- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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09/28/2015 | Inspection | |
No violation noted during this evaluation. | 09/16/2014 | 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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09/20/2013 | Inspection | |
No violation noted during this evaluation. | 09/05/2012 | Inspection | |
No violation noted during this evaluation. | 09/27/2011 | Inspection | |
No violation noted during this evaluation. | 09/15/2010 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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09/26/2009 | Inspection | 6A/6B At time of inspection hot dogs in hot hold unit 129 dF. Hot dogs had been placed in unit at 10:00
Hot dogs were taken out of unit and reheated to 165dF. Unit was turned up. Hot holding must be maintained at 140 dF. CORRECTED
11A Sponges cannot be used in establishment to wash dishes as they hold moisture and bacteria. |
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