- 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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08/18/2015 | Inspection | |
No violation noted during this evaluation. | 05/27/2015 | Inspection | |
No violation noted during this evaluation. | 03/24/2015 | Re-Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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03/17/2015 | Inspection | |
- Insects, rodents present
- 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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08/25/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
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05/28/2014 | Inspection | |
No violation noted during this evaluation. | 03/24/2014 | Inspection | |
No violation noted during this evaluation. | 03/18/2013 | Inspection | |
No violation noted during this evaluation. | 03/13/2012 | Inspection | |
No violation noted during this evaluation. | 07/11/2011 | Inspection | |
No violation noted during this evaluation. | 03/28/2011 | Inspection | |
No violation noted during this evaluation. | 07/22/2010 | Inspection | |
No violation noted during this evaluation. | 03/24/2010 | Inspection | |
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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
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07/23/2009 | Inspection | |
No violation noted during this evaluation. | 03/12/2009 | Inspection | |
No violation noted during this evaluation. | 09/11/2008 | Inspection | |
No violation noted during this evaluation. | 03/18/2008 | 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.
- 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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03/13/2008 | Inspection | 5A, 5E
Multiple food items found at 51 deg F in top and lower area of main service line bain marie. Sour Cream at 51.1 deg F; tunafish salad at 51 deg F. Food items in unit < 2 hrs; all PHF's re-located to walk-in until uint is serviced and can maintain temps of 45 deg F. Stem probe thermometer indicates internal temp 54 deg F. |
No violation noted during this evaluation. | 07/30/2007 | Re-Inspection | |
No violation noted during this evaluation. | 07/24/2007 | Inspection | |
No violation noted during this evaluation. | 03/15/2007 | Inspection | |
No violation noted during this evaluation. | 08/15/2006 | Re-Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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08/09/2006 | Inspection | wasteline pipes from small soda ice machine are leading directly into sewer line pipes--NO indirect drain assembly
Approx. 2 lbs pre-cooked canned chili found on steam tavle at 128 deg F Cook states chili stored for 140 deg F. |
No violation noted during this evaluation. | 06/13/2006 | Inspection | |
No violation noted during this evaluation. | 04/17/2006 | Re-Inspection | |
No violation noted during this evaluation. | 04/10/2006 | Inspection | |
No violation noted during this evaluation. | 10/05/2005 | Inspection | |
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