- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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01/28/2016 | Inspection | The dishwasher was observed operatoring in accordance with manufacturer's specifications. TPHC logs were reviewed and were acceptable. |
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
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07/10/2015 | Inspection | The facility utilizes time as a public health control and was observed carrying out the process adeqautely, with the proper documentntation in place. All temperatures measured with the DOH thermocouple were acceptable, examples include: on the serving line - chicken salad at 42 degrees F and cold cuts at 41 degrees F/ soup hot held at 147 degrees F/ & in the walk-in cooler -pasta salad at 38 degrees F. The ansul fire suppression system was observed with an out-of-date tag. After a discuss with the head of maintenance and the ansul inspector, via cell phone, the system is said to be fully functional but needs some maintenance which is scheduled for Monday, July 13. Following the ansul system upgrade the system will get an updated service tag. |
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Hot, cold running water not provided, pressure inadequate
- Non food contact surfaces of equipment not clean
- 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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03/16/2015 | Inspection | Information on using time as a public health control will be emailed to operator. It is recommended that facility obtain an additional digital thermometer. |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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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10/16/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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 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 kept at or above 140oF during hot holding.
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03/05/2014 | Inspection | |
| No violation noted during this evaluation. | 11/04/2013 | 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.
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03/06/2013 | Inspection | |
| No violation noted during this evaluation. | 10/05/2012 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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04/19/2012 | Inspection | |
| No violation noted during this evaluation. | 12/01/2011 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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06/06/2011 | 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)
- 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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11/10/2009 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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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03/17/2009 | Inspection | 2c - A crate of eggs was observed on the 2nd shelf of the walk-in cooler. Eggs were stored above ready to eat foods (apples, pears). No evidence of cross contamination was observed. Item was corrected when eggs were moved to the bottom shelf.
6a - Chicken breasts, thighs and wings were observed on the service line. Items were temps at 126-140 DF. Operator reported items were rehated to 165 DF earlier ( Item was cooked today to 140 DF . Item corrected when returned to oven to reheat to 165 DF.
8E - Thermometers were not present in milk coolers or prep refridgerator.
8a - Packages of bread, peanut butter, jelly, chips and apples were observed on table behind service line. BRead and apples subject to cross contamination from students/faculty reaching for product with bear hands. Peanut butter, jelly, chips subject to contamination b/c no sneeze guard present. |
- 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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07/03/2008 | Inspection | |
| No violation noted during this evaluation. | 01/08/2008 | Inspection | |
| No violation noted during this evaluation. | 01/17/2007 | Inspection | |
| No violation noted during this evaluation. | 12/13/2005 | Inspection | |
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