- 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)
- In use food dispensing utensils improperly stored
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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12/04/2015 | Inspection | |
| No violation noted during this evaluation. | 08/14/2015 | 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.
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08/11/2015 | Inspection | two bain maries out of temp; repair mechanic called |
| No violation noted during this evaluation. | 02/26/2015 | Inspection | |
| No violation noted during this evaluation. | 12/09/2014 | Inspection | |
| No violation noted during this evaluation. | 09/10/2014 | Inspection | |
| No violation noted during this evaluation. | 04/14/2014 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Dressing rooms dirty, not provided, improperly located
- 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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03/18/2014 | Inspection | |
| No violation noted during this evaluation. | 12/16/2013 | Inspection | |
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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08/29/2013 | 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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03/28/2013 | Inspection | |
| No violation noted during this evaluation. | 12/19/2012 | Inspection | |
| No violation noted during this evaluation. | 09/20/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
- 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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03/21/2012 | Inspection | |
| No violation noted during this evaluation. | 11/07/2011 | Re-Inspection | |
- 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/28/2011 | Re-Inspection | 3c. employee handling lettuce for salads with bare hands. CDI: salad voluntarily discarded, employee put on gloves.
5C. Observed apx 2 lbs cooked roasted potatoes at counter, 60F. CDI: Voluntarily discarded.
5E. Prep line cooler next to steam table: Products between 55-60F. CDI: Products moved to alternate cooler, service call placed. |
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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08/18/2011 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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08/02/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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04/25/2011 | Inspection | |
| No violation noted during this evaluation. | 08/19/2010 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Insects, rodents present
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08/13/2010 | Inspection | Severely dented can of pineapple stored with in use cans. Can was discarded during inspection.
Observed food service worker stuff ready to eat pastry with bare hands. Pastries discarded and worker donned gloves. |
- 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)
- Pesticide application not supervised by a certified applicator
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04/13/2010 | 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)
- Non food contact surfaces of equipment not clean
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08/26/2009 | Inspection | |
| No violation noted during this evaluation. | 04/09/2009 | Inspection | |
| No violation noted during this evaluation. | 08/26/2008 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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08/19/2008 | Inspection | 1 can of sealed WD40 stored directly above food service prep area. I did not observe evidence of cross contamination and area was cleaned/sanitized during the inspection. The can of WD40 was removed from from kitchen. |
| No violation noted during this evaluation. | 04/28/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 04/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/21/2007 | Inspection | |
| No violation noted during this evaluation. | 04/11/2007 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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04/05/2007 | Inspection | Observed Chef plate a cooked chicken breast with bare hands. Chicken breast placed back on grill, heated on both sides (temp 175F) and re-served. Staff educated regarding the handling of ready to eat foods. |
| No violation noted during this evaluation. | 08/17/2006 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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08/14/2006 | Inspection | Observed foodservice worker remove calzones from oven with bare hands and place on plate to be served to a customer. Food service worker educated and calzones discarded. |
| No violation noted during this evaluation. | 04/13/2006 | 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.
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04/06/2006 | Inspection | 5A. Prep counter: cooked sausage in ice bath, 66F. Chef said it was there 1 hr. CDI- increased ice, decreased food level.
5A. 1 pallet shell eggs, ambient. Employees said ""baker left it out."" CDI- voluntarily discarded. |
| No violation noted during this evaluation. | 01/31/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 01/05/2006 | Re-Inspection | |
- 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: 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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12/29/2005 | Inspection | 5A/5E. Vertical cake cooler: parfait 52F, pie 51F. CDI- unit being checked, product moved to WIC. |
| No violation noted during this evaluation. | 10/13/2005 | Re-Inspection | |
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