- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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09/09/2015 | Inspection | |
| No violation noted during this evaluation. | 05/26/2015 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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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04/09/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/12/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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04/11/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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10/21/2013 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/03/2013 | Inspection | |
| No violation noted during this evaluation. | 04/22/2013 | Re-Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/28/2013 | Inspection | 1B - Rinse hose at dishwash sink hangs below the flood plane of the sink without backflow preventor.
4A - Spray bottle containing degreaser solution not properly labeled. Corrected - bottle properly labeled. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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10/31/2012 | 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
- 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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10/15/2012 | Inspection | |
| No violation noted during this evaluation. | 10/04/2011 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/08/2011 | Inspection | |
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
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11/12/2010 | Inspection | |
| No violation noted during this evaluation. | 04/28/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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04/13/2010 | Inspection | |
| No violation noted during this evaluation. | 11/04/2009 | Inspection | |
| No violation noted during this evaluation. | 05/06/2009 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
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04/23/2009 | 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)
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
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12/19/2008 | 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)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
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03/26/2008 | Inspection | |
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