- Pesticide application not supervised by a certified applicator
- Insects, rodents present
- 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
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09/18/2015 | Re-Inspection | |
- Insects, rodents present
- 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)
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/17/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/11/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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08/28/2014 | Inspection | |
| No violation noted during this evaluation. | 06/03/2014 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- 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 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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05/13/2014 | Inspection | |
| No violation noted during this evaluation. | 10/02/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 09/16/2013 | Inspection | |
| No violation noted during this evaluation. | 04/23/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 02/27/2013 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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02/04/2013 | Inspection | |
| No violation noted during this evaluation. | 10/05/2012 | Re-Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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09/17/2012 | Inspection | |
| No violation noted during this evaluation. | 03/13/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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02/21/2012 | Inspection | |
| No violation noted during this evaluation. | 10/12/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 09/22/2011 | Inspection | |
| No violation noted during this evaluation. | 03/15/2011 | Re-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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02/28/2011 | Inspection | |
| No violation noted during this evaluation. | 10/12/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 09/10/2010 | Inspection | |
| No violation noted during this evaluation. | 07/01/2010 | Inspection | |
- 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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05/19/2010 | Re-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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05/07/2010 | Re-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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03/29/2010 | Inspection | |
| No violation noted during this evaluation. | 10/15/2009 | Inspection | |
| No violation noted during this evaluation. | 07/06/2009 | Inspection | |
| No violation noted during this evaluation. | 01/30/2009 | Re-Inspection | |
- 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 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.
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01/14/2009 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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10/28/2008 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/10/2008 | Inspection | |
- 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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08/27/2008 | 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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08/26/2008 | Inspection | |
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