| No violation noted during this evaluation. | 02/16/2016 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/22/2016 | Inspection | Today is the only day they didn't document the meat pies for the waiver, worker claimed he was very busy today. |
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
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05/07/2015 | Inspection | |
- Improper thawing procedures used
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/01/2015 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/06/2015 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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).
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/05/2015 | Inspection | |
- 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
|
01/08/2014 | Inspection | |
| No violation noted during this evaluation. | 06/03/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
04/19/2013 | Inspection | |
| No violation noted during this evaluation. | 01/30/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
12/13/2012 | 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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08/09/2012 | Inspection | |
| No violation noted during this evaluation. | 06/19/2012 | Re-Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
|
05/25/2012 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/08/2012 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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.
|
04/11/2012 | Re-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.
|
03/09/2012 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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02/17/2012 | 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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01/27/2012 | Inspection | |
| No violation noted during this evaluation. | 02/11/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
01/19/2011 | Inspection | |
| No violation noted during this evaluation. | 05/14/2010 | Inspection | |
| No violation noted during this evaluation. | 01/11/2010 | Inspection | |
| No violation noted during this evaluation. | 10/29/2009 | Re-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.
|
10/16/2009 | Inspection | |
| No violation noted during this evaluation. | 09/04/2009 | Inspection | |
| No violation noted during this evaluation. | 06/09/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
06/02/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
05/14/2009 | Inspection | |
| No violation noted during this evaluation. | 02/11/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
01/27/2009 | Inspection | |
| No violation noted during this evaluation. | 01/25/2008 | Inspection | |
| No violation noted during this evaluation. | 07/05/2007 | Re-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.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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05/21/2007 | Inspection | |
| No violation noted during this evaluation. | 02/02/2007 | Inspection | |
| No violation noted during this evaluation. | 01/12/2007 | Inspection | |
| No violation noted during this evaluation. | 10/23/2006 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/15/2006 | Inspection | |
| No violation noted during this evaluation. | 03/23/2006 | Inspection | |
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