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09/30/2021
Inspection, Routine
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Romaine lettuce, dairy creamer, milk, and chocolate milk measured 48°F in the reach refrigerator next to the coffee machine in the cook line area. Staff moved the items into the walk in refrigerator and will have maintenance on the refrigeration unit.
Hydrated waffle Batter measured 51°F in the waffle batter refrigerator under the stoves in the cook line area. Staff discarded the hydrated waffle batter.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Several damp sanitizing wiping clothes were stored not protected from contamination outside the sanitizer buckets.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The toilets in the mens and womens latrines were separating from the floor.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf) A registering temperature indicator was not available to test the facility's hot water sanitizing warewashing machine. The warewashing machine achieved at least 160°F on the inspector's testing
device. Corrective action: Facility will purchase a temperature indicating device or stickers and keep
them available at all times. The inspector provided test strips to use until a device or strips are attained.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The interior of the meat refrigerator to the right of the stoves in the cook line area.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The floor was soiled in the dry storage area. The ceiling tiles and ventilation fan covers were soiled with dust above the cook line and lobby area.
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09/27/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility does not have a certified food protection manager on staff. Guidance on the approved food safety manager classes was provided.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee handled clean dishes after loading the dish machine with soiled dishes without washing hands between. Corrective action: The employee was asked to wash hands. Education on appropriate times to wash hands was provided.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Cases of single service to go cups were stored on the floor of the rear preparation area.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer in use on the cook's line measured below 50 ppm chlorine. Additional bleach was added to the sanitizer to measure between 50-200 ppm chlorine.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
An irreversible registering temperature indicator was not available to test the facility's hot water sanitizing warewashing machine. The warewashing machine achieved at least 160°F on the inspector's testing device. Corrective action: Facility will purchase a temperature indicating device or stickers and keep them available at all times. The inspector provided test strips to use until a device or strips are attained.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (P)
The drain line to handwashing sink on the cooks line and warewashing area was clogged and overflowing onto the floor. Corrective action: Maintenance was immediately called to clear the drain line and all employees were instructed to wash hands at the rear handwashing sink until the drain is clear.
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10/05/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed scooping ice with a glass in the soda machine ice bin in the front point of sale area. The district manager reminded staff to use the ice scoop at the soda machine.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The right top cold drawer interior was soiled next to the flat top stoves in the cook line. The faucet was soiled on the mop sink in the back kitchen area. The fan cover was soiled with dust in the walk in refrigerator in the back kitchen.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The caulking on the three compartment sink was soiled and in need of replacing in the back kitchen area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink was separating from the wall next to the three compartment sink in the back kitchen area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the wall above the three compartment sink in the back kitchen area. The ceiling fan cover was soiled above the hand sink in the back kitchen area.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilets were separating from the floor in the men's and women's restrooms.
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10/10/2017
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Sausage gravy in the steamer on the cook's line was 120°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not reach a minimum sanitizing temperature of 160°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the three compartment sink was in poor repair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The inside of the steamer on the cook's line was heavily soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dirty pans were stored among clean pans in the drawers beneath the stove.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer in the wiping cloth buckets did not reach a minimum of 50ppm chlorine sanitizer.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The dish machine was leaking. The warewashing hand sink was leaking.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster and greasetrap areas were not well maintained.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors beneath the cook's line, dish table and dry storage were heavily soiled.
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10/25/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee did not wash his hands between cracking raw shell eggs and handling ready to eat food.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floors were soiled along edges, under ice machine, under dry storage shelves, and in front of walk-in refrigerator.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lighting in the walk-in refrigerator and freezer was inadequate.
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11/20/2015
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Grits hot holding in the back steam table for about 11 hours were 131°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Shell eggs above the grill were 62°F and were not labeled in accordance with the Time as a Public Health Control Plan. Sliced cheese in a cold top drawer was 46°F. On the cold top, ham was 46°F, sliced tomatoes were 53°F, and sliced cheese was 50°F.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-food grade bucket was used to transport ice from the machine to the front counter bin.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The front counter sanitizer container was below 50 ppm chlorine.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors under the dry storage shelves were soiled with debris.
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09/09/2014
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of mushrooms was stored with wholesome cans on the back storage area can rack.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed handling raw bacon then using a pan to flip eggs without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A container was present in the basin of the front service area hand sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes (67°F) and cut lettuce (60°F) stored in the cook line cold top refrigerator were above 41°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A spray bottle of floor cleaner, located under the three compartment sink, was mislabeled as window cleaner.
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05/15/2014
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed cracking eggs then handling clean utensils without washing hands in between.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Employees on the cook line were observed handling ready-to-eat toast and eggs with bare hands.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Gravy in the back prep-area steam table was 125°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: In the front cold-top: cut tomatoes were 46-56°F, diced ham was 47, cheese was 46°F (in the drawer) and batters were 46°F (in the bottom of the unit). Various potentially hazardous foods were 47-50°F in the 2-door upright stainless steel refrigerator including chili 48°F, hamburger patties 48-50°F, shell eggs 47-49°F, batter 47°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff was present downstream of the atmospheric vacuum breaker on the mop sink faucet.
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02/07/2014
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook line was observed cracking raw shell eggs then handling clean utensils and plates without first washing hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage with a screw cap was stored above food items in the 2-door stainless steel refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cut tomatoes in the cold-top were 49°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not provided at the following fixtures: back hand sink, mop sink, 3-compartment sink, prep-sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff was present downstream of the atmospheric vacuum breaker on the mop sink faucet.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer solution at the front counter contained greater than 200 ppm chlorine.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: One box of eggs was stored on the floor of the walk-in cooler. One box of biscuits was stored on the floor of the walk-in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Salad mix was stored in a non-food grade container in the glass-door reach-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the glass-door reach-in refrigerator were torn. The caulking on the 3-compartment sink had mold present.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Plastic containers were stacked wet above the 3-compartment sink.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A box of single-service trays was stored on the floor of the dry storage area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying the coffee and cappucino machines by the steam table. The caulking on the ware washing area hand sink had mold present.
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