HEMLOCK NEVERSINK

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Inspection history

1. Apr 7, 2026

   ✕
   5 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Improper thawing procedures used
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Home canned goods, or canned goods from unapproved processor found on premises

2. Aug 26, 2025

   ✕
   2 violations

   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

3. Apr 25, 2024

   ✕
   2 violations

   • Critical: Home canned goods, or canned goods from unapproved processor found on premises
   • Wiping cloths dirty, not stored properly in sanitizing solutions

4. Nov 27, 2023

   ✓

5. Apr 21, 2011

   ✓
   6 violations

   • In use food dispensing utensils improperly stored
   • Non food contact surfaces of equipment not clean
   • 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
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Single service items reused, improperly stored, dispensed, not used when required

6. Apr 14, 2010

   ✓
   8 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • 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
   • 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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • 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

7. Apr 8, 2009

   ✓
   3 violations

   • Improper thawing procedures used
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

8. Apr 10, 2008

   ✕
   3 violations

   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

9. Apr 30, 2007

   ✓
   3 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10. Mar 22, 2007

    ✕
    2 violations

    • 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.
    • 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.

11. Apr 25, 2006

    ✓

12. Mar 23, 2006

    ✕
    2 violations

    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

13. Nov 21, 2005

    ✕
    3 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • 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. Nov 8, 2004

    ✕

15. Aug 4, 2004

    ✓

16. Dec 29, 2003

    ✓

17. Sep 12, 2002

    ✓

18. Oct 11, 2001

    ✕