| Date | Type | Result | Score | Violations |
|---|
| 2026-05-15 | Routine Inspection/Field Review | Conditional pass | 48 | 4- 3000 Proper thawing methods used
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 0600 Adequate handwashing facilities critical
|
| 2025-11-21 | Routine Inspection/Field Review | Conditional pass | 35 | 3- 3200 Insects, rodents, animals not present; entrance controlled
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 1720 Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C)) critical
|
| 2025-05-06 | Routine Inspection/Field Review | Conditional pass | 35 | 3- 3200 Insects, rodents, animals not present; entrance controlled
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
|
| 2024-10-17 | Return Inspection | Not rated | 0 | 0 |
| 2024-10-03 | Routine Inspection/Field Review | Conditional pass | 78 | 6- 3600 Proper eating, tasting, drinking, or tobacco use
- 3200 Insects, rodents, animals not present; entrance controlled
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 0400 Hands washed as required critical
- 0500 Proper barriers used to prevent bare hand contact with ready-to-eat foods critical
- 0900 Proper washing of fruits and vegetables critical
|
| 2024-06-25 | Return Inspection | Pass | 0 | 0 |
| 2024-05-31 | Routine Inspection/Field Review | Conditional pass | 113 | 9- 3200 Insects, rodents, animals not present; entrance controlled
- 3000 Proper thawing methods used
- 2300 Proper consumer advisory posted for raw or undercooked foods critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 1100 Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
- 0400 Hands washed as required critical
- 2500 Toxic substances properly identified, stored, used critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
|
| 2024-05-18 | Routine Inspection/Field Review | Conditional pass | 10 | 1- 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical
|
| 2023-11-20 | Return Inspection | Not rated | 0 | 0 |
| 2023-11-14 | Routine Inspection/Field Review | Conditional pass | 98 | 8- 3000 Proper thawing methods used
- 3200 Insects, rodents, animals not present; entrance controlled
- 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
- 1600 Proper cooling procedure critical
- 2500 Toxic substances properly identified, stored, used critical
- 1000 Food in good condition, safe and unadulterated; approved additives critical
- 0400 Hands washed as required critical
|
| 2023-07-27 | Routine Inspection/Field Review | Conditional pass | 15 | 2- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 0900 Proper washing of fruits and vegetables critical
|
| 2022-09-08 | Routine Inspection/Field Review | Conditional pass | 25 | 3- 3200 Insects, rodents, animals not present; entrance controlled
- 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
|
| 2022-02-28 | Return Inspection | Pass | 0 | 0 |
| 2022-02-14 | Routine Inspection/Field Review | Conditional pass | 53 | 5- 3600 Proper eating, tasting, drinking, or tobacco use
- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 0400 Hands washed as required critical
- 0900 Proper washing of fruits and vegetables critical
- 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical
|
| 2021-08-18 | Routine Inspection/Field Review | Conditional pass | 35 | 3- 3200 Insects, rodents, animals not present; entrance controlled
- 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
- 0400 Hands washed as required critical
|