- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
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02/08/2016 | Inspection | Stand-up refrigerator at end of cook line may not be operating properly as temperatures of food items contained inside were 44-46F. Ambient air temperature 44F. Manager stated service professional will evaluate upon arrival later in the day. Discussed ill food worker policy with managers. |
| No violation noted during this evaluation. | 11/23/2015 | Re-Inspection | Violation #12C corrected-no condensate observed in walk-in freezer. Per manager (Andy), a new door between refrigerator and freezer and insulation around condenser or evaporator were recently installed. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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08/12/2015 | Re-Inspection | No other items evaluated during re-inspection. |
- 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
- 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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05/12/2015 | Inspection | Discussed reportable incidents with manager, to include fire, discharge of extinguishing equipment, water or electrical outage, alleged foodborne illness complaints. Facility recently obtained new cold-holding make units. Discussed cooling methods of several items, including cut potatoes, ribs, soups, pasta, which seem to be adequate. Also discussed differences for cold and hot holding temperature requirements in NY versus other states (45F and 140F in NY), minimum temperature of 158F in NY at which ground beef must be cooked to unless otherwise requested by consumer. |
| No violation noted during this evaluation. | 10/20/2014 | Re-Inspection | Item #15A was corrected from previous inspection. Tile floor repaired at fryer station, hole in wall in dishwashing area is repaired, floors and walls in dish cleaned. No other items evaluated at time of re-inspection. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
- 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.
- Non food contact surfaces of equipment not clean
- 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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01/28/2014 | Inspection | High temperature dish machine reaches adequate temperature to adequately sanitize. Recommended thermocouple, which is typically kept on back side of cook line, be more accessible to cooks, or ensure other thermometer available and used. |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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06/25/2013 | Inspection | used thermo-label to verify high temp dish machine did reach required final rinse temp. Discussed cooling with staff and manager and provided food safety summary sheet. Offered food service training to facility if interested. CCHD 7372019. ttoc 1 week for the plumbing issues and the cooler doors. |
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/19/2012 | Inspection | |
- 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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02/09/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
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02/08/2010 | Inspection | |
- In use food dispensing utensils improperly stored
- 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
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01/22/2009 | Inspection | |
- 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
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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02/08/2008 | Inspection | |
- 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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10/31/2007 | Inspection | |
| No violation noted during this evaluation. | 12/12/2006 | Re-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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10/13/2006 | Re-Inspection | |
- 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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05/11/2006 | Re-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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04/25/2006 | Inspection | |
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