- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/21/2016 | Re-Inspection | All other violations from previous inspection have been CORRECTED |
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/07/2016 | Inspection | Food testing thermometer OK, All coolers 140 dF, quat sanitizer used, chemical dishwasher OK, gloves used, hair restraints OK, restrooms OK, CPR kit OK, Choke poster OK
Reinspection 2 weeks |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
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06/09/2015 | Inspection | 11D--Some grease build-up on sides of fryers and under the fryers.
12C--2 coolers in kitchen (flip top & 3 door black prep cooler) are not draining, water build-up on bottom. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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01/15/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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06/03/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/27/2014 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper thawing procedures used
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06/19/2013 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/09/2013 | Inspection | 15A Floor under fryers on line has grease, food debris buildup
15A Floor under fryers, by pizza table/oven worn, tiles broken
10B Lids on two white chest freezers in front room broken - no longer easily cleanable
8A Food uncovered in coolers and freezers in kitchen |
| No violation noted during this evaluation. | 08/16/2012 | Re-Inspection | |
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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06/13/2012 | Inspection | 11 B&11C: Sanitizing bucket did not register any sanitizer. New buckets made up and corrected.
5A&5E: At 2:25 PM, these inspectors temped ambient air of 2-door white cooler. It was found to be 50F using a calibrated food testing thermometer. Temped heavy cream at 52F, 5 chicken breasts at 58F, cultured buttermilk at 48F, 6 hard-boiled eggs at 51F and 2 lb. Sahlen hot dogs at 51F. All items had been in cooler > 2 hrs and all were discarded voluntarily by cook and corrected. Per owner- New cooler has been ordered.
15B: Lights are out in Manitowac cooler and Pepsi cooler.
10B: Heavy ice buildup in GE freezer in main kitchen and in GE freezer in back room.
8F: Improper thawing of chicken wings at room temperature. Moved to cooler and corrected.
10B: Shelving in midcontinent cooler is rusting and not smooth and easily cleanable.
1D: At 2:40 PM, these inspectors found one 20 oz. can of pineapple in back room dry storage dented on rim of can. Cook voluntarily discarded and corrected. Recommended making a designated dented can area. |
| No violation noted during this evaluation. | 01/09/2012 | Inspection | 10-B violation noted on 6/21/2011 ice build up in freezers have been corrected |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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06/21/2011 | Re-Inspection | 10b- some freezers have heavy ice build up |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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06/06/2011 | Inspection | 5a +5e- at 200pm ambient air of line reach in unit found to be 51dF temped tuna and found to be 2#s at 55dF, about 1# chicken at 51dF, 2 lbs crab meat at 52dF, 2#s of roast beef at 54dF, 5#s of steak at 54dF, 1# ham and 1# salami at 51dF, spiced ham at 51dF, 1# swiss at 57dF- all were voluntarily discarded by kitchen staff and corrected.
10b- some freezers have heavy ice build up |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/13/2011 | Inspection | 8A Plastic squeeze bottles of liquids not labeled for content
8A Cases of pop stored on floor in back room
9B Personal beverage on cutting board of cooler
11B Wipe cloth stored on counter, not in sanitizing solution
15B Hood above fryer contains excess debris |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/10/2010 | Inspection | 5c- at time of inspection upon entering kitchen i noticed turkey on counter at room temperature and temped legs and found to be 52dF. had been out about 1 hr per cook allowed to put back in cooler and corrected
8f- found bag of roast beef, bag of chicken, and bin of fish out at room temperature thawing - coorected put in cooer
10b- 2 chest freezers lids are in disrepair also freezers in back have heavy ice build up
10b- wood pallet in back room for pizza boxes is not smooth and easily cleanable |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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05/27/2010 | Re-Inspection | 12E HANDWASH STATION STILL MISSING AT 3 BAY SINK. ALL OTHER VIOLATIONS CORRECTED |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper thawing procedures used
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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04/20/2010 | Inspection | 1B HOSES FOR QUAT & SOAP AT 3 BAY ARE TOO LONG CUT OFF OK
1H WHEN ASKED WHO MADE THE PIES AND CAKES THE REPLY WAS BETTY WHO HAD WORKED AT A RESTAURANT THAT IS CLOSED. THEY DID NOT KNOW WHERE BETTY MAKES IT. OWNER IS OUT OF TOWN SO ACTUAL DETERMINATION CANNOT BE MADE TODAY.
2E TEMPERATURES ARE NOT BEING MONITORED OR WINGS OR COOLER WOULD NOT BE WARM
5A 5 GAL BUCKET OF WINGS 1/3 FULL ON FLOOR NEXT TO FRYERS ACTUAL TEMP 57 DEG AND WAS OUT FOR 1 AND 1/2 HR. PUT BACK IN COOLER. 5A COOLER NEXT TO CAPPACINO MACHINE WAS 48 DEG. CREAM AND MILK WERE 48 DEG. MOVED TO ANOTHER COOLER AND TURNED DOWN TEMP. OK
8A USING A LARGE CAN OF REDPACK SAUCE ON FLOOR TO KEEP COOLER DOOR SHUT ACROSS FROM PIZZA OVEN 4A 4 BINS AT SALAD BAR ARE NOT UNDER SNEEZE GUARD. NOT PROTECTED
8F FROZEN CHICKEN WINGS IN BOXES ON FLOOR IN BACK ROOM DELIVERED 1&1/2 HRS. AGO.
10A INTERIOR OF MICROWAVES DIRTY WITH FOOD DEBRIS
10B BOTTOM OF COOLERS/FREEZERS, SHELVING, UNDER MICROWAVE HAS FOOD DEBRIS
12C MOP WATER IS DUMPED IN 3 BAY SINK. UTILITY SINK IS MISSING
12E HANDWASHING SINK WAS INACCESSABLE. CORRECTED. 12E NO PAPER TOWEL DISPENSER 12E NO HAND WASH STATION SET UP AT 3 BAY SINK AT OPPOSITE END OF KITCHEN. 12E NO HANDWASH SINK IN BACK ROOM WHERE DOUGH MIXER AND MEAT SLICER ARE LOCATED.
15A SOME AREAS ARE NOT EASILY CLEANABLE IN KITCHEN SHELF WHERE CANS KEPT AND BEHIND DOOR WHERE LIQUIDS FOR DISHMACHINE IS LOCATED. 15A BACK ROOM HAS WALLS FLOORS AND CEILING THAT IS NOT EASILY CLEANABLE.
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- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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06/01/2009 | Inspection | 8A Insulation (fiberglass) is exposed in various locations in back storage room
11C No sanitizing solution was made up at the time of inspection
11C Microwave oven contained debris (food) from the previous evening
15 B Lights in Arizona & Pepsi coolers are not working |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/03/2009 | Inspection | 2c- at time of inspection, flats of raw eggs found stored over wine, chocolate sauce etc, Eggs were moved to bottom and corrected by cook
10b- laminate is very worn by can opener station
15b- light over kenmore refrigerator is not shielded. In back storage room light shield is missing and some endcaps are missing also in main kitchen
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- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/17/2008 | Inspection | 10B Gasket for True freezer is in disrepair
11D Grime accumulation on shelving of cooler in kitchen
15B Lightshields missing from back storage room, endcaps missing from fixtures by dishmachine |
| No violation noted during this evaluation. | 06/17/2008 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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06/10/2008 | Inspection | 2C Found raw bacon stored above cut celery, carrots & bleu Cheese and raw hamburger stored above pickles in refrigerator in the kitchen. Corrected, products were moved to bottom shelf by owner.
7E Mashed potatoes in hot hold unit were 130 dF. Potatoes were placed there less than 1 hr ago. Potatoes were put in microwave to reheat to 165 dF & placed back in hot hold.
11C Microwave ovens contain food debris
15A Ceiling above service counter contains a build-up of dust |
| No violation noted during this evaluation. | 08/17/2007 | Re-Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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07/10/2007 | Re-Inspection | 5a + 5E- at time of inspection, kenmore refrigerator ambient air is 51dF, true cooler is 54dF, and pizza dough unit was 58dF all potentially hazardous foods were voluntarily discarded by cook . refrigeration people have called |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/27/2007 | Inspection | 5a & 5e- white cooler in kitchen ambient air is 62dF, sandwich unit ambient air is 50dF, pizza unit ambient air was 52dF, all potentially hazarous foods were temped and found to be greater than 45dF and all were voluntarily discarded by cook, maintenence will be called corrected
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| No violation noted during this evaluation. | 06/29/2006 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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06/20/2006 | Inspection | 15a- floor in store room is not easily cleanable
15a- walls and ceiling in store room are not easily cleanable and wall in kitchen
10b- table with can opener is not easily cleanable - finish is peeling |
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