No violation noted during this evaluation. | 01/13/2016 | Inspection | No violations. Hot/cold holding temps ok. Coolers,freezers,gloves,thermometers ok. Hair restraint,sanitizer ok. |
No violation noted during this evaluation. | 03/13/2015 | Inspection | No violations. coolers/freezers/gloves ok. Appropriate hot/cold temperatures. |
No violation noted during this evaluation. | 04/23/2014 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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06/06/2013 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/03/2012 | Inspection | |
No violation noted during this evaluation. | 01/26/2011 | Inspection | |
No violation noted during this evaluation. | 01/25/2010 | Inspection | |
No violation noted during this evaluation. | 01/27/2009 | Inspection | |
No violation noted during this evaluation. | 01/04/2008 | Inspection | |
No violation noted during this evaluation. | 04/11/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
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01/10/2007 | Inspection | (1)meatballs in hot holding were 118 degrees F. after more than 4 hours. (2) comercially prepared meatballs were rehheated to only 132 degrees F. (3) hot dogs in hot holding were only 113 degrees F.-120 degrees F. |
No violation noted during this evaluation. | 04/06/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/17/2006 | Inspection | Meatballs in hot holding at 107F-125F. per operator, meatballs had been in hot holding since approx 7 am (3hrs). Water level too low in hot holding unit. Corrected, meatballs voluntarily discarded, water level increased in unit |
No violation noted during this evaluation. | 11/15/2005 | Inspection | |
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