| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
- 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)
|
08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
| No violation noted during this evaluation. | 08/21/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
08/21/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Improperly functioning on-site sewage disposal system, improper
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/21/2015 | Inspection | |
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/21/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/21/2015 | Inspection | |
| No violation noted during this evaluation. | 08/21/2015 | Inspection | |
| No violation noted during this evaluation. | 08/21/2015 | Inspection | No violations noted at time of inspection. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/21/2015 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
08/21/2015 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
08/21/2015 | Inspection | |
| No violation noted during this evaluation. | 08/21/2015 | Inspection | No violations noted at time of inspection. |
- 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 kept at or above 140oF during hot holding.
|
08/21/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
|
08/21/2015 | Inspection | |
| No violation noted during this evaluation. | 08/17/2015 | Inspection | |
| No violation noted during this evaluation. | 08/17/2015 | Inspection | |
- 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)
|
08/17/2015 | Inspection | |
| No violation noted during this evaluation. | 08/17/2015 | Inspection | |
| No violation noted during this evaluation. | 08/17/2015 | Inspection | |
| No violation noted during this evaluation. | 08/17/2015 | Inspection | |
| No violation noted during this evaluation. | 08/14/2015 | Inspection | |
- 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)
|
08/14/2015 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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.
|
08/14/2015 | Inspection | |
| No violation noted during this evaluation. | 08/14/2015 | Inspection | |
| No violation noted during this evaluation. | 08/14/2015 | Inspection | |
- 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)
|
08/14/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/14/2015 | Inspection | |
| No violation noted during this evaluation. | 08/14/2015 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
|
08/14/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/10/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Insects, rodents present
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/07/2015 | Inspection | All remaining violations must be corrected no later than 8/12/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 8/12/15. |
| No violation noted during this evaluation. | 08/05/2015 | 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)
|
08/05/2015 | 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
|
08/05/2015 | Inspection | |
| No violation noted during this evaluation. | 08/05/2015 | Inspection | |
| No violation noted during this evaluation. | 08/05/2015 | Inspection | |
| No violation noted during this evaluation. | 08/05/2015 | 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.
- 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)
|
08/05/2015 | Inspection | |
- 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)
|
08/05/2015 | Inspection | |
- 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
|
08/05/2015 | 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
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
08/05/2015 | Inspection | |
| No violation noted during this evaluation. | 08/05/2015 | Inspection | |
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
08/05/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/31/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/31/2015 | Inspection | |
- 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)
|
07/31/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Inspection | |
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/31/2015 | Inspection | |
| No violation noted during this evaluation. | 07/29/2015 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/29/2015 | Inspection | Comments only: 1. Thermometer located inside the right side Coca-Cola cooler read 46 degrees F. See violation 5A also. As a precaution, all foods that require refrigeration were moved to a properly functioning cooler immediately until this cooler is serviced and can cold hold all food items at or below 45 degrees F. 2. Food items inside the Coca-Cola cooler near ice machines were recorded at 44 degrees F. Must monitor this cooler closely to ensure cold holding temps are at or below 45 degrees F. 3. Discussed the waiver that was issued on 8/29/14 with Daniel Lessem. Currently, only food items that are mentioned in the waiver request are allowed to be held at room temperature for 4 hours. If you to add other food items, you must make an additional waiver request that includes these food items.
All remaining violations must be corrected no later than 8/5/15, expect Drop Box cooler floor must be repaired prior to opening for the 2016 operating season. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 8/5/15. |
- 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.
- Non food contact surfaces of equipment not clean
- 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)
|
07/29/2015 | Inspection | Comment only: Using a metal stem probe thermometer, food temperatures varied from 40 to 58 degrees F inside the walk in cooler. In discussion with staff, multiple food items were brought out this morning for prep and then placed back into the cooler. Food items such as sliced cheese, deserts, and fruit were the items that measured above 45 degrees and these were the items that were prepped this morning. Provided education to staff. Must limit prep time of food. Only remove food items from the cooler that you will be actively prepping, do not remove food from the cooler that will sit at room temperature for a period of time before prep begins.
All remaining violations must be corrected no later than 8/5/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 8/5/15. |
| No violation noted during this evaluation. | 07/29/2015 | Inspection | |
| No violation noted during this evaluation. | 07/29/2015 | Inspection | |
| No violation noted during this evaluation. | 07/29/2015 | Inspection | |
| No violation noted during this evaluation. | 07/29/2015 | 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: 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.
|
07/29/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/29/2015 | Inspection | |
| No violation noted during this evaluation. | 07/29/2015 | Inspection | |
| No violation noted during this evaluation. | 07/29/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
- 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
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/25/2014 | Inspection | Must correct violations as soon as possible. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/25/2014 | 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 kept at or above 140oF during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/11/2014 | Inspection | Comments only: 1. Right side coca cola cooler is barely holding minimum required temperature. Using a metal stem probe thermometer, foods were temped between 45 to 46 degrees F. Recommend closely monitoring this cooler. If food temps continue to record at or above 46 degrees F, foods should be moved to properly functioning cooler immediately. 2. Dishwasher is currently not injecting minimum required amount of sanitizer. Staff were manually washing all dishes and utensils at time of inspection using a wash, rinse, sanitize, then air dry method at the 3 bay sink.
Must correct violations as soon as possible. |
- 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.
|
08/11/2014 | Inspection | Comment only: Two door cooler inside the trailer has an inside ambient air temperature of 44 degrees F according to digital thermometer located on outside. Using metal stem probe thermometer, several food temps were recorded between 45 - 46 degrees F. Informed Daniel Lessem to monitor this cooler closely and if foods temps are at or above 46 degrees F to move all foods requiring refrigeration to a properly functioning cooler. |
| No violation noted during this evaluation. | 08/08/2014 | Inspection | |
| No violation noted during this evaluation. | 08/08/2014 | Inspection | |
- 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)
|
08/08/2014 | Inspection | |
| No violation noted during this evaluation. | 08/06/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/31/2014 | Inspection | |
- 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)
|
07/31/2014 | Inspection | |
| No violation noted during this evaluation. | 07/31/2014 | Inspection | |
| No violation noted during this evaluation. | 07/31/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/31/2014 | Inspection | |
| No violation noted during this evaluation. | 07/31/2014 | Inspection | |
| No violation noted during this evaluation. | 07/31/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
07/30/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
07/30/2014 | Inspection | |
- 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)
|
07/30/2014 | Inspection | |
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
07/30/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
- 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)
|
07/30/2014 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
07/30/2014 | Inspection | |
- 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)
|
07/30/2014 | Inspection | |
- 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)
|
07/30/2014 | Inspection | |
| No violation noted during this evaluation. | 07/30/2014 | Inspection | |
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
|
07/30/2014 | Inspection | |
- 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)
|
07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
- 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)
|
07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
- 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)
|
07/24/2014 | Inspection | |
- 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)
|
07/24/2014 | Inspection | |
| No violation noted during this evaluation. | 07/24/2014 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
|
07/21/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/21/2014 | Inspection | |
| No violation noted during this evaluation. | 07/21/2014 | Inspection | |
| No violation noted during this evaluation. | 07/21/2014 | Inspection | |
- 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)
|
07/21/2014 | Inspection | |
- 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/21/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/21/2014 | Inspection | |
| No violation noted during this evaluation. | 07/21/2014 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
07/21/2014 | 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)
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
|
07/18/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper use and storage of clean, sanitized equipment and utensils
- Hot, cold running water not provided, pressure inadequate
|
07/18/2014 | Inspection | |
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
07/18/2014 | Inspection | |
| No violation noted during this evaluation. | 07/18/2014 | Inspection | |
| No violation noted during this evaluation. | 07/18/2014 | 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
|
07/18/2014 | Inspection | |
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
|
07/18/2014 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/18/2014 | Inspection | Must correct all violations no later than July 21, 2014. |
- 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
|
07/18/2014 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- 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
- 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)
|
07/18/2014 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
|
07/18/2014 | Inspection | |
| No violation noted during this evaluation. | 08/28/2013 | Inspection | |
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/28/2013 | Inspection | |
- 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)
|
08/28/2013 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/28/2013 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
08/28/2013 | 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: 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.
|
08/28/2013 | Inspection | |
| No violation noted during this evaluation. | 08/28/2013 | Inspection | |
| No violation noted during this evaluation. | 08/21/2013 | Inspection | |
| No violation noted during this evaluation. | 08/19/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 08/16/2013 | Inspection | |
| No violation noted during this evaluation. | 08/16/2013 | Re-Inspection | |
- 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)
|
08/16/2013 | Inspection | |
| No violation noted during this evaluation. | 08/14/2013 | Inspection | |
| No violation noted during this evaluation. | 08/14/2013 | Inspection | |
| No violation noted during this evaluation. | 08/14/2013 | Inspection | |
| No violation noted during this evaluation. | 08/14/2013 | Inspection | |
- 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)
|
08/08/2013 | Inspection | |
| No violation noted during this evaluation. | 08/08/2013 | Inspection | |
| No violation noted during this evaluation. | 08/08/2013 | Inspection | |
| No violation noted during this evaluation. | 08/08/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/08/2013 | Inspection | |
| No violation noted during this evaluation. | 08/08/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/05/2013 | Inspection | |
| No violation noted during this evaluation. | 08/05/2013 | Inspection | |
| No violation noted during this evaluation. | 08/01/2013 | Inspection | |
| No violation noted during this evaluation. | 08/01/2013 | Inspection | |
| No violation noted during this evaluation. | 08/01/2013 | Inspection | |
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | 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: 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
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
- 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)
|
07/31/2013 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
| No violation noted during this evaluation. | 07/31/2013 | Inspection | |
- 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)
|
07/24/2013 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/24/2013 | Inspection | |
| No violation noted during this evaluation. | 07/24/2013 | Inspection | |
| No violation noted during this evaluation. | 07/24/2013 | Inspection | |
| No violation noted during this evaluation. | 07/22/2013 | Inspection | |
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
|
07/22/2013 | Inspection | |
| No violation noted during this evaluation. | 07/22/2013 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
07/22/2013 | Inspection | |
| No violation noted during this evaluation. | 07/22/2013 | Inspection | |
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
07/19/2013 | Inspection | |
| No violation noted during this evaluation. | 08/29/2012 | Inspection | |
| No violation noted during this evaluation. | 08/29/2012 | Inspection | |
- 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)
|
08/29/2012 | Inspection | |
| No violation noted during this evaluation. | 08/29/2012 | Inspection | |
| No violation noted during this evaluation. | 08/29/2012 | Inspection | |
| No violation noted during this evaluation. | 08/29/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/27/2012 | Inspection | |
| No violation noted during this evaluation. | 08/27/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/27/2012 | Inspection | |
| No violation noted during this evaluation. | 08/27/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/27/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/27/2012 | Inspection | |
| No violation noted during this evaluation. | 08/27/2012 | Inspection | |
| No violation noted during this evaluation. | 08/27/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Single service items reused, improperly stored, dispensed, not used when required
|
08/23/2012 | 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 kept at or above 140oF during hot holding.
- 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.
|
07/30/2012 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/30/2012 | 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
07/30/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
07/30/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/30/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/22/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/22/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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
- Insects, rodents present
|
08/22/2011 | Inspection | |
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
08/22/2011 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
08/17/2011 | Inspection | |
| No violation noted during this evaluation. | 08/17/2011 | Inspection | |
| No violation noted during this evaluation. | 08/12/2011 | Inspection | |
| No violation noted during this evaluation. | 08/12/2011 | Inspection | |
| No violation noted during this evaluation. | 08/12/2011 | Inspection | |
| No violation noted during this evaluation. | 08/12/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/12/2011 | Inspection | |
| No violation noted during this evaluation. | 08/12/2011 | Inspection | |
- 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)
|
08/12/2011 | Inspection | |
| No violation noted during this evaluation. | 08/12/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
|
08/08/2011 | Re-Inspection | |
- 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)
|
08/08/2011 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
08/08/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 08/08/2011 | Inspection | |
| No violation noted during this evaluation. | 08/08/2011 | Inspection | |
| No violation noted during this evaluation. | 08/08/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 08/08/2011 | Inspection | |
| No violation noted during this evaluation. | 08/08/2011 | Inspection | |
| No violation noted during this evaluation. | 08/04/2011 | Inspection | |
| No violation noted during this evaluation. | 08/04/2011 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/04/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/04/2011 | Inspection | |
| No violation noted during this evaluation. | 08/04/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hot, cold running water not provided, pressure inadequate
|
08/04/2011 | Inspection | |
| No violation noted during this evaluation. | 08/04/2011 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/04/2011 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
07/27/2011 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
07/27/2011 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
07/27/2011 | Inspection | |
| No violation noted during this evaluation. | 07/27/2011 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
|
07/27/2011 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
07/27/2011 | Inspection | |
- 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.
|
07/27/2011 | Inspection | |
| No violation noted during this evaluation. | 07/27/2011 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
07/27/2011 | Inspection | |
| No violation noted during this evaluation. | 07/27/2011 | Inspection | |
| No violation noted during this evaluation. | 07/27/2011 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 09/03/2010 | Inspection | |
| No violation noted during this evaluation. | 08/26/2010 | Inspection | |
| No violation noted during this evaluation. | 08/23/2010 | Inspection | |
| No violation noted during this evaluation. | 08/23/2010 | Inspection | |
| No violation noted during this evaluation. | 08/23/2010 | Inspection | |
| No violation noted during this evaluation. | 08/18/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
|
08/13/2010 | Inspection | |
| No violation noted during this evaluation. | 08/11/2010 | Inspection | |
| No violation noted during this evaluation. | 08/11/2010 | Inspection | |
| No violation noted during this evaluation. | 08/11/2010 | Inspection | |
| No violation noted during this evaluation. | 08/11/2010 | Inspection | |
| No violation noted during this evaluation. | 08/11/2010 | Inspection | |
| No violation noted during this evaluation. | 08/11/2010 | Inspection | |
| No violation noted during this evaluation. | 08/09/2010 | Inspection | |
| No violation noted during this evaluation. | 08/09/2010 | Inspection | |
| No violation noted during this evaluation. | 08/09/2010 | Inspection | |
| No violation noted during this evaluation. | 08/09/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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)
|
08/09/2010 | Inspection | |
| No violation noted during this evaluation. | 08/09/2010 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/04/2010 | Inspection | |
| No violation noted during this evaluation. | 08/04/2010 | Inspection | |
| No violation noted during this evaluation. | 08/04/2010 | Inspection | |
| No violation noted during this evaluation. | 08/04/2010 | Inspection | |
| No violation noted during this evaluation. | 08/04/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/02/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
08/02/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
|
08/02/2010 | Inspection | |
| No violation noted during this evaluation. | 08/02/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
08/02/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/02/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Insects, rodents present
|
08/02/2010 | Inspection | |
| No violation noted during this evaluation. | 08/02/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hot, cold running water not provided, pressure inadequate
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
08/02/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/29/2010 | Inspection | |
- 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)
|
07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 07/28/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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
|
07/28/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
07/28/2010 | 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.
|
07/28/2010 | Inspection | |
| No violation noted during this evaluation. | 07/28/2010 | Inspection | |
| No violation noted during this evaluation. | 07/28/2010 | Inspection | |
| No violation noted during this evaluation. | 08/27/2009 | Re-Inspection | |
| No violation noted during this evaluation. | 08/27/2009 | Re-Inspection | |
| No violation noted during this evaluation. | 08/27/2009 | Re-Inspection | |
| No violation noted during this evaluation. | 08/19/2009 | Inspection | |
| No violation noted during this evaluation. | 08/19/2009 | Inspection | |
- 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)
|
08/19/2009 | Inspection | |
| No violation noted during this evaluation. | 08/13/2009 | Inspection | |
| No violation noted during this evaluation. | 08/13/2009 | Inspection | |
| No violation noted during this evaluation. | 08/13/2009 | Inspection | |
- 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)
|
08/13/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/13/2009 | Inspection | |
| No violation noted during this evaluation. | 08/13/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/13/2009 | Inspection | |
| No violation noted during this evaluation. | 08/13/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- 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)
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/07/2009 | Inspection | |
| No violation noted during this evaluation. | 08/07/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/07/2009 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/07/2009 | Inspection | |
- 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)
|
08/07/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/07/2009 | Inspection | |
| No violation noted during this evaluation. | 08/07/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
| No violation noted during this evaluation. | 08/03/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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.
|
07/30/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
|
07/29/2009 | Inspection | |
- 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)
|
07/29/2009 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
07/29/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
07/29/2009 | Inspection | |
- 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)
|
05/07/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/22/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Inspection | |
| No violation noted during this evaluation. | 08/08/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 08/07/2008 | Inspection | |
| No violation noted during this evaluation. | 08/07/2008 | Inspection | |
| No violation noted during this evaluation. | 08/07/2008 | Inspection | |
| No violation noted during this evaluation. | 08/07/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/07/2008 | Inspection | |
| No violation noted during this evaluation. | 08/07/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/07/2008 | Inspection | |
| No violation noted during this evaluation. | 08/07/2008 | Inspection | |
| No violation noted during this evaluation. | 08/07/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/30/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
|
07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | 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.
|
07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | 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.
|
07/24/2008 | Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/29/2007 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/29/2007 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/29/2007 | Inspection | |
- 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.
- Non food contact surfaces of equipment not clean
- 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.
- Improper use and storage of clean, sanitized equipment and utensils
|
08/29/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/23/2007 | Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Re-Inspection | |
- In use food dispensing utensils improperly stored
|
08/17/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Re-Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
|
08/17/2007 | Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Re-Inspection | |
- 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)
|
08/17/2007 | Re-Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/17/2007 | Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Inspection | |
| No violation noted during this evaluation. | 08/17/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/13/2007 | Inspection | |
| No violation noted during this evaluation. | 08/10/2007 | Inspection | |
| No violation noted during this evaluation. | 08/10/2007 | Inspection | |
| No violation noted during this evaluation. | 08/10/2007 | Inspection | |
| No violation noted during this evaluation. | 08/10/2007 | Inspection | |
| No violation noted during this evaluation. | 08/10/2007 | Inspection | |
| No violation noted during this evaluation. | 08/10/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/03/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/03/2007 | Re-Inspection | |
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
08/01/2007 | Re-Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/01/2007 | Re-Inspection | |
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/01/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 08/01/2007 | Inspection | |
| No violation noted during this evaluation. | 08/01/2007 | Inspection | |
| No violation noted during this evaluation. | 08/01/2007 | Inspection | |
| No violation noted during this evaluation. | 08/01/2007 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
08/01/2007 | Re-Inspection | |
- 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- 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.
|
07/26/2007 | 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: 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.
|
07/26/2007 | 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 kept at or above 140oF during hot holding.
|
07/26/2007 | Inspection | |
- 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.
|
07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 07/25/2007 | Inspection | |
| No violation noted during this evaluation. | 07/25/2007 | Inspection | |
| No violation noted during this evaluation. | 07/25/2007 | Inspection | |
| No violation noted during this evaluation. | 07/25/2007 | Inspection | |
| No violation noted during this evaluation. | 07/25/2007 | Inspection | |
| No violation noted during this evaluation. | 07/24/2007 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
09/01/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
09/01/2006 | Inspection | |
| No violation noted during this evaluation. | 09/01/2006 | Inspection | |
- 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
09/01/2006 | Inspection | |
| No violation noted during this evaluation. | 08/28/2006 | Inspection | |
| No violation noted during this evaluation. | 08/28/2006 | Inspection | |
| No violation noted during this evaluation. | 08/24/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/24/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/24/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/18/2006 | Inspection | |
| No violation noted during this evaluation. | 08/18/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/18/2006 | 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.
|
08/18/2006 | Inspection | |
| No violation noted during this evaluation. | 08/16/2006 | Inspection | |
| No violation noted during this evaluation. | 08/16/2006 | Inspection | |
| No violation noted during this evaluation. | 08/16/2006 | Inspection | |
| No violation noted during this evaluation. | 08/16/2006 | Inspection | |
| No violation noted during this evaluation. | 08/11/2006 | Inspection | |
| No violation noted during this evaluation. | 08/11/2006 | Inspection | |
| No violation noted during this evaluation. | 08/11/2006 | Inspection | |
| No violation noted during this evaluation. | 08/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/09/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | 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: 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.
|
08/04/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Inspection | |
| No violation noted during this evaluation. | 08/04/2006 | Inspection | |
| No violation noted during this evaluation. | 07/28/2006 | Re-Inspection | |
- 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.
|
07/28/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 07/28/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 07/28/2006 | Re-Inspection | |
- 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.
- 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.
|
07/27/2006 | Re-Inspection | |
- 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.
|
07/27/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 07/26/2006 | Inspection | |
| No violation noted during this evaluation. | 07/26/2006 | Inspection | |
| No violation noted during this evaluation. | 07/26/2006 | Inspection | |
- 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.
|
07/26/2006 | Inspection | |
- 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.
|
07/26/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Saratoga Flat Track Centerplate, 267 Union Avenue, Saratoga Springs, NY 12866 »