- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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01/07/15 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Small wares and portable appliances approved, properly designed, in good repair.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/14/14 | Routine Inspection | A |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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04/24/14 | Re-inspection | A |
- Food wholesome
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- 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.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- 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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04/15/14 | Routine Inspection | B |
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/18/13 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
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04/23/13 | Routine Inspection | A |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Person in charge available and knowledgeable/management certification.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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09/10/12 | Re-inspection | A |
- Food protected from potential contamination by employees and consumers.
- 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
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Single use items not reused or misused.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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08/23/12 | Routine Inspection | B |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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03/16/12 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Effective pest control measures. Animals restricted as required.
- Hot and cold holding equipment present
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Health cards as required. Foodhandler not aware of employee health policy. "A" grade card posted conspicuously.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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03/09/12 | Routine Inspection | B |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- 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.
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10/04/11 | Routine Inspection | A |
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