- Hot, cold running water not provided, pressure inadequate
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03/03/2016 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- 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 of equipment not clean
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01/12/2016 | Inspection | |
| No violation noted during this evaluation. | 10/30/2015 | 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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09/29/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
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05/28/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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03/03/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Hot, cold running water not provided, pressure inadequate
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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01/12/2015 | Inspection | |
| No violation noted during this evaluation. | 10/23/2014 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non food contact surfaces of equipment not clean
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10/15/2014 | Re-Inspection | |
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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09/09/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/31/2014 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/21/2014 | Re-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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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01/10/2014 | Inspection | |
| No violation noted during this evaluation. | 10/24/2013 | Inspection | |
| No violation noted during this evaluation. | 09/03/2013 | Inspection | |
| No violation noted during this evaluation. | 07/29/2013 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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06/18/2013 | Inspection | |
| No violation noted during this evaluation. | 05/21/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 04/16/2013 | Inspection | |
| No violation noted during this evaluation. | 02/19/2013 | Inspection | |
| No violation noted during this evaluation. | 12/28/2012 | Inspection | |
| No violation noted during this evaluation. | 10/23/2012 | Inspection | |
| No violation noted during this evaluation. | 10/04/2012 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/10/2012 | Inspection | |
| No violation noted during this evaluation. | 06/18/2012 | Inspection | |
| No violation noted during this evaluation. | 03/06/2012 | Inspection | |
| No violation noted during this evaluation. | 02/23/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 01/24/2012 | Inspection | |
| No violation noted during this evaluation. | 11/14/2011 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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10/13/2011 | Inspection | |
| No violation noted during this evaluation. | 09/29/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 09/27/2011 | Inspection | |
| No violation noted during this evaluation. | 09/16/2011 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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06/06/2011 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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05/27/2011 | Inspection | |
| No violation noted during this evaluation. | 05/11/2011 | Inspection | |
| No violation noted during this evaluation. | 04/13/2011 | Inspection | |
| No violation noted during this evaluation. | 02/09/2011 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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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02/07/2011 | Inspection | |
| No violation noted during this evaluation. | 09/10/2010 | Inspection | |
| No violation noted during this evaluation. | 02/22/2010 | Inspection | |
| No violation noted during this evaluation. | 10/13/2009 | Inspection | |
| No violation noted during this evaluation. | 06/15/2009 | Inspection | |
| No violation noted during this evaluation. | 02/18/2009 | Inspection | |
| No violation noted during this evaluation. | 09/25/2008 | Re-Inspection | |
- 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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09/19/2008 | Inspection | |
| No violation noted during this evaluation. | 03/13/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/13/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/02/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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09/07/2007 | Inspection | |
| No violation noted during this evaluation. | 05/22/2007 | Inspection | |
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