- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup cook line **Corrected On-Site**
- Basic - Dead palmetto bugs on premises. 2 palmetto bugs , area cleaned during inspection **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple locations: Cook line, top of chest freezer
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook line
- Basic - Equipment in poor repair. Top of chest freezer, handle missing leaving exposed sharp edges
- Basic - Food debris accumulated on kitchen floor. Under equipment, cook line
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Lemon pledge brand on shelf next to dessert sauces, toppings, wait station **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat ammonium measured at 400ppm, cook line, recheck 200ppm **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Measured 84°, customer restroom NOTE: back of house employee restroom hot water measured at 100°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Next to glass door cooler
- Basic - Floor soiled/has accumulation of debris. Corner under dishmachine and along wall
- Basic - Old labels stuck to food containers after cleaning. Rack above chest freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauted onions hot holding in steam table 120°, Brought up to temp on flattop grill, temp dial on warmer well turned to high setting Recheck 137° **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw shell eggs above cooked potatoes , cook line **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One individual egg , discarded **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Unlabeled spray bottle containing blue liquid hanging on rack next to and above clean dishes **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Turned off at spigot under sink , restored during inspection **Corrected On-Site**
- Intermediate - Interior of chest freezers soiled with accumulation of food residue. Both units
- Intermediate - Spray bottle containing toxic substance not labeled. Containing blue liquid
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop in potatoes in reach in cooler in cooks line **Corrected On-Site**
- Basic - Build-up of debris on the floor along the walls, baseboards, cabinets and/or equipment. Under three compartment sink has leaves, under coffee machine has debris build up of old coffee beans
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to coffee machine
- Basic - Ceiling soiled with accumulated dust. Dusty ceiling vent above cooks line.
- 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. Chlorine sanitizer 0ppm multiple times. Operated to discontinue use and use three compartment sink. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air drying above prep station next to cooks line.
- Basic - No handwashing sign provided at a hand sink used by food employees. In restroom
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee fail to wash hands before prepping food to cook. Touched raw egg shells, pancake batter, and covered a pie.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks line employee failed to wash hands before glove change.
- High Priority - Employee washed hands with no soap. Dishwasher rinsed hands in three compartment sink and wiped hands with cloth.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.egg salad 47°F, chicken salad 47°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. egg salad 47°F, chicken salad 47°F
- High Priority - Toxic substance/chemical improperly stored. Easy off stored next to slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as a prep sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water 82°F, in restroom.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Unauthorized person entered kitchen and used ice machine without washing hands.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine well **Corrected On-Site**
- Basic - Bathroom door not self-closing.
- Basic - Multiple Cutting boards have cut marks and heavy staining and are no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit below baine marie units. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing blue toxic substance not labeled. **Corrected On-Site**
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in service area
- Faucet/handle missing at plumbing fixture.at sink faucet in dishwasher area
- Lights missing the proper shield, sleeve coatings or covers. near dishwasher area ceiling light
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelf holding waffle irons has missing finish barewood
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets in reach in cooler in service area 47-49 degrees note items placed in freezer Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs and sausage Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grits hot holding at 128 degrees note item reheated Corrected On Site.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting lemons Corrected On Site.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Lights missing the proper shield, sleeve coatings or covers. over cooks line
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. needs quatenary test strips
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. old dry food build up on freezer and walk in cooler door handles Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. containing window cleaner Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage patties holt holding at 87 degrees on cooks line note items reheated Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. frill tooth picks on cooks line
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. large turbo reach in cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small reach in cooler on cooks line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in kitchen area
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut mellon / salmon 52 degrees in small reach in cooler on cooks line note items moved to working cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk -french onion soup-sausage gravey in large reach in turbo air cooler 46/48 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm
- Critical - Observed unlabeled chemical spray bottle. in dining room area
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7/19/2011 | Routine - Food | Warning Issued |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler door handles
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter indivual packets on guests tables about 70 degrees note indivual packets of Butter must be discarded after 4 hours
- Critical - Observed potentially hazardous food thawed at room temperature. onion soup
- Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler door handles
- Critical - Working containers of food removed from original container not identified by common name. several condiment containers on cooks line not marked of contents
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2/21/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sliced cheese
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cream cheese on cooks line
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. scrambled eggs hot holding at 124
- Critical. Observed raw animal food stored over cooked food. raw shell eggs over ready to eat foods in reach in cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in kitchen area
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. old foid build up on cooler door handles
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Cream cheese voluntarily wasted.Time as a public health safety paperwork form completed.
- Critical. Working containers of food removed from original container not identified by common name.Condiment bottle on cookline.
- Critical. Working containers of food removed from original container not identified by common name.Cooked potatoes in walkin cooler.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Sliced turkey in walkin cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Whole shell raw eggs over dressings and cheeses in reachin cooler on cookline. s
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Quiche and ham . Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs hanging on shelf exposed to cross contamination.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard used as shelf cover on cookline.
- Lights missing the proper shield, sleeve coatings or covers.Walkin cooler.
- Lights missing the proper shield, sleeve coatings or covers.Cookline fans need shatter proof bulbs.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.A few potentially hazardous products most items are labeled
- Critical. Observed raw animal food stored over ready-to-eat food.Reachin cooler whole shell raw eggs over chicken salad.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Bottom shelf of food preperation table on cook line.
- Critical. Handwash sink not accessible for employee use at all times.Kitchen Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.Ceiling fan in kitchen area needs safety bulbs.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name or expiration.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli meats at 67 Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.Deli meats. Corrected On Site.
- Critical. Observed food stored on floor.Walk in freezer.Beef and bagels.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on oven handle at cook line.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine in kitchen.
- Critical. Vacuum breaker mising at hose bibb.Garden entrance.
- Critical. No handwashing sign provided at a handsinks used by food employees.
- Critical. Observed toxic item stored by utensils.Grill cleaner.
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7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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