| 10 violations found. | 4/30/2015 | Routine | 84 |
| 9 violations found. | 2/4/2015 | Reinspection | 84 |
| 14 violations found. | 1/28/2015 | Routine | 77 |
| 6 violations found. | 10/23/2014 | Routine | 91 |
| 3 violations found. | 7/25/2014 | Reinspection | 96 |
| 6 violations found. | 7/16/2014 | Routine | 86 |
| 7 violations found. | 4/25/2014 | Routine | 88 |
| 8 violations found. | 1/27/2014 | Routine | 87 |
| 11 violations found. | 10/30/2013 | Routine | 80 |
| 8 violations found. | 8/22/2013 | Reinspection | 89 |
| 12 violations found. | 8/7/2013 | Reinspection | 74 |
| 16 violations found. | 7/17/2013 | Routine | 67 |
| 11 violations found. | 4/22/2013 | Routine | 84 |
| 7 violations found. | 2/19/2013 | Reinspection | 89 |
| 11 violations found. | 2/7/2013 | Reinspection | 82 |
| 13 violations found. | 1/28/2013 | Routine | 72 |
| 7 violations found. | 10/10/2012 | Routine | 90 |
| 8 violations found. | 7/9/2012 | Routine | 83 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Critical: Management personnel certified
|
4/27/2012 | Reinspection | 90 |
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Toilet and handwashing facilities: Number, convenient, accessible, designed, installed (4 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Critical: Management personnel certified
|
4/17/2012 | Routine | 77 |
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
|
1/31/2012 | Reinspection | 97 |
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Critical: Management personnel certified
|
1/20/2012 | Reinspection | 91 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Management personnel certified
|
1/11/2012 | Routine | 78 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
|
10/27/2011 | Routine | 91 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Wiping cloths: clean, use restricted (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Rooms and equipment - vented as required (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
6/24/2011 | Routine | 84 |
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
|
3/7/2011 | Reinspection | 99 |
- Critical: Food: Source, Wholesome, No Spoilage (5 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
|
2/23/2011 | Routine | 86 |
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
|
10/28/2010 | Reinspection | 95 |
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Water source safe:Hot and cold water pressure (5 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
|
10/18/2010 | Routine | 82 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
|
6/21/2010 | Routine | 92 |
| No violation noted during this evaluation. | 3/29/2010 | Reinspection | 100 |
| 8 violations found. | 2/24/2010 | Routine | 81 |
| 5 violations found. | 10/19/2009 | Routine | 90 |
| 2 violations found. | 8/31/2009 | Routine | 97 |
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