- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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 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)
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03/02/2016 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- 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
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12/22/2015 | 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/04/2015 | Inspection | |
- 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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05/06/2015 | Inspection | |
- 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.
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12/16/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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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05/05/2014 | Inspection | 8 A - LOAVES OF BREAD STORED ON TOP OF RAW EGGS IN FRIG, SEPERATED, CORRECTED
11 B - WIPING CLOTH IN BUCKET, WATER ONLY, NO CHLORINE SANITIZER, CORRECTED
12 C - HAND WASH SINK NOT ACCESSABLE, STUFF IN FRONT, CORRECTED
15 A - REAR STORAGE ROOM, EXCESS DEBRIS, FLOOR NOT SMOOTH AND EASILY CLEANABLE |
| No violation noted during this evaluation. | 01/02/2014 | Re-Inspection | |
| No violation noted during this evaluation. | 11/13/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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05/10/2013 | Inspection | |
| No violation noted during this evaluation. | 04/10/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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03/29/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 03/12/2013 | Inspection | |
| No violation noted during this evaluation. | 12/06/2012 | Inspection | |
| No violation noted during this evaluation. | 06/25/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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06/08/2012 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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05/31/2012 | Re-Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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05/03/2012 | Inspection | 15 B - LIGHTS OVER 3-BAY SINK NOT SHIELDED
15 C - BACK ROOM LITTERED WITH VARIOUS ITEMS |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/02/2012 | Inspection | |
| No violation noted during this evaluation. | 04/02/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 03/15/2012 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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03/14/2012 | Inspection | |
| No violation noted during this evaluation. | 01/03/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 12/20/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 12/07/2011 | 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)
- 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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05/25/2011 | Inspection | 8A--Bags of onions & potatoes, and other misc. product found stored on pallets or on slatted wood shelf on floor ~2-3 inches high, not on easily movable racks or on a shelf >= 6 inches off the floor to allow easy access for cleaning.
10B--Storage area has bare wood surfaces which are not smooth and easily cleanable. |
| No violation noted during this evaluation. | 04/14/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/28/2011 | Inspection | |
| No violation noted during this evaluation. | 12/14/2010 | Re-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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11/23/2010 | 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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05/21/2010 | Inspection | 8B- Ice scoop stored on top of the ice machine.
15B- Light fixture/fan unit- bulbs are not shielded properly. |
| No violation noted during this evaluation. | 03/19/2010 | Inspection | |
| No violation noted during this evaluation. | 12/08/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/06/2009 | Inspection | |
- Hair is improperly restrained
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper use and storage of clean, sanitized equipment and utensils
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05/21/2009 | Inspection | 2B- Food worker handling ready to eat toast, vegetables without proper handwashing or use of proper sanitary barriers.
8C- In use knives stored between cooler and work table.
12E- Handwash sink inaccessible.
12E- Cloth towels hanging behind the counter- used for hand drying.
9C- Proper hair restraints not used. |
| No violation noted during this evaluation. | 04/14/2009 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/20/2009 | Inspection | |
| No violation noted during this evaluation. | 12/11/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 11/06/2008 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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11/04/2008 | Inspection | |
- Hair is improperly restrained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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05/20/2008 | Inspection | 9C--Hair Restraints not being used.
12E--Cloth towels hanging behind counter are being used to dry hands after handwashing. Removed and Corrected. |
| No violation noted during this evaluation. | 03/12/2008 | Inspection | |
| No violation noted during this evaluation. | 12/04/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- 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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11/13/2007 | Inspection | |
| No violation noted during this evaluation. | 07/20/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 05/30/2007 | Inspection | |
| No violation noted during this evaluation. | 03/20/2007 | Inspection | |
| No violation noted during this evaluation. | 12/01/2006 | Re-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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11/06/2006 | Inspection | |
| No violation noted during this evaluation. | 05/24/2006 | Inspection | |
| No violation noted during this evaluation. | 03/21/2006 | Re-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.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/07/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/02/2005 | Inspection | |
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