- Non food contact surfaces of equipment not clean
- 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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01/20/2016 | Re-Inspection | Adequate storage of raw shell eggs and raw meat observed. Chilli and cheeseburger soup adequately held at 150 degrees Fahrenheit and greater while on hotholding. Thermometers supplied for all refrigeration/freezer units. New hood filters have been purchased for half of hood, the remainder are scheduled to be purchased. Garbage containment outside of kitchen door is improved, however, snow is hindering ability to do true evaluation. Discussed better organization of chemicals in cabinet below sink. Ice machine is clean, discussed obtaining appropriate exterior panel for ice machine. Chest freezer is no longer in use. Many improvements have been made, discussed maintaining a regular maintenance and cleaning schedule. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/17/2015 | Inspection | Discussed cooling; although no violation noted, cooling in crock pot containers is ineffective as crock pots retain heat. Operator to close facility for undetermined period of time as of January 3, 2016. Discussed feeding feral cats on property; advised against practice of feeding feral cats. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/10/2015 | Inspection | |
| No violation noted during this evaluation. | 04/25/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Hair is improperly restrained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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04/04/2014 | Inspection | -DISCUSSEDN.O.I. FOR RECENT RENOVATIONS AND EQUIPMENT
-SEPARATE ICE BINS USED AT BAR
-PRODUCT STEM THERMOMETER AVAILABLE
-HAND BARRIERS UTILIZED
CHOKING POSTER HUNG
-DISCUSSED FOOD WORKER SAFETY TRAINING |
| No violation noted during this evaluation. | 03/26/2014 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/30/2013 | Inspection | |
| No violation noted during this evaluation. | 04/30/2013 | 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)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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04/03/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/29/2012 | Inspection | 15A FLOOR AND CEILING INSIDE FOOD STORAGE AND DRY STORAGE NOT SMOOTH AND CLEANABLE
11D INSIDE OF SANDWICH COOLER UNCLEAN |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/23/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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09/19/2011 | Inspection | 2C) RAW STEAK STORED OVER COLESLAW IN SMALL REFRIGERATOR IN KITCHEN (CORRECTED: STEAK STORED IN COOLER WITH RAW MEAT)
11D) INSIDE OF SMALL REFRIGERATOR IN KITCHEN UNCLEAN
15A) FLOOR INSIDE KITCHEN UNCLEAN |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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06/10/2011 | Inspection | |
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper use and storage of clean, sanitized equipment and utensils
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11/30/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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08/09/2010 | Inspection | 1H-APPROX. 5LBS. OF RAW FISH FOUND SPOILED INSIDE OF WALK-IN COOLER(CORRECTED:FISH VOLUNTARILY DISCARDED)
15A-FLOOR UNCLEAN INSIDE KITCHEN AND WALKIN COOLER
15A-DOOR NOT SECURE INSIDE BACK KITCHEN (WALKIN COOLER COMPRESSOR STORAGE ROOM)
14B-EFFECTIVE MEASURES NOT USED TO CONTROL INSECTS. |
- 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
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/14/2009 | Inspection | 6A-ONE CONTAINER OF COOKED PASTA ON KITCHEN COUNTER AT 113 DEG. FOR LESS THAN TWO HOURS. (CORRECTED: COOKED PASTA PROPERLY RE0HEATED TO 165 DEG. AN DPROPERLY HELD AT 140 DEG. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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07/08/2009 | Inspection | 15A-WALLS MISSING BASEBOARD IN FOOD STORAGE ROOM. WALL INSIDE WALK IN COOLER NOT SMOOTH AND CLEANABLE
15B-VENTILATION NOT OPERABLE INSIDE RESTROOM |
| No violation noted during this evaluation. | 04/08/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/14/2006 | Inspection | 15A-FLOOR UNCLEAN UNDER DEEP FRYER AND STOVE IN KITCHEN
11C-FOOD SERVICE COUNTER UNCLEAN IN BACK KITCHEN. (CORRECTED)
8E-THERMOMETER MISSING IN REFRIGERATOR |
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