| No violation noted during this evaluation. | 09/17/2015 | Re-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)
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Single service items reused, improperly stored, dispensed, not used when required
|
09/10/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
11/22/2013 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
11/14/2013 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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
|
09/11/2012 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
06/27/2011 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/08/2010 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
02/20/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
06/26/2008 | Inspection | |
- Critical: Home canned goods, or canned goods from unapproved processor found on premises
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Garbage storage areas not properly constructed or maintained, creating a nuisance
|
11/30/2007 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
06/08/2007 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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03/12/2007 | Inspection | |
| No violation noted during this evaluation. | 01/23/2006 | Inspection | |
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