- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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02/12/2016 | Inspection | Discussion with owner and staff about importance of keeping original calm tags with the food product, once clams are consumed tags are to be retained 90 days. Routine inspection of food products is to be conducted for food quality. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- 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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09/02/2015 | Inspection | All food products and single use food containers are to be at least 6 inches of the floors in dry storage area, kitchen and cooler. All coolers are to have adequate thermometers. All products are to be covered properly and sealed during storage. Morning prep cooler door is to be cleaned of tape and either fixed or sealed shut with a nonabsorbent material (not tape). Ham slices 39, Coleslaw 41, raw salmon cuts 41, Sliced turkey 40, Raw bacon 39, chicken Stock 40. |
- 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
- 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/25/2015 | Inspection | Proper storage of raw food products discussed during inspection. All breads and rolls are to be removed from grocery, and garbage style bags. Hand soap is to be placed at lunch counter hand sink. Chemical solution (bleach and water) for wiping cloths is to be made up prior to any prepping in kitchen. Proper handling of ready to eat foods discussed with cooking staff. |
| No violation noted during this evaluation. | 04/01/2014 | Inspection | The automatic dishwasher now has between 50 to 100 ppm chlorine residual in the final rinse water. Report e-mailed. |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
- 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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03/05/2014 | Inspection | Reminded the owner that they must contact us when they repair the automatic dishwasher so that the sanitizer is dispensed at the proper level in the final rinse. Report emailed. |
- 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
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/12/2013 | Inspection | Report emailed. |
- 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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08/25/2012 | Inspection | |
| No violation noted during this evaluation. | 08/18/2011 | Inspection | |
| No violation noted during this evaluation. | 01/04/2010 | Inspection | |
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/13/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/24/2008 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
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11/18/2008 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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
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04/11/2007 | Inspection | At 12:45pm a large plastic bin of lettuce being sorted by bare hand contact by prep help. Lettuce was discarded at time of inspection. |
| No violation noted during this evaluation. | 03/21/2006 | Inspection | |
| No violation noted during this evaluation. | 12/21/2005 | Inspection | |
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