| Date | Type | Result | Score | Violations |
|---|
| 2026-04-13 | Routine Inspection/Field Review | Conditional pass | 20 | 3- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 0600 Adequate handwashing facilities critical
- 1720 Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C)) critical
|
| 2025-03-07 | Routine Inspection/Field Review | Conditional pass | 40 | 4- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
|
| 2024-05-29 | Return Inspection | Pass | 0 | 0 |
| 2024-05-07 | Routine Inspection/Field Review | Conditional pass | 57 | 7- 4800 Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
- 3100 Food properly labeled; proper date marking
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 3200 Insects, rodents, animals not present; entrance controlled
- 0600 Adequate handwashing facilities 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
|
| 2023-12-05 | Routine Inspection/Field Review | Conditional pass | 35 | 6- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 3100 Food properly labeled; proper date marking
- 3200 Insects, rodents, animals not present; entrance controlled
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
|
| 2023-05-17 | Routine Inspection/Field Review | Conditional pass | 55 | 9- 4000 Food and nonfood surfaces properly used and constructed; cleanable
- 3100 Food properly labeled; proper date marking
- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 4400 Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 0600 Adequate handwashing facilities critical
- 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
|
| 2022-07-15 | Return Inspection | Conditional pass | 10 | 1- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
|
| 2022-06-21 | Return Inspection | Conditional pass | 63 | 9- 3100 Food properly labeled; proper date marking
- 4300 Nonfood-contact surfaces maintained and clean
- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 2900 Adequate equipment for temperature control
- 0600 Adequate handwashing facilities critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 0700 Food obtained from approved source critical
|
| 2022-06-07 | Routine Inspection/Field Review | Conditional pass | 78 | 10- 3100 Food properly labeled; proper date marking
- 4300 Nonfood-contact surfaces maintained and clean
- 4400 Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
- 2900 Adequate equipment for temperature control
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 0600 Adequate handwashing facilities critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
|
| 2021-10-13 | Routine Inspection/Field Review | Conditional pass | 43 | 8- 4300 Nonfood-contact surfaces maintained and clean
- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 0600 Adequate handwashing facilities critical
- 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1720 Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C)) critical
- 0200 Food Worker Cards current for all food workers; new food workers trained critical
|