| Date | Type | Result | Score | Violations |
|---|
| 2026-07-14 | Routine Inspection/Field Review | Conditional pass | 28 | 5- 3100 Food properly labeled; proper date marking
- 4300 Nonfood-contact surfaces maintained and clean
- 3200 Insects, rodents, animals not present; entrance controlled
- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 2700 Compliance with variance; specialized processes; HACCP plan critical
|
| 2025-11-17 | Routine Inspection/Field Review | Conditional pass | 68 | 5- 3700 In-use utensils properly stored
- 4000 Food and nonfood surfaces properly used and constructed; cleanable
- 2600 Compliance with valid permit; operating and risk control plans, and required written procedures critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
- 1600 Proper cooling procedure critical
|
| 2025-05-12 | Return Inspection | Conditional pass | 25 | 1- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
|
| 2025-04-29 | Routine Inspection/Field Review | Conditional pass | 80 | 6- 3200 Insects, rodents, animals not present; entrance controlled
- 2500 Toxic substances properly identified, stored, used critical
- 1710 Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C)) critical
- 1600 Proper cooling procedure critical
- 1100 Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria critical
- 2120 Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C)) critical
|
| 2024-07-03 | Return Inspection | Pass | 0 | 0 |
| 2024-06-25 | Routine Inspection/Field Review | Conditional pass | 48 | 5- 3300 Potential food contamination prevented during delivery, preparation, storage, display
- 3200 Insects, rodents, animals not present; entrance controlled
- 3000 Proper thawing methods used
- 1600 Proper cooling procedure critical
- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
|
| 2024-01-29 | Return Inspection | Pass | 0 | 0 |
| 2024-01-26 | Routine Inspection/Field Review | Conditional pass | 65 | 4- 1600 Proper cooling procedure critical
- 1400 Raw meats below and away from ready-to-eat food; species separated critical
- 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
|
| 2023-08-23 | Routine Inspection/Field Review | Pass | 0 | 0 |
| 2023-03-27 | Routine Inspection/Field Review | Conditional pass | 20 | 2- 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
|
| 2022-11-17 | Routine Inspection/Field Review | Conditional pass | 15 | 2- 4200 Food-contact surfaces maintained, cleaned, sanitized
- 0600 Adequate handwashing facilities critical
|
| 2022-08-09 | Return Inspection | Pass | 0 | 0 |
| 2022-07-27 | Routine Inspection/Field Review | Conditional pass | 40 | 4- 3200 Insects, rodents, animals not present; entrance controlled
- 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
- 0200 Food Worker Cards current for all food workers; new food workers trained critical
|
| 2021-12-08 | Routine Inspection/Field Review | Conditional pass | 15 | 2- 2110 Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C)) critical
- 1720 Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C)) critical
|