- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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02/17/2016 | Inspection | Please provide the health department with a projected timeline for the repair of the tile and grout in the dishwashing area. Please let me know when the wall behind the dishwasher has been cleaned. |
- 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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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10/23/2015 | Inspection | Reinspection 1 month. Sick leave policy discussed.
Owner was instructed to label all food in cool down with the start time and date, to use smaller containers, and to stir and temp 2 hours after the food is temped at 140 F. ( begining of the cool down procedure). |
- 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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07/29/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/09/2015 | Inspection | |
| No violation noted during this evaluation. | 11/13/2014 | Re-Inspection | All violations corrected from 10/28/14 inspection. Copy of procedure for cooling down taco meat submitted and approved. |
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
- Improper use and storage of clean, sanitized equipment and utensils
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10/28/2014 | Inspection | per email - 5A & 5B - corrected by voluntarily discarding |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/09/2014 | 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)
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01/22/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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11/25/2013 | Re-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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10/23/2013 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/08/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/01/2013 | Re-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.
- 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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03/04/2013 | Re-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.
- Non food contact surfaces of equipment not clean
- 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.
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/25/2013 | Inspection | |
| No violation noted during this evaluation. | 10/24/2012 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/09/2012 | Inspection | 10/19/12
6A - HOT HOLDING CHICKEN PIECES 131F, SPAGHETTI 129F, IN HOT HOLDING LESS THAN ONE HOUR. REMOVED TO REHEAT. CORRECTED.
15A - FLOOR OF WALK IN FREEZER COVERED WITH DEBRIS.
10/24/12 - ALL VIOLATIONS CORRECTED FROM 10/19/12 INSPECTION. |
| No violation noted during this evaluation. | 06/11/2012 | 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)
- 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 kept at or above 140oF during hot holding.
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01/23/2012 | Inspection | |
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10/20/2011 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/18/2011 | Inspection | 10/18/11
15A - KITCHEN FLOORS HAVE EXCESSIVE FOOD DEBRIS - ALSO SOME CRACKED CORE MOLDINGS. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- 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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09/15/2011 | Inspection | |
| No violation noted during this evaluation. | 03/22/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/10/2011 | Inspection | |
| No violation noted during this evaluation. | 01/05/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 12/29/2010 | 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.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/30/2010 | 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
- 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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10/05/2010 | Inspection | 10/05/10
5A APPROXIMATELY TWO QUARTS SOUR CREAM TEMPED AT 52F ON BUFFET LINE. VOLUNTARILY DISCARDED. ICE WAS ADDED TO HOLDING TRAY. VIOLATION CORRECTED.
11D EXCESSIVE DIRT ON LID OF ICE MACHINE.
10B BROKEN RUBBER GASKETS ON ICE MACHINE LID AND DOOR TO WALK IN COOLER.
8E NO THERMOMETER IN DESSERT REFRIGERATOR.
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| No violation noted during this evaluation. | 01/12/2010 | Inspection | |
| No violation noted during this evaluation. | 10/23/2009 | Inspection | |
| No violation noted during this evaluation. | 01/05/2009 | 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)
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10/24/2008 | Inspection | 10/24/2008
8A - BOXES OF GREEN PEPPERS DOUBLE STACKED IN WALK-IN COOLER. |
| No violation noted during this evaluation. | 05/20/2008 | 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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11/15/2007 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/04/2007 | Inspection | 10/4/07
12D NO HANDWASH SIGNS IN BATHROOMS, MENS ROOM DIRTY - CORRECTED
15A EXCESSIVE FOOD DEBRIS ON FLOOR, WALKIN COOLER DOORS DIRTY, WALL NEAR CAN OPENER DIRTY, WALKIN COLLER FREEZER FLOOR HAS EXCESSIVE FOOD DEBRIS
11B WIPING CLOTHS ARE NOT STORED IN DISINFECTION SOLUTION
15A MULTIPLE CRACKED AND BROKEN TILES AND COVER MOLDING IN KITCHEN
10B BROKEN AND RIPPED DOOR SEALS IN STEAK REFRIGERATOR
12E FOOD DEBRIS IN HAND WASH SINKS
10B LIDS ON TOP OF ICE CREAM MACHINE DID NOT FIT PROPERLY WITH GAPS IN THE SEAL. |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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10/27/2006 | Inspection | 10/27/06
12D NO HAND WASH SIGN IN LADIES ROOM - CORRECTED |
| No violation noted during this evaluation. | 10/17/2006 | Inspection | |
| No violation noted during this evaluation. | 03/22/2006 | Inspection | |
| No violation noted during this evaluation. | 11/10/2005 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/24/2005 | Inspection | |
- 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.
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10/21/2005 | Inspection | 10/21/05
5D RICE SALAD WAS NOT PREPARED WITH PRECHILLED INGREDIENTS. TEMPED AT 60F ON BUFFET LINE ONE HOUR AFTER PREPARATION. VOLUNTARILY DISCARDED - CORRECTED. |
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