- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/15/2015 | Inspection | |
| No violation noted during this evaluation. | 03/20/2015 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Insects, rodents present
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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03/13/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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
- 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)
- In use food dispensing utensils improperly stored
- Insects, rodents present
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11/24/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/11/2014 | Inspection | |
| No violation noted during this evaluation. | 12/03/2013 | Inspection | |
| No violation noted during this evaluation. | 03/29/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
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03/01/2013 | Inspection | |
| No violation noted during this evaluation. | 12/18/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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11/29/2012 | Inspection | |
| No violation noted during this evaluation. | 04/12/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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03/26/2012 | Inspection | |
| No violation noted during this evaluation. | 11/17/2011 | Inspection | |
| No violation noted during this evaluation. | 03/16/2011 | Inspection | |
| No violation noted during this evaluation. | 11/08/2010 | Inspection | |
| No violation noted during this evaluation. | 03/24/2010 | Inspection | |
| No violation noted during this evaluation. | 12/07/2009 | Re-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.
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11/12/2009 | Inspection | |
| No violation noted during this evaluation. | 03/19/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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03/05/2009 | Inspection | |
| No violation noted during this evaluation. | 12/04/2008 | Inspection | |
| No violation noted during this evaluation. | 04/08/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 03/21/2008 | Inspection | |
| No violation noted during this evaluation. | 10/29/2007 | Inspection | |
| No violation noted during this evaluation. | 04/23/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 03/12/2007 | Inspection | |
| No violation noted during this evaluation. | 12/21/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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12/08/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/27/2006 | 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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10/30/2006 | Inspection | |
| No violation noted during this evaluation. | 03/08/2006 | Inspection | |
| No violation noted during this evaluation. | 11/04/2005 | Inspection | |
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