| Date | Type | Result | Score | Violations |
|---|
| 2026-04-29 | Return Inspection | Pass | 5 | 1- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
|
| 2026-04-17 | Routine Inspection/Field Review | Conditional pass | 48 | 6- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 3000 Proper thawing methods used
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 0200 Food Worker Cards current for all food workers; new food workers trained critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
|
| 2025-02-07 | Routine Inspection/Field Review | Conditional pass | 43 | 5- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 4400 Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
- 4300 Nonfood-contact surfaces maintained and clean
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
|
| 2024-09-13 | Return Inspection | Conditional pass | 18 | 4- 3200 Insects, rodents, animals not present; entrance controlled
- 4300 Nonfood-contact surfaces maintained and clean
- 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
|
| 2024-09-03 | Routine Inspection/Field Review | Conditional pass | 101 | 13- 3400 Wiping cloths properly used, stored; sanitizer concentration
- 4300 Nonfood-contact surfaces maintained and clean
- 3200 Insects, rodents, animals not present; entrance controlled
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 3000 Proper thawing methods used
- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 0600 Adequate handwashing facilities critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1100 Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria critical
- 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical
- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
|
| 2023-12-05 | Return Inspection | Conditional pass | 30 | 4- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
- 1100 Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria critical
- 0600 Adequate handwashing facilities critical
- 0200 Food Worker Cards current for all food workers; new food workers trained critical
|
| 2023-11-16 | Routine Inspection/Field Review | Conditional pass | 66 | 12- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 3000 Proper thawing methods used
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 4300 Nonfood-contact surfaces maintained and clean
- 4000 Food and nonfood surfaces properly used and constructed; cleanable
- 0100 PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1100 Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria critical
- 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical
- 0200 Food Worker Cards current for all food workers; new food workers trained critical
- 0600 Adequate handwashing facilities critical
|
| 2023-03-02 | Routine Inspection/Field Review | Conditional pass | 43 | 5- 4100 Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 3000 Proper thawing methods used
- 4000 Food and nonfood surfaces properly used and constructed; cleanable
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 1900 No room temperature storage; proper use of time as a control, procedures available critical
|
| 2022-03-18 | Return Inspection | Pass | 3 | 1- 4300 Nonfood-contact surfaces maintained and clean
|
| 2022-03-03 | Routine Inspection/Field Review | Conditional pass | 51 | 6- 4300 Nonfood-contact surfaces maintained and clean
- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 3700 In-use utensils properly stored
- 0600 Adequate handwashing facilities critical
- 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
|
| 2021-03-02 | Routine Inspection/Field Review | Conditional pass | 20 | 3- 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
- 0600 Adequate handwashing facilities critical
- 2200 Accurate thermometer provided and used to evaluate temperature of TCS foods critical
|