- Improper use and storage of clean, sanitized equipment and utensils
- Single service items reused, improperly stored, dispensed, not used when required
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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10/09/2015 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper use and storage of clean, sanitized equipment and utensils
- 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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06/11/2015 | 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)
- Single service items reused, improperly stored, dispensed, not used when required
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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04/27/2015 | Inspection | |
| No violation noted during this evaluation. | 09/19/2014 | 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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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09/04/2014 | Inspection | |
| No violation noted during this evaluation. | 04/21/2014 | Re-Inspection | |
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- In use food dispensing utensils improperly stored
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/07/2014 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper use and storage of clean, sanitized equipment and utensils
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09/03/2013 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improper use and storage of clean, sanitized equipment and utensils
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Pesticide application not supervised by a certified applicator
- In use food dispensing utensils improperly stored
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
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08/20/2013 | Inspection | |
| No violation noted during this evaluation. | 06/13/2013 | Inspection | |
| No violation noted during this evaluation. | 05/20/2013 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improper use and storage of clean, sanitized equipment and utensils
- 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: 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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04/29/2013 | Inspection | |
- 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)
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10/01/2012 | Inspection | 12EA: Handwashing sinks in male and female restrooms only provide 3-5 seconds of running water, while 15 seconds are needed. Push knobs missing on some sinks. Repeat
8A: Boxes on floor in dry storage area, making floor inaccessible for cleaning. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
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09/24/2012 | Inspection | 5A & 5E--At 2:30 pm, 1 pan of chicken dip, 1 pan of chicken wing dip, 2 pans of chicken wings, 1 pan of chicken fingers were found @ 52 degrees in stainless steel prep cooler across from fryers, using the inspector's calibrated food testing thermometer. Ambient air of cooler was found at 52 degrees as well. Food was prepared around noon according to the cook. Food was moved to a cooler that is < 45 degrees to continue cooling. Repairman was called immediately. At 2:45 pm, the ambient air of the walk-in cooler was found to be at 52 degrees with inspector's calibrated food testing thermometer. Food was found between 51 degrees and 53 degrees in the walk-in cooler. The manager voluntarily discarded 11 cartons of heavy cream, 1 roast beef, 1 ham, 2 packages of chili and 2 1/2 bags of cooked sausage. 1 box of bacon, 2 boxes of chicken wings and 2 packages of soup were in the process of thawing and were moved to a cooler that is < 45 degrees, due to these temperatures being <45 degrees. The remaining foods were determined to be not potentially hazardous. Repairman called. Corrected
8E--Thermometers absent from walk-in cooler and 2 stainless steel prep coolers.
11A--Chemical dishwasher tested < 10ppm cl. Repairman called, will manually sanitize dishes or add cl to each cycle until fixed.
12E--Handwashing sinks in both male and female restrooms only provide 3-5 seconds of running water, while 15 seconds is required. Push knobs missing on one sink in male restroom and one sink in female restroom.
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- 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)
- 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 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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06/18/2012 | Re-Inspection | 2A The cook made a wrap on a surface that previously had raw meat without washing rinsing and sanitizing surface. Surface cleaned - corrected
4A Toxic chemicals (paint thinner) held in food storage area, cook removed - corrected
5B Found penne ( 80 degrees F) and fettachini (80 degrees F) on counter and chicken chunks not being held at under 45 degrees F. Voluntarily discarded - corrected
5B In walk-in cooler these inspecters found covered plastic bin of chicken wings at 104 degrees F, improper cooling procedures - cook divided wings into shallow containers - corrected
7A - 7D Par-cooking foods is not acceptable must be cooked to proper temperatures - ground beef 158 degrees F., chicken 165 degrees F . Voluntarily discarded - corrected
6A Found chicken tortilla soup (130 degrees F) less than 140 degrees F in hot hold. Reheated to 165 degrees F. - corrected
8A Found bag of potatos on floor in kitchen, box of celery on fllor of walk-in cooler, cases of food products stored on floor in storage area.
8A Food not in original containers not labeled for contents (squeeze bottles)
8C Clean sanitized plates used for food were contaminated by dry rag with raw food juices
11B - 11C - No sanitizing buckets were made up in kitchen
12C - Mop sink was filled with black waste water plumbing not maintained |
- 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: All ground meat and foods containing ground meat are not heated to 158oF or above except by consumer request.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Improper use and storage of clean, sanitized equipment and utensils
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05/25/2012 | Inspection | 2A The cook made a wrap on a surface that previously had raw meat without washing rinsing and sanitizing surface. Surface cleaned - corrected
4A Toxic chemicals (paint thinner) held in food storage area, cook removed - corrected
5B Found penne ( 80 degrees F) and fettachini (80 degrees F) on counter and chicken chunks not being held at under 45 degrees F. Voluntarily discarded - corrected
5B In walk-in cooler these inspecters found covered plastic bin of chicken wings at 104 degrees F, improper cooling procedures - cook divided wings into shallow containers - corrected
7A - 7D Par-cooking foods is not acceptable must be cooked to proper temperatures - ground beef 158 degrees F., chicken 165 degrees F . Voluntarily discarded - corrected
6A Found chicken tortilla soup (130 degrees F) less than 140 degrees F in hot hold. Reheated to 165 degrees F. - corrected
8A Found bag of potatos on floor in kitchen, box of celery on fllor of walk-in cooler, cases of food products stored on floor in storage area.
8A Food not in original containers not labeled for contents (squeeze bottles)
8C Clean sanitized plates used for food were contaminated by dry rag with raw food juices
11B - 11C - No sanitizing buckets were made up in kitchen
12C - Mop sink was filled with black waste water plumbing not maintained |
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