- Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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.
- 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
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02/23/2016 | Inspection | part 1 - 2 violation
part 2 -2 violations
Items corrected during inspection. Discussed proper storage of food items in refirgerated areas. Discussed potential for waiver on potatoes; mgr decided to properly hot hold potatoes at 140F or above, or cold holding at 45F or below and then reheat to 165F for service as needed. Discussed food temperature danger zones (above 45Fand beow 140) and bacterial growth curve. |
No violation noted during this evaluation. | 06/16/2015 | Inspection | |
No violation noted during this evaluation. | 06/27/2014 | Inspection | |
No violation noted during this evaluation. | 02/22/2013 | Inspection | |
No violation noted during this evaluation. | 03/20/2012 | 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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03/05/2012 | Inspection | |
No violation noted during this evaluation. | 09/07/2011 | Inspection | |
No violation noted during this evaluation. | 09/02/2010 | Inspection | |
No violation noted during this evaluation. | 09/09/2009 | Inspection | |
No violation noted during this evaluation. | 09/17/2008 | Inspection | |
No violation noted during this evaluation. | 06/22/2007 | Inspection | |
No violation noted during this evaluation. | 07/07/2006 | Inspection | |
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