- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- 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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12/14/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper thawing procedures used
- 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 of equipment not clean
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09/15/2015 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/29/2014 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Pesticide application not supervised by a certified applicator
- 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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12/17/2014 | Inspection | |
| No violation noted during this evaluation. | 05/15/2014 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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)
- 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.
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04/01/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/12/2013 | Inspection | |
| No violation noted during this evaluation. | 03/22/2013 | 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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02/26/2013 | Inspection | |
| No violation noted during this evaluation. | 12/10/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 11/29/2012 | Inspection | |
| No violation noted during this evaluation. | 04/03/2012 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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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03/26/2012 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/05/2011 | Inspection | |
| No violation noted during this evaluation. | 03/14/2011 | Inspection | |
| No violation noted during this evaluation. | 12/02/2010 | Inspection | |
| No violation noted during this evaluation. | 04/06/2010 | 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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03/30/2010 | 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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03/08/2010 | Inspection | |
| No violation noted during this evaluation. | 11/17/2009 | Inspection | |
| No violation noted during this evaluation. | 03/23/2009 | Inspection | |
| No violation noted during this evaluation. | 12/12/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 11/03/2008 | Inspection | |
| No violation noted during this evaluation. | 04/09/2008 | 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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03/25/2008 | Inspection | |
| No violation noted during this evaluation. | 11/30/2007 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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03/14/2007 | Inspection | |
| No violation noted during this evaluation. | 08/29/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/22/2006 | 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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08/16/2006 | Re-Inspection | |
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