- 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: Water/ice: unsafe, unapproved sources, cross connections
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/09/2015 | Inspection | |
| No violation noted during this evaluation. | 01/09/2015 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Hot, cold running water not provided, pressure inadequate
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/16/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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08/28/2014 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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
- 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 above 140oF during hot holding.
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06/16/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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
- 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.
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04/03/2014 | Inspection | Warning notice issued |
| No violation noted during this evaluation. | 12/26/2013 | Re-Inspection | |
- 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
- 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 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
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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12/09/2013 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/12/2012 | Inspection | |
| No violation noted during this evaluation. | 12/22/2011 | 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.
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12/13/2011 | Re-Inspection | 5 E - VISIT STORE TO SAMPLE SOFT SERVE, MAINTENANCE MAN PRESENT, CHECK SANDWICH STATION ON DRIVE-THRU SIDE OF STORE WHICH WAS TOO WARM DURING 12-8 INSPECTION AND TO BE SERVICED
ABOVE SANDWICH STATION NOT REPAIRED, STORE OPENS AT 10:30AM, TOP CUT TOMATOES ~50F, BTM CABINET ~49F, MAINTENANCE MAN SAYS FAN SOUNDS BAD AND BTM COOLER ICED UP, CUT TOMATOES OUT <1 HR, PLACED IN WALK-IN COOLER AND CUT TOMATOES FOR CUSTOMERS PLACED IN AJACENT FAR SIDE TRAY IN SHALLOW PAN, MAINTENANCE MAN SAYS COOLER WILL BE REPAIRED TOMORROW, 12-14, BECAUSE ICE IN CABINET MUST MELT FIRST ( TEMPS CHECKED WITH THERMAPEN, CONFIRMED BY MAINT MAN)
NOTE THAT BINS ARE OVERFILLED WITH CUT TOMATOES AND NOT MAINTAINING <45F, MUST KEEP ONLY ONE BIN WITH SHALLOW FILL LEVEL |
- 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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12/08/2011 | Inspection | 5 E - FLIP TOP COOLER AT SANDWICH STATION ON DRIVE THRU SIDE OF BLDG: LOWER CABINET TEMPERATURE AT 45F, UPPER CONTAINERS 45-55F, POTENTIALLY HAZARDOUS FOODS PRESENT SHORT TIME AND MOVED TO OTHER COOLER, MAINTENANCE CALLED FOR COOLER SERVICE, CORRECTED |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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12/13/2010 | Inspection | 11D: Bottom of tall freezer near fryers and chili pots shows evidence of food debris.
15A: Floor in dry storage shows some evidence of paper debris and crackers. Corrected at time of inspection. |
| No violation noted during this evaluation. | 04/08/2010 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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03/19/2010 | Inspection | 8E - Thermometers missing from drive-thru subcounter units.
10A - Outside bun walkin freezer food on the floor - not 4-6 inches off the floor
10B - Floor is not smooth and easily cleanable - rusted
10B - Fan cover in walkin cooler has much debris .
11 B& C - No sanitzer buckets set up at this time and food is being prepaired. setup at |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/02/2009 | Inspection | 5C- Mayonaise on top of the sandwich prep cooler = 54 degrees, due to the time factor of < 2 hours storage on the line, the mayonaise was placed under refrigeration, new cold product used at this time.
8E- Small refrigerators- thermometers missing.
12d- Men's room-toilet leaking. |
- 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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12/09/2008 | Inspection | 10B - Fan covers in walkin cooler and freezer have grime buildup on them. |
| No violation noted during this evaluation. | 01/08/2008 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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)
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12/04/2007 | Inspection | 3C--Ice bin @ drive thru pick-up window does not have an ice scoop. Inspector witnessed worker dunk a cup with her bare hand into the ice to fill that cup with ice. Ice removed and discarded, bin sanitized, and ice refilled. (Corrected)
8A--Product stored on floor in walk-in cooler and in dry storage areas. Making floors not easily accessible for cleaning.
15B--Light in walk-in freezer is not shielded. |
- 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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12/27/2006 | Inspection | 10B - Gasket on freezer unit in grill area torn and not sealing properly,also counter cooler gasket in disrepair. New gaskets have been ordered |
| No violation noted during this evaluation. | 06/06/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 01/25/2006 | Inspection | |
| No violation noted during this evaluation. | 12/22/2005 | Inspection | |
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