HURLEY RECREATION ASSOCIATION

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Inspection history

1. Jul 22, 2026

   ✓
   2 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

2. Jul 21, 2025

   ✓

3. Jul 12, 2024

   ✓
   1 violation

   • 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)

4. Jun 28, 2023

   ✓

5. Jul 5, 2022

   ✓
   3 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

6. Jul 15, 2021

   ✓

7. Jul 3, 2019

   ✓

8. Jun 24, 2019

   ✕
   2 violations

   • Critical: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.
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

9. Jul 5, 2018

   ✓

10. Jul 7, 2017

    ✓
    1 violation

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

11. Jul 12, 2016

    ✓

12. Jul 1, 2015

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

13. Jun 26, 2014

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

14. Jul 30, 2013

    ✓

15. Jul 19, 2013

    ✕
    6 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

16. Jul 11, 2012

    ✓

17. Aug 19, 2011

    ✓

18. Jul 7, 2011

    ✕
    7 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

19. Jul 27, 2010

    ✓

20. Jul 20, 2010

    ✕
    3 violations

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

21. Aug 12, 2009

    ✓

22. Aug 27, 2008

    ✓

23. Jul 20, 2007

    ✓

24. Aug 3, 2006

    ✓

25. Jul 18, 2006

    ✕
    2 violations

    • Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.