| No violation noted during this evaluation. | 11/17/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/17/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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
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11/17/2015 | Inspection | |
| No violation noted during this evaluation. | 11/17/2015 | 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.
|
11/17/2015 | Inspection | |
| No violation noted during this evaluation. | 04/29/2015 | Inspection | |
| No violation noted during this evaluation. | 04/29/2015 | Inspection | |
| No violation noted during this evaluation. | 04/29/2015 | Inspection | |
| No violation noted during this evaluation. | 04/29/2015 | Inspection | |
| No violation noted during this evaluation. | 04/29/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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11/25/2014 | Inspection | |
| No violation noted during this evaluation. | 10/30/2014 | Inspection | |
| No violation noted during this evaluation. | 04/24/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
03/20/2014 | Inspection | |
| No violation noted during this evaluation. | 02/10/2014 | Inspection | |
| No violation noted during this evaluation. | 02/10/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
02/10/2014 | Inspection | |
| No violation noted during this evaluation. | 12/05/2013 | Inspection | |
| No violation noted during this evaluation. | 12/05/2013 | Inspection | |
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
11/12/2013 | Inspection | |
| No violation noted during this evaluation. | 11/12/2013 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
10/16/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
04/24/2013 | 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
04/24/2013 | Inspection | |
| No violation noted during this evaluation. | 04/24/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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 of equipment not clean
|
04/24/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
|
11/28/2012 | Inspection | |
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
11/27/2012 | 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)
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
|
11/27/2012 | Inspection | |
| No violation noted during this evaluation. | 11/27/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
11/27/2012 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Garbage storage areas not properly constructed or maintained, creating a nuisance
|
05/14/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 04/25/2012 | Inspection | |
| No violation noted during this evaluation. | 04/25/2012 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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: 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.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
04/25/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 04/10/2012 | Inspection | |
| No violation noted during this evaluation. | 04/10/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
04/10/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Hot, cold running water not provided, pressure inadequate
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/27/2012 | Inspection | |
| No violation noted during this evaluation. | 11/30/2011 | Inspection | |
| No violation noted during this evaluation. | 11/30/2011 | Inspection | |
| No violation noted during this evaluation. | 11/21/2011 | Inspection | |
| No violation noted during this evaluation. | 11/21/2011 | 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)
|
10/05/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
|
10/05/2010 | Inspection | |
| No violation noted during this evaluation. | 10/05/2010 | Inspection | |
| No violation noted during this evaluation. | 09/22/2010 | 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)
|
09/14/2009 | Inspection | |
| No violation noted during this evaluation. | 09/14/2009 | Inspection | |
| No violation noted during this evaluation. | 09/14/2009 | Inspection | |
| No violation noted during this evaluation. | 09/14/2009 | Inspection | |
| No violation noted during this evaluation. | 08/22/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/22/2008 | Inspection | |
| No violation noted during this evaluation. | 08/22/2008 | Inspection | |
| No violation noted during this evaluation. | 08/22/2008 | Inspection | |
| No violation noted during this evaluation. | 12/14/2007 | Inspection | |
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
12/13/2007 | 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
12/13/2007 | Inspection | |
| No violation noted during this evaluation. | 12/13/2007 | Inspection | |
| No violation noted during this evaluation. | 11/14/2006 | Inspection | |
| No violation noted during this evaluation. | 11/02/2006 | Inspection | |
| No violation noted during this evaluation. | 07/17/2006 | Inspection | |
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Insects, rodents present
|
07/17/2006 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
|
02/13/2006 | Inspection | |
| No violation noted during this evaluation. | 02/06/2006 | 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
- 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 of equipment not clean
|
02/06/2006 | Inspection | |
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