- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- 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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01/14/2016 | Inspection | Discussed deficiencies with the operator. The following temperatures were measured (degrees F): Sandwich Display Cooler - Sliced Tomatoes - 44.1, Tuna Salad - 41.3, Macaroni Salad - 43.4, Sliced Turkey Breast - 43.9, Package Wrapped Hard Salami - 43.6, Package Wrapped Sliced Pepperoni - 42.4, American Cheese Slices - 45.2; Walk-In Cooler - Package Sliced Turkey - 41.2, Package Sliced Pepperoni - 41.2, Package Sliced Hard Salami - 41.0; Pizza Bain Marie - Sliced Pepperoni - 42.5; Creamer Dispenser - Milk - 33.7. Report e-mailed. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- In use food dispensing utensils improperly stored
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03/25/2015 | Inspection | Discussed deficiencies with the operator. The following Cold Held temperatures were measured (degrees F): Salad Bain Marie - Chicken Salad - 40.5, Egg Salad - 38.9, Tuna Salad - 37.6, Sliced Tomatoes - 44.1, Pasta Salad - 51 to 55 (operator transferred the contents to the Walk-In Cooler); Walk-In Cooler - Sliced pepperoni - 42.8, Pepperoni Stick - 41.7, and sliced tomatoes - 42.1. Cream Dispenser by the brewed coffee line - Half and Half - 39.7, French Vanilla - 32.4, Whole milk - 35.6. The Cream of Broccoli soup was measured to be 163.1 degrees F and the chili was measured to be at 153.8 degrees F. The Sanitizing Bucket had a Quat residue of about 200 ppm. Report e-mailed. |
| No violation noted during this evaluation. | 05/02/2014 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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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05/14/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/04/2012 | Inspection | |
| No violation noted during this evaluation. | 06/05/2012 | 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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03/20/2012 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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07/25/2011 | 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
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12/22/2010 | 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.
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06/08/2010 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
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04/08/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/27/2009 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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05/14/2008 | 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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03/20/2008 | 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)
- 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)
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/06/2008 | Inspection | |
| No violation noted during this evaluation. | 06/20/2007 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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.
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06/18/2007 | 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)
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
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06/19/2006 | Inspection | |
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