No violation noted during this evaluation. | 12/07/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/04/2014 | Inspection | |
No violation noted during this evaluation. | 08/28/2014 | Inspection | |
No violation noted during this evaluation. | 07/16/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper thawing procedures used
- Pesticide application not supervised by a certified applicator
- Non food contact surfaces of equipment not clean
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12/13/2013 | Inspection | |
No violation noted during this evaluation. | 07/17/2013 | Inspection | |
No violation noted during this evaluation. | 12/03/2012 | Re-Inspection | |
No violation noted during this evaluation. | 11/30/2012 | Inspection | |
No violation noted during this evaluation. | 12/06/2011 | Inspection | |
No violation noted during this evaluation. | 07/06/2011 | Inspection | |
No violation noted during this evaluation. | 12/06/2010 | Inspection | |
No violation noted during this evaluation. | 07/14/2010 | Inspection | |
No violation noted during this evaluation. | 11/30/2009 | Inspection | |
No violation noted during this evaluation. | 07/29/2009 | Inspection | |
No violation noted during this evaluation. | 12/05/2008 | Inspection | |
No violation noted during this evaluation. | 08/11/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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07/24/2008 | Inspection | |
No violation noted during this evaluation. | 11/27/2007 | Inspection | |
No violation noted during this evaluation. | 08/08/2007 | Inspection | |
No violation noted during this evaluation. | 11/21/2006 | Inspection | |
No violation noted during this evaluation. | 07/19/2006 | Inspection | |
No violation noted during this evaluation. | 11/22/2005 | Inspection | |
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