- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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02/20/15 | Routine Inspection | A |
- Small wares and portable appliances approved, properly designed, in good repair.
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05/02/14 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs cooked and reheated to proper temperatures.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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03/31/14 | Routine Inspection | C |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Small wares and portable appliances approved, properly designed, in good repair.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Person in charge available and knowledgeable/management certification.
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10/23/13 | Routine Inspection | A |
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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03/06/13 | Routine Inspection | A |
- 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.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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09/07/12 | 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.
- Food protected from potential contamination by employees and consumers.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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04/04/12 | Routine Inspection | A |
- Food protected from potential contamination by employees and consumers.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Backflow prevention devices and methods in place and maintained.
- 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.
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08/08/11 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- No effective measures to control pests. Pest control devices not maintained.
- Food unprotected from cross-contamination by food handlers.
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08/05/10 | Routine Inspection | A |
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
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12/18/09 | Routine Inspection | A |
| No violation noted during this evaluation. | 09/17/09 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- No hot and cold running water as required and/or water not from an approved source.
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09/15/09 | Routine Inspection | A |
- Required labels not present on food or containers of food. Required signs not posted.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Single service items reused.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Food unprotected from cross-contamination by food handlers.
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04/08/08 | Routine Inspection | A |
- Employee(s) working with boils, infected wounds, respiratory infections and/or other communicable diseases.
- Food unprotected from cross-contamination by food handlers.
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06/28/07 | Routine Inspection | A |
- In-use utensils improperly handled and/or stored.
- Single service items reused.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
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07/18/06 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected from cross-contamination by food handlers.
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07/06/06 | Routine Inspection | B |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Plastic used for food contact surfaces is not of approved food grade quality.
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01/18/05 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- 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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03/26/04 | Routine Inspection | A |
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