- In use food dispensing utensils improperly stored
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
- Hot, cold running water not provided, pressure inadequate
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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02/03/2016 | Inspection | rating B. Brady Land food manager training course certificate expires July 2017. 124 seats |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Non food contact surfaces of equipment not clean
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05/04/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Insects, rodents present
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03/19/2015 | Inspection | |
| No violation noted during this evaluation. | 11/06/2014 | Re-Inspection | |
- Insects, rodents present
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Hot, cold running water not provided, pressure inadequate
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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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10/10/2014 | Inspection | |
- 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
- 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
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02/19/2014 | Inspection | |
- 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)
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12/27/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/22/2013 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/14/2013 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Single service items reused, improperly stored, dispensed, not used when required
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02/07/2013 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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09/27/2012 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- 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
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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09/13/2012 | Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- 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)
- Non food contact surfaces of equipment not clean
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03/06/2012 | Inspection | |
- Insects, rodents present
- Improper use and storage of clean, sanitized equipment and utensils
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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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04/25/2011 | 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)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non food contact surfaces of equipment not clean
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11/17/2010 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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01/28/2010 | Re-Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
- Improper thawing procedures used
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- In use food dispensing utensils improperly stored
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01/12/2010 | Inspection | |
| No violation noted during this evaluation. | 03/09/2009 | Re-Inspection | |
- Pesticide application not supervised by a certified applicator
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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02/17/2009 | Inspection | |
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