- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/19/2016 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- 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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12/08/2015 | Inspection | |
| No violation noted during this evaluation. | 05/06/2015 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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04/27/2015 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
|
04/07/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
- 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 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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03/25/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
|
11/12/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
05/14/2014 | 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)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
03/25/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
|
11/18/2013 | Inspection | |
| No violation noted during this evaluation. | 06/13/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 05/08/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 03/29/2013 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
03/04/2013 | Inspection | |
| No violation noted during this evaluation. | 12/03/2012 | Inspection | |
| No violation noted during this evaluation. | 03/28/2012 | Inspection | |
| No violation noted during this evaluation. | 11/30/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 11/22/2011 | Inspection | |
| No violation noted during this evaluation. | 04/04/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 03/04/2011 | Inspection | |
| No violation noted during this evaluation. | 11/19/2010 | Inspection | |
| No violation noted during this evaluation. | 03/24/2010 | 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.
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10/27/2009 | Inspection | |
| No violation noted during this evaluation. | 03/12/2009 | Inspection | |
| No violation noted during this evaluation. | 03/11/2009 | Inspection | |
| No violation noted during this evaluation. | 11/17/2008 | Inspection | |
| No violation noted during this evaluation. | 07/18/2008 | Inspection | |
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