- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/02/2016 | Inspection | Chicken soup 168 degrees F, Sausage Pattie 40 degrees F, Sobe cooler turkey 40 degrees F, coleslaw front cooler 44 degrees F. 3 bay sink with sanitzer at 100 ppm. |
| No violation noted during this evaluation. | 10/23/2015 | 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 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.
- 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.
- 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
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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10/07/2015 | Inspection | |
| No violation noted during this evaluation. | 01/21/2015 | Inspection | |
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/15/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/17/2014 | Inspection | |
| No violation noted during this evaluation. | 11/07/2013 | Inspection | |
- 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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08/16/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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06/24/2013 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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01/18/2013 | Inspection | |
| No violation noted during this evaluation. | 12/13/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/24/2012 | 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
- 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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09/14/2011 | 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)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/07/2011 | Inspection | |
| No violation noted during this evaluation. | 01/03/2011 | Inspection | |
| No violation noted during this evaluation. | 09/10/2010 | Inspection | |
| No violation noted during this evaluation. | 03/22/2010 | 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.
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/05/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
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11/09/2009 | Inspection | |
| No violation noted during this evaluation. | 07/21/2009 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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07/15/2009 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/18/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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
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07/18/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
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02/06/2008 | Inspection | |
| No violation noted during this evaluation. | 04/23/2007 | Inspection | |
| No violation noted during this evaluation. | 12/14/2006 | Inspection | |
| No violation noted during this evaluation. | 03/07/2006 | Inspection | |
| No violation noted during this evaluation. | 01/18/2006 | Re-Inspection | |
- 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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01/17/2006 | Inspection | FW observed assembling 2 steak sandwiches with bare hands; hard rolls discarded and gloves donned
Approx 2 lbs tunafish at 52 deg F and 1 lb sliced ham found at 64 deg F stored on counter near stovetop for < 2 hr; both food items re-located to reach-in unit
Three whole 10 lb roast beefs found in front service line display cooler (lower area) at between 90-94 deg F. Deli staff indicate cooling process started about 10:30Am to 11:00am (approx 2 1/2 hr ago) Due to the nature of the food product (whole beef has sterile center) staff was allowed to cut meats into 1/3 portions , wrap and place immediately into freezer for rapid cooling. |
| No violation noted during this evaluation. | 11/29/2005 | Re-Inspection | |
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
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11/21/2005 | Re-Inspection | FW on food line not washing hands after sneezing touching plate (food contact surface) - corrected |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/10/2005 | Inspection | 3 lbs. of meat balls at 107 on steam table steam table found without hot water ( other food items at 143 - 148) - meat balls voluntarily discarded; rest of items reheated to 165, while hot water added to the steam table. |
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