- 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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02/03/2016 | Inspection | Discussed deficiencies with the manager. The following temperatures were measured (degrees F): Walk-In Cooler - Tuna Salad - 43.0; Display Cooler On Serving Line - Chicken Strips Below Ridge - 44.4, Sliced Roast Beef - 39.9, Sliced Deli Ham - 43.6, Sliced Provolone Below Ridge - 46.5, Sliced Hard Salami - 42.5, Sliced Pepperoni - 42.0, Sliced Bologna - 47.0, Tuna Salad - 40.7; Hot Holding - Meatballs in Sauce - 142.6 to 146.2, Cream of Broccoli Soup - 161.4, Chicken Noodle Soup - 149.4. Report e-mailed. |
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/09/2015 | Inspection | Discussed deficiencies with the Operator, strongly encouraging them to exercise care in stacking the TTCS food items no higher than the ridge on the inside of the plastic containers. The following temperatures were measured (degrees F): Walk-In Cooler - Tuna Salad - 37.4; Sandwich Cooler - Sliced Turkey - 43.4, Sliced Baked Ham - 46.4, Chicken Patties - 40.0, Sliced Tomatoes - 44.3, Cubed Teriyaki Chicken - 46.1, Tuna Salad - 41.8, Sliced Hard Salami - 41.8 to 47.6, Sliced Pepperoni - 40.3 to 44.1, Buffalo Chicken - 41.6. Roast Beef Top Layer in trays - 47.4 to 49.4 (at this temp for about 30 minutes, moved to Walk-In Cooler), Roast Beef Layer Beneath in Trays - 41.4 to 41.9, Meatballs - 145.3 to 158.2. Air Temperatures were measured to be 37 degrees F in the Walk-In Cooler and 35 degrees F in the Coca-Cola Display Cooler in the Lobby. Report e-mailed. |
- 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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02/26/2014 | Inspection | Tomatoes temped at 37 degrees. Broccoli soup found at 170 degrees. Meatballs at 149 degrees. |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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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05/02/2013 | Inspection | Discussed cold holding procedures with operator. Walk in freezer has not been operational since Sunday, April 28, 2013. All items were removed from the freezer and a replacement part is on order and should be in today. The operator stated that the freezer will not be operational until tomorrow and food will not be put in this unit until Saturday, May 4, 2013. Report emailed. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/10/2012 | 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/17/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/26/2010 | 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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09/02/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/22/2009 | Inspection | |
| No violation noted during this evaluation. | 02/15/2008 | 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/04/2008 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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06/18/2007 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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09/08/2006 | Inspection | |
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