- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
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10/07/2015 | Inspection | |
- 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
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07/09/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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05/21/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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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03/31/2015 | 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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03/16/2015 | 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.
- Hot, cold running water not provided, pressure inadequate
- 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
- 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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03/10/2015 | Inspection | |
| No violation noted during this evaluation. | 01/22/2015 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Miscellaneous, Economic Violation, Choking Poster, Training.
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11/04/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Miscellaneous, Economic Violation, Choking Poster, Training.
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09/03/2014 | Inspection | |
- Pesticide application not supervised by a certified applicator
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/13/2014 | 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)
- 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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12/19/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Single service items reused, improperly stored, dispensed, not used when required
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/04/2013 | Inspection | |
| No violation noted during this evaluation. | 10/01/2013 | 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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09/24/2013 | Inspection | |
| No violation noted during this evaluation. | 10/26/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/09/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/01/2012 | Inspection | |
| No violation noted during this evaluation. | 10/12/2011 | Re-Inspection | |
- 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: 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.
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09/27/2011 | Inspection | |
| No violation noted during this evaluation. | 11/17/2010 | Re-Inspection | |
| No violation noted during this evaluation. | 11/05/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/20/2010 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/07/2010 | Inspection | |
| No violation noted during this evaluation. | 11/24/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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 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.
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10/30/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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09/28/2009 | Inspection | |
| No violation noted during this evaluation. | 11/20/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 10/15/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 10/01/2008 | Re-Inspection | |
- 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 above 140oF during hot holding.
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09/25/2008 | Inspection | |
| No violation noted during this evaluation. | 10/03/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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08/20/2007 | Inspection | |
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