- 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)
- 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)
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12/09/2015 | Inspection | |
| No violation noted during this evaluation. | 09/14/2015 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Single service items reused, improperly stored, dispensed, not used when required
- 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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09/02/2015 | Inspection | 6A- Corn chowder soup holding on the stove with heat source (burner) turned off. Corrected- soup reheated to 165 F and hot held at 140 F or greater. Discussed hot holding with chef.
5A/5E- Reach-in cooler not maintaining foods at or below 45 F. Cooked chili at 38 F and pea soup at 49 F within unit. Chef stated chili and pea soup were in reach-in cooler overnight. Corrected- Approx one gallon chili and approx one half gallon pea soup voluntarily discarded. Reach-in cooler not to be used to store TCS foods until serviced or adjusted. |
- Non food contact surfaces of equipment not clean
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02/18/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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12/10/2014 | Re-Inspection | |
- Insects, rodents present
- 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 hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- 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 thawing procedures used
- 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.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/14/2014 | Inspection | 5A/5E food in cold holding table at deli station at 1:00pm not at or below 45 F. Shrimp 1/2 pound at 55 F, 1 pound chicken salad at 51 F, 1 pound of tuna salad at 51 F, ham sliced 1/2 pound at 51 F, tomatoes sliced 4 pounds at 51 F, 1/2 pound salami at 51 F, turkey sliced 1/2 pound at 51 F. . Interview with employee indicated that food was placed in cold table at 10:00am. Corrected- food voluntarily discarded and cold table to be set up properly in the future.
6A/6B- Cooked flounder in hot box out of temperature. Hot box in disrepair. Flounder (cooked) at 119 F. Corrected- Employee voluntarily discarded 4 1lbs of cooked flounder and out of service sign posed on hot box. Hot box not be used until repaired. |
- 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
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08/25/2014 | Inspection | |
- 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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04/21/2014 | Inspection | |
| No violation noted during this evaluation. | 11/26/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/03/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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02/14/2013 | Inspection | |
| No violation noted during this evaluation. | 11/01/2012 | Inspection | |
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09/05/2012 | Inspection | |
- 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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02/28/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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10/04/2011 | Inspection | |
- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/04/2011 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/08/2010 | 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
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02/17/2010 | Inspection | |
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/04/2009 | Inspection | |
- 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)
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02/18/2009 | Inspection | |
| No violation noted during this evaluation. | 09/22/2008 | 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 from unapproved source, spoiled, adulterated on premises.
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09/15/2008 | Inspection | 1H- wrapped piece of blue cheese wet from ceiling condensate drippage in walk-in cooler. Corrected- approximately two pound piece of blue cheese voluntarily discarded. Advised to protect food items in walk-in cooler from condensation.
5E- Container of mac salad and container of cooked vege sandwich in open refrigerated display case at 57 F and 56 F respectively. Per manager, refrigeration unit used to store foods during lunch service (less than 2 hours). observed products moved to under counter cooler. Open refrigerated display case not to be used to store foods until serviced and is able to maitain food temps of 45 F or less. |
| No violation noted during this evaluation. | 04/07/2008 | Inspection | |
| No violation noted during this evaluation. | 09/18/2007 | Inspection | |
| No violation noted during this evaluation. | 02/01/2007 | Inspection | |
| No violation noted during this evaluation. | 04/03/2006 | Inspection | |
| No violation noted during this evaluation. | 11/09/2005 | Inspection | |
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