- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Miscellaneous, Economic Violation, Choking Poster, Training.
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01/08/2016 | Inspection | Food temperatures obtained with DOH thermocouple thermometer--hamburger 164 degrees F., fish filet 143 degrees F., crispy chicken 146 degrees F., sliced tomatoes 44 degrees F. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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 of equipment not clean
- 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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01/15/2015 | Inspection | Violations observed on prior inspection (9/12/14) were all corrected except for violation 11d. Food temperatures were obtained as follows: cooked hamburgers in holding bin@174F, breaded McChicken from grill 187.9, French FRies in hot holding bin 147. 3 F, Swiss cheese in salad refrigerator@39.8 Fsliced cheddar jack cheese@41.9 FSouthwest blend@41.8 F, bacon bits 43.2 F. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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 of equipment not clean
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09/12/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/26/2013 | Inspection | Inspected the food service and newly constructed area. Walkin cooler moved to back area, new construction satisfactory. Most of the construction was cosmetic in nature except walkin cooler. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
|
09/13/2012 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
11/23/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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07/13/2010 | Inspection | |
| No violation noted during this evaluation. | 08/07/2009 | Inspection | |
| No violation noted during this evaluation. | 06/19/2009 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Hair is improperly restrained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/26/2008 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- In use food dispensing utensils improperly stored
- Hair is improperly restrained
- 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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07/27/2007 | Inspection | |
| No violation noted during this evaluation. | 08/02/2006 | Inspection | |
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