- Pesticide application not supervised by a certified applicator (2,046 penalty points)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs (2,046 penalty points)
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02/27/2013 | 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) (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
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02/15/2012 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- 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) (2,046 penalty points)
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04/18/2011 | Inspection | |
| No violation noted during this evaluation. | 10/29/2010 | Re-Inspection | |
- Pesticide application not supervised by a certified applicator (2,046 penalty points)
- Insects, rodents present (2,046 penalty points)
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10/27/2010 | Inspection | |
| No violation noted during this evaluation. | 05/14/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
- Critical: Food from unapproved source, spoiled, adulterated on premises. (2,046 penalty points)
- 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) (2,046 penalty points)
- Insects, rodents present (2,046 penalty points)
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05/13/2010 | 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) (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
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01/13/2010 | Inspection | |
| No violation noted during this evaluation. | 12/22/2009 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Hot, cold running water not provided, pressure inadequate (2,046 penalty points)
- 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) (2,046 penalty points)
- Critical: Food from unapproved source, spoiled, adulterated on premises. (2,046 penalty points)
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12/08/2009 | Inspection | |
| No violation noted during this evaluation. | 05/08/2009 | 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. (2,046 penalty points)
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05/01/2009 | Inspection | cheese, quacamole in top of kitchen bain marie at 48 to 50 degrees F. corrected by removal to bottom of refrigerator unit able to hold temperature of 45 degrees F or less. Top od theis basin marie unit not to be used for holding potentially hazardous foods until able to hold foods at 45 degrees F or less. |
| No violation noted during this evaluation. | 12/11/2008 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
- 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) (2,046 penalty points)
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12/05/2008 | Inspection | |
| No violation noted during this evaluation. | 06/30/2008 | 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) (2,046 penalty points)
- Insects, rodents present (2,046 penalty points)
- 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. (2,046 penalty points)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
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06/19/2008 | Inspection | |
| No violation noted during this evaluation. | 12/17/2007 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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02/23/2007 | Inspection | |
| No violation noted during this evaluation. | 09/19/2006 | Inspection | |
| No violation noted during this evaluation. | 01/10/2006 | Inspection | |
| No violation noted during this evaluation. | 10/07/2005 | Inspection | |
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