- Miscellaneous, Economic Violation, Choking Poster, Training.
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10/14/2015 | Re-Inspection | |
- Insects, rodents present
- 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)
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
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09/30/2015 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
02/25/2015 | Inspection | |
| No violation noted during this evaluation. | 10/10/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Insects, rodents present
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10/09/2014 | 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Hot, cold running water not provided, pressure inadequate
- Insects, rodents present
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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.
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08/25/2014 | Inspection | |
| No violation noted during this evaluation. | 03/26/2014 | Re-Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/10/2014 | Inspection | |
| No violation noted during this evaluation. | 09/16/2013 | Inspection | |
| No violation noted during this evaluation. | 04/23/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 03/07/2013 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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01/30/2013 | Inspection | |
| No violation noted during this evaluation. | 10/01/2012 | 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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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09/06/2012 | Inspection | |
| No violation noted during this evaluation. | 02/17/2012 | Inspection | |
| No violation noted during this evaluation. | 09/22/2011 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/23/2011 | Inspection | |
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