Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Date
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ROUTINE INSPECTION
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02/15/2024
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ROUTINE INSPECTION
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10/16/2023
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ROUTINE INSPECTION
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04/13/2023
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ROUTINE INSPECTION
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11/07/2022
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ROUTINE INSPECTION
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04/21/2022
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Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: PROVIDE APPROVED THERMOMETERS INSIDE BOTH REACH IN COOLERS.
NO THERMOMETERS WERE OBSERVED INSIDE TWO REACH IN COOLERS AT THE TIME OF INSPECTION.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments:
DISCONTINUE STORING CARDBOARDS ON THE FLOOR OF FOOD PREPARATION AREA.
OBSERVED CARDBOARDS STORED ADJACENT TO THE REACH IN COOLER.
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ROUTINE INSPECTION
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11/04/2021
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Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed food stored on the floor in a crate in the dry storage area. All food and food containers are required to be stored at least six inches above the floor. COS
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed peeling paint on the ceiling (hood) in the area above the stove. Operator to repair by 11/18/2021.
-Given the age of the building, care should be taken as the paint may contain lead.
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ROUTINE INSPECTION
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04/26/2021
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Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: PROVIDE THERMOMETER INSIDE REACH IN COOLER LOCATED INSIDE FOOD PREPARATION AREA.
OBSERVED ONE REACH IN COOLER WITH OUT THERMOMETER.
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ROUTINE INSPECTION
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05/13/2020
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Hot water at the kitchen sink was measured at 111F upon arrival, but was corrected to 120F during the inspection by the operator turning the water heater up.
Maintain hot water at a minimum of 120F at all times.
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ROUTINE INSPECTION
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10/30/2019
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ROUTINE INSPECTION
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05/23/2019
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ROUTINE INSPECTION
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11/28/2018
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Water of at least 100F was not available at the bathroom hand sink. Provide warm water of at least 100F at the handsink immediately
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ROUTINE INSPECTION
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04/16/2018
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Measured the water at the bathroom hand sink to reach only 65F. Provide warm water of at least 100F.
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ROUTINE INSPECTION
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11/06/2017
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ROUTINE INSPECTION
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05/10/2017
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Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: PROVIDE A PERMANENTLY MOUNTED THERMOMETER INSIDE REACH IN COOLER.
NO THERMOMETER WAS OBSERVED INSIDE REACH IN COOLER.
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INSPECTION FOLLOW-UP
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07/05/2016
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INSPECTION FOLLOW-UP
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07/01/2016
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ROUTINE INSPECTION
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06/29/2016
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