- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Pesticide application not supervised by a certified applicator
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/19/2015 | Inspection | |
No violation noted during this evaluation. | 08/29/2014 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Hot, cold running water not provided, pressure inadequate
- Single service items reused, improperly stored, dispensed, not used when required
- Miscellaneous, Economic Violation, Choking Poster, Training.
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08/28/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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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08/15/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- 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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06/27/2012 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/15/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/17/2010 | Inspection | |
No violation noted during this evaluation. | 07/22/2009 | Inspection | |
No violation noted during this evaluation. | 08/14/2008 | Inspection | |
No violation noted during this evaluation. | 07/13/2006 | Re-Inspection | Other blue violations from 7/12/06 to be corrected by next routine inspection. |
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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07/12/2006 | Inspection | 1H-Gnats present in speedo water cooler; Corrective action: Voluntarily discarded and clean and sanitize cooler.
2C-Vacuum packed beef loin stored above ready to eat strawberris in container; Corrective action:Raw beef loin moved to bottom shelf.
2E-0-220F metal stem probe thermometer in 2F increments not provided. Obtain immediately.-Corrected:Provided at this time.
11C-Drain spout on speedo water cooler unclean/dark deris build-up.
8B/10A-Icecream scoop in standing water with pitted/peeling surface.
15B-Light in dry storage area not shielded/shatterproof; light shield in kitchen, greasy/dirty.
8D-Single service take-out trays in dry storage not inverted.
15A-Window in kitchen unfinished, gap present.
8E-Thermometers not visible/present in table top and reach-in refridgerators.
8A-Plastic single serve spoon lying in sprinkles. |
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