- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
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01/05/2016 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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10/15/2015 | Inspection | |
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/10/2015 | Inspection | |
| No violation noted during this evaluation. | 07/20/2015 | Re-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 are not kept at or above 140oF during hot holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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06/01/2015 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/18/2015 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
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12/19/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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01/08/2014 | Inspection | |
| No violation noted during this evaluation. | 04/23/2013 | Inspection | |
| No violation noted during this evaluation. | 12/06/2012 | Inspection | |
| No violation noted during this evaluation. | 07/02/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 06/05/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 05/07/2012 | Inspection | |
| No violation noted during this evaluation. | 02/01/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 12/27/2011 | Inspection | |
| No violation noted during this evaluation. | 05/12/2011 | Inspection | |
| No violation noted during this evaluation. | 02/17/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 12/16/2010 | Inspection | |
| No violation noted during this evaluation. | 05/21/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 04/21/2010 | Inspection | |
| No violation noted during this evaluation. | 01/29/2010 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/28/2009 | Inspection | |
| No violation noted during this evaluation. | 05/20/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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05/05/2009 | Inspection | |
| No violation noted during this evaluation. | 01/30/2009 | Inspection | |
| No violation noted during this evaluation. | 11/25/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 10/21/2008 | Inspection | |
| No violation noted during this evaluation. | 09/04/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 08/20/2008 | Inspection | |
| No violation noted during this evaluation. | 01/11/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 12/18/2007 | Inspection | |
| No violation noted during this evaluation. | 05/07/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 04/23/2007 | Inspection | |
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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04/06/2007 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/18/2007 | Inspection | |
| No violation noted during this evaluation. | 05/05/2006 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/19/2006 | Inspection | |
| No violation noted during this evaluation. | 01/30/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 01/18/2006 | Inspection | |
| No violation noted during this evaluation. | 11/08/2005 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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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10/26/2005 | Inspection | |
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