- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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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10/29/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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03/09/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper use and storage of clean, sanitized equipment and utensils
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
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11/24/2014 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- 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
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/10/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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02/27/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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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11/21/2013 | Inspection | |
| No violation noted during this evaluation. | 06/21/2013 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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06/04/2013 | Inspection | |
- 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)
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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02/25/2013 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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12/03/2012 | Re-Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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11/16/2012 | Inspection | |
| No violation noted during this evaluation. | 03/15/2012 | Inspection | |
| No violation noted during this evaluation. | 11/23/2011 | Inspection | |
| No violation noted during this evaluation. | 08/19/2011 | Inspection | |
| No violation noted during this evaluation. | 05/23/2011 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hot, cold running water not provided, pressure inadequate
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper use and storage of clean, sanitized equipment and utensils
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04/22/2011 | Inspection | |
| No violation noted during this evaluation. | 01/26/2011 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/21/2010 | Inspection | |
| No violation noted during this evaluation. | 06/14/2010 | Inspection | |
| No violation noted during this evaluation. | 03/04/2010 | Inspection | |
| No violation noted during this evaluation. | 11/30/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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10/20/2009 | Inspection | |
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