| No violation noted during this evaluation. | 12/02/2015 | Re-Inspection | Shell eggs are no longer stored above ready-to-eat food items. The temperature of sliced tomatoes in the Upper Compartment of the Bain Marie is 43.1 degrees F, so that the previous deficiency with the sliced tomatoes has been corrected. Report e-mailed. |
- 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
- 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.
- 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
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
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09/09/2015 | Inspection | Discussed deficiencies with the operator and the proper storage of items held on the serving line, such as, tomatoes, raw shell eggs, deli meats, soft cheeses, etc. We also discussed keeping the Air Temperature of the Refrigeration units at 40 degrees F or lower. The following temperatures were measured (degrees F): Upper Compartment Bain Marie - Tuna Salad - 45.3, Egg Salad - 46.8, Sausage Patties - 46.5, Diced Tomatoes - 46.4; Vegetable Beef Soup - 199.2. The Final Rinse on the Mechanical Dish Washer had a Chlorine Residual of 50 ppm. The Fire Suppression on the Ventilation Hood was inspected in September 2015, although the tag had July punched out. Talked to the technician at the Inspection Company and after a brief discussion he agreed that he would retag the system so that it reflected the month (September) in which the inspection was actually performed. Report e-mailed. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
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10/28/2014 | Inspection | Recommend using shallower Tupperware bins for storage and cooling of hot items. Items are going into freezer to ensure proper cooling. Keep an eye on freezer by back door with muffins and bagels, it was not shut all of the way during 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
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07/01/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/10/2012 | 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)
- 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
- 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)
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01/19/2012 | Inspection | |
| No violation noted during this evaluation. | 09/16/2011 | Inspection | |
| No violation noted during this evaluation. | 06/14/2011 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Non food contact surfaces of equipment not clean
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05/03/2011 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/17/2011 | 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/20/2011 | Inspection | |
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/16/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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01/20/2010 | Inspection | |
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