| No violation noted during this evaluation. | 12/11/2015 | 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
- In use food dispensing utensils improperly stored
|
08/03/2015 | Inspection | |
- 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)
|
02/18/2015 | Inspection | Scoop stored in the ice at drink station. Scoop was removed and placed in holder.
Thermometer missing in pastry cooler. A new one was placed in the cooler. |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Single service items reused, improperly stored, dispensed, not used when required
- 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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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)
- Non food contact surfaces of equipment not clean
|
11/10/2014 | Inspection | |
| No violation noted during this evaluation. | 05/06/2014 | Inspection | |
| No violation noted during this evaluation. | 01/23/2014 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
- 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.
- Non food contact surfaces of equipment not clean
|
11/29/2013 | Inspection | 3B
Observed food service worker eating on service line with gloved hands while preparing foods for customer
2A
Observed food service worker handle raw burger patty with gloves on , then scoop ice cubes into a plastic bin for use at condiment cold storage area on service line. the worker then returned the ice scoop to the ice bin with the handle of the scoop in contact with ice cubes,
5A, 5E
Approx four cups each of hummus spread & eggplant spread found on salad station service line cooler at 56 deg F > 2 hr as per food service worker. corrected: items vluntarily discarded, proper cold food storage temperatures discussed. |
| No violation noted during this evaluation. | 10/31/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
|
10/17/2013 | Inspection | 5C
3 trays raw shelled eggs found near grill at 71 deg F < 2 hrs--corrected |
- 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)
|
04/04/2013 | Inspection | |
| No violation noted during this evaluation. | 11/26/2012 | Re-Inspection | |
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- 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: 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.
|
11/16/2012 | Inspection | 7A
Approx 10 chicken breasts cooked on grill and transferred to hot holding vessel. Temperature of chicken coming directly off the grill only 110 and 121 deg F. coorrected: proper cook temp of poultry discussed cookd instructed to return chicken breasts to grill and continue cooking until at least 165 deg F
5A
Eggs and black beans found at 54 deg DF < 2 hr in top salad station bain marie unit |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
02/02/2012 | Inspection | |
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
11/17/2011 | Inspection | |
- 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
|
07/25/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Dressing rooms dirty, not provided, improperly located
- Hot, cold running water not provided, pressure inadequate
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
02/01/2011 | Inspection | |
- 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
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
11/30/2010 | Inspection | |
- 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 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)
|
10/12/2010 | Inspection | |
| No violation noted during this evaluation. | 03/12/2010 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
12/09/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Dressing rooms dirty, not provided, improperly located
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
05/05/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
02/10/2009 | Inspection | |
| No violation noted during this evaluation. | 07/25/2008 | Inspection | |
| No violation noted during this evaluation. | 03/12/2008 | Inspection | |
| No violation noted during this evaluation. | 12/11/2007 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
05/01/2007 | Inspection | 4 cases chicken breast, 1 case Hormel pork, 3 cryovaced pork loins, 1 cryovac ribs, on floor in basement in front of walk in coolers. Relocated immediately to cooler (all still frozen). |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
01/30/2007 | Inspection | Several cans of cleaner and insecticide stored below prep counter @ grill. All relocated during inspection |
| No violation noted during this evaluation. | 07/10/2006 | Inspection | |
| No violation noted during this evaluation. | 03/27/2006 | Inspection | |
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