- Food protected from potential contamination during storage and preparation.
- 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.
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04/13/15 | 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 at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Person in charge available and knowledgeable/management certification.
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04/10/15 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
|
04/25/14 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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10/28/13 | Routine Inspection | A |
- Backflow prevention devices and methods in place and maintained.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Small wares and portable appliances approved, properly designed, in good repair.
- Person in charge available and knowledgeable/management certification.
|
02/25/13 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
11/07/12 | Routine Inspection | A |
- 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.
|
06/05/12 | 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 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.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Hot and cold holding equipment present
- "B" or "C" grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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06/01/12 | Routine Inspection | C |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
08/17/11 | Routine Inspection | A |
- Food wholesome
- PHF/TCSs properly cooled.
- 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.
- Hot and cold holding equipment present
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/15/11 | Routine Inspection | C |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
06/28/10 | Routine Inspection | A |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Required labels not present on food or containers of food. Required signs not posted.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- 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.
- 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.
- Food unprotected by cross-contamination by proper storage.
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06/21/10 | Routine Inspection | C |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected by cross-contamination by proper storage.
|
08/25/09 | 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.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
05/20/08 | 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.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Food unprotected by cross-contamination by proper storage.
|
05/13/08 | Routine Inspection | B |
- Perishable foods kept at improper temperature.
- In-use utensils improperly handled and/or stored.
- Food unprotected by cross-contamination by proper storage.
|
12/21/07 | Routine Inspection | A |
- Food spoiled or adulterated.
- Potentially hazardous foods improperly thawed.
- Perishable foods kept at improper temperature.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by food handlers.
|
12/18/07 | 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.
- Required labels not present on food or containers of food. Required signs not posted.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Food unprotected from cross-contamination by food handlers.
|
04/17/07 | Routine Inspection | A |
- Perishable foods kept at improper temperature.
- 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.
|
12/11/06 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Perishable foods kept at improper temperature.
- Food unprotected by cross-contamination by proper storage.
|
08/23/06 | Routine Inspection | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Foods not stored off the floor.
- Required labels not present on food or containers of food. Required signs not posted.
- 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.
|
02/14/06 | Routine Inspection | A |
- 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.
- Food unprotected from cross-contamination by food handlers.
|
08/31/05 | 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.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected from cross-contamination by food handlers.
|
04/05/05 | Routine Inspection | A |
- 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.
|
12/22/04 | Routine Inspection | A |
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