GEORGE, THE

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Inspection history

1. May 21, 2025

   ✓
   5 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Insects, rodents present
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

2. Mar 31, 2023

   ✓
   4 violations

   • In use food dispensing utensils improperly stored
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Hot, cold running water not provided, pressure inadequate

3. Mar 14, 2023

   ✕
   11 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Insects, rodents present
   • Hot, cold running water not provided, pressure inadequate
   • In use food dispensing utensils improperly stored
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • 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)
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Pesticide application not supervised by a certified applicator
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

4. Apr 19, 2022

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

5. Mar 10, 2022

   ✕
   5 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: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.
   • 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.
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

6. Apr 16, 2021

   ✕
   7 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Pesticide application not supervised by a certified applicator
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Feb 26, 2020

   ✓
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Wiping cloths dirty, not stored properly in sanitizing solutions

8. Oct 16, 2018

   ✓
   4 violations

   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Insects, rodents present

9. Jul 3, 2018

   ✓
   5 violations

   • Insects, rodents present
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Improper storage of cleaning equipment, linens, laundry unacceptable
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

10. May 22, 2018

    ✓

11. May 10, 2018

    ✕
    1 violation

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

12. Apr 27, 2018

    ✕
    1 violation

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

13. Apr 24, 2018

    ✕
    9 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • 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.
    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical: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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

14. Jan 19, 2018

    ✓
    5 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Insects, rodents present

15. Oct 6, 2017

    ✓
    2 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Insects, rodents present

16. Sep 28, 2017

    ✕
    12 violations

    • Non food contact surfaces of equipment not clean
    • Improper thawing procedures used
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Hot, cold running water not provided, pressure inadequate
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • 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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Insects, rodents present
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: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.

17. Jun 12, 2017

    ✓

18. Dec 1, 2016

    ✓
    6 violations

    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • 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)
    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

19. Jan 28, 2015

    ✓
    1 violation

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

20. Jan 21, 2015

    ✓
    7 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Improper use and storage of clean, sanitized equipment and utensils
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

21. Feb 27, 2014

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

22. Feb 20, 2014

    ✕
    8 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • In use food dispensing utensils improperly stored
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Improper thawing procedures used
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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)
    • Miscellaneous, Economic Violation, Choking Poster, Training.

23. Aug 19, 2013

    ✓
    3 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Wiping cloths dirty, not stored properly in sanitizing solutions