- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Food stored in holding unit not covered. Covered, **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bread storage room.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in bread storage room, and in wait station, take out containers, inverted **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, 200 ppm front counter **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Right side of buffet at 44-45°, using time in leu of temperature until repaired.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw @ 46° in small reachin cooler at front counter. Spoke to owner about placing claw on time in leu of temperature due to excessive door opening of cooler. Put on time, corrective action taken.
- Intermediate - Buffet line refrigeration unit 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. 44-45°, right side of buffet only.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter 86°. turned up hot water, **Corrected On-Site**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Separated, **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. In front of ice machine.
- Basic - Nonfood-contact equipment in poor repair. Rusty cart in prep area.
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink in prep area. Cleaned sink, **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris, prep area next to large smoker by back door.
- 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. 10 ppm, 50 ppm **Corrected On-Site**
- 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. Ribs 127°, reheated to 176°, corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs At 119-125° in hot hold, cookline, turned up heat, 167°, corrective action taken.
- Intermediate - Hot water not provided/shut off at employee handwash sink. 81° ladies and men's room.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered and in deep garbage can, while cooling 46°. Moved to freezer, corrective action taken 43°.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, cookline
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
- Basic - Gaskets/seals on holding unit in poor repair, ice machine.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm50 ppm **Corrected On-Site**
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12/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable, cookline
- Basic - Dusty ceiling tiles and/or air conditioning vent covers, ice machine area.
- Basic - Equipment in poor repair, rusty air vents and electric box.
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
- Basic - Floor soiled/has accumulation of debris, walkin freezer.
- Basic - Gaskets/seals on holding unit in poor repair, ice machine.
- Basic - Nonfood-contact equipment in poor repair. 57° beverage air single cooler with cole slaw.
- Basic - Soil residue build-up on nonfood-contact surface, handsinks.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in walkin cooler and in kitchen **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm50 ppm **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, feta cheese, eggs, sour cream individually discarded, **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, salad bar, discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, coleslaw in single cooler 57°, discarded, beverage Air.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, up inside nozzle as well.
- Intermediate - Soil residue in food storage containers, walkin.
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8/21/2013 | Routine - Food | Assigned to Inspector |
- Basic - Clean knives/utensils stored in crevices between equipment, between prep sink and wall.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Holes in wall, in wait station room.
- Basic - Interior and exterior of ice machine with rust And circuit breaker box has pitted the surface, back room. **Repeat Violation**
- Basic - Shelf with rust that has pitted the surface, next to ice machine, back room. **Repeat Violation**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, employee bathroom door.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 200 ppm, 50ppm. **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.o ppm, 50 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 49-50? salad bar, macaroni, cheese, dressings; just filled unit, will recheck and monitor.
- Intermediate - Soil residue in food storage containers, beans in walkin.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Displayed food not properly protected from contamination-holding hot hold.
- Nonfood-contact equipment not designed and constructed in a durable manner--rusted outside of ice machine, electric box, employee restroom door.
- Observed ceiling and light cover in disrepair---over smoker.
- Critical - Observed encrusted material on can opener and rusted.
- Observed hole in wall--back room over prep sink.
- Observed residue build-up on nonfood-contact surface-handsink; front counter.
- Observed wall soiled with accumulated food debris--all walls.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--baked bbeans @ 129 degrees at front counter. Corrected On Site. Turned up.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Damaged/spoiled/recalled food not properly segregated. container with discarded meat at the prep area not labeled. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed.
- Observed a nonfood-grade basting brush used in food. Repeat Violation.
- Critical - Observed food stored on floor. walk in freezer. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef ribs at the cookline flip top reach in cooler. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in an ice bath, Corrected On Site. moved to a cooler.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. flies in a flytrap
- Critical - Observed unlabeled spray bottle. windex. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mopsink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. sugar at the waitress area. Corrected On Site. Repeat Violation.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet line. operator turned the unit colder. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. garlic butter.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Observed build-up of grease on nonfood-contact surface. ovens, cookline.
- Observed dispensing equipment that allows contamination. no handled cup inside flour container. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. beans cooling in big containers, potato salad cooling in tightly closed containers in the walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. potatoes at the cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoop. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, bacon in the fliptop cookline reach in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs, chicken on the top drawer of the cookline reach in cooler, the drawer was left inadvertently open.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pre cooked chicken on the prep area. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. riccotta cheese, potato salad, pasta salad in the buffet line. operator turned the unit colder. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor, bottom.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, ribs at the cookline (upper level of the grill). reheated. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. warewashing area, cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with oil, seasoning salt at the cookline, flour at the drystorage area. Corrected On Site. Repeat Violation.
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10/25/2011 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. clean equipment in dishwashing area exposed to splash from the handsink.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet line, operator turned the unit colder.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. bread, sunflower seeds at the buffet line.
- Lights missing the proper shield, sleeve coatings or covers. drystorage area. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled cup inside food container. Repeat Violation.
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. stacked containers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in the cookline fliptop reach in cooler. Corrected On Site. moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken at the prep area. Corrected On Site. moved to the walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad in an ice bath. Corrected On Site. added ice. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads, eggs, ham, ricotta cheese, chick peas on the buffet line. less than 4h out of temperature according to PIC. operator turned the unit colder.
- Critical - Observed raw animal food stored over ready-to-eat food. walk in freezer. Corrected On Site. Repeat Violation.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walk-in. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ribs at the cookline. Corrected On Site. reheated . Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. stacked containers, bottom of the container in contact with the food below.
- Critical - Vacuum breaker mising at hose bibb. next to oven, splitted line. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with oil. Corrected On Site.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. splitted line, next to oven.
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12/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, sour cream in an ice bath, Corrected On Site. added ice.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken at the prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, slopy joe, Corrected On Site. rehated.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. beans Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. deep containers
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over hotdogs in cookline reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over coleslaw in the walk in cooler. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching cloths and then ready to eat food without changing gloves. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dispensing equipment that allows contamination. bowl inside beans container.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed (3 compartment sink) until dishmachine has been fixed.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. clean dishes shelves
- Critical. Hot water not provided/shut off at employee hand wash sink. restrooms.
- Critical. Vacuum breaker mising at hose bibb. splitted line, next to oven.
- Lights missing the proper shield, sleeve coatings or covers. prep area, drystorage
- Critical. Observed toxic item stored by food. Corrected On Site.
- 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
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9/27/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the fliptop cookline RIC. Corrected On Site. voluntarily discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the prep area in an ice bath. Corrected On Site. added ice.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, ribs at the cookline. Corrected On Site. reheated.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans in a bain marie at the front counter. Corrected On Site. reheated
- Critical. Observed food being cooled by nonapproved method. food being cooled in big deep closed plastic containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Observed raw animal food stored over ready-to-eat food. cookline drawer RIC. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. WIC.
- Critical. Observed food stored on floor. WIC.
- Critical. Observed food stored on floor. WIF
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline, Corrected On Site. gloves.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad station. Corrected On Site. tongs.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. potato salad. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dispensing equipment that allows contamination. bowls inside sauce containers.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Observed soiled dry wiping cloth in use. cookline
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles. front counter
- Critical. Hot water not provided/shut off at employee hand wash sink. prep area.
- Critical. Outer openings not protected with self-closing doors. backdoor
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Lights missing the proper shield, sleeve coatings or covers. drystorage aa.
- Critical. Observed unlabeled spray bottle.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meat over hot dogs on the WIC.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. big buckets.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Violation: 36-11-1 Floors not maintained smooth and durable.
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10/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meat over hot dogs on the WIC.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. big buckets.
- Violation: 26-02-1 Observed reuse of single-service articles. Observed reuse of plastic cups, no proof of reusability provided.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Violation: 36-11-1 Floors not maintained smooth and durable.
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10/14/2009 | 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. ribs, chicken, coleslaw in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork ribs in prep area at room temp. Corrected On Site. moved to the WIC.
- Critical. Observed food being cooled by nonapproved method. cooled in stacked closed plastic containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork in WIC.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over hot dogs on the WIC.
- Critical. Observed food stored on floor. onions in WIC.
- Critical. Observed food stored on floor. beef, WIF.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bread crumbs. Corrected On Site.
- 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).
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress in salad station. Corrected On Site. (utensils)
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. lack of quat test paper.
- Critical. Observed soil residue in storage containers. big buckets.
- Observed reuse of single-service articles. Observed reuse of plastic cups, no proof of reusability provided.
- Critical. Handwash sink not accessible for employee use at all times. prep area.
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Floors not maintained smooth and durable.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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