- 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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12/28/2015 | 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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08/21/2015 | Re-Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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08/03/2015 | Inspection | |
| No violation noted during this evaluation. | 03/27/2015 | 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.
- 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).
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03/17/2015 | Inspection | |
| No violation noted during this evaluation. | 12/15/2014 | 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)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/25/2014 | Inspection | |
| No violation noted during this evaluation. | 09/09/2014 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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08/12/2014 | Inspection | |
| No violation noted during this evaluation. | 02/27/2014 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/20/2014 | Inspection | |
| No violation noted during this evaluation. | 12/09/2013 | Re-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)
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11/14/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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07/24/2013 | Inspection | |
| No violation noted during this evaluation. | 03/29/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 03/12/2013 | Inspection | |
| No violation noted during this evaluation. | 02/06/2013 | Inspection | |
| No violation noted during this evaluation. | 01/23/2013 | 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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12/27/2012 | Inspection | 5C. Cooked ribs on counter, 56F. Chef did not know how long it was stored out. CDI: put in cooler. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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09/04/2012 | Inspection | |
| No violation noted during this evaluation. | 03/21/2012 | Inspection | |
| No violation noted during this evaluation. | 01/23/2012 | 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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12/15/2011 | Inspection | |
- Insects, rodents present
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/16/2011 | Inspection | |
| No violation noted during this evaluation. | 04/21/2011 | 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.
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12/07/2010 | Inspection | food out at room temp |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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09/03/2010 | 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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04/21/2010 | Inspection | |
| No violation noted during this evaluation. | 12/16/2009 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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09/09/2009 | Inspection | Dented can
egg roll out at room temp
cooked chicken wings out at room temp
bowl of brown rice out at room temp |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/08/2009 | Inspection | bowl yellow rice out at 58*F. |
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