- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/08/2016 | Inspection | Macaroni salad 43°F in front cooler, cooked pot roast in back cooler 42°F, Hot held roast in crock pot 169°F. The use of pre-chilled salad ingredients discussed. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/24/2015 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/06/2015 | Re-Inspection | |
- 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
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/15/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
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01/02/2015 | Inspection | |
- 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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02/20/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Dressing rooms dirty, not provided, improperly located
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
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01/22/2014 | Re-Inspection | |
- Dressing rooms dirty, not provided, improperly located
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/08/2014 | Inspection | |
| No violation noted during this evaluation. | 09/11/2013 | Inspection | |
| No violation noted during this evaluation. | 08/19/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- In use food dispensing utensils improperly stored
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02/01/2013 | Inspection | |
| No violation noted during this evaluation. | 11/26/2012 | Inspection | |
| No violation noted during this evaluation. | 10/15/2012 | Inspection | |
| No violation noted during this evaluation. | 06/26/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/21/2011 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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)
- In use food dispensing utensils improperly stored
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03/03/2011 | Inspection | |
| No violation noted during this evaluation. | 12/28/2010 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/08/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 12/16/2009 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/12/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Garbage storage areas not properly constructed or maintained, creating a nuisance
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10/29/2008 | Inspection | |
| No violation noted during this evaluation. | 01/22/2008 | Inspection | |
| No violation noted during this evaluation. | 01/09/2007 | 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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01/03/2007 | Inspection | Observed 3 pounds of cooked chicken cutlets, wrapped in plastic wrap, in rear cooler between 71-80 degrees F. Cutlets were pan-fried around 11AM this morning, then left out above grill until being covered and placed in cooler at about 2 PM.
- Chicken discarded |
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