Rating: Excellent Inspection History (Follow-up inspections not included.) Excellent         Good Fair Marginal Unaccept- able   01/27 2012   01/21 2011   01/29 2010   01/05 2009     More on Ratings | More on Violations   Excellent rating: At the time of inspection the establishment had no serious critical violations 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. Some secondary critical and non-critical items may be in violation. The risk index range is 0-19.

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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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