Recent Inspections

Other Violations (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Thermometers provided, accurate, and calibrated (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Other Violations (-1pt)

Time as a Public Health Control; procedures & records (-3pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Environmental contamination (-1pt); Non-Food Contact surfaces clean (-1pt)

Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt)

Proper Hot Holding temperature (135F) (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Food separated & protected during preparation, storage, display (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Environmental contamination (-1pt); Other Violations (-1pt)

Proper Hot Holding temperature (135F) (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Food separated & protected during preparation, storage, display (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Environmental contamination (-1pt); Approved thawing method (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt)

Adequate handwashing facilities; Accessible and properly supplied (-2pt)

Adequate handwashing facilities; Accessible and properly supplied (-2pt)

Proper Hot Holding temperature (135F) (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Approved thawing method (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Food separated & protected during preparation, storage, display (-3pt); Hands cleaned and properly washed; Gloves used properly (-3pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt)

Proper cooking time and temperature (-3pt); Proper reheating procedure for hot holding (165F in 2 Hours) (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Thermometers provided, accurate, and calibrated (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Adequate ventilation and lighting; designated areas used (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt)

Thermometers provided, accurate, and calibrated (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt)

Compliance with Variance, Specialized Process, and HACCP plan (-2pt)

Approved Sewage/Wastewater Disposal System (-3pt)

Utensils, equipment & linens; properly used, stored, dried & handled (-1pt)

No Evidence of Insect contamination, rodent/other animals (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Food separated & protected during preparation, storage, display (-3pt); Food contact surfaces cleaned and sanitized (-3pt); Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Garbage and Refuse properly disposed; facilities maintained (-1pt); Physical facilities installed, maintained, and clean (-1pt)

Food and Non-food Contact surfaces cleanable, properly designed (-2pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt)

Wiping Cloths; properly used and stored (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Thermometers provided, accurate, and calibrated (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt); Other Violations (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Proper cooling method used; Equipment adequate (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt)

Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Environmental contamination (-1pt)

Hot and Cold Water available; adequate pressure, safe (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt)

Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Hot and Cold Water available; adequate pressure, safe (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Toxic substances properly identified, stored and used (-3pts); Thermometers provided, accurate, and calibrated (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Garbage and Refuse properly disposed; facilities maintained (-1pts)

No Evidence of Insect contamination, rodent/other animals (-1pts); Environmental contamination (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Food Handler; no unauthorized persons/personnel (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Environmental contamination (-1pts)

Water from approved source; Plumbing installed; proper backflow device (-3pts); Wiping Cloths; properly used and stored (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Other Violations (-1pts)

Food from approved source; in good condition, safe, unadulterated - 3; Food separated & protected during preparation, storage, display - 3; Proper disposition of returned, previously served or reconditioned - 3; Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Food and Non-food Contact surfaces cleanable, properly designed - 2; Approved thawing method used - 1; Environmental contamination - 1

Proper Cold Holding temperature (41F/45F) (-3pts); Food from approved source; in good condition, safe, unadulterated (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); Proper Date Marking and disposition (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Environmental contamination (-1pts); Approved thawing method (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Utensils, equipment & linens; properly used, stored, dried & handled - 1

Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Hot and Cold Water available; adequate pressure, safe - 2; Proper Date Marking and disposition - 2; Thermometers provided, accurate, and calibrated - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Personal Cleanliness; no eating, drinking or tobacco use - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Garbage and Refuse properly disposed; facilities maintained - 1; Physical facilities installed, maintained, and clean - 1

Personal Cleanliness; no eating, drinking or tobacco use (-1pts)

Food from approved source; in good condition, safe, unadulterated (-3pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Time as a Public Health Control; procedures & records (-3pts); Toxic substances properly identified, stored and used (-3pts); Proper Date Marking and disposition (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts); Approved thawing method (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Original container labeling (Bulk Food) (-1pts); Other Violations (-1pts)

Proper Cold Holding temperature (41F/45F) - 3; Proper Date Marking and disposition - 2; Utensils, equipment & linens; properly used, stored, dried & handled - 1

Proper Cold Holding temperature (41F/45F) (-3pts); Time as a Public Health Control; procedures & records (-3pts); Food separated & protected during preparation, storage, display (-3pts); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); Thermometers provided, accurate, and calibrated (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Non-Food Contact surfaces clean (-1pts); Physical facilities installed, maintained, and clean (-1pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts); Other Violations (-1pts)

Time as a Public Health Control; procedures & records (-3pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pt); Food separated & protected during preparation, storage, display (-3pt); Food contact surfaces cleaned and sanitized (-3pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Other Violations (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Proper Hot Holding temperature (135F) (-3pt); Time as a Public Health Control; procedures & records (-3pt); Food separated & protected during preparation, storage, display (-3pt); Hands cleaned and properly washed; Gloves used properly (-3pt); Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Compliance with Variance, Specialized Process, and HACCP plan (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); Approved thawing method used (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Environmental contamination (-1pt); Approved thawing method (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt); Other Violations (-1pt)

Time as a Public Health Control; procedures & records (-3pts); Food separated & protected during preparation, storage, display (-3pts); Thermometers provided, accurate, and calibrated (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Food from approved source; in good condition, safe, unadulterated (-3pts); Proper Date Marking and disposition (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Physical facilities installed, maintained, and clean - 1

No Evidence of Insect contamination, rodent/other animals (-1pt)

Time as a Public Health Control; procedures & records (-3pts); Food from approved source; in good condition, safe, unadulterated (-3pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Wiping Cloths; properly used and stored (-1pts)

No Evidence of Insect contamination, rodent/other animals (-1pt)

No Evidence of Insect contamination, rodent/other animals (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Food separated & protected during preparation, storage, display (-3pt); Toxic substances properly identified, stored and used (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Hot and Cold Water available; adequate pressure, safe (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Wiping Cloths; properly used and stored (-1pt); Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Garbage and Refuse properly disposed; facilities maintained (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Time as a Public Health Control; procedures & records (-3pts); Food from approved source; in good condition, safe, unadulterated (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Thermometers provided, accurate, and calibrated (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Wiping Cloths; properly used and stored (-1pts); Environmental contamination (-1pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts); Other Violations (-1pts)

Food contact surfaces cleaned and sanitized (-3pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts)

Thermometers provided, accurate, and calibrated (-2pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Food from approved source; in good condition, safe, unadulterated (-3pt); Food separated & protected during preparation, storage, display (-3pt); Toxic substances properly identified, stored and used (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Garbage and Refuse properly disposed; facilities maintained (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Time as a Public Health Control; procedures & records (-3pt); Food contact surfaces cleaned and sanitized (-3pt); Toxic substances properly identified, stored and used (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Garbage and Refuse properly disposed; facilities maintained (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pt); Proper Hot Holding temperature (135F) (-3pt); Food contact surfaces cleaned and sanitized (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Thermometers provided, accurate, and calibrated (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Adequate ventilation and lighting; designated areas used (-1pt)

Food contact surfaces cleaned and sanitized (-3pts)

Proper cooling time and temperature (-3pts); Toxic substances properly identified, stored and used (-3pts); Proper Date Marking and disposition (-2pts); Wiping Cloths; properly used and stored (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pt); Adequate ventilation and lighting; designated areas used (-1pt)

Toxic substances properly identified, stored and used - 3; Compliance with Variance, Specialized Process, and HACCP plan - 2; Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Food and Non-food Contact surfaces cleanable, properly designed - 2; Wiping Cloths; properly used and stored - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Non-Food Contact surfaces clean - 1; Physical facilities installed, maintained, and clean - 1

Adequate handwashing facilities; Accessible and properly supplied (-2pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts)