- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/08/2015 | Inspection | |
| No violation noted during this evaluation. | 08/05/2015 | Re-Inspection | |
- 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.
- 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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07/27/2015 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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03/04/2015 | Inspection | |
| No violation noted during this evaluation. | 11/13/2014 | Inspection | |
| No violation noted during this evaluation. | 09/15/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/06/2014 | Inspection | |
| No violation noted during this evaluation. | 11/15/2013 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Dressing rooms dirty, not provided, improperly located
- In use food dispensing utensils improperly stored
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10/16/2013 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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08/29/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/14/2013 | Inspection | |
| No violation noted during this evaluation. | 11/08/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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04/12/2012 | Inspection | |
| No violation noted during this evaluation. | 03/13/2012 | Inspection | |
| No violation noted during this evaluation. | 06/14/2011 | Inspection | |
| No violation noted during this evaluation. | 02/17/2011 | Re-Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- 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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01/21/2011 | Inspection | |
| No violation noted during this evaluation. | 10/07/2010 | 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)
- In use food dispensing utensils improperly stored
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06/16/2010 | Inspection | |
- Pesticide application not supervised by a certified applicator
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
- In use food dispensing utensils improperly stored
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01/28/2010 | Inspection | |
| No violation noted during this evaluation. | 11/06/2009 | 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.
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09/16/2009 | Re-Inspection | 5A
Approx 3 lbs. Rice pudding found at front display dessert cooler at 50 deg F; internal unit thermometer also indicates 50 deg F; lower area of cooler thermometer reads 40 deg F; operator voluntarily discarded rice pudding since it was only stored in unit < 2 hr. |
- In use food dispensing utensils improperly stored
- 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.
- 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.
|
08/11/2009 | Inspection | 5A, 5E
Tapioca and Rice puddings found in front display dessert cooler at between 51 and 52 deg F (for > 2 hr as per wait staff) Items voluntarily discarded. Unit has frozen pool of water on bottom shelf. Unit to be serviced. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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
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02/06/2009 | Inspection | |
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/28/2008 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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06/05/2008 | Inspection | |
| No violation noted during this evaluation. | 03/06/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 03/03/2008 | Inspection | |
| No violation noted during this evaluation. | 12/04/2007 | Inspection | |
| No violation noted during this evaluation. | 09/07/2007 | Re-Inspection | |
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Improper thawing procedures used
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08/31/2007 | Re-Inspection | |
- 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.
- 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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08/23/2007 | Inspection | 5A, 5E
The service line reach-in 9near convection) appears not to be maintaining temps of 45 deg F or lower. Multiple food items found at between 46-50 deg F.
all foods re-located to another unti unitl unit repaired
5C
6 baked potatoes found on tray under prep counter on service line at 86 deg F > 2 hrs; cook states they are being reserved for ""skins""--vol discarded |
- 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)
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01/09/2007 | Re-Inspection | PREVIOUSLY WRITTEN RED COOLING VIOLATIONS APPEAR TO HAVE BEEN ADDRESSED |
| No violation noted during this evaluation. | 01/05/2007 | Inspection | |
| No violation noted during this evaluation. | 12/19/2006 | Inspection | 11B-wiping cloths not being stored in sanitizing solution
12D-self closurers missing on bathroom doors off dinning area |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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12/05/2006 | Inspection | Stem probe thermometer not available upon request |
| No violation noted during this evaluation. | 09/19/2006 | Inspection | |
| No violation noted during this evaluation. | 01/11/2006 | Inspection | |
| No violation noted during this evaluation. | 12/07/2005 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/06/2005 | Inspection | Sausage gravy found on shelf below steam tables at 91 deg F < 2 hr; gravy returned to stovetop and reheated to 165 deg F and than relocated to reach-in cooler
One full size tray of cooked potatoes found on same shelf below hot holing steam tables at 81 deg F > 2 hr.; potatoes voluntarily discarded
food service worker observed assembling buns for hamburgers with bare hands as inspector enters kitchen area; buns voluntarily discarded and gloves provided
3 1/2 trays raw shelled eggs found stored next to grill at 61 deg F; cookstates out at room temp < 2 hr; re-located to samall grill-side bain marie |
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