Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 01/08/2024 - ROUTINE INSPECTION
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4-501.11 - CORE
Violation Comments:The small reach in cooler on the prep line next to the cooler not in use is in need of repair. The gaskets on the door have significant rips and tears in them, and the surface of the inside of the cooler door is no longer smooth and easily cleanable.
All equipment must be maintained in good repair to ensure the facility is able to operate as designed, and to ensure cooler surfaces are smooth and easily cleanable.
To correct: Repair the small reach in cooler on the prep line.
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5-205.15 - CORE
Violation Comments:The prep sink be the walk in cooler is leaking and in need of repair.
All plumbing systems in the facility must be maintained in good repair to prevent the formation of pest harborage conditions.
To correct: Repair The prep sink with in the next ten days.
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3-501.17 - PRIORITY FOUNDATION
Violation Comments:Several items in the walk in cooler were date marked for 11 days. This included cut tomatoes, cooked and cooled ribs, and sliced deli meat.
Ready-to-eat, potentially hazardous foods must be date marked for no more than 7 days (including the date the item was opened/prepared as day 1) to limit the growth of harmful bacteria such as listeria.
Corrected on site: The person in charge relabeled the items listed above for 6 days.
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| 06/12/2023 - ROUTINE INSPECTION
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| 04/11/2023 - FOLLOW-UP INSPECTION
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| 12/08/2022 - FOLLOW-UP INSPECTION
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6-501.11 - CORE
Violation Comments:Repairs to the walls have begun, but are not yet complete.
The facility must be kept in good repair so that the walls are smooth and easily cleanable.
To correct: Finish repairs on the walls.
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6-501.14 - CORE
Violation Comments:The hoods over the cook line have been sufficiently cleaned. However, the ventilation system over the dish machine still has a significant build up of dust and debris.
Ventilation systems must be cleaned often enough so they are not a source of contamination.
To correct: Clean the hood system over the dish machine.
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6-202.15 - CORE
Violation Comments:Repairs have begun on the back door. However, it is not yet sealed when closed.
All outer doors must have a tight fitting seal to limit the entrance of pests into the facility.
To correct: Finish repairs on the outer door.
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| 11/29/2022 - ROUTINE INSPECTION
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6-501.11 - CORE
Violation Comments:Several portions of the walls in the kitchen were in disrepair:
1. The surface of the wall underneath the hand sink in the back of the kitchen is pulling away from the wall.
2. The wall surface next the back door has several cracks and is no longer smooth and easily cleanable.
3. The wall near the office and employee bathroom has several cracks on its surface and is no longer smooth and easily cleanable.
4. There is a chip in the coving on the wall near the server entrance.
The facility must be kept in good repair so that the walls are smooth and easily cleanable.
To correct: repair the portions or the wall that are in need of repair.
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6-202.15 - CORE
Violation Comments:The backdoor to the kitchen would not latch closed and the seal on the right side of the door frame is broken and no longer forms a tight seal.
All outer doors must have a tight fitting seal to limit the entrance of pests into the facility.
To correct: Repair the back kitchen door so it is properly sealed.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:A large container of soup was cooling in the back walk in cooler. It did not reach 70F from 135F with in 2 hours.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, placing in the cooler sooner, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
To correct: Use adequate cooling methods for all items that are cooled, so that they reach appropriate temperatures with in the required time limits. A follow up is required for this violation.
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4-501.11 - CORE
Violation Comments:The 3 door meat cooler and two other small reach coolers on the cook line are not operating properly and are unable to hold food at or below 41F. This represents a significant amount cooling for the cookline.
All equipment must be maintained in good repair to ensure that all potentially hazardous food that is held cold is held at the proper temperature.
To correct: Fix the coolers on the cookline. This is a repeat violation. Repeat violations can lead to enforcement. Do not use these coolers to store potentially hazardous food until they have been repaired.
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3-501.16 - PRIORITY
Violation Comments:There were two issues with cold holding observed during this inspection:
1. Sour cream and whipped butter in the baked potato toppings cooler were 49F in the upper portion of the container and 34F at the bottom portion of the container.
2. The meat cooler on cook line was holding food at 45F. Several items that had been in the cooler for some time such as raw burgers and raw steaks were holding between 45-46F. Several Items had been placed in the cooler recently and were still holding at or below 41F.
All potentially hazardous food that is held cold must be held at or below 41F to limit the growth of hazardous bacteria.
To correct: Hold all potentially hazardous food that is held cold at or below 41F. Temporary correction: The lid to the potato topping cooler had been removed only 2 hours prior and the person in charge stirred the items in the in the cooler. All items returned to 41F. All meat that was out side required temperature requirements was discarded, and all remaining meat was removed from the cookline cooler and placed in the walk in cooler. A follow up inspection is required for this violation with in the next 10 days. This is a repeat violation. A risk control plan is required for this violation.
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6-501.14 - CORE
Violation Comments:The ventilation filters on the right side of the cook line hood system and the ventilation system above the dish machine both had a significant build up of grease, dust, and soil.
All ventilation systems must be cleaned often enough to limit the build up of soil, dust, and other materials so they are not a source of contamination.
To correct: Clean the cook line hood filters and ventilation system above dish machine.
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4-602.11 - CORE
Violation Comments:The ice bin had a significant build up of soil on the inside of the bin.
All non-potentially hazardous food contact surfaces, such as ice bins, must be cleaned frequently enough to limit the build up of soil, mold, and debris to prevent contamination of food and ice.
To correct: Clean the ice machine bin, and then clean it frequently enough to prevent the build up of soil.
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3-501.14 - PRIORITY
Violation Comments:A pan of soup cooling in the back walk in cooler was 76F in the center of the product at 3pm. The person in charge stated the soup had begun to cool between 9 and 10 am and no temperatures were taken to prove when the product reached 135F.
Potentially hazardous food must be cooled from 135F to 70F in the first two hours and from 70F to 41F within the next 4 hours to limit the growth of harmful bacteria and toxins.
To correct: Cool all foods with-in the appropriate time limit. Temporary correction: The soup was discarded. A follow up is required for this violation within the next 10 days.
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| 06/02/2022 - FOLLOW-UP INSPECTION
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| 05/25/2022 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:There were two different coolers not properly holding food cold in the Kitchen:
1. The small line cooler in-front of the ovens was holding precooked and cooled ribs at 52F. These ribs are pulled from the walk-in cooler where they were holding at 38F.
2. The potato toppings cooler was holding food between 44-48F including: sour cream 47F, butter 44F, ranch dressing 46, blue cheese dressing 45F.
All potentially hazardous food that is held cold must be held at or below 41F in order to prevent the growth of harmful bacteria.
Corrected on site: The person in charge discarded sour cream, ranch dressing, blue cheese, and cheese toppings in the potato cooler, and then turned the potato cooler lower as it had been turned to defrost and not turned back. Cooler held temperature after lowering the temperature. The ribs in the line cooler were placed in the cooler at 2 pm as confirmed by the cook. Person in charge stated that any ribs left in the cooler will be discarded at 6 pm. See violation 4-501.11.
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6-501.12 - CORE
Violation Comments:The ceiling and lights above the cook line near the friars had a build up of dust and debris.
Physical Facilities must be cleaned as often as needed to prevent the build up of dust and debris. This dust can fall on food and contaminate it.
To correct: Clean the ceiling.
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4-501.11 - CORE
Violation Comments:Two small coolers on the cookline across from the ovens are in need of repair. One was not in use and the other was holding food above 50F.
All coolers must be maintained in good working order to properly hold potentially hazardous food cold and prevent the growth of harmful bacteria.
To correct: Repair or replace the two small line coolers. Temporary correction: Do not use the coolers to hold potentially hazardous food until they are repaired. A follow up is required for this violation within the next 10 days.
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