- 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. (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
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05/01/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
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11/09/2012 | Re-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) (2,046 penalty points)
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
- Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Critical: All ground meat and foods containing ground meat are not heated to 158oF or above except by consumer request. (2,046 penalty points)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- 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. (2,046 penalty points)
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10/02/2012 | Inspection | |
| No violation noted during this evaluation. | 12/15/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 11/14/2011 | Inspection | |
| No violation noted during this evaluation. | 11/15/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 10/20/2010 | Inspection | |
| No violation noted during this evaluation. | 11/06/2009 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
- 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. (2,046 penalty points)
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10/21/2009 | 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. (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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12/03/2008 | Inspection | |
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