| No violation noted during this evaluation. | 01/06/2016 | Inspection | |
| No violation noted during this evaluation. | 09/10/2015 | Inspection | |
| No violation noted during this evaluation. | 05/07/2015 | Inspection | |
| No violation noted during this evaluation. | 01/22/2015 | Inspection | |
| No violation noted during this evaluation. | 09/23/2014 | Inspection | |
| No violation noted during this evaluation. | 05/01/2014 | Inspection | |
| No violation noted during this evaluation. | 02/26/2014 | Inspection | |
| No violation noted during this evaluation. | 11/08/2013 | Inspection | |
| No violation noted during this evaluation. | 02/22/2013 | Inspection | |
| No violation noted during this evaluation. | 12/05/2012 | Inspection | |
| No violation noted during this evaluation. | 06/13/2012 | Inspection | |
| No violation noted during this evaluation. | 03/20/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 12/30/2011 | Inspection | |
| No violation noted during this evaluation. | 09/09/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
04/01/2011 | Re-Inspection | |
- 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
- 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
- Improper thawing procedures used
- Non food contact surfaces of equipment not clean
|
02/18/2011 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
11/12/2010 | Inspection | |
| No violation noted during this evaluation. | 06/15/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 06/14/2010 | Re-Inspection | |
- 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
- 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)
|
06/08/2010 | Inspection | |
| No violation noted during this evaluation. | 01/07/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
10/21/2009 | Inspection | 3B
Observed prep cook coming in from smoking a cigarette and returning to food prep duties without washing hands; corrected: discussed proper hand wash procedures with worker and directed worker to wash hands before returning to other food prep dutes
2E
head cook could not locate a stem probe termometer upon request : corrected: owner was able to locate when he came to facility |
- 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)
- Non food contact surfaces of equipment not clean
|
09/15/2009 | Re-Inspection | |
- 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)
- Non food contact surfaces of equipment not clean
- Insects, rodents present
|
09/02/2009 | 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
04/21/2009 | Inspection | |
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
|
01/13/2009 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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
|
12/18/2008 | Inspection | Observed 1 dozen raw eggs stored on top shelf in outside walk-in cooler over ready-to-eat foods, including sauces, whipped cream and creamers.
- Eggs relocated to raw meat area |
| No violation noted during this evaluation. | 09/26/2008 | Inspection | |
| No violation noted during this evaluation. | 03/19/2008 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
|
03/04/2008 | Inspection | 5A/5E
Salad station bain marie appears not to be able to maintain internal temps of 45 deg F or less; chicken wings (approx 6 one dozen bags cooked wings foound at 54 deg F > 2hr: proper tems discussed; wings voluntarily discarded, all other PHF's re-located to a secondary unit, unit not to be used unitl repaired or replaced. |
| No violation noted during this evaluation. | 11/27/2007 | Inspection | |
| No violation noted during this evaluation. | 09/27/2007 | Inspection | |
| No violation noted during this evaluation. | 04/19/2007 | Re-Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
|
04/04/2007 | Inspection | Alto shaam not keeping potentially hazardous food items at at least 140 deg F or higher |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
|
09/16/2006 | Inspection | not enough hot holding equipment - corrected |
| No violation noted during this evaluation. | 07/06/2006 | Inspection | |
| No violation noted during this evaluation. | 03/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 03/07/2006 | Inspection | |
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