- Critical: Food meets the definition of adulterated.
- Critical: Food consists in whole or in part of a filthy, putrid, or decomposed substance.
- Critical: Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health.
- Critical: Written procedures were not maintained in a food establishment using time only, as a public health control.
- Critical: Records are not available to prove that ready-to-eat raw, marinated or partially cooked fish were properly frozen to destroy parasites.
- Critical: Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
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09/05/2012 | Complaint |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- The ware washing machine is not operated according to the manufacturer's specifications and/or data plate.
- Plumbing is not maintained.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
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04/19/2012 | Routine |
- Critical: Food-contact surfaces are not being sanitized before use.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Food is not stored in an approved location.
- Food is stored under a possible source of contamination.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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12/20/2011 | Routine |
| No violation noted during this evaluation. | 08/08/2011 | Reinspection |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Single-service and single-use articles are reused
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Single use/single service articles are not stored at least six (6) inches off the floor
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
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07/25/2011 | Complaint |
- Food scoop is constructed without a handle.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not in good repair.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
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03/15/2011 | Routine |
- Walls/ceilings or attached equipment are not in good repair.
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09/28/2010 | Routine |
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- Non-food contact equipment is not maintained in good repair.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Plumbing is not maintained.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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01/25/2010 | Routine |
- Critical: There is a direct connection between the drainage system and a drain line originating from food handling equipment.
- Critical: Flies are present in the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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06/04/2009 | Routine |
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