Feb. 10, 2020 1 3 During inspection, addressed complaint of cockroach activity in dining hall. No evidence of any pests seen during inspection. Interview with manager of facility established that their pest control company (Exodus) captured a single American cockroach after receiving the complaint. The pest control company believed the insect was brought into the facility, as they also found no sign of an infestation. Insect was found in the dining room, approximately 200 feet from food prep areas and water lines/drains. Complaint abated.

2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

8A: 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)

11D: Non food contact surfaces of equipment not clean

15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

Dec. 16, 2019 1 0 Re-Inspection: All other violations have been corrected.

5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.

Nov. 20, 2019 4 11 Reinspection on or after 12/09/2019.

4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

5A: Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.

3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

6A: Potentially hazardous foods are not kept at or above 140°F during hot holding.

12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

11D: Non food contact surfaces of equipment not clean

12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8C: Improper use and storage of clean, sanitized equipment and utensils

15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

8A: 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)

11B: Wiping cloths dirty, not stored properly in sanitizing solutions

8D: Single service items reused, improperly stored, dispensed, not used when required

11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Aug. 12, 2019 2 7 Reinspection on or after 09/03/2019.

4C: Foods or food area/public area contamination by sewage or drippage from waste lines.

5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.

8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

11D: Non food contact surfaces of equipment not clean

15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8A: 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)

12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

13B: Garbage storage areas not properly constructed or maintained, creating a nuisance

12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

March 22, 2019 0 3 Re-Inspection: Overall improvement noted. Conditions satisfactory at time of inspection. (Chicken tenders at 143F in hot hold; All canned goods in satisfactory condition.)

13B: Garbage storage areas not properly constructed or maintained, creating a nuisance

15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

Feb. 15, 2019 2 10 Reinspection on or after 03/18/2019.

1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

6A: Potentially hazardous foods are not kept at or above 140°F during hot holding.

12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

8C: Improper use and storage of clean, sanitized equipment and utensils

15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

13B: Garbage storage areas not properly constructed or maintained, creating a nuisance

11D: Non food contact surfaces of equipment not clean

11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

11B: Wiping cloths dirty, not stored properly in sanitizing solutions

May 2, 2018 2 8

5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.

12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11D: Non food contact surfaces of equipment not clean

11B: Wiping cloths dirty, not stored properly in sanitizing solutions

15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

Sept. 19, 2017 0 2 Re-Inspection: Note: Area set up for storing damaged cans for return; training given to receivers. Repairs to condenser line completed; foods to not be placed under condenser without additional protection from drippage.

10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

Aug. 3, 2017 2 4 Reinspection on or after 09/05/2017. CFW+

1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

4C: Foods or food area/public area contamination by sewage or drippage from waste lines.

10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

8C: Improper use and storage of clean, sanitized equipment and utensils

11D: Non food contact surfaces of equipment not clean

10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

April 11, 2016 0 0 Re-Inspection: *All violations addressed. Conditions satisfactory at time of inspection.*

March 15, 2016 1 5 CFW+ Reinspection on or after 04/04/2016.

6A: Potentially hazardous foods are not kept at or above 140°F during hot holding.

8A: 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)

8D: Single service items reused, improperly stored, dispensed, not used when required

8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

11D: Non food contact surfaces of equipment not clean

Aug. 14, 2015 0 0 Re-Inspection:

May 21, 2015 3 3

6A: Potentially hazardous foods are not kept at or above 140°F during hot holding.

5A: Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.

8A: 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)

11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

Oct. 1, 2014 1 4

2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.

8D: Single service items reused, improperly stored, dispensed, not used when required

15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

April 3, 2014 0 0 Re-Inspection:

Feb. 28, 2014 1 1 Re-Inspection:

5A: Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.

10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

Feb. 13, 2014 5 14