- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/09/2016 | Re-Inspection | The following items have been corrected from previous inspection- 12C) Plumbing at hand wash sink has been repaired. 10B) New handle replaced on walk-in cooler. 10B) Sandwich make unit temporarily fixed. Interview indicated that equipment has a leak in condenser and a new part must be ordered for permanent fixed. Facility put hanging thermometer in unit and recommended monitoring temperature daily until part has been installed. |
- 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
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/08/2016 | Re-Inspection | The following items have been corrected from previous inspection: 9B) Observed no employee beverages in kitchen prep areas. 8A) Boxes off floor in walk-in cooler. Carton of raw shell eggs not observed on top shelf over ready to eat items. Duct tape removed from food prep counter. Facility is not setting up ice bath in top of sandwich make unit. Manager stated they would be just working out of walk-in cooler. |
- 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)
- 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.
- 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)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/05/2016 | Inspection | The following items have been corrected from previous inspection- 11A facility has chlorine sanitizer test strips. 14B) screen door has been removed from facility and back door was closed. Discussed cooling requirements. Discussed hand washing. CCHD to establish TTOCs for other items with operator. |
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/08/2015 | Re-Inspection | the following violations were corrected from the 12-7-15 inspection; 8a-cutting board at sandwich make unit-no dirty surfaces. 8c-drain board at 3 bay-no dirty surfaces.11c-bleach available for sanitizing. 11d-speed rack in the process of being cleaned during this visit. 15a-ceiling of walk-in-no dirty surfaces, 15a- floors have been mopped. 15b-vent covers installed above grill top and fryer, fan covers in walk-in-no dirty surfaces. 12a-cold water is operational in toilet room. 12d-surfaces cleaned in restroom. 10b-condensate line in walk-in has been cleaned, suggested another cleaning. Considerable progress made at facility, ttoc's established for outstanding issues.
Per conversation with manager, Steve, grease trap is cleaned every 2 months. Based on plumber's observation of grease clog, suggest increasing cleaning frequency of grease trap to prevent future issues. |
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Improper use and storage of clean, sanitized equipment and utensils
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hot, cold running water not provided, pressure inadequate
- 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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12/07/2015 | Inspection | TTOC 24 hours to fix hand wash sink, plumbing, and obtain sanitizer. Discussed reheating food to 165dF within 2 hours with staff. The following violation corrected from 2014, 11d-slotted shelves in walk-in have been replaced with new shelving. |
- Non food contact surfaces of equipment not clean
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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09/11/2014 | Re-Inspection | the following violations were corrected from the previous inspection; 15-lighting fixtures added in kitchen, lighting adequate. 14c-d-con removed from facility. |
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
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04/23/2014 | Re-Inspection | The following violations were corrected from the previous inspection; 11A-mobile stand used as drainboard at 3 bay sink. 15B-light bulbs by grill are shielded. TTOC for violations written today is 4 weeks, call 737-2019 with questions. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/17/2014 | Re-Inspection | The following corrections were corrected form the previous inspection; 2e-observed 6 accurate probe thermometers with plastic sheaths for calibrating. 15a-walls of walk-in cleaned, caulk repaired. 12b-one and only toilet room repaired, new toilet, new sink, new supply lines, new paper towels, toilet paper, and soap (and dispensers for soap, toilet paper, and paper towels.) 12e-paper towels observed at hand wash sink in kitchen. 14c-pesticide and weed killer removed from premises. 8e-thermometer observed in cold holding units holding phf. Facility ok to lift voluntary closure. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Pesticide application not supervised by a certified applicator
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- 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
- Improperly functioning on-site sewage disposal system, improper
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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01/16/2014 | Inspection | facility voluntarily closed until restroom operational. CCHD 7372019. 2,20 lb propane cylinder observed in kitchen area. |
| No violation noted during this evaluation. | 03/29/2013 | Re-Inspection | Re-inspection was made to recheck walk-in refrigerator temperature- Interior air temperature was 37 degrees F using thermocouple. Also, walk-in door gasket has been replaced and interior surfaces have been cleaned. Corrected. Will conduct a HACCP training exercise with kitchen staff later in year. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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03/12/2013 | Inspection | Will recheck interior walk-in cooler temperature later this week. Maintain all potentially hazardous foods at less than 45 degrees F during cold-holding. A time table of compliance date of March 27, 2013 has been established to correct interior surfaces inside walk-in cooler. A re-inspection will be conducted after this date to determine compliance. |
- Non food contact surfaces of equipment not clean
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/16/2012 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/25/2011 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Dressing rooms dirty, not provided, improperly located
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11/17/2010 | Inspection | |
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