- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/02/2015 | Inspection | |
No violation noted during this evaluation. | 06/27/2014 | Inspection | New rubberized flooring installed in kitchen. No food being prepared at time of inspection. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/07/2013 | Inspection | |
No violation noted during this evaluation. | 04/03/2012 | Inspection | |
No violation noted during this evaluation. | 05/25/2011 | Inspection | |
No violation noted during this evaluation. | 05/07/2010 | Inspection | |
No violation noted during this evaluation. | 06/05/2009 | Inspection | |
No violation noted during this evaluation. | 05/06/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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.
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05/18/2007 | Inspection | 5/18/07
5B APPROXIMATELY 60 POUNDS OF PORK BUTT WAS FOUND IN THE LARGE TWO DOOR REFRIGERATOR UNIT WITH TEMPERATURES OF 90F, 95 F, 96F, 103F, 109F AND 110F. THE PORK WAS AT TEMPERATURES LESS THAN 120F FOR LESS THAN 2 HOURS. CORRETED BY SHREDDING PORK AND QUICK COOLING (NOTE: ORIGINAL PIECES OF PORK WERE GREATER THAN 5 POUNDS EACH)
11A AT THE TIME OF INSPECTION, DISHES WERE BEING WASHED AND RINSED BUT NOT SANITIZED.
2E ACCURATE FOOD THERMOMETER IS NOT AVAILABLE, CORRECTRED BY OBTAINING THERMOMETERS. |
No violation noted during this evaluation. | 05/05/2006 | Inspection | |
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