- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/22/2015 | Inspection | |
| No violation noted during this evaluation. | 09/23/2014 | Inspection | |
- 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
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02/13/2013 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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06/15/2012 | Re-Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- In use food dispensing utensils improperly stored
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06/06/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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05/29/2012 | Inspection | |
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Insects, rodents present
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Wiping cloths dirty, not stored properly in sanitizing solutions
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10/20/2011 | Inspection | |
- 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
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03/23/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/01/2010 | Inspection | |
- In use food dispensing utensils improperly stored
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03/30/2010 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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09/18/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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02/23/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/23/2008 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/06/2007 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- 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.
- 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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06/07/2007 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/30/2006 | Inspection | waitress behind the bar preparing frozen fruit drink cut strawberries up without a barrier to manual contamination. Drink disposed. gloves available for use on all bar fruit. |
| No violation noted during this evaluation. | 01/31/2006 | Inspection | |
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