- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/29/2014 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/31/2013 | Inspection | |
No violation noted during this evaluation. | 12/10/2012 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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12/21/2011 | Inspection | |
No violation noted during this evaluation. | 12/21/2010 | Inspection | |
No violation noted during this evaluation. | 10/28/2009 | Re-Inspection | Carpet has been pulled up from storage room floor - need to remove old glue so floor is an easily cleanable surface
Cutting board is a new, plastic, easily cleanable surface |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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05/08/2009 | Inspection | |
No violation noted during this evaluation. | 10/08/2008 | Inspection | |
No violation noted during this evaluation. | 12/20/2007 | Inspection | |
No violation noted during this evaluation. | 12/12/2006 | Inspection | |
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