- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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 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.
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09/16/2015 | Inspection | |
No violation noted during this evaluation. | 10/09/2014 | Inspection | |
No violation noted during this evaluation. | 09/26/2013 | Inspection | |
No violation noted during this evaluation. | 09/21/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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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10/03/2011 | Inspection | |
No violation noted during this evaluation. | 01/20/2010 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/24/2009 | Inspection | |
No violation noted during this evaluation. | 09/17/2008 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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11/16/2007 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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09/18/2006 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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10/31/2005 | Inspection | |
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