at 46F, spinach at 44F, overnight per operator , cookline cooler. advised to move to another cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over ice pops, reach in freezer
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm cl
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hash browns at 91F on cookline
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. soup reheat approximately 2 hours 125-135F after stirring. moved to stove to reach 165F quickly
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6/18/2012 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed ice machine door in disrepair.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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1/17/2012 | Routine - Food | Call Back - Complied |
- Clean spoons and forks not stored inverted, cookline, toast area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass cooler in server area holding 48-65F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Creamer reconstituted on 1/12/12 at 56F in glass cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Observed ice machine door in disrepair.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at 48-50F, creamer at 56F in glass cooler, butter at 65F, returned to refrigeration after being out. milk and butter moved to another.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes at 54-63F on cookline, removed from refrigeration. Advised to return to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs held on cookline with no time or temperature control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage at 71F on cookline with no time or temperature control for 2.5 hrs per operator
- Critical - Observed raw animal food stored over ready-to-eat food. container of pooled shell eggs over potato container
- Observed single-service togo containers not inverted, dining room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cut chicken in steam table at 109F for 1.5 hrs per operator. Advised to reheat to 165F to hold at 135F or above
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/13/2012 | Routine - Food | Warning Issued |
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. fans
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8/1/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. shelving next to dish machine
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFS 45-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold water not provided/shut off at employee handwash sink. next to three bay sink Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. End caps missing over prep area
- Critical - No conspicuously located thermometer in holding unit. glass coolers
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated dust. fans
- Critical - Observed buildup of black slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 8 in dry storage
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bread
- Critical - Observed food stored on floor. walk in cooler
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 68F in server area. Advised to keep refrigerated or use time
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 46F, ham at 47F, sausage ag 49F, hamburgers at 45F. items iced or moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs at 62F on cookline. Advised to ice up to the level of the eggs
- Critical - Observed raw animal food stored over cooked food. raw beef over french fries, reach in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw hamburger over sausage, reach in cooler.
- Critical - Observed screen in window torn/in poor repair. cookline
- Scoops in sugar, salt with no handles
- Critical - Vacuum breaker missing at hose bibb.out back
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7/29/2011 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Front line cooler.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
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3/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front line cooler. Correct by 3/3/2011. 8 am.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor in dry storage area.
- Observed gaskets/seals on cold holding unit in poor repair. Front line cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage and diced ham were 48 degrees Fahrenheit in the front line cooler. Correct by 3/3/2011 8 am.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Reach in cooler.
- Observed ripped/worn tin foil used as shelf cover.
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3/2/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in front line cooler.
- Critical. No conspicuously located thermometer in reach in cooler at front counter.
- Critical. Observed raw food stored over cooked food. Reachin freezer.
- Critical. Observed raw stored over cooked food. Walk incooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed an open beverage container inside reach in cooler at front counter.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rust.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on dish racks.
- Observed grease accumulated under cooking equipment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer was 200ppm.
- Critical. Observed unlabeled spray bottle.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Carbon dioxide/helium tanks not adequately secured.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food indry storage area. Salt.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Carbon dioxide/helium tanks not adequately secured.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw ground beef stored over cooked food. Reach in freezer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on dish machine racks.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Wet mop not hung to dry.
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12/31/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced ham 47 degees Farhenheit in top part of front line cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy 130 degees Farhenheit at cook line.
- Critical. No conspicuously located thermometer in front line cooler.
- Critical. Observed food stored on floor inside walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Gloves available.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on dish racks.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer was 200ppm.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided.
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9/8/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/7/2008 | Routine - Food | Warning Issued |
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