PDQ

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Creamy garlic sauce,45 f,buffalo sauce,46 f ,ranch sauce,45 f ,Mac and cheese ,48 f held less than four hours transferred to walk in freezer for a quick chill.Afterwards,macaroni and cheese,41 f,creamy garlic sauce,41 f,buffalo sauce,45 f. All time temperature control for safety sauces were transferred to the walk in cooler for a quick chill. Corrective Action Taken Warning

High Priority - Vacuum breaker is not at correct location at hose Bibb by mop sink area.. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White sandwich station is stained. Interior of sprayer hose is soiled. Repeat Violation Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of substance in the interior of the ice bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cookies at front line area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Residue buildup surrounding the mop sink area. Residue surrounding storage container by the chicken station area

Basic - Unwashed lettuce stored next to ice cream mix in walk in cooler. Corrected On-Site

High Priority - Employee touched hair ,changed gloves without washing hands. Corrected On-Site

High Priority - One small flying insect found in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken,130 f held less than four hours,after reheating 171 f. Corrected On-Site

High Priority - Vacuum breaker is not at correct location on hose Bibb.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Drive thru nozzle is soiled. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired 4/2025.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris.Drain holes in kitchen. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cookies at front line area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Walk in cooler gaskets. Repeat Violation

Basic - Sanitizer bucket stored next to lids under prep table.

Basic - Unwashed cucumbers stored over cut lettuce in walk in cooler. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. - From follow-up inspection 2024-05-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained throughout the establishment. Dipper well is soiled. Residue build up surrounding soda nozzles in the dining room. - From follow-up inspection 2024-05-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Sink and surface cleaner. - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in walk in freezer. Drain holes are soiled in kitchen. - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Holes in wall by dishwashing area. - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking has a build up of black like substance by the dishwashing area. Side of grill chicken press is soiled. Side of walk-in cooler door is soiled. - From follow-up inspection 2024-05-13: Time Extended

Basic - - From initial inspection : Basic - Unwashed tomatoes stored with ready-to-eat mustard in walk in cooler. Repeat Violation - From follow-up inspection 2024-05-13: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Butter,87 f held less than four hours.Advised operator to use time as a public health control.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter milk,57 f held less than four hours.Technician has been called.

High Priority - Toxic substance/chemical improperly stored.Glass cleaner stored by soda in the front line area.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is handling ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Drive thru soda nozzle is soiled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Backline handwash sink,81 f.

Basic - Cutting board has cut marks and is no longer cleanable.Small red and green cutting board.

Basic - In-use tongs stored on equipment door handle between uses. Cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Build up of black like substance on caulking by dishwashing area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base and middle of side door by drive thru area. Repeat Violation

Basic - Unwashed tomatoes stored over sriracha in walk in cooler.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present at middle and base of drive through door.