- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/28/2016 | Inspection | |
| No violation noted during this evaluation. | 10/14/2015 | Re-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)
- Dressing rooms dirty, not provided, improperly located
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
09/25/2015 | Inspection | Discussed: Flow at dish machine.; Ticket my be issued for food allergy statement.; Reinspection on or about 10/2/15 |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
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01/29/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Insects, rodents present
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper use and storage of clean, sanitized equipment and utensils
- 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)
|
10/23/2014 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
03/28/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
10/29/2013 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
|
02/14/2013 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
02/06/2013 | Inspection | |
| No violation noted during this evaluation. | 12/06/2012 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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09/25/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
04/11/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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09/20/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- 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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04/07/2011 | 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
- Improper use and storage of clean, sanitized equipment and utensils
|
10/25/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/09/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/01/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
02/03/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
09/23/2008 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
|
04/24/2008 | Inspection | |
| No violation noted during this evaluation. | 09/19/2007 | Inspection | |
| No violation noted during this evaluation. | 03/14/2007 | Inspection | |
| No violation noted during this evaluation. | 09/18/2006 | Inspection | |
| No violation noted during this evaluation. | 04/14/2006 | Inspection | |
| No violation noted during this evaluation. | 12/02/2005 | Inspection | |
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