| No violation noted during this evaluation. | 01/28/2016 | Re-Inspection | Violations noted during the routine inspection have been corrected |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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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01/19/2016 | Inspection | reinspection anytime after 1/19/16 |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/24/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/26/2015 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improper thawing procedures used
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Pesticide application not supervised by a certified applicator
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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01/05/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper use and storage of clean, sanitized equipment and utensils
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08/26/2014 | Inspection | |
| No violation noted during this evaluation. | 01/31/2014 | Inspection | |
- 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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10/22/2013 | Inspection | |
| No violation noted during this evaluation. | 06/04/2013 | 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.
- Insects, rodents present
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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05/10/2013 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
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02/28/2013 | Inspection | |
| No violation noted during this evaluation. | 10/24/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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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01/24/2012 | Inspection | |
| No violation noted during this evaluation. | 10/31/2011 | Inspection | |
| No violation noted during this evaluation. | 03/29/2011 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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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03/04/2011 | Inspection | |
- Improper thawing procedures used
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11/12/2010 | Inspection | |
| No violation noted during this evaluation. | 06/15/2010 | Re-Inspection | |
- Pesticide application not supervised by a certified applicator
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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06/08/2010 | Inspection | 3C
Upon entry into kitchen, a food service employee was assembling a turkey, lettuce and tomato sandwich with his bare hands (employee stated sandwich was not for his consumption). sandwich voluntarily discarded; gloves provided and hand contact discussed |
- Non food contact surfaces of equipment not clean
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10/09/2009 | Inspection | |
| No violation noted during this evaluation. | 08/10/2009 | 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.
- Improper use and storage of clean, sanitized equipment and utensils
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Single service items reused, improperly stored, dispensed, not used when required
- Pesticide application not supervised by a certified applicator
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07/28/2009 | Inspection | 5A,E
it appears the salad bain marie is not maintaining proper cold storage temps of 45 deg F or less: crumbled blue cheese (upper front) 50 deg F; chicken )upper rear) 50 deg F; hummus (lower area) 50 deg F. corrected: all PHF's re-located to alternate cooler chicken voluntarily discarded. |
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
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05/11/2009 | Inspection | |
| No violation noted during this evaluation. | 01/07/2009 | Re-Inspection | |
- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/31/2008 | Inspection | 3C
Upon entry into kitchen, it apeared the line cook had just completed the task of chopping up romaine lettuce for salad. When interviewed, the line cook admitted he did not use gloves while handling the lettuce.
corrected: lettuce discarded, gloves provided. |
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