Rating: Good Inspection History (Follow-up inspections not included.) Excellent         Good Fair Marginal Unaccept- able   03/25 2013   05/15 2012   11/29 2011   02/19 2010     More on Ratings | More on Violations   Good rating: At the time of inspection the establishment could have one serious critical violation associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 20-39.

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Inspections are based on regulations to eliminate risk factors for food borne disease. Every violation of these regulations is color coded indicating the degree of risk in causing a foodborne illness.

• Red critical violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

• Blue violations: These are violations related to the maintenance of the establishment and cleanliness.

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