| No violation noted during this evaluation. | 03/04/2016 | Re-Inspection | The following violations were observed to be corrected from inspection of 2/19/2016: #11D-interior of ice machine cleaned: 15A-floor under soda fountain dispenser cleaned; 14A-rodent feces in dry storage room has been cleaned; 14B-areas of floor and wall in back room, near walk-in refrig. and along west wall have been repaired. No other items evaluated during re-inspection. Briefly discussed cooling with cook, who indicated all cooling was conducted in uncovered metal pans at depths of less than 4 inches. |
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Insects, rodents present
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02/19/2016 | Inspection | Recommend hiring of professional pest control operator. Reinspection(s) to be conducted to verify correction of violations. |
| No violation noted during this evaluation. | 05/13/2015 | Re-Inspection | Violation #15A corrected as per previously mutually agreed upon timetable for correction. Walk-in refrigerator replaced, as was walk-in freezer. Both walk-ins appear to be well sealed, made of smooth and easily cleanable materials, including floors, walls, ceiling. No gaps at seams observed. No other items evaluated at time of re-inspection. Sanitarian to contact operator in near future to schedule HACCP exercise. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/30/2015 | Re-Inspection | Reinspection conducted due to three critical violations cited during recent inspection. All critical items cited previously corrected. #2E: Foods being reheated are fully reheated to 165F+ within 2 hours prior to hot-holding in steam table. 1B: Hose at mop sink has been cut such that it is above the top of the sink thereby preventing possibility of back siphonage. #6A: All items under hot and cold holding waiver to use time instead of temperature as controls are marked with the discard time not to exceed 4 hours after removal from refrigerator or hot-holding, per conditions of waiver. Other not critical violations also corrected, including light in walk-in refrigerator, which has been replaced and appears adequate. No additional items evaluated during re-inspection. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- 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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01/13/2015 | Inspection | Discussed cooling of cooked potatoes to used for home fries. Also discussed requirements for hot and cold-holding waivers, ensuring products under waiver to use time (instead of temperature) as a public health control are marked with the proper discard time as required under the waiver conditions. Waiver may be cancelled if proper procedures not followed. Advised food worker to ensure gloves and changed between handling sanitizing cloth and handling food. Demonstrated calibration of probe thermometer during inspection. |
| No violation noted during this evaluation. | 10/27/2014 | Re-Inspection | Item 11D corrected from previous inspection: shelving in walk-in refrigerator is smooth & easily cleanable (was corroded). No other items evaluated during re-inspection. Also conducted HACCP exercise at time of visit. |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/18/2014 | Re-Inspection | A new timetable for correction for item #11C of 7/25/14. New shelves present outside of establishment, inside fence surrounding walk-in units, have not been installed yet because exterior sections of refrigerator and interior floor not replaced. Per operator, contractor has not yet begun repairs. |
- Non food contact surfaces of equipment not clean
- 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/18/2014 | Inspection | Facility utilizing cold & hot holding waivers adequately. Discussed proper cooling and reheating procedures with cook staff. Operator stated facility planning to replace walk-in refrig. and freezer in near future. |
| No violation noted during this evaluation. | 05/03/2013 | Re-Inspection | 15 A corrected from previous, curb style mop sink wall replaced with impervious wall (shower Wall) |
| No violation noted during this evaluation. | 03/07/2013 | Re-Inspection | 12 A corrected new faucet installed at hand-wash sink. Ensure use of hand-sink not impacted by kitchen items and equipment. Condensate line in 2 door kitchen cold holding unit repaired. Discussed cooling gravy with kitchen staff, recommend depth of 4 inches or less. TTOC to repair damaged wall above curb style mop sink 3 weeks, 3-28-13. All hand wash sinks required to have soap and paper towels. All toxic containers are required to be labeled. 7372019. |
- Hot, cold running water not provided, pressure inadequate
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03/04/2013 | Re-Inspection | 10b corrected from previous inspection, condensate leak repaired in 2 door cold holding unit in kitchen. 12 E corrected from previous, soap and paper towels observed at bakery hand-wash sink. 15C corrected from previous, lights shileded in bakery area. |
- 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)
- Hot, cold running water not provided, pressure inadequate
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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02/28/2013 | Inspection | Owner not on site during inspection. Will contact owner at ~3PM when she arrives to discuss TTOC's for numerous violations. The non-operational hand sinks in the kitchen and leak in 2 door cold holding unit are top priority on the list of TTOCs. |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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02/10/2012 | Re-Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- In use food dispensing utensils improperly stored
- 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.
- 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)
- Improper thawing procedures used
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/20/2012 | Inspection | |
| No violation noted during this evaluation. | 02/03/2011 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Insects, rodents present
- 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)
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01/07/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/25/2010 | Inspection | |
| No violation noted during this evaluation. | 02/20/2009 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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02/18/2009 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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09/16/2008 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- In use food dispensing utensils improperly stored
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09/05/2007 | Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hot, cold running water not provided, pressure inadequate
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- 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
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/19/2006 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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11/28/2005 | Inspection | Cook was observed peeling hard cooked eggs with bare hands. Potentially contaminated eggs voluntarily discarded. |
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