| No violation noted during this evaluation. | 08/14/2015 | Inspection | |
| No violation noted during this evaluation. | 08/11/2015 | Inspection | |
| No violation noted during this evaluation. | 08/06/2015 | Inspection | |
| No violation noted during this evaluation. | 08/04/2015 | Inspection | |
| No violation noted during this evaluation. | 07/29/2015 | Inspection | |
| No violation noted during this evaluation. | 07/28/2015 | Inspection | |
| No violation noted during this evaluation. | 07/17/2015 | Inspection | |
| No violation noted during this evaluation. | 07/17/2015 | Inspection | |
| No violation noted during this evaluation. | 07/16/2015 | Inspection | |
| No violation noted during this evaluation. | 07/16/2015 | Inspection | |
| No violation noted during this evaluation. | 07/16/2015 | Inspection | |
| No violation noted during this evaluation. | 07/16/2015 | Inspection | |
| No violation noted during this evaluation. | 07/10/2015 | Inspection | |
| No violation noted during this evaluation. | 07/10/2015 | Inspection | |
| No violation noted during this evaluation. | 07/07/2015 | Inspection | |
| No violation noted during this evaluation. | 08/21/2014 | Inspection | |
| No violation noted during this evaluation. | 08/20/2014 | Inspection | |
| No violation noted during this evaluation. | 08/13/2014 | Inspection | |
| No violation noted during this evaluation. | 08/13/2014 | Inspection | |
| No violation noted during this evaluation. | 08/06/2014 | Inspection | |
| No violation noted during this evaluation. | 07/31/2014 | Inspection | |
| No violation noted during this evaluation. | 07/29/2014 | Inspection | |
| No violation noted during this evaluation. | 07/25/2014 | Inspection | |
| No violation noted during this evaluation. | 07/23/2014 | 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.
|
07/22/2014 | Inspection | |
| No violation noted during this evaluation. | 07/16/2014 | Inspection | |
| No violation noted during this evaluation. | 07/16/2014 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/09/2014 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
07/07/2014 | Inspection | |
| No violation noted during this evaluation. | 08/14/2013 | Inspection | |
| No violation noted during this evaluation. | 08/09/2013 | Inspection | |
| No violation noted during this evaluation. | 08/08/2013 | Inspection | |
| No violation noted during this evaluation. | 08/07/2013 | 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.
|
08/02/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/30/2013 | Inspection | |
| No violation noted during this evaluation. | 07/25/2013 | Inspection | |
| No violation noted during this evaluation. | 07/25/2013 | Inspection | |
| No violation noted during this evaluation. | 07/24/2013 | Inspection | |
| No violation noted during this evaluation. | 07/24/2013 | Inspection | |
| No violation noted during this evaluation. | 07/19/2013 | Inspection | |
| No violation noted during this evaluation. | 07/18/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/17/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
|
07/16/2013 | Inspection | |
| No violation noted during this evaluation. | 07/16/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
|
07/16/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 07/10/2013 | Inspection | |
| No violation noted during this evaluation. | 07/08/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
|
07/03/2013 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
07/02/2013 | Inspection | |
| No violation noted during this evaluation. | 06/27/2013 | 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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.
|
06/26/2013 | 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)
|
06/26/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
|
06/25/2013 | Inspection | |
| No violation noted during this evaluation. | 08/15/2012 | 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: 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/10/2012 | Inspection | |
| No violation noted during this evaluation. | 08/09/2012 | Inspection | |
| No violation noted during this evaluation. | 08/01/2012 | Inspection | |
| No violation noted during this evaluation. | 07/30/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/30/2012 | Inspection | |
| No violation noted during this evaluation. | 07/23/2012 | Inspection | |
| No violation noted during this evaluation. | 07/23/2012 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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)
|
07/23/2012 | Inspection | |
| No violation noted during this evaluation. | 07/19/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
|
07/18/2012 | Inspection | |
| No violation noted during this evaluation. | 07/17/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/17/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/11/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
|
07/10/2012 | Inspection | |
| No violation noted during this evaluation. | 07/10/2012 | Inspection | |
| No violation noted during this evaluation. | 07/10/2012 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
07/02/2012 | Inspection | |
| No violation noted during this evaluation. | 06/29/2012 | 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.
|
06/29/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
06/26/2012 | Inspection | |
| No violation noted during this evaluation. | 08/08/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 08/01/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/28/2011 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
|
07/25/2011 | Inspection | |
| No violation noted during this evaluation. | 07/25/2011 | Inspection | |
| No violation noted during this evaluation. | 07/25/2011 | Inspection | |
| No violation noted during this evaluation. | 07/25/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/25/2011 | Inspection | |
| No violation noted during this evaluation. | 07/21/2011 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
07/19/2011 | Inspection | |
| No violation noted during this evaluation. | 07/19/2011 | 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/13/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
|
07/11/2011 | 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
07/11/2011 | Inspection | |
| No violation noted during this evaluation. | 07/11/2011 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
07/11/2011 | Inspection | |
| No violation noted during this evaluation. | 07/05/2011 | 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: 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
07/01/2011 | Inspection | |
- In use food dispensing utensils improperly stored
|
06/30/2011 | Inspection | |
| No violation noted during this evaluation. | 08/02/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/28/2010 | Inspection | |
| No violation noted during this evaluation. | 07/28/2010 | Inspection | |
| No violation noted during this evaluation. | 07/27/2010 | Inspection | |
| No violation noted during this evaluation. | 07/27/2010 | Inspection | |
- Insects, rodents present
- 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.
|
07/26/2010 | Inspection | |
| No violation noted during this evaluation. | 07/22/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/21/2010 | Inspection | |
- 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
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
|
07/21/2010 | 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
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/14/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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.
|
07/02/2010 | Inspection | |
| No violation noted during this evaluation. | 07/02/2010 | Inspection | |
| No violation noted during this evaluation. | 08/11/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/11/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/04/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/04/2009 | Inspection | |
| No violation noted during this evaluation. | 08/04/2009 | Inspection | |
| No violation noted during this evaluation. | 07/17/2008 | 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.
|
07/17/2008 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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.
|
07/16/2008 | Inspection | |
| No violation noted during this evaluation. | 07/16/2008 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 07/23/2007 | Inspection | |
| No violation noted during this evaluation. | 07/09/2007 | Inspection | |
| No violation noted during this evaluation. | 07/02/2007 | Inspection | |
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