- 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
- In use food dispensing utensils improperly stored
- 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)
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02/11/2016 | Inspection | Food temperatures measured were acceptable. All meats in the walk-in freezer that are not USDA inspected and are for staff only must not be stored in this location. These meats can be stored in a personal freezer in staff residences. Discussed cooling and keeping cooling logs. |
- 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
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12/31/2015 | Inspection | Food temperatures measured with DOH thermocouple thermometer: goulash 35 degrees F., sliced turkey 29 degrees F. |
- Non food contact surfaces of equipment not clean
- 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)
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03/16/2015 | Inspection | Discussed cooking temperatures. Reviewed cooling logs and discussed cooling. |
| No violation noted during this evaluation. | 12/31/2014 | Inspection | no food was observed being prepared. reviewed the menu with the cook. chicken wings, meatloaf and soups are all prepared adequately. Reviewed cooling procedures and cooling logs for products which were all sufficient. |
- 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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09/16/2014 | Inspection | Discussed family style service, proper cooking temperatures, cooling procedures. Provided a cooling log to be used to track cooling times and temperatures. Temperatures measured: cooked ground beef in the walk-in cooler = 38 deg. F. |
| No violation noted during this evaluation. | 12/31/2013 | Inspection | Reviewed cooling logs. Discussed cooking temperatures. Discussed acceptable food sources. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
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01/30/2013 | Inspection | |
- 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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12/31/2012 | Inspection | |
- 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)
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
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06/13/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/25/2012 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/30/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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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06/08/2011 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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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02/04/2011 | Inspection | |
- 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)
- 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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12/31/2010 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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)
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02/19/2010 | 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)
- 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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12/31/2009 | Inspection | |
| No violation noted during this evaluation. | 04/14/2009 | Inspection | |
| No violation noted during this evaluation. | 01/21/2009 | Inspection | |
| No violation noted during this evaluation. | 12/31/2008 | Inspection | |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/22/2008 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
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01/24/2007 | Inspection | |
- Critical: All ground meat and foods containing ground meat are not heated to 158oF or above except by consumer request.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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06/09/2006 | Re-Inspection | 1D: Dented Can of Applesauce found on canned goods rack.
1H: Open box of shelled peanuts contaminated by rodent.
2C: Raw shell eggs stored above ready to eat foods in two refrigeration units.
7D: Inadequate cooking of food containing ground beef (sloppy joe meat). Final cook temp. measured at 95 and 104 deg. F.
6A: Inadequate hot holding of veggie burgers: 103 deg. F.
5D: Macaroni & Hard boiled egg salad not made from pre-chilled ingredients (temp. measured at 70 deg. F). |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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01/31/2006 | Inspection | 2C:Raw Chicken was found stored in contact with apples.
4A: Charcoal lighter fluid and food grade lubricant marked ""harmful or fatal if swallowed"" was stored with and on top of food. |
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