No violation noted during this evaluation. | 12/30/2015 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/12/2014 | Inspection | Hot temps; mac n cheese = 144 deg; sloppy joes = 154 degs; stewed tomatoes = 155 degs |
No violation noted during this evaluation. | 11/07/2013 | Inspection | Lunch served from noon to 12:30, only 30 minutes. From made at AVI Catering Kitchen. Steam table 180 F. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Insects, rodents present
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08/22/2012 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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10/26/2011 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/14/2010 | 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)
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12/10/2009 | Inspection | |
No violation noted during this evaluation. | 12/10/2008 | Inspection | |
No violation noted during this evaluation. | 10/02/2007 | Inspection | |
No violation noted during this evaluation. | 08/16/2006 | Inspection | |
No violation noted during this evaluation. | 11/30/2005 | Inspection | |
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