- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use utensil stored in sanitizer between uses. Observed spatulas stored in sanitizer between uses. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch rte food with their bare hands. Was informed they had no more gloves, and that someone went to get some more.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS next to 3 comp sink blocked by food trays. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At HWS next to flat top.
- Intermediate - No soap provided at handwash sink. At HWS next to flat top.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed soup in a 5 gallon bucket left to cool a room temperature. Corrective action taken and soup transferred to shallow containers and put on ice.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed soup left on self to cool. Corrective action taken and soup transferred to shallow containers and put on ice.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. In kitchen.
- Basic - Food stored on floor. Observed potatoes stored on floor. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. In kitchen.
- High Priority - Employee washed hands with no soap. Observed cook wash hand at sink with no soap. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed no hot water at HWS near the grill. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At HWS near the back door. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Bchamel left on shelf to cool at room temp. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed containers in WIC and RIC not marked and held more than 24 hours.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on and under fryer grease build up.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed bottle water in the kitchen area.
- Basic - Employee personal items stored in or above a food preparation area. Observed employees personal items stored in dry storage area.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter at 79°F on dining room tables and bar.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed sever preparing cut bananas and plating using bare hands. **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed unlabeled spray bottle containing blue liquid pointed directly at dry pancake mix, and bottles of bleach stored over bottles of ketchup.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 7 food handler employees and no CFM was present.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in the women's restroom.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Servers plating toast with barehands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Two pans of hash browns tightly stacked in walkin made yesterday, still 47?F today. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. One of two cookline sinks holding container of biscuits, blocked by table. **Corrected On-Site** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 2 cooks, three servers plating food for service, one dishwasher. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili, hash browns, gravy in walkin without date mark. **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Cookline handwash sink blocked by table holding breads. **Corrected On-Site** **Repeat Violation**
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline handwash sink holding container of bacon grease. **Corrected On-Site** **Repeat Violation**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pooled eggs on cookline with no time marking. **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potato cheese casserole 55F sitting on table near cookline. Cajun hollandaise sauce at 125F double panned in steam table. Both moved. **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. One cookline handwash sink blocked by equipment.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Server plating toast with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before unloading clean dishes after loading dirty dishes. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed food stored on floor. Bags of onions in walkin. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline handwash sink holding dirty wisk. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cookline. Corrected On Site. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200ppm plus in wiping cloth bucket. Corrected On Site. Diluted.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Expired milk in use. Corrected On Site. Voluntarily discarded.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Steamtable on cookline set too low. Corrected On Site. Increased temperature.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation This violation must be corrected by : 7/6/12.
- 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. Repeat Violation. This violation must be corrected by : 7/6/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook assembling sandwich wrap for service with barehands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before donning gloves. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline sink holding tongs.
- Critical - Observed handwash sink used for purposes other than handwashing. Holding wiping cloth bucket at front counter.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles, cookline. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shrimp in back corner of toprail of cooler and is passed over ready to eat foods. Corrected On Site. Rearranged.
- Observed utensils stored in crevices between equipment. Knives on cookline. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy less than 135F in steam table. Corrected On Site. Turned temp up.
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5/7/2012 | Routine - Food | Warning Issued |
- Critical - Date marking not observed onleftover soups in walk in cooler
- Critical - Observed cooked posta @ 72 Degrees F after cooling for 6hrs. COS Operator voluntarily discarded
- Critical - Observed food stored on floor. Bags of onions, carrots and potatoes in walk in cooler
- Critical - Observed no certified food manager for establishment
- Critical - Observed no proof of employee training
- Critical - Observed raw bacon stored on top of potatoes in walk in cooler
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11/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by table
- Critical - No Certified Food Manager for establishment. still in 60 days
- 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. 60 days
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. to monitor handwash
- Critical - Observed food stored on floor.pineapple veggies Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. roast beef other deli cuts over rte bread items
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut meats salads
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. quick chilled placed in smaller containers Corrected On Site.
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11/5/2011 | Routine - Food | Inspection Completed - No Further Action |
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