Date: 03/14/2025

Inspection Type: Regular

15. Steak was over cooked food (RTE) *** COS Employee moved steak to different cooler on the lower shelf.

22. Drawer cooler under grill containing noodles, penne, and spiral, jambalaya, hamburgers, and dips were holding at 47-50 deg F. Noodles and jambalaya were thrown out. THe rest of the food was pulled and preped today . It was moved to functioning cooler. Owner called repair man. Email me receipts of work by 3/17. Do not keep food in drawers until they are fixed.

44. Pots on top shelf were stored right side up. *** COS Pots were inverted by manager.

Date: 10/02/2024

Inspection Type: Regular

8. *** Employee threw out chicken in garbage can and changed gloves to work with ready-to-eat food without washing her hands. *** COS Inspector instructed employee to wash her hands and heat the pretzel to 165 deg F. I went over when to wash hands during food prep and how you need to wash your hands when switching between tasks.

10. *** Sink in the middle of the kitchen did not have paper towels. *** COS PIC supplied the sink with paper towels.

23. *** Found backed chicken with the label 9/19. Corned beef, pasta, and taco meat had no date labeling. *** COS Employee threw out chicken. PIC said that the rest of the items were prepped this Sunday. All items were labeled correctly. TCS food must be thrown out after 7 days. All food held longer than 24 hours must have date labeling.

55. *** There is a broken cooler in the dish washing area. *** Please arrange to remove it from the facility before next routine inspection.

Date: 05/16/2024

Inspection Type: Regular

22. *** Side prep table was holding 61 to 54 deg F. Main prep table was holding 63 to 54 deg F. *** Cottage cheese, potato salad, pasta salad, and coleslaw were thrown out from the side prep table. Tomato, onion, mac and cheese, pineapple, mashed potatoes, hamburger, pickle, dressings, and all contents of main prep table were thrown out. I instructed them to fill hotel pans with ice and place in the prep table, then take temp of the food every 4 hours. Janice contacted a repair man during my inspection. Fix both coolers by 5/19/24, and send me an invoice and the log of the temperatures taken.

49. *** The kitchen and dish washing areas have a general build-up of debris on unused places. Floors and walls have buil-up in hard to reach places. *** Clean by next routine inspection.

Date: 11/22/2023

Inspection Type: Regular

9. ***** Saw employee touch a frozen pretzel with his bare hand before putting it in the microwave. *** COS *** Instructed employee to wear gloves while handling food that is not required to be heated to at least 145 degrees F (As the pretzel is not a raw animal product). The employee put on gloves and the pretzel was heated to greater than 165 degrees F in the microwave ***** Saw employee touch a frozen pretzel with his bare hand before putting it in the microwave. *** COS *** Instructed employee to wear gloves while handling food that is not required to be heated to at least 145 degrees F (As the pretzel is not a raw animal product). The employee put on gloves and the pretzel was heated to greater than 165 degrees F in the microwave

15. *** Found Eggs above pickles and other foods with a lower final cooking temperature in the two door glass cooler. Found raw chicken above beef in the walk-in. **** COS *** Eggs were moved above other animal product with a higher final cook temp. Chicken was moved below beef.

23. ***** Found pulled pork with no date in the walk-in cooler **** COS **** Employee knew that the pulled pork was made 11/19 and labeled it with the date. Risk Control Plan Completed

36. ***** There were no thermometers in the 2 door glass cooler and 4 door glass freezer. *** Place thermometers by next routine inspection

49. *** The vents in the hood above the fryers are clean, but the hood and fire suppression system have a build up of grease and dust. The top of the deep freezer in the back has a build up of debris **** Clean by next routine inspection.

Date: 08/16/2023

Inspection Type: Regular

2. *** There was not a CPFM onsite during the majority of my inspection. *** COS This facility only has one CFPM, onstaff the owner. She was not at the restaurant when I started my inspection. There needs to be one onsite at all times. I will include links to the TCHD class and ServSafe in the email with this report.

10. *** The hand sink near the food prep area was turned off due to malfunction. *** The hand sink in the dish washing area cannot cover hand washing for the entire kitchen. Both sinks need to be operable. The PIC called a plumber while I did the inspection. The sink was turned off because the handles didn't work. Provide an invoice of the work done by 8-21-23.

22. *** All food in the prep table was at 61 deg F after the lunch rush. The ice cream machine was at 47 deg F. *** The PIC drained the ice cream machine and told the employees to use hand scooped ice cream until they could get the machine fixed. The PIC threw out old food in prep table including cheese, pickles, mac and cheese, tomato, onion, and lettuce, and placed the new food on ice. The HVAC person was called an arrived during my inspection. This is a repeat violation. See attached risk control plan for more information. Provide invoice of service by 8-18-23.

23. *** There was a tub of mac and cheese with no date. *** COS Employee knew when it was made and added the date.