- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/28/2015 | Inspection | One employee must come,tee safe food handling course by April 30, 2016. |
- 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
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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10/06/2015 | Inspection | At the time of inspection, the chlorine residual of the public water system was measured. The level of chlorine residual was greater than 8 ppm. The operator was advised that this water could not be used until the chlorine residual level was lowered to less than 4 ppm. Bottled water should be used for cooking and for drinking until chlorine residual levels are acceptable. The operator was also advised to post ""Do Not Drink"" in the restrooms. All food temperature measured were acceptable. |
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
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12/19/2014 | Inspection | one full time food service worker must attend a food sanitation course and has not. class information will be sent to the owners. the facility has a shutdown in the spring when the weather is better to be able to perform some of the structural changes. please notify our department as corrections get made. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper use and storage of clean, sanitized equipment and utensils
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/07/2014 | Inspection | menu was reviewed. Cooking and cooling practices were discussed with the chef and found that cooling of soups and chicken wings were being performed properly. cold holding temperatures were at or below 45 degrees F and hot holding at the steam table was at or above 140 degrees F after being reheated on the stove top. |
- 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
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/12/2013 | Inspection | Most food are cook and serve |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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08/20/2013 | Inspection | All hot & cold food temperatures measured were 140 degrees or above & 45 degrees or below respectively. Sanitizers tested 100ppm which is in the acceptable range of 50-200 ppm. A thermocouple thermometer is recommended for this operation, and the Operator states that he will obtain one. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/10/2012 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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09/25/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2011 | Inspection | |
| No violation noted during this evaluation. | 11/15/2010 | Inspection | |
| No violation noted during this evaluation. | 12/11/2009 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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09/02/2008 | Inspection | |
| No violation noted during this evaluation. | 11/09/2005 | Inspection | |
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