- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/30/2015 | Inspection | Temperatures measured: shredded mozzarella cheese = 40 deg. F, block mozzarella cheese = 44 deg. F. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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: Food from unapproved source, spoiled, adulterated on premises.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Single service items reused, improperly stored, dispensed, not used when required
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06/12/2015 | Inspection | Thermometer in cooler by Hobart mixer read 34 degrees while ingredients in that cooler temped higher. Milk 45degrees, deli ham packages from 44 to 46 degrees and chicken pieces at 40 degrees. This may be an indication of a malfunctioning cooler thermometer and should be addressed. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/06/2014 | Inspection | The deli meats in the top portion of the Beverage Air deli unit measured barely 45 degrees F at inspection, but per interview several subs had just been prepared. With the coming of the warmer weather, it is recommended to turn this unit colder if possible, and keep smaller portions of the wrapped meats covered with extra plastic wrap & to keep the top of the unit closed to maximize cold holding. It would also be beneficial to store deli meats overnight in the bottom portion which is typically colder. Thank you. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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12/13/2013 | Inspection | When storing cold cuts and cheeses in the top portion of the sandwich cooler by the exit door in the kitchen area, they must be stored in a container immersed in ice and portioned small enough to maintain a maximum temperature of 45F. Please note that the food items should not be in contact act with the ice, and the container should act as a barrier. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
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07/18/2013 | Inspection | Chlorine test strips are available. Bathroom doors are self closing. New microwave installed. Compliance date for ANSUL inspection set for 9/18/2013. |
- Non food contact surfaces of equipment not clean
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/18/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
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09/18/2012 | Inspection | |
| No violation noted during this evaluation. | 06/01/2011 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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11/26/2010 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/16/2009 | Inspection | |
| No violation noted during this evaluation. | 06/29/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/12/2008 | Inspection | |
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/17/2008 | Inspection | |
| No violation noted during this evaluation. | 09/29/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 06/02/2006 | Inspection | |
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