- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Small wares and portable appliances approved, properly designed, in good repair.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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04/08/15 | Re-inspection | A |
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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03/31/15 | Routine Inspection | B |
- Food protected from potential contamination by employees and consumers.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/08/14 | Routine Inspection | A |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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02/25/13 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof, and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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07/03/12 | Routine Inspection | A |
- PHF/TCSs properly cooled.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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02/06/12 | Routine Inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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09/19/11 | Re-inspection | A |
- Food wholesome
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Hot and cold holding equipment present
- PHF/TCSs properly thawed.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/29/11 | Routine Inspection | C |
| No violation noted during this evaluation. | 03/10/11 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
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03/24/10 | Routine Inspection | A |
- No hot and cold running water as required and/or water not from an approved source.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- No effective measures to control pests. Pest control devices not maintained.
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01/30/09 | Routine Inspection | A |
- In-use utensils improperly handled and/or stored.
- Non-food contact surfaces improperly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
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06/23/08 | Routine Inspection | A |
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