- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/04/2016 | Inspection | Dishwasher wash at 151°F and rinse at 181°F
Hot holding meatballs 195°F; Broccoli 41.8 °F in entry cooler; chicken noodle soup in walk-in 42.7°F |
- 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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10/15/2015 | Inspection | |
| No violation noted during this evaluation. | 05/08/2015 | Inspection | |
| No violation noted during this evaluation. | 11/13/2014 | Inspection | |
| No violation noted during this evaluation. | 03/31/2014 | Inspection | |
| No violation noted during this evaluation. | 10/25/2013 | Inspection | |
- In use food dispensing utensils improperly stored
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02/19/2013 | Inspection | |
| No violation noted during this evaluation. | 06/07/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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04/02/2012 | Re-Inspection | |
- Improperly functioning on-site sewage disposal system, improper
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/28/2012 | Inspection | |
- Improperly functioning on-site sewage disposal system, improper
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08/26/2011 | Inspection | |
| No violation noted during this evaluation. | 05/31/2011 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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12/08/2010 | Inspection | |
| No violation noted during this evaluation. | 03/23/2010 | Inspection | |
- In use food dispensing utensils improperly stored
- 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)
- Raw foods not properly washing prior to serving
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06/05/2009 | Inspection | |
| No violation noted during this evaluation. | 04/27/2009 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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04/17/2009 | 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/18/2008 | Inspection | |
| No violation noted during this evaluation. | 06/18/2008 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
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06/17/2008 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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06/11/2007 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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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01/31/2007 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/26/2006 | Inspection | Observed waitress touching salad for placement in take-home container with bare hands. No plastic gloves available at this station. Waitress did not think gloves were needed for this task.
- Salad discarded, gloves brought to station
Spray can of stainless steel spray directly stored over rolls, uncovered tomatoes, single-use containers.
- Spray moved to floor under sink
3 door cooler near front door in kitchen is running warm, possibly from a busy lunch according to operator. Hot dog at 54 degrees F., ambient air temperature 51, unit thermometers read >50.
- Temperature is decreasing during inspection, hot dogs relocated to another cooler |
| No violation noted during this evaluation. | 07/24/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 06/09/2006 | Inspection | |
| No violation noted during this evaluation. | 06/06/2006 | Inspection | |
| No violation noted during this evaluation. | 01/27/2006 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/22/2005 | Inspection | Observed food service worker handle head of lettuce with bare hands. Once inspector was noticed, worker then put gloves on to handle cut lettuce pieces.
- Heads of lettuce discarded |
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