- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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02/19/2016 | Inspection | A Time Table of Compliance Date of March 10, 2016 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Employees were observed properly using plastic gloves and utensils during inspection. Discussed routine calibration of numerical thermometers used to evaluate cooked potentially hazardous foods with operator during inspection. |
| No violation noted during this evaluation. | 04/07/2015 | Re-Inspection | Conducted a re-inspection due to previous violation on inspection report of March 10, 2015. Wall surfaces near 3-bay/ mop sink area have been repaired. Will conduct a HACCP training exercise later in the year. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/10/2015 | Re-Inspection | Conducted a re-inspection due to previous Time Table of Compliance Date of 3/5/15. Wall surfaces near 3-bay/ mop sink in disrepair, has not been corrected. |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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01/05/2015 | Inspection | Regarding Blue-Item violation 15 A above, a previous Time Table of Compliance date of July 16, 2014 had been established. A revised TTOC date of March 5, 2015 has been established to repair wall surfaces in corner of kitchen between 3-bay sink and mop sink. Discussed proper use of plastic gloves and proper utensils to eliminate bare-hand contact with cooked & ready-to-eat foods with operator during inspection. Will conduct a re-inspection after 3-5-15 to verify compliance with above-mentioned Blue-Item violation 15 A above. |
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/16/2014 | Inspection | A TTOC date of July 16, 2014 has been established to replace section of wall behind kitchen mop sink. Will conduct a re-inspection after this date to determine compliance. Discussed the following with operator during inspection- Margarine is considered to be a potentially hazardous food and must be temperature-controlled; proper use of plastic gloves by staff to eliminate bare-hand contact with cooked & ready-to-eat foods; thorough hand washing by staff & discussed ill-food handler policy with operator. |
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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04/09/2013 | 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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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02/22/2012 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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06/07/2011 | Inspection | |
| No violation noted during this evaluation. | 09/08/2010 | Re-Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
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09/03/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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10/28/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/05/2008 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
- 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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03/19/2007 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/28/2006 | Inspection | |
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