- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- In use food dispensing utensils improperly stored
- 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)
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02/26/2016 | Inspection | |
| No violation noted during this evaluation. | 09/11/2015 | Re-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)
- 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
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Insects, rodents present
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08/21/2015 | Inspection | |
| No violation noted during this evaluation. | 02/11/2015 | Re-Inspection | |
- Insects, rodents present
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Improper use and storage of clean, sanitized equipment and utensils
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02/06/2015 | Inspection | |
| No violation noted during this evaluation. | 05/02/2014 | Inspection | |
| No violation noted during this evaluation. | 03/31/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/18/2014 | Inspection | |
| No violation noted during this evaluation. | 12/05/2013 | Inspection | |
| No violation noted during this evaluation. | 04/16/2013 | Inspection | |
| No violation noted during this evaluation. | 03/13/2013 | Inspection | |
| No violation noted during this evaluation. | 11/21/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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08/24/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/02/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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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09/30/2011 | Inspection | |
| No violation noted during this evaluation. | 05/13/2011 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/08/2011 | 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)
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01/25/2011 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
|
09/17/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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04/15/2010 | Inspection | |
| No violation noted during this evaluation. | 01/08/2010 | 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)
|
10/23/2009 | 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)
|
04/30/2009 | Inspection | |
| No violation noted during this evaluation. | 01/29/2009 | Inspection | |
| No violation noted during this evaluation. | 09/25/2008 | 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)
|
08/01/2008 | Inspection | |
| No violation noted during this evaluation. | 04/25/2008 | Inspection | |
| No violation noted during this evaluation. | 09/14/2007 | 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.
- 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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09/10/2007 | Inspection | Left-hand brick oven area bain marie not keeping foods at or below 45 degrees F.: raw chicken in bottom 50, raw fish 47.
- All potentially hazardous meats relocated to alternate coolers
Right-hand brick oven area bain marie not keeping foods at or below 45: bleu cheese on top 57, mozzarella 57, bleu cheese in bottom at 57.
- All foods in this unit discarded |
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper thawing procedures used
|
04/05/2007 | Inspection | |
- 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)
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12/28/2006 | Inspection | |
- Insects, rodents present
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
10/10/2006 | 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.
- 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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09/19/2006 | Inspection | Right hand pizza station bain marie, top, warm: bleu cheese 48 degrees F. Escargot in bottom of unit at 44.
- Any potentially hazardous foods moved to bottom of unit |
| No violation noted during this evaluation. | 04/11/2006 | 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.
- 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.
|
04/03/2006 | Inspection | Right-hand top portion of pizza area bain marie warm-goat cheese at 49 degrees F. Also, bleu cheese in bottom of unit at 47.
- All potentially hazardous foods discarded if >45; to be placed on ice in unit |
| No violation noted during this evaluation. | 01/06/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 12/29/2005 | Inspection | Observed food worker cutting parmesan cheese for salads without gloves.
- Cheese discarded; gloves worn for future cutting |
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