Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Evidence of Vermin Activity/Presence of Animals
-
Facility not Fully Enclosed/Open Door/Air Curtain
-
Improper Food Storage/Receiving
-
Inadequate Hygiene (Hair/Clothing/Eating/Drinking)
-
Inappropriate Sanitizer Level/ Lack of Test Strips
-
Inoperable/Lack of Food Thermometer
|
Oct 14, 2009
|
94 |
No violation details available.
|
Dec 31, 2009
|
- |
-
Facility not Fully Enclosed/Open Door/Air Curtain
-
Improper Food Storage/Receiving
-
Improper Sanitizer Concentration/Method
-
Inadequate Hygiene (Hair/Clothing/Eating/Drinking)
-
Inoperable Dishmachine/Lack of Sanitizer
-
Unsanitary Equipment/Utensil/Linen/Plumbing
|
Mar 8, 2010
|
86 |
No violation details available.
|
Mar 9, 2010
|
- |
-
Facility not Fully Enclosed/Open Door/Air Curtain
-
Improper Food Storage/Receiving
-
Improper Sanitizer Concentration/Method
-
Improper Thawing
-
Inoperable/Lack of Food Thermometer
|
Jul 9, 2010
|
91 |
No violation details available.
|
Nov 2, 2010
|
- |
-
Adulterated/Contaminated/Unapproved Food/Source
-
Eating/Drinking/Smoking in Food Storage/Prep Areas
-
Evidence of Vermin Activity/Presence of Animals
-
Facility not Fully Enclosed/Open Door/Air Curtain
-
Improper Sanitizer Concentration/Method
-
Lack of Certified Food Safety Person or Valid Cert
-
Unapproved Pesticides/Chemicals/Labeling
-
Unsanitary Equipment/Utensil/Linen/Plumbing
-
Unsanitary Utensil/Equipment Condition
|
Nov 2, 2010
|
75 |
No violation details available.
|
Nov 9, 2010
|
- |
No violation details available.
|
Mar 14, 2011
|
- |
-
Adulterated/Contaminated/Unapproved Food/Source
-
Facility not Fully Enclosed/Open Door/Air Curtain
-
Improper Holding Temp of PHF (60F-120F), (50F-59F)
-
Improper Sanitizer Concentration/Method
-
Inadequate Hygiene (Hair/Clothing/Eating/Drinking)
-
Uncleanliness of Premises/Trash Storage
-
Unsanitary Equipment/Utensil/Linen/Plumbing
-
Unsanitary Utensil/Equipment Condition
|
Mar 14, 2011
|
76 |
No violation details available.
|
Mar 18, 2011
|
- |
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