No violation noted during this evaluation. | 01/12/2016 | Inspection | No Part I Critical Item Violations
No Part II Blue Item Violations |
No violation noted during this evaluation. | 09/09/2015 | Re-Inspection | Re-inspection of item 5A from inspection on 8/06/15. Egg whites measured 47 degrees F. in low cooler by toasters.
Note: keep potentially hazardous foods at or below 45 degrees in cold holding. |
- 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.
- In use food dispensing utensils improperly stored
|
08/06/2015 | Inspection | Part I Critical Item Violation 5A
Part II Blue Item Violation 8B
reinspection in 2-3 weeks |
No violation noted during this evaluation. | 03/10/2015 | Inspection | |
No violation noted during this evaluation. | 11/05/2014 | Inspection | |
No violation noted during this evaluation. | 08/11/2014 | Inspection | |
No violation noted during this evaluation. | 11/12/2013 | Inspection | |
No violation noted during this evaluation. | 02/15/2013 | Inspection | |
No violation noted during this evaluation. | 12/03/2012 | Inspection | |
No violation noted during this evaluation. | 07/10/2012 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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04/06/2011 | Inspection | |
No violation noted during this evaluation. | 11/12/2010 | 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.
|
10/28/2010 | Inspection | |
No violation noted during this evaluation. | 06/22/2010 | Inspection | |
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