- 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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02/08/2016 | Inspection | all coolers and cold holds 140dF, sanitizer OK, food testing thermometer available, restroom OK, choke poster andCPR kit OK, hair restraints and gloves used |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/02/2015 | Inspection | |
| No violation noted during this evaluation. | 11/30/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
- 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
- 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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09/14/2015 | Inspection | Reviewed cooling logs. Food temperatures measured: sausage = 43 F, sliced tomatoes = 42 F, milk gravy = 168 F. Discussed cooking temperatures. |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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08/27/2015 | Inspection | Frozen dessert is closed for good |
| No violation noted during this evaluation. | 08/17/2015 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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
- 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)
- In use food dispensing utensils improperly stored
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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04/10/2015 | Inspection | Reviewed cooling logs and hot holding logs. Some of the cooling logs are incomplete. Please complete cooling logs. Discussed reheating temperatures. The floors are to be painted in the walk-in cooler and the floor area between the main kitchen and the walk-in cooler. Temperatures measured: raw fish = 46 deg. F, mac and cheese = 148 deg. F, gravy= 159 deg. F, sliced tomato = 40 deg. F, raw ground beef = 44 deg. F. |
- Improper use and storage of clean, sanitized equipment and utensils
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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
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02/19/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/12/2014 | Inspection | Food temperatures measured: diced tomatoes = 45 F, cooked potatoes for hash browns = 42 F, pasta meat sauce = 174 F, Hamburg macaroni soup = 155 F. Reviewed cooling methods/procedures. Discussed cooking temperatures. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/27/2014 | Inspection | |
| No violation noted during this evaluation. | 08/04/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/09/2014 | Inspection | Two 7 pound roast turkeys had recently been taken out of the oven and were being cut in half then placed in the walk-in cooler uncovered for cooling. This is a proper cooling procedure. All hot & cold food temperatures measured with the DOH thermocouple were acceptable. Soups, gravies, sliced tomatoes, cheeses, deli meats. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/11/2013 | Inspection | Food temperatures in the walk-in cooler were measured to range from 42 to 47 deg. F. Please have the walk-in cooler looked at by a refrigeration contractor. The walk-in should be holding your food a little colder, in the mid to upper 30 deg. F range. Hot holding temperatures were acceptable, pasta sauce with ground meat was 175 deg. F. Reviewed cooling logs. Please do cooling logs for items such as turkey, lasagna, and meatloaf too. Reviewed menu and discussed cooking temperatures with the cook. |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/25/2013 | Inspection | 2 B - WORKER FOUND BUTTERING TOAST AND MOVING UNCOVERED HEADS OF LETTUCE IN FRIG WITH BARE HANDS, TOAST VOLUNTARILY DISCARDED, OUTER LAYER OF LETTUCE REMOVED AND VOLUNTARILY DISCARDED, CORRECTED
2 C - PREPACKAGED FROZEN STEAKS FOUND THE THE ""TRUE"" FREEZER IN KITCHEN STORED ABOVE PRECOOKED FOODS, REARRANGED, CORRECTED
11 B - CHLORINE SANITIZER AT FRONT COUNTER WEAK, MISSING IN KITCHEN, CORRECTED (QUAT USED IN 3 BAY SINK)
12 D - MENS/LADIES TOILET: TRASH CAN NOT COVERED |
- 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
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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05/10/2013 | Inspection | all violations corrected at time of inspection
contact Brett Gobe at315-539-1951 for water inspection |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/25/2013 | 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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01/24/2013 | Inspection | 8 A - 50 POUND BAG OF ONIONS ON FLOOR REAL LEFT OF KITCHEN
11 B - CHLORINE SANITIZER SOLUTION TOO STRONG
12 D - NO COVERED WASTE CONTAINER BINS IN BATHROOMS |
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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09/19/2012 | Inspection | |
| No violation noted during this evaluation. | 07/14/2012 | Inspection | |
- 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.
- 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
- In use food dispensing utensils improperly stored
- 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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02/07/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/15/2011 | Inspection | |
- In use food dispensing utensils improperly stored
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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05/18/2011 | Inspection | |
- 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
- 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)
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01/07/2011 | 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
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09/14/2010 | Inspection | |
| No violation noted during this evaluation. | 05/27/2010 | Inspection | |
- 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)
- Non food contact surfaces of equipment not clean
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/10/2010 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/11/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/25/2009 | Inspection | |
| No violation noted during this evaluation. | 05/15/2009 | Inspection | |
- 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)
- 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.
- 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)
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/11/2009 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
- 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
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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12/15/2008 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Hair is improperly restrained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- In use food dispensing utensils improperly stored
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/02/2008 | Inspection | |
| No violation noted during this evaluation. | 06/25/2008 | 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
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
- 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.
- Improperly functioning on-site sewage disposal system, improper
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04/09/2008 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
- In use food dispensing utensils improperly stored
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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10/30/2007 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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05/29/2007 | Inspection | |
| No violation noted during this evaluation. | 05/09/2007 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- 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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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10/27/2006 | Inspection | 5A. A large bin (about 10 lbs.) of cut up cooked potatoes were found in the walk-in cooler to have an internal temperature of 80 degrees measured with the DOH themocouple, at 2:05pm. Noone knew, or could tell us when this food was prepared or placed in the coole, therefore the food was voluntarily discarded.
7F. 2 large pots of meat sauce were observed being warmed directly out of the refrigerator in the steam table. Their temperatures were measured and found to be 55 degrees and 96 degrees. Upon interview, it was found out that they were placed in the steam table 45 minutes prior, so the sauces were put on the stove and reheated to 165 degrees first before being put back into the steam table for hot holding.
5A. Two 7 lb. turkey roasts were observed on a table in prep area still wrapped in foil cooling. Their temperature was measured at 160 degrees with the DOH thermocouple. The staff stated that they let it sit out like this until it reaches room temperature, and then it gets placed in the cooler still wrapped in foil.
We discussed how this was improper cooling, and the roasts were then unwrapped, cut in half
and then placed in the cooler uncovered after their temperature got down to 70 degrees with rapid chilling. |
- 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 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.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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06/27/2006 | Inspection | 4A: WD-40 lubricant found stored on shelf above meat slicer
5B: (two violations found): improper cooling of beef barley soup (not cooled to 70 deg. F in two hours, temp. after 3.5 hours was 128 deg. F) and cooked spagetti (temp. fter approx. 6 hours was between 65 and 75 deg. F.) oth items were voluntarily discarded.
5C: Room temp. storage of raw shell eggs (eggs found at temp of 75.4 deg.F). |
| No violation noted during this evaluation. | 05/23/2006 | Inspection | |
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