| No violation noted during this evaluation. | 10/15/2015 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- In use food dispensing utensils improperly stored
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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)
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10/01/2015 | Inspection | |
| No violation noted during this evaluation. | 03/13/2013 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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01/02/2013 | Inspection | 3-4 SLICES ea SAUSAGE AND PEPPERS PIZZA AND SAUSAGE AND MUSHROOMS SLICES EACH AT 60 DEGREES IN FRONT SERVICE CASE. hOT SUBS IN TINFOIL IN SAME CASE @ 80 DEGREES NO LOG KEPT DISPOSED TO CORRECT. fOOD OUT OF TEMP SUPPORTS RAPID PATHOGEN GROWTH.
4 PLASTIC CONTAINERS OF SOUP IN SAME FRONT HOT HOLDING SERVICE CASE @ 80 DEGREE. SOUP MAY NOT BE HELD OUT OF TEMP FOR ANY PERIOD. FOOD HELD 45-140 DEGREES SUPPORTS RAPID PATHOGEN GROWTH. DISPOSED TO CORRECT. STAFF STATE SOUP IN CASE FOR 1 1/2 HOURS |
| No violation noted during this evaluation. | 03/19/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Hot, cold running water not provided, pressure inadequate
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/12/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Unwrapped/potentially hazardous foods are reserved.
- 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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09/12/2011 | Inspection | |
| No violation noted during this evaluation. | 07/23/2010 | Inspection | |
| No violation noted during this evaluation. | 06/23/2009 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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10/22/2008 | Inspection | |
| No violation noted during this evaluation. | 05/14/2008 | 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
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11/20/2007 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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06/08/2007 | Inspection | |
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
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12/14/2006 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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03/22/2006 | Inspection | One severely dented can of Campbells Beef Barley Soup stored on can rack with undamaged cans. Corrected by moving to proper area, labeling to return for credit
Four packages of raw sweet Italian sausage soted on top shelf in walk-in cooler directly above lettuce. Corrected by moving to proper area. |
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