No violation noted during this evaluation. | 02/16/2016 | 100 |
No violation noted during this evaluation. | 06/04/2015 | 100 |
No violation noted during this evaluation. | 11/04/2014 | 100 |
No violation noted during this evaluation. | 05/27/2014 | 100 |
No violation noted during this evaluation. | 09/05/2013 | 100 |
- Provide that bulk metal cans are not used to stored syrups and other food items. (Once the cans are opened the food item must be stored in a food contact container. Ex Plastic container, Steel container,…etc.)
- Provide that a minimum of 1 employee is Food Manager Certified and onsite at all times.
- Provide that all food contact surfaces are in good repair. (Cutting boards are black and brown and in need of replacement in the kitchen area.)
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01/25/2013 | 90 |
- Provide that the three compartment sink can reach a minimum of 120F for proper sanitizing of all dishware.(Measured at 109F at time of inspection.)
- Provide that an employee is Food Manager Certified and onsite at all times.(A Manager is Food Manager Certified but was not onsite at time of inspection.)
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07/25/2012 | 94 |
- Provide that all toxic spray bottles are labeled with contents.(Spray bottles stored in the walk-in refrigeration unit not labeled.)
- Provide that the three compartment sink can reach a minimum of 120F for proper sanitizing.(Measured at 109F at time of inspection.)
- Provide that an employee is Food Manager Certified and onsite at all times.(A minimum of 1 employee must be onsite on all work shifts.)
- Provide that all food contact utensils are in good repair.(Rust was found on one of the utensils stored on the magnetic holder in the kitchen area.)
- Provide that the most current inspection report is posted in public view.
- Provide that sanitizing strips are added in the kitchen area.
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01/02/2012 | 85 |
- Discontinue store food in open cans.
- one everry shift one employee must be food manager certified .
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08/31/2011 | 93 |
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