"SERVICE LEVEL KITCHEN"

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Inspection history

1. Sep 25, 2023

   ✓

2. Jun 30, 2023

   ✓

3. Nov 7, 2022

   –
   1 violation

   • "3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."

4. Sep 11, 2022

   ✓

5. Dec 3, 2021

   ✓

6. Oct 11, 2021

   –
   2 violations

   • "3717-1-04.1(M) - Violation - Dish Machine-Pressure Guage Accuracy Pressure measuring devices on the dish machine were not accurate or were not properly scaled."
   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

7. Nov 27, 2020

   ✓

8. Oct 5, 2020

   –
   4 violations

   • "3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

9. Jan 6, 2020

   –
   2 violations

   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
   • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."

10. Nov 25, 2019

    –
    3 violations

    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-04.6(C)(2) - Violation - Food contact surfaces Hot water sanitizing After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

11. Oct 7, 2019

    –
    3 violations

    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.6(C)(2) - Violation - Food contact surfaces Hot water sanitizing After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment achieving a utensil surface temperature of 160° F."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."

12. Oct 30, 2017

    –
    6 violations

    • "3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
    • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
    • "3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage. "

13. Oct 27, 2017

    ✓

14. Sep 15, 2017

    –
    4 violations

    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage. "

15. Dec 8, 2016

    –
    1 violation

    • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

16. Sep 25, 2016

    ✓

17. Jan 8, 2016

    –
    5 violations

    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-05.1(S)(2) - Violation - Plumbing system - maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

18. Jan 7, 2016

    ✓

19. Dec 11, 2015

    ✓

20. Dec 5, 2014

    –
    4 violations

    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.. "
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."

21. Oct 31, 2014

    ✓
    1 violation

    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."

22. Dec 27, 2013

    ✓
    2 violations

    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."

23. Nov 15, 2013

    ✓

24. Dec 7, 2012

    ✓
    2 violations

    • "3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items - storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."

25. Aug 22, 2012

    –
    5 violations

    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition. Ready-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.. "
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."