- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- 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
- 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)
- Insects, rodents present
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02/16/2016 | Inspection | Facility exterminated by Parkway Exterminating on a monthly basis, last visit on 2/2/16.; Temperature monitoring of potentially hazardous foods and procedures for hot holding potentially hazardous foods, i.e. hamburgers.; Wiping cloth and pest procedures.; Frozen dessert machines currently not in use.; Service receipt for dish machine must be provided by 2/29/16. |
| No violation noted during this evaluation. | 02/12/2016 | Inspection | |
| No violation noted during this evaluation. | 02/12/2016 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/23/2015 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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02/05/2013 | Inspection | |
| No violation noted during this evaluation. | 02/05/2013 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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12/20/2012 | Inspection | |
| No violation noted during this evaluation. | 12/20/2012 | Inspection | |
| No violation noted during this evaluation. | 01/18/2012 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/10/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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09/23/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- 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)
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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09/20/2011 | Inspection | |
| No violation noted during this evaluation. | 02/15/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non food contact surfaces of equipment not clean
- 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)
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02/09/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
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11/03/2010 | 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)
- 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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03/19/2009 | Inspection | |
| No violation noted during this evaluation. | 10/14/2008 | Re-Inspection | |
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/23/2007 | Inspection | |
| No violation noted during this evaluation. | 12/11/2006 | Inspection | |
| No violation noted during this evaluation. | 05/25/2006 | Inspection | |
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