| 02/16/2024 - Routine Inspection
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| 10/24/2023 - Routine Inspection
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| 03/29/2023 - Compliance Inspection
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| 03/20/2023 - Routine Inspection
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| 09/12/2022 - Routine Inspection
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| 03/08/2022 - Routine Inspection
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Environmental contamination
Comments:Must keep employee food at a designated location and label employees only. There was an unlabelled container full of salad in the walk in cooler when the designated place for employee food is a reach in cooler
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| 09/16/2021 - Routine Inspection
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Thermometers provided, chemical test strips
Comments:Food thermometers provided and accessible- for freezer 1
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Personal cleanliness, eating, drinking, tobacco
Comments:must not have soda in cooler where childrens food is stored.
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| 03/22/2021 - Routine Inspection
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| 12/07/2020 - Routine Inspection
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Thermometers provided, chemical test strips
Comments:must have test strips for bleach and must use them, must let employers know how to use them.
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| 12/18/2019 - Routine Inspection
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Warewashing facilities, installed, maintained
Comments:Must maintain the sanitizer level in 3 compartment sink
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater
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| 10/16/2019 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:
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Thermometers provided, chemical test strips
Comments:
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| 04/23/2019 - Routine Inspection
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| 02/05/2019 - Routine Inspection
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Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws; must not drink directly from a bottle
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| 12/14/2018 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall be equipped with soap, paper towels and hand sanitizer
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Personal cleanliness, eating, drinking, tobacco
Comments:Personal drinking beverages should be covered and use straws
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| 10/25/2018 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater; cooked minced meat must be reheated to 165 F and maintained at a 135 F temperature
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Warewashing facilities, installed, maintained
Comments:must use a sanitizer in the 3 compartment sink
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Person in charge demonstration of knowledge CFM
Comments:Required to post original food manager certificate in a conspicuous location to comsumers
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Proper date marking and disposition
Comments:TCS food prepared on site must be properly labeled and date marked; must date mark food in the walk in freezer
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Food separated & protected, prevented during food preparation, storage, display, & tasting
Comments:Food must be covered and protected from contamination; must lay a layer of paper while stacking ready to eat food
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| 05/02/2018 - Routine Inspection
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Personal cleanliness, eating, drinking, tobacco
Comments:All employee drinks must have straws in the kitchen at all times.
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| 02/07/2018 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater
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| 12/06/2017 - Routine Inspection
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Adequate handwashing facilities; accessible
Comments:Must not place or pour anything in hand sinks these sinks are for hand washing only.
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Proper hot holding temperature (135 F)
Comments:Proper hot holding temperature - Must keep food hot at 135 °F or greater
standing hot holding unit never freezer (pizza) 120 degrees.
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| 08/28/2017 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:Must ensure all items in hot holding unit stay at 135 or above.
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Adequate handwashing facilities; accessible
Comments:Handwashing sink shall be equipped with soap, paper towels and hand sanitizer. Check all the hand sanitizer dispensers to ensure they are working and clogged up.
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| 04/24/2017 - Routine Inspection
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| 01/09/2017 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:
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Adequate handwashing facilities; accessible
Comments:Several hand sinks do not have hand towels. Please ensure all hand sinks have hand towels at all times.
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| 11/07/2016 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Out of date milk marked Oct. 29, 2016
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| 09/09/2016 - Routine Inspection
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Proper hot holding temperature (135 F)
Comments:All items in the hot holding units must be at 135 or above at all times while on the hot hold. Two of the heating units are not reaching the accurate required temps and must be checked as soon as possible.
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Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Must not use out of date items. Out of date milk dated September 2, 2016. (Milk was disposed of)
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| 06/07/2016 - Routine Inspection
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| 04/13/2016 - Routine Inspection
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| 01/14/2016 - Routine Inspection
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| 10/06/2015 - Routine Inspection
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| 09/01/2015 - Routine Inspection
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