| 04/01/2024 - Routine Inspection
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Physical facilities installed, maintained, clean
Comments:Must replace ceiling tile in kitchen
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| 09/28/2018 - Routine Inspection
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Physical facilities installed, maintained, clean
Comments:Repairing; The physical facilities shall be maintained in good repair; ceiling panel missing in the kitchen area
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall be equipped with soap, paper towels and hand sanitizer; no sand sanitizer
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Food handler / no unauthorized persons / personnel
Comments:The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee; the person in charge (she has been in the food area for 3 days) was not aware of training certificates or their location.
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Thermometers provided, chemical test strips
Comments:Sanitizer test strips; you are required to have and make use of these testing devices to confirm proper sanitizing concentrations have been attained
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Person in charge demonstration of knowledge CFM
Comments:Required to post original food manager certificate in a conspicuous location to consumers
The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation; no manager was present.
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| 07/25/2017 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Must keep handsink clear
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Approved thawing method
Comments:Must thaw food under running water or in cooler
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| 04/26/2017 - Routine Inspection
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Food handler / no unauthorized persons / personnel
Comments:All food employees shall successfully complete an accredited food handler training course, within 60 days of employment; could not produce training certificate
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Hot/cold water available; adequate pressure, safe
Comments:Hot water capacity and pressure available; kitchen has hot water, though bathrooms are only at 106 F
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Proper date marking and disposition
Comments:TCS food prepared on site must be properly labeled and date marked; cream gravy and other items need to be labeled and date marked
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Physical facilities installed, maintained, clean
Comments:Repairing; The physical facilities shall be maintained in good repair; ceiling tile missing covering HVAC equipment
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Other vioations
Comments:Health permit was not displayed
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| 10/12/2016 - Routine Inspection
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| 06/29/2016 - Routine Inspection
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Proper cold holding temperature (41 / 45)
Comments:MUST KEEP FOOD AT 41 OR COLDER
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Thermometers provided, chemical test strips
Comments:MUST PROVIDE A STEM THERMOMETER
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Approved thawing method
Comments:MUST NOT THAW FOOD AT ROOM TEMP
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Personal cleanliness, eating, drinking, tobacco
Comments:MUST PROVIDE LID AND STRAW ON EMPLOYEE DRINK
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| 04/14/2016 - Routine Inspection
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| 02/24/2016 - Routine Inspection
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| 12/18/2015 - Routine Inspection
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| 09/17/2015 - Routine Inspection
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| 07/20/2015 - Routine Inspection
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