- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Improper use and storage of clean, sanitized equipment and utensils
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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11/24/2015 | Inspection | Kitchen clutter and items/equipment not necessary for food preparation or sevice need to be removed from kitchen. Choking poster needs to be posted in a more conspicuous location in the dining area. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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12/04/2014 | 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)
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11/12/2013 | Inspection | |
| No violation noted during this evaluation. | 11/13/2012 | Inspection | |
| No violation noted during this evaluation. | 11/15/2011 | Inspection | |
| No violation noted during this evaluation. | 11/17/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 11/16/2010 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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11/18/2009 | Inspection | |
| No violation noted during this evaluation. | 11/18/2008 | Inspection | |
| No violation noted during this evaluation. | 01/08/2008 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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12/20/2007 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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11/13/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/01/2005 | Inspection | |
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