No violation noted during this evaluation. | 07/30/2015 | Inspection | |
No violation noted during this evaluation. | 08/20/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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07/31/2014 | Inspection | |
No violation noted during this evaluation. | 07/31/2013 | Inspection | |
No violation noted during this evaluation. | 07/10/2012 | Inspection | |
No violation noted during this evaluation. | 07/08/2011 | Inspection | |
No violation noted during this evaluation. | 07/21/2010 | Inspection | |
No violation noted during this evaluation. | 07/07/2009 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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07/30/2008 | Inspection | |
No violation noted during this evaluation. | 07/06/2007 | Inspection | |
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