- Miscellaneous, Economic Violation, Choking Poster, Training.
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06/15/2015 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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05/13/2015 | Inspection | |
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03/13/2014 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Pesticide application not supervised by a certified applicator
- Insects, rodents present
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02/21/2014 | Inspection | |
| No violation noted during this evaluation. | 07/12/2013 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/29/2013 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
- 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
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Hot, cold running water not provided, pressure inadequate
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/16/2012 | Inspection | |
| No violation noted during this evaluation. | 01/20/2011 | Inspection | |
| No violation noted during this evaluation. | 04/08/2010 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non food contact surfaces of equipment not clean
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02/19/2010 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
- 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).
- Single service items reused, improperly stored, dispensed, not used when required
- In use food dispensing utensils improperly stored
- 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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01/21/2010 | Inspection | |
| No violation noted during this evaluation. | 01/27/2009 | Re-Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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01/13/2009 | Inspection | |
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