- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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06/30/2015 | Inspection | The following items have been corrected from previous inspection: 15A- Floor in front of cold holding unit repaired. 10B- Door gasket on 2 door cold holding unit repaired. Significant progress made removing excess articles from rear storage area ok to extend ttocs to 11-1-15. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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12/18/2014 | Re-Inspection | the following violations were corrected from the previous inspection: 12D-hole in toilet room door has been repaired and painted, 10A-counter used to slice deli meats has been replaced, 10A-counter on both sides of sandwich make unit has been replaced/repaired 10B-drawer bottoms and drawer faces of drawers have been repaired and made smooth and easily cleanable. 11D-interior and exterior of two door cold holding unit and sandwich make unit have been cleaned. Due to progress made by operator thus far and the upcoming holidays, operator requested an extension of TTOC for remaining items. TTOC for all violations extended to 2-1-15. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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12/09/2014 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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12/08/2014 | Re-Inspection | The following corrections were corrected from the previous inspection; 12C-no condensate observed pooling in bottom of 3 door cold holding unit. 12e-cold water operational at hand-wash sink in toilet room located in rear of kitchen. 12e-toilet room in rear of storage area has been secured with a padlock that the staff does not have access to. If operator wishes to use toilet room in the future, must be approved by CCHD and meet all requirements of subpart 14-1. |
| No violation noted during this evaluation. | 12/05/2014 | Re-Inspection | hand delivered inspection report from 12-4-14 to owner. The sandwich make unit and small walk in were operating below 45 deg F (40 and 38 deg F respectively). ALL other TTOCs from the 12-4-14 inspection remain in effect. |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/04/2014 | Inspection | small walk-in refrigerator in rear of kitchen operating at 45 deg F. Operator relocated phf/tcs foods to 3 door cold holding unit (upper shelves) and is to call technician. Various TTOCs established to ensure correction of violations. Operator states email address is not operational. |
| No violation noted during this evaluation. | 09/11/2013 | Re-Inspection | Conducted a re-inspection due to previous inspection report of Feb 25, 2013. Violations have been corrected. Will conduct a HACCP training with operator in future |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/25/2013 | Inspection | RE: Mop sink- a time table of compliance date of August 25, 2013 has been established to re-install mop sink which was removed and repair wall surfaces which are in disrepair. A re-inspection will be made after this date to determine compliance. |
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Hot, cold running water not provided, pressure inadequate
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/20/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Hot, cold running water not provided, pressure inadequate
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01/20/2011 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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03/01/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/23/2009 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/07/2008 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/06/2007 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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02/02/2006 | Inspection | Toxic cleaners stored with food items. Toxics moved to storage closet. Corrected. |
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