- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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03/01/2016 | Inspection | Probe Thermometer - Calibrate - Ice water @ 32f, Cooling - 120f - 70f within 2 hours, 70f - 45f within 4 hours, ( check temps with probe thermometer ), Shallow containers depth 4 inches or less, Ice wands, Ice bath, Cut into 6 pound pieces or less, Stove - Marinara Sauce @ 155f, Bain Marie @ 45f - Garlic in Oil @ 45f, Draw Cooler @ 35f, Bain Marie #2 - Red Peppers @ 39f, Walk in Cooler @ 40f - Ricotta Cheese @ 40f, Salad Bain Marie @ 35f, Bar Cooler @ 42f, Gloves, Sanitizer, Probe Thermometer onsite, Left Self Inspection Checklist. Discussed Cooling, Reheating & Hand Washing with Staff. |
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/02/2016 | Inspection | Cooling - Shallow containers, depth 4 inches or less, Ice bath, Ice wands, Cut into 6 pound pieces or less, Left cooling, reheating & eggs pamphlets, Discussed cooling and hand washing with staff, Garlic in oil - Small batches, keep 45f or below, Shellfish id tags onsite, Discussed shellfish id tags with owner, Bain marie - Garlic in oil @ 34f, Bain marie#2 @ 35f, Bain marie #3 @ 41f, Hand wash sink okay, Soap and paper towels onsite, Gloves, sanitizer, probe thermometer onsite, Walk in cooler @ 38f. |
| No violation noted during this evaluation. | 03/17/2015 | Re-Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/18/2015 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- 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)
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01/15/2015 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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
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05/30/2014 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/07/2014 | Inspection | |
| No violation noted during this evaluation. | 10/18/2013 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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07/03/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Improper use and storage of clean, sanitized equipment and utensils
- Pesticide application not supervised by a certified applicator
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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05/23/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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03/26/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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04/19/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
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03/20/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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03/07/2011 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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02/16/2011 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/17/2010 | Inspection | |
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