- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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02/17/2016 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/04/2016 | 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)
- 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.
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01/26/2016 | 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)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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06/04/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/31/2015 | Inspection | |
- 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
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
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11/20/2014 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/17/2014 | Inspection | |
| No violation noted during this evaluation. | 11/19/2013 | Inspection | |
| No violation noted during this evaluation. | 01/10/2013 | Inspection | |
| No violation noted during this evaluation. | 09/19/2012 | Inspection | |
| No violation noted during this evaluation. | 01/06/2012 | 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
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12/29/2011 | Re-Inspection | Raw eggs in flat in top of breakfast bain marie 51-58 degrees F., in unit since breakfast. Other foods in unit <45.
- Eggs relocated to lower portion of unit
Packages of raw sausages stored in walk-in cooler over lettuce and other salad foods.
- Sausage relocated away from ready-to-eat 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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12/13/2011 | Inspection | Breakfast bain marie not keeping foods at or below 45 degrees F: raw egg on top 48, American cheese on top 52, American cheese in bottom 46. Adjustment knob for temperature on warmest setting.
- Foods kept in unit, knob turned to make unit colder, temperature of foods steadily decreasing during inspection
Packages of raw steaks and raw ground turkey stored in walk-in cooler over cold cuts, one not wrapped completely. Raw chicken breasts stored over wraps (deli).
- Raw meats kept apart from ready-to-eat items
About 3-4 dozen cooked chicken breasts in sandwich bain marie in grill area cooked ~6 hours earlier, between 50-56 degrees F. in top + bottom of unit. Container of chicken covered in bottom of unit.
- All chicken relocated to freezer for rapid cooling |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/12/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/29/2010 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/15/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/17/2008 | Inspection | |
| No violation noted during this evaluation. | 04/24/2008 | Inspection | |
| No violation noted during this evaluation. | 11/27/2007 | Inspection | |
| No violation noted during this evaluation. | 06/26/2007 | Inspection | |
| No violation noted during this evaluation. | 12/05/2006 | Inspection | |
| No violation noted during this evaluation. | 07/05/2006 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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06/27/2006 | Inspection | Two staff observed cutting an onion on deli slicer with bare hand contact observed. Onion slices placed in plastic container and upon interview was placed in upper bain marie unit for ready to eat foods. Approximately 2 cups of red onion voluntarily discarded. Glove use explained. |
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