| Date | Type | Result | Score | Violations |
|---|
| 2026-09-04 | Routine Inspection/Field Review | Conditional pass | 15 | 2- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
|
| 2025-09-30 | Routine Inspection/Field Review | Pass | 15 | 3- 3100 Food properly labeled; proper date marking
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
|
| 2025-07-10 | Return Inspection | Pass | 0 | 0 |
| 2025-06-26 | Return Inspection | Conditional pass | 55 | 3- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
- 1600 Proper cooling procedure critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
|
| 2025-06-12 | Routine Inspection/Field Review | Conditional pass | 123 | 13- 4300 Nonfood-contact surfaces maintained and clean
- 3100 Food properly labeled; proper date marking
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 4400 Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
- 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical
- 1600 Proper cooling procedure critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 1500 Proper preparation of raw shell eggs critical
- 1200 Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
|
| 2024-12-18 | Routine Inspection/Field Review | Pass | 0 | 0 |
| 2024-10-25 | Return Inspection | Conditional pass | 35 | 3- 1600 Proper cooling procedure critical
- 1500 Proper preparation of raw shell eggs critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
|
| 2024-09-24 | Routine Inspection/Field Review | Conditional pass | 45 | 5- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 1500 Proper preparation of raw shell eggs critical
- 1600 Proper cooling procedure critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1200 Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish critical
|
| 2023-12-27 | Return Inspection | Conditional pass | 45 | 4- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
- 0600 Adequate handwashing facilities critical
|
| 2023-09-14 | Return Inspection | Conditional pass | 0 | 0 |
| 2023-08-04 | Routine Inspection/Field Review | Conditional pass | 96 | 12- 3700 In-use utensils properly stored
- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 4300 Nonfood-contact surfaces maintained and clean
- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 1000 Food in good condition, safe and unadulterated; approved additives critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
- 0600 Adequate handwashing facilities critical
- 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical
- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
- 1300 Food contact surfaces cleaned and sanitized; no cross contamination critical
|
| 2022-05-31 | Routine Inspection/Field Review | Conditional pass | 78 | 7- 4300 Nonfood-contact surfaces maintained and clean
- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 0500 Proper barriers used to prevent bare hand contact with ready-to-eat foods critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1200 Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish critical
- 0600 Adequate handwashing facilities critical
|
| 2021-09-02 | Routine Inspection/Field Review | Conditional pass | 25 | 3- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 1300 Food contact surfaces cleaned and sanitized; no cross contamination critical
|