| No violation noted during this evaluation. | 12/10/2015 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Improper use and storage of clean, sanitized equipment and utensils
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12/02/2015 | Inspection | |
| No violation noted during this evaluation. | 06/30/2015 | 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- 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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06/24/2015 | Inspection | |
| No violation noted during this evaluation. | 03/18/2015 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
03/11/2015 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- In use food dispensing utensils improperly stored
|
09/18/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/14/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
04/11/2014 | 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
|
12/27/2013 | Inspection | |
| No violation noted during this evaluation. | 05/15/2013 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- 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)
- 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.
|
05/09/2013 | 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/24/2013 | Inspection | |
| No violation noted during this evaluation. | 12/04/2012 | Inspection | |
| No violation noted during this evaluation. | 05/17/2012 | Inspection | |
| No violation noted during this evaluation. | 03/27/2012 | Inspection | |
| No violation noted during this evaluation. | 12/21/2011 | 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/12/2011 | Inspection | |
| No violation noted during this evaluation. | 05/05/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
04/08/2011 | Inspection | 6A, 6B
The following food items were found in the steam table unit at temps below 140 deg F (for less than 2 hours as per owner). Unit was found turned off. Mashed Potatoes at 130 deg F, peanut sauce approx 94 and gravy approx 94 .
2E
Staff could not produce a stem probe thermometer immediately upon request. Staff are not using thermometer to monitor hot holding and reheating temps of food. |
- 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
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/29/2010 | Inspection | |
| No violation noted during this evaluation. | 10/13/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
06/16/2010 | 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
12/11/2009 | Inspection | |
| No violation noted during this evaluation. | 09/16/2009 | Re-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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non food contact surfaces of equipment not clean
- 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.
|
09/04/2009 | Inspection | 3C
Observed food worked peelong mango's for a ready to eat salsa with bare hands. corrected: 3 mango's col discarded' gloves provided proper glove-use discussed
5A, 5E
Approx 3 lbs. sausage meat and 3 lbs. raw chicken meat found in pasta station bain marie at 57 deg F; internal thermometer reads 57 deg F also; all food < 2 hr and relocated to alternate cooler until unit repaired.
4A
Smal bucket of blue-colored (unidentifable) cleaning solution found stored next to open cases whole potatoes in downstairs dry storage area. corrected: solution discarded |
- 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
|
02/20/2009 | Inspection | |
| No violation noted during this evaluation. | 12/16/2008 | 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
|
09/11/2008 | Inspection | |
| No violation noted during this evaluation. | 06/05/2008 | 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: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Improper use and storage of clean, sanitized equipment and utensils
|
04/30/2008 | Inspection | 4C
Old stairwell area/chemical & dry goods storage area is flooded from leak possibly from upstairs dishwaher |
| No violation noted during this evaluation. | 11/19/2007 | Re-Inspection | |
- 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
|
11/07/2007 | Inspection | |
| No violation noted during this evaluation. | 07/12/2007 | Re-Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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.
|
06/15/2007 | Inspection | Approx 1 lb cooked pasta found in boottom pasta bain marie at 54 deg F; raw fish (2 pieces) found at approx 50 d F for > 2 hr: these & other PHF's voluntarily discarded; service call made for repair and unit will not be used for storage of PHF's until it can maintain temps of 45 deg F or lower
Sandwich/salad bain marie condenser fan has excessive leak: pail placed under leak is overflowing into pan of open raw shrimp; a secondary leak exists over top of sauer kraut(kraut covered with saran wrap). Both items voluntarily discarded. NO foods to be placed it vicinity of leak until unit is repaired or replaced |
- Non food contact surfaces of equipment not clean
|
03/26/2007 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Improper thawing procedures used
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
03/21/2007 | Inspection | Employee was observed slicing Gruyere swiss cheese on deli slicer with no gloves; when interviewed it was discovered that the cheese would be used for hot sandwiches only; employee instructed to use gloves anyway for slicing cheese
One 5 gallon plastic container chicken broth (made form real chicken Juices) found in W-I-C at 54 deg F; Sous chef indicates broth made yesterday, boiled all night then transferred to plastic container and placed into Walk-in at approx 7 am this morning --voluntarily discarded : iMPROPER COOLING |
| No violation noted during this evaluation. | 12/06/2006 | Inspection | |
| No violation noted during this evaluation. | 09/21/2006 | Inspection | |
| No violation noted during this evaluation. | 03/01/2006 | Inspection | |
| No violation noted during this evaluation. | 10/11/2005 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
10/06/2005 | Inspection | Bare hand contact witnessed as food worker slices american cheese without gloves |
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