- Commercially manufactured food from approved source with required labels. Parasite destruction as required. Potentially hazardous foods/time temperature control for safety (PHF/TCS) received at proper temperature.
- Food protected from potential contamination during storage and preparation.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/04/15 | Routine Inspection | A |
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/25/14 | Re-inspection | A |
- PHF/TCSs cooked and reheated to proper temperatures.
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Person in charge available and knowledgeable/management certification.
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09/11/14 | Routine Inspection | B |
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
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06/04/14 | 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.
- Food wholesome
- PHF/TCSs properly cooled.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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05/22/14 | Routine Inspection | B |
- Food wholesome
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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09/09/13 | Routine Inspection | A |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Effective pest control measures. Animals restricted as required.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- 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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05/30/12 | Routine Inspection | A |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
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09/26/11 | Routine Inspection | A |
No violation noted during this evaluation. | 03/01/11 | Routine Inspection | A |
No violation noted during this evaluation. | 11/10/10 | Routine Inspection | A |
- Food spoiled or adulterated.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
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05/26/10 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
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11/04/09 | Routine Inspection | A |
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