- Non food contact surfaces of equipment not clean
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01/13/2016 | Re-Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- 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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01/06/2016 | Inspection | |
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10/09/2015 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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09/10/2015 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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05/07/2015 | 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)
- 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
- 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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01/22/2015 | Inspection | |
| No violation noted during this evaluation. | 01/06/2015 | Inspection | |
| No violation noted during this evaluation. | 10/01/2014 | Re-Inspection | |
- Insects, rodents present
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/23/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/28/2014 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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05/01/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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02/26/2014 | Inspection | |
| No violation noted during this evaluation. | 11/08/2013 | Inspection | |
| No violation noted during this evaluation. | 04/24/2013 | Re-Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
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02/22/2013 | Inspection | |
| No violation noted during this evaluation. | 12/05/2012 | Inspection | |
- Insects, rodents present
- 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)
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06/13/2012 | 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)
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01/09/2012 | Inspection | OUTDOOR WALK-IN COOLER NOT SECURED WITH LOCK (PADLOCK LEFT OPEN) |
| No violation noted during this evaluation. | 12/30/2011 | Inspection | |
| No violation noted during this evaluation. | 09/09/2011 | Inspection | |
- 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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04/01/2011 | Re-Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Improper thawing procedures used
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/18/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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11/12/2010 | Inspection | 6A, B
Multiple racks of ribs found between 121 deg F and 127 deg F > 2 hrs in alto sham holding oven. Seven breasts found at 126 deg F > 2 hr in alto sham; all foods voluntarily discarded, denatured |
| No violation noted during this evaluation. | 06/15/2010 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Non food contact surfaces of equipment not clean
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06/08/2010 | Inspection | |
| No violation noted during this evaluation. | 01/07/2010 | Inspection | |
- 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.
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10/21/2009 | Inspection | 3B
observed prep cook coming in from smoking cigarette and returning to food prep duties without handwashing; corrected: discussed proper handwash procedures with sorker and directed him to wash hands now
2E
head cook could not locate a stem probe thermometer to monitor food holding temps upon request |
- 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
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09/15/2009 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
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09/02/2009 | 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
- 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)
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04/21/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- 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)
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01/13/2009 | Re-Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- 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)
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- 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.
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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
Upon entering facility, observed food service worker handling and slicing lemons with bare hands-lemons to be used for beverages.
- Lemon pieces discarded; gloves worn for future cutting
2 pans of approximately 3 dozen ribs found in warming oven between 111-118 degrees F. Ribs were reheated this morning in convection oven and then placed in warming oven to hot hold at 10AM. Ribs were originally cooked 12-16-08.
- Ribs discarded; HACCP to be performed |
| No violation noted during this evaluation. | 09/26/2008 | Inspection | |
| No violation noted during this evaluation. | 03/19/2008 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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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03/04/2008 | Inspection | 5A/5E
Salad station bain marie apperars not to be able to maintain internalo temps of 45 deg F or less; chicken wings found at 54 deg F > 2 hr as per cook: proper cold storage temps discussed and wings voluntarily discarded. Approx 6 one dozen packaged cooked wings discarded. Unit may not be used until repaired or replaced. All other PHF's re-located to secondary units. |
| 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. | 05/10/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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04/19/2007 | Re-Inspection | Approx 17-18 racks shortribs found on middl rack area of altoshaam (> 2 hrs and first day cook); Ribs boiled this morning and transferred directly to altoshaam
Corrected: all shortribs reheated to altoshaam: unit adjusted to cook temp of 250 deg F |
- 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.
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04/04/2007 | Re-Inspection | Fourteen racks shortribs found in altoshaam (>2hrs) at between 127 and 134 deg F in middle rack area of unit; owner states food is a first day cook; owner to rapildy re-heat ribs to 165 deg F or higher and return to hot holding at 140 deg F |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non food contact surfaces of equipment not clean
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- Pesticide application not supervised by a certified applicator
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/22/2007 | Inspection | Ribs & Chicken breast found in Alto Shaam at 105 deg F - 112 deg F Ribs & chicken have been slow cooking in oven since night before; oven is supposed to automatically re-set to hot holding temp of 160 deg F as per owner/operator and head chef, however this does not appear to have happened: as per discussion with Senior sanitarian Jim Fouts, it was decided to rapidly reheat the meats to 165 deg F and return to hot holding of 140 deg F or higher (Alto Shaam turned to higher temp) since it was thought that Potential of bacteria growth is highly unlikely due to fact that meats have not been taken out of oven and not manipulated by food workers... |
| No violation noted during this evaluation. | 07/06/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 06/15/2006 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/27/2006 | Inspection | 1/2 gal. of clam chowder on steam table at 132 - corrected |
| No violation noted during this evaluation. | 10/14/2005 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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10/13/2005 | Inspection | 5 lbs. of baked pork cooled in room temp. ( temp. 115 ), pork was in a plastic bag for ""moisture control""(as per interview)- practice discussed and discontinued. Pork is to be cooled only under refrigerator without any covers. |
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