- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/27/2016 | Inspection | |
| No violation noted during this evaluation. | 11/05/2015 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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10/20/2015 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Insects, rodents present
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10/14/2015 | 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: 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)
- Insects, rodents present
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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)
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10/07/2015 | Inspection | |
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06/30/2015 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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06/22/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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03/04/2015 | Inspection | |
| No violation noted during this evaluation. | 11/19/2014 | Re-Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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
- Insects, rodents present
- Pesticide application not supervised by a certified applicator
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10/22/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
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07/28/2014 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Dressing rooms dirty, not provided, improperly located
- 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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02/11/2014 | Inspection | |
| No violation noted during this evaluation. | 12/11/2013 | 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)
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08/27/2013 | Inspection | |
| No violation noted during this evaluation. | 06/07/2013 | Re-Inspection | |
| No violation noted during this evaluation. | 05/21/2013 | Inspection | |
| No violation noted during this evaluation. | 05/16/2013 | Inspection | |
| No violation noted during this evaluation. | 01/02/2013 | Inspection | |
| No violation noted during this evaluation. | 12/05/2012 | Inspection | |
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10/12/2012 | Inspection | |
| No violation noted during this evaluation. | 03/23/2012 | Inspection | |
| No violation noted during this evaluation. | 07/11/2011 | Inspection | |
- 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
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02/17/2011 | 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)
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10/28/2010 | Inspection | |
- 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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07/29/2010 | Inspection | |
| No violation noted during this evaluation. | 06/10/2010 | 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.
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05/18/2010 | Inspection | 5A
Approx 4 oz smoked salmon filet found in prep kitchen service line cooler at 46 deg F > 2 hrs--fish voluntaruily discarded |
| No violation noted during this evaluation. | 12/10/2009 | Inspection | |
| No violation noted during this evaluation. | 10/09/2009 | Re-Inspection | |
| No violation noted during this evaluation. | 09/09/2009 | 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.
- Critical: Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
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09/03/2009 | Inspection | |
| No violation noted during this evaluation. | 03/25/2009 | Inspection | |
| No violation noted during this evaluation. | 12/09/2008 | Inspection | |
| No violation noted during this evaluation. | 10/01/2008 | Inspection | |
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