| No violation noted during this evaluation. | 02/17/2016 | Re-Inspection | Previous violations resolved. |
- 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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02/05/2016 | Inspection | No potentially hazardous foods are to be stored in the small glass door cooler next to the fryer until the temperature can be maintained below 45 degrees. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/27/2016 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/04/2016 | Inspection | |
| No violation noted during this evaluation. | 12/01/2015 | 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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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10/28/2015 | Re-Inspection | |
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
|
10/15/2015 | 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Insects, rodents present
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Hot, cold running water not provided, pressure inadequate
- Non food contact surfaces of equipment not clean
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10/05/2015 | 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)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/21/2015 | 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
- 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
- In use food dispensing utensils improperly stored
- 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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03/31/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Insects, rodents present
- Pesticide application not supervised by a certified applicator
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Improper thawing procedures used
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08/13/2014 | 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)
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper thawing procedures used
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
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07/11/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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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06/04/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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05/13/2014 | Re-Inspection | |
| No violation noted during this evaluation. | 04/15/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
04/02/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
03/25/2014 | 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 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
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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)
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03/03/2014 | Inspection | |
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/19/2013 | Inspection | |
| No violation noted during this evaluation. | 09/03/2013 | Inspection | |
| No violation noted during this evaluation. | 10/09/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
09/26/2012 | Inspection | |
| No violation noted during this evaluation. | 04/24/2012 | Inspection | |
| No violation noted during this evaluation. | 09/08/2011 | Inspection | |
| No violation noted during this evaluation. | 03/02/2011 | Inspection | |
| No violation noted during this evaluation. | 08/23/2010 | Inspection | |
| No violation noted during this evaluation. | 02/16/2010 | Inspection | |
| No violation noted during this evaluation. | 10/30/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
10/23/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
09/10/2009 | Inspection | |
| No violation noted during this evaluation. | 05/29/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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 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.
|
05/08/2009 | Inspection | |
| No violation noted during this evaluation. | 09/11/2008 | Inspection | |
| No violation noted during this evaluation. | 08/04/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 07/01/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 06/03/2008 | Inspection | |
| No violation noted during this evaluation. | 02/27/2008 | Inspection | |
| No violation noted during this evaluation. | 09/13/2007 | Inspection | |
| No violation noted during this evaluation. | 05/07/2007 | 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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04/12/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 02/07/2007 | Inspection | |
| No violation noted during this evaluation. | 09/28/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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09/13/2006 | Inspection | |
| No violation noted during this evaluation. | 03/10/2006 | 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).
|
02/27/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/23/2006 | Inspection | |
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