- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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07/16/2015 | Inspection | Head Maintenance staff member will determine if the unshielded lights in dry storage are shatter proof glass. Education was given on the importance of maintaining a cleaning schedule of once every 4 hours every surface, equipment, and kitchen utensils need to be washed, rinsed, and sanitized. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
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07/16/2015 | Inspection | Refrigerator 40 degrees, Milk 40 degrees, Half/Half 38 degrees. Per interview with Head Maintenance staff member, floor mats were not consistently being cleaned daily. These mats have openings that can trap dirt and food particles. Education was given on the importance of cleaning these mats daily. No evidence of contamination was noted on day of inspection. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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07/16/2015 | Inspection | Education was given on the proper way to store ice machine scoop. A possible new location for air drying washed, rinsed, and sanitized kitchen equipment was discussed in order to reduce the occurrence of a work place accident from dripping water. A splash card needs to be installed between the hand washing sink and the utility/mop sink. |
- Insects, rodents present
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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.
- Non food contact surfaces of equipment not clean
- 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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08/12/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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
- 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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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08/12/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Insects, rodents present
- 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.
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08/12/2014 | Inspection | Please remain on the Boil Water Order until notified by this Department. We will be requiring you drill a new well or connect to the existing well after an proper engineering evaluation of the well capacity. A compliance letter will be sent separately. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- In use food dispensing utensils improperly stored
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07/16/2013 | Inspection | chicken noodle soup 145 F, salad 47 F (refrigerator had been opened and closed a few time prior to temp) |
- 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
- Improper use and storage of clean, sanitized equipment and utensils
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07/10/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/13/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/29/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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08/05/2009 | 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.
- 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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07/10/2008 | 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.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/18/2007 | 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/18/2006 | Inspection | Raw chicken was found stored over salad vegetables in the refrigerator. Corrected immediately.
Raw eggs found stored over cheese sauce, french toast batter, and pancake batter in the refrig. corrected immediately.
Cases of frozen french fries and frozen hot dogs were found stored on the floor of the basement freezer.
They normally clean counter tops and flat areas with paper towels and a sanitizing solution. They do not keep a sanitizing bucket. i observed an employee wiping up a counter top with a cloth towel that had not been kept in a sanitizing solution.
The kitchen ceiling needs repair. The ceiling tiles are soiled and sagging. The exhaust ducts are rusty. The cook (Bob Winch) said that the ceiling has been that way for years.
All refrig temps were ok.
Dishwasher temps were ok.
Holding temperatures were acceptable. Hot chili (155 F), prepared potato salad (42 F), and raw hamburger patties in the cook setup area (44 F). |
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