- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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02/20/2015 | Inspection | Discussed deficiencies with the operator. The operators need to call our office and let us know when EcoLab repairs the dish washer so that it once again is operating as designed. The following temperatures were recorded (degrees F): Walk-In Cooler - Tuna Salad - 36.0 & Hard Salami - 35.6; Upper Compartment Salad Bain Marie - Diced Tomatoes - 39.6 & Sliced Tomatoes - 39.5; Upper Compartment Sandwich Bain Marie - Sliced Ham - 40.6 & Stack of Sliced American Cheese - 41.0; Upper Compartment Cream Cheese (C.C.) Bain Marie - Veggie C.C. - 41.1 & Bacon 46.4. The following soup temperatures were measured (degrees F): Roasted Red Pepper - 193.4 & Spinach-Feta - 189,0. Report e-mailed. |
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/28/2014 | Inspection | Cream cheese @ 37 F in Bain Marie behind counter, Chicken noodle soup in kitchen @169 F, frozen sausage patties @ 42 F behind cook line, cole slaw in walk in cooler @ 37F. |
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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02/07/2013 | Inspection | emailed copy to manager. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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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02/22/2012 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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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02/16/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
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01/22/2010 | Inspection | 14a- Excessive number of small flying insects observed in storeroom and office,possibly fruit flies, advised to find source and correct immediately.
15a- Walls and ceiling flithy, ordered a cleaning day. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/30/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
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01/11/2008 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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03/15/2007 | Inspection | |
| No violation noted during this evaluation. | 02/21/2006 | Inspection | |
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