CLEAR PATH FOR VETERANS

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Inspection history

1. Aug 5, 2026

   ✓
   1 violation

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

2. Mar 18, 2026

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improper use and storage of clean, sanitized equipment and utensils

3. Oct 8, 2025

   ✓

4. Sep 17, 2025

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Improper use and storage of clean, sanitized equipment and utensils
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

5. Feb 26, 2025

   ✓
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Hair is improperly restrained

6. Sep 11, 2024

   ✕
   1 violation

   • Critical: Home canned goods, or canned goods from unapproved processor found on premises

7. Feb 28, 2024

   ✕
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

8. Aug 2, 2023

   ✓

9. Jul 5, 2023

   ✕
   4 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
   • 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.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

10. Jun 15, 2022

    ✓

11. Nov 3, 2021

    ✓
    1 violation

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

12. Aug 21, 2019

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

13. May 9, 2018

    ✕
    1 violation

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

14. Oct 11, 2017

    ✓
    3 violations

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

15. Jun 7, 2017

    ✕
    3 violations

    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • 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)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

16. May 10, 2017

    ✕
    5 violations

    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
    • 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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Apr 13, 2016

    ✓
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • 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)

18. Apr 15, 2015

    ✓

19. Sep 10, 2014

    ✓

20. Jun 19, 2013

    ✓

21. Dec 6, 2012

    ✓

22. Mar 29, 2012

    ✓