- 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.
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09/04/15 | Routine Inspection | A |
- Food protected from potential contamination by employees and consumers.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/10/14 | 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 protected from potential contamination during storage and preparation.
- 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.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
- Person in charge available and knowledgeable/management certification.
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09/03/14 | Routine Inspection | B |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- 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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05/07/13 | Routine Inspection | A |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Single use items not reused or misused.
- Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof, and clean.
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05/09/12 | Routine Inspection | A |
No violation noted during this evaluation. | 05/24/11 | Routine Inspection | A |
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
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03/08/10 | Routine Inspection | A |
- Required labels not present on food or containers of food. Required signs not posted.
- In-use utensils improperly handled and/or stored.
- Non-food contact surfaces improperly constructed and/or installed.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Potentially hazardous foods not kept at 40°
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06/11/09 | 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.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
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11/26/08 | Routine Inspection | A |
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