No violation noted during this evaluation. | 05/21/2015 | Inspection | Comment: No violations observed.
Discussed the primary critical control point involved with preparing the menu items (sandwiches, Hamburgers and hot dogs and bottled drinks) served at facility. That is using a barrier when handling ""ready to eat"" food. Also discussed verifying proper cold holding (45 F or below) and cooking raw hamburger to 158 F or greater using an accurate food probe thermometer. |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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09/05/2014 | Inspection | |
No violation noted during this evaluation. | 08/06/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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06/20/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improperly functioning on-site sewage disposal system, improper
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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05/31/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/16/2010 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Pesticide application not supervised by a certified applicator
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/15/2009 | Inspection | |
No violation noted during this evaluation. | 06/24/2008 | Inspection | |
No violation noted during this evaluation. | 06/11/2007 | Inspection | |
No violation noted during this evaluation. | 09/08/2006 | Inspection | |
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