FLAHERTY'S 3 FLAGS (HONEOYE FALLS)

60 WEST MAIN STREET, HONEOYE FALLS, NY 14472 · Restaurant (Restaurant)

37 inspections

1. Re-InspectionApr 23, 2026

   3 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
2. InspectionApr 7, 2026

   9 infractions

   • 8A: 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)
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
3. Re-InspectionAug 25, 2025

   5 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 8A: 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)
     • Not Critical Violation
4. InspectionAug 11, 2025

   19 infractions

   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
   • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
     • Not Critical Violation
   • 8A: 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)
     • Not Critical Violation
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 5B: 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 Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 5A: 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 Violation
   • 5D: 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 Violation
   • 1H: Food from unapproved source, spoiled, adulterated on premises.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
     • Not Critical Violation
   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
   • 5E: 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 Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
5. InspectionMar 5, 2025

   7 infractions

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 8A: 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)
     • Not Critical Violation
   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 14C: Pesticide application not supervised by a certified applicator
     • Not Critical Violation
6. Re-InspectionSep 10, 2024

   2 infractions

   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
7. InspectionAug 26, 2024

   12 infractions

   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 5E: 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 Violation
   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
   • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 5A: 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 Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
     • Not Critical Violation
8. Re-InspectionJan 18, 2024

   6 infractions

   • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
9. InspectionJan 5, 2024

   12 infractions

   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
   • 8A: 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)
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 8C: Improper use and storage of clean, sanitized equipment and utensils
     • Not Critical Violation
   • 5A: 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 Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
10. Re-InspectionAug 29, 2023

    4 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
11. InspectionAug 18, 2023

    9 infractions

    • 8A: 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)
      • Not Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 5A: 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 Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
12. Re-InspectionMar 21, 2023

    4 infractions

    • 8A: 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)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
13. InspectionMar 2, 2023

    9 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
14. InspectionJun 22, 2022

    5 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
15. InspectionNov 22, 2021

    9 infractions

    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 14C: Pesticide application not supervised by a certified applicator
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
16. InspectionJun 29, 2021

    8 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
17. InspectionJan 16, 2020

    7 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
18. Re-InspectionSep 12, 2019

    4 infractions

    • 8A: 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)
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
19. InspectionAug 7, 2019

    5 infractions

    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 5A: 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 Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
20. Re-InspectionFeb 28, 2019

    2 infractions

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
21. InspectionFeb 12, 2019

    13 infractions

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
22. Re-InspectionSep 18, 2018

    0 infractions

23. Re-InspectionSep 4, 2018

    1 infraction

    • 5E: 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 Violation
24. InspectionAug 29, 2018

    3 infractions

    • 5E: 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 Violation
    • 8A: 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)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
25. InspectionNov 27, 2017

    7 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
26. Re-InspectionNov 18, 2016

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
27. InspectionNov 3, 2016

    9 infractions

    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
28. Re-InspectionNov 17, 2015

    0 infractions

29. InspectionOct 26, 2015

    6 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
30. Re-InspectionAug 11, 2014

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
31. InspectionJul 28, 2014

    4 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
32. Re-InspectionJun 27, 2013

    0 infractions

33. InspectionJun 13, 2013

    8 infractions

    • 5A: 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 Violation
    • 5B: 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 Violation
    • 8A: 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)
      • Not Critical Violation
    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 14A: Insects, rodents present
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
34. InspectionMar 1, 2012

    3 infractions

    • 8A: 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)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
35. Re-InspectionMar 14, 2011

    0 infractions

36. Re-InspectionFeb 28, 2011

    4 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 5E: 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 Violation
37. InspectionFeb 16, 2011

    0 infractions