No violation noted during this evaluation. | 06/17/2015 | Inspection | |
No violation noted during this evaluation. | 06/12/2014 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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05/09/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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05/09/2013 | Inspection | |
No violation noted during this evaluation. | 07/11/2012 | Inspection | |
No violation noted during this evaluation. | 06/09/2011 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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05/25/2011 | Inspection | |
- Pesticide application not supervised by a certified applicator
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05/13/2010 | Inspection | |
No violation noted during this evaluation. | 05/07/2009 | Re-Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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04/24/2009 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
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04/24/2008 | Inspection | |
No violation noted during this evaluation. | 05/09/2007 | Inspection | |
No violation noted during this evaluation. | 05/12/2006 | Inspection | |
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