- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- 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.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
09/22/15 | Routine Inspection | A |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food and warewashing equipment approved, properly designed, constructed and installed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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05/12/15 | Routine Inspection | A |
- Food and warewashing equipment approved, properly designed, constructed and installed.
|
03/20/15 | 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 properly cooled.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
03/16/15 | Routine Inspection | B |
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
07/16/14 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Person in charge available and knowledgeable/management certification.
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06/25/14 | Re-inspection | C |
- Food wholesome
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- Person in charge available and knowledgeable/management certification.
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05/29/14 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
03/19/14 | Re-inspection | A |
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Hot and cold holding equipment present
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
02/24/14 | Routine Inspection | B |
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
06/13/13 | 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 at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Person in charge available and knowledgeable/management certification.
|
05/22/13 | Routine Inspection | C |
- Food protected from potential contamination during storage and preparation.
- 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.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
|
08/09/12 | Routine Inspection | A |
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
12/28/11 | Re-inspection | A |
- PHF/TCSs properly cooled.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- "B" or "C" grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required.
- 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.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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11/29/11 | Routine Inspection | B |
- Effective pest control measures. Animals restricted as required.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
06/29/11 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
06/24/10 | Routine Inspection | A |
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by food handlers.
|
12/03/09 | Routine Inspection | A |
- Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Food unprotected from cross-contamination by chemicals.
|
05/29/09 | 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.
- No hot and cold running water as required and/or water not from an approved source.
- Health cards not current on all food handlers.
- 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.
- No effective measures to control pests. Pest control devices not maintained.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
|
05/19/09 | Routine Inspection | C |
| No violation noted during this evaluation. | 01/08/09 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Perishable foods kept at improper temperature.
- Required labels not present on food or containers of food. Required signs not posted.
- Health cards not current on all food handlers.
- Plastic used for food contact surfaces is not of approved food grade quality.
- Potentially hazardous foods not kept at 40°
- Food unprotected by cross-contamination by proper storage.
|
01/05/09 | Routine Inspection | B |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
07/22/08 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- Potentially hazardous salads and/or fillings not made with prechilled ingredients.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Plastic used for food contact surfaces is not of approved food grade quality.
- No effective measures to control pests. Pest control devices not maintained.
- Potentially hazardous foods not kept at 40°
|
07/14/08 | Routine Inspection | X |
- Inadequate hot and cold holding equipment
|
06/24/08 | Routine Inspection | C |
- Food not obtained from approved sources and/or improperly identified.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Required labels not present on food or containers of food. Required signs not posted.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
|
05/21/08 | Routine Inspection | B |
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
03/11/08 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- Health cards not current on all food handlers.
- 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.
|
03/10/08 | Routine Inspection | X |
- Inadequate hot and cold holding equipment
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- In-use utensils improperly handled and/or stored.
- 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.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by food handlers.
|
02/26/08 | Routine Inspection | C |
- Inadequate hot and cold holding equipment
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- Potentially hazardous foods not kept at 40°
|
01/25/08 | Routine Inspection | B |
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
06/06/07 | Routine Inspection | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- 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.
- 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.
- No effective measures to control pests. Pest control devices not maintained.
- Living quarters not completely separated from food service. Infant or child care allowed. Premises not maintained free of litter, unnecessary equipment and/or personal effects.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by chemicals.
|
05/30/07 | Routine Inspection | C |
- Potentially hazardous salads and/or fillings not made with prechilled ingredients.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Required labels not present on food or containers of food. Required signs not posted.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
09/08/06 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Foods not stored off the floor.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Single service items reused.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Garbage storage and/or removal inadequate and/or unclean. Garbage containers not clean, pest proof, non-absorbent and covered. Wash area unclean and/or not maintained.
- No effective measures to control pests. Pest control devices not maintained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by food handlers.
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
|
08/30/06 | Epidemiological Investigation | C |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Toilet facilities for employees inadequate, inconvenient, unclean and/or not in good repair. Covered trash cans not provided. Doors not self-closing.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
07/07/06 | Routine Inspection | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- 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.
- In-use utensils improperly handled and/or stored.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- No effective measures to control pests. Pest control devices not maintained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
|
07/05/06 | Routine Inspection | X |
- Food unprotected from cross-contamination by chemicals.
|
07/19/05 | Routine Inspection | A |
- No effective measures to control pests. Pest control devices not maintained.
- Potentially hazardous foods not kept at 40°
|
12/03/04 | Routine Inspection | A |
- Non-food contact surfaces improperly constructed and/or installed.
|
06/01/04 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- No effective measures to control pests. Pest control devices not maintained.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
|
05/20/04 | Routine Inspection | C |
- Hot potentially hazardous foods not rapidly cooled by approved methods.
|
11/18/03 | Routine Inspection | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
09/24/03 | Routine Inspection | A |
- Food not obtained from approved sources and/or improperly identified.
- Inadequate hot and cold holding equipment
|
03/24/03 | Routine Inspection | A |
- Single service items reused.
|
12/27/02 | Routine Inspection | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Foods not stored off the floor.
- Unacceptable hygienic practices
- Single service items reused.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Toilet facilities for employees inadequate, inconvenient, unclean and/or not in good repair. Covered trash cans not provided. Doors not self-closing.
- 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.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected from cross-contamination by chemicals.
- Food unprotected by cross-contamination by proper storage.
|
12/02/02 | Routine Inspection | C |
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