- Non food contact surfaces of equipment not clean
- 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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11/20/2015 | Inspection | An open AT-10 exists for this facility. Operator was required to designate specific shelves in the walk-in cooler and white kitchen reach-in for storage of raw meats, eggs and fish with permanently a fixed labels by September 30, 2015. This has not been completed. This must be completed by 11/30/15 and proof of correction for this violation and in shielded kitchen light must be submitted to DOH prior to permit issuance. Permit expires 11/3015. UV light was reading 65 percent intensity. Light may need cleaning or bulb change. Please complete this correction to ensure proper disinfection of water. |
- 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 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.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
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08/19/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- 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: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
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12/19/2014 | Inspection | Mop water is disposed of in toilet. P,ease consider installing a mop sink. Please check dishwasher sanitizer level daily. |
- Non food contact surfaces of equipment not clean
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/13/2014 | Inspection | Facility may be closing and operators may sell. Please notify us when you are closing. Provided owner with copy of Administrative Tribunal, please return within 7 days. Discussed daily operation reports and sampling requirements. Recommend op report be at IV light and mailed to our office monthly. A Total coil for sample is required quarterly please collect as soon as possible. You may wish to consider hiring a certified water operator such as someone working at the Town waster system. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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09/20/2013 | Inspection | Discussed food processing ( cooling, reheating, hot holding and cold holding). Updated cooling logs and their application. |
| No violation noted during this evaluation. | 08/27/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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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04/18/2013 | Inspection | DOH will email CPR info. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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12/21/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- 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
- 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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 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.
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- In use food dispensing utensils improperly stored
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/19/2012 | Inspection | |
| No violation noted during this evaluation. | 12/01/2011 | Inspection | |
| No violation noted during this evaluation. | 05/21/2010 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/19/2009 | Inspection | |
| No violation noted during this evaluation. | 12/10/2008 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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05/01/2008 | Inspection | |
| No violation noted during this evaluation. | 12/20/2007 | Inspection | |
| No violation noted during this evaluation. | 04/24/2007 | Inspection | |
| No violation noted during this evaluation. | 11/03/2005 | Inspection | |
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