- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
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12/09/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/17/2015 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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08/11/2015 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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07/21/2015 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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07/08/2015 | Inspection | |
| No violation noted during this evaluation. | 06/04/2015 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
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05/28/2015 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/16/2015 | Re-Inspection | |
| No violation noted during this evaluation. | 02/11/2015 | 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
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/05/2015 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/04/2014 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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10/28/2014 | Inspection | |
- 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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09/15/2014 | Re-Inspection | |
- 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.
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08/28/2014 | Re-Inspection | |
- Insects, rodents present
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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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06/13/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/13/2014 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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05/15/2013 | Inspection | |
| No violation noted during this evaluation. | 01/28/2013 | Re-Inspection | |
- 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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01/14/2013 | Inspection | |
| No violation noted during this evaluation. | 01/02/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 09/06/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 08/15/2012 | Inspection | |
| No violation noted during this evaluation. | 04/13/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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03/21/2012 | Inspection | |
- Critical: Unwrapped/potentially hazardous foods are reserved.
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02/08/2012 | Re-Inspection | |
- Critical: Unwrapped/potentially hazardous foods are reserved.
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01/23/2012 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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12/28/2011 | Inspection | |
| No violation noted during this evaluation. | 04/07/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 02/28/2011 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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01/10/2011 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 05/14/2010 | Inspection | |
| No violation noted during this evaluation. | 01/04/2010 | Inspection | |
| No violation noted during this evaluation. | 06/03/2009 | 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.
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05/12/2009 | Inspection | |
| No violation noted during this evaluation. | 01/23/2009 | Inspection | |
| No violation noted during this evaluation. | 10/22/2008 | Inspection | |
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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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10/10/2008 | Inspection | |
| No violation noted during this evaluation. | 02/06/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 12/20/2007 | Inspection | |
| No violation noted during this evaluation. | 10/16/2007 | Inspection | |
| No violation noted during this evaluation. | 05/02/2007 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/28/2006 | Inspection | |
| No violation noted during this evaluation. | 05/04/2006 | Inspection | |
| No violation noted during this evaluation. | 01/20/2006 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/29/2005 | Inspection | |
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