- Basic - Food debris on floor, corridor's storage area.
- Basic - Nonfood-grade cans used in direct contact with food, rice, flour.
- Basic - One Walk-in cooler shelf with rust that has pitted the surface.
- Basic - Rubber/plastic/vinyl storage container cracked/chipped, rice, flour.
- Basic - Toilets bottom unclean, also HWS faucet.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, under table storage counters.
- Basic - Small Wall holes, seal to prevent pest harborage, kitchen.
- Basic - Toilets unclean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Probe thermometer provided to measure temperature of food products in disrepair.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, storage counter under prep table rusted.
- Basic - Food stored on floor, chicken, prep area, corrected on site.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Plumbing system in disrepair, 3 compartment sink's faucet does not reach 3d compartment. Repeated violation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours frozen not properly date marked.pork, rice, shrimp, Rif. **Corrected On-Site**
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing, employee restroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Plumbing improperly installed, 3 compartment sink faucet does not reach all compartments. An extension must be added.
- High Priority - Raw animal food stored over ready-to-eat food, pork over cooked plant food, WIC, **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walkin cooler.
- Basic - Clean knives/utensils stored in crevices between equipment, knives
- Basic - Wall soiled with accumulated dust, window next to back door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm 50 ppm. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork and shrinp **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling rice from last night 47°, walkin cooler, discarded.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in walkin 47° from last night, discarded, **Corrected On-Site**
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2013 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. **Repeat Violation**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting on gloves.
- Observed hole in wall. Wall behind True freezer.
- Critical - Observed potentially hazardous food thawed in an improper manner in mop sink.
- Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked ribs in walkin. **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface. Dining room back door and True freezer outside door.
- Observed walk-in cooler gasket torn/in disrepair and inside door has black debri.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. dining room back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin, ribs, egg rolls. **Corrected On-Site** **Repeat Violation**
- Wall not smooth and easily cleanable. Employee bathroom window rusted and crumbling **Repeat Violation**
- Wet wiping cloth not stored in sanitizing solution between uses, on table. **Corrected On-Site**
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12/7/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable-chiipping paint around hood.
- No Heimlich maneuver sign posted/chocking poster.
- Nonfood-contact equipment not designed and constructed in a durable manner-floor rusted in walkin
- Nonfood-contact equipment not designed and constructed in a durable manner-window seal rusted and crumbling.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface--back room soiled; walls, door, window byy back door.
- Observed dumpster overflowing garbage.
- Observed garbage on the groundby back door.
- Critical - Observed objectionable odors in bathroom.
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface--walkin shelves, fan, walls and swinging door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--sauces in buckets; eggrolls-walkin.
- Critical - Working containers of food removed from original container not identified by common name-sauces in walkin; eggrolls Repeat Violation.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables, Corrected On Site. tongs. Repeat Violation.
- Observed dispensing equipment that allows contamination. no-handled cup/bowl inside a salt container. Corrected On Site.
- Critical - Observed food stored in a prohibited area. container with chicken inside the mop sink. Corrected On Site.
- Critical - Observed personal food inside a rice warmer with customer's fried rice. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. beef, Corrected On Site, cold running water. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over ham in a reach in freezer. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. backflow preventer needed at the mopsink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Salt. Corrected On Site.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. kitchen. Corrected On Site. Repeat Violation.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. expired certificates.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. walk in cooler door frame.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. beef. Corrected On Site. cold running water.
- Critical - Observed raw animal food stored over cooked food. raw poultry over cooked rolls in a reeach in freezer. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottle used as a scoop. Corrected On Site. discarded. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb. backflows preventer needed at the mop sink.
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2011 | Routine - Food | Call Back - Complied |
- Critical - (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.
- Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical - Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from ...(140 degrees Fahrenheit) to ...(70 degrees Fahrenheit); and (2) Within 4 hours, from ...(70 degrees Fahrenheit) to ...(41 degrees Fahrenheit) or less, or to ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16(C).
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes.
- Critical - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
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- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
- VENDING MACHINES, Automatic Shutoff. (A) A machine vending POTENTIALLY HAZARDOUS FOOD shall have an automatic control that prevents the machine from vending FOOD: (1) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that can not maintain FOOD temperatures as specified under Chapter 3; and (2) If a condition specified in Subparagraph (A)(1) of this section occurs, until the machine is serviced and restocked with FOOD that has been maintained at temperatures specified under Chapter 3. (B) When the automatic shutoff within a machine vending POTENTIALLY HAZARDOUS FOOD is activated: (1) In a refrigerated VENDING MACHINE, the ambient temperature may not exceed ...(41 degrees Fahrenheit) or ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16 (C) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; or (2) In a hot holding VENDING MACHINE, the ambient temperature may not be less than ...(140 degrees Fahrenheit) for more than 120 minutes immediately after the machine is filled, serviced, or restocked.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
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8/16/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom. Corrected On Site. Repeat Violation.
- No mop sink or curbed cleaning facility provided. This violation must be corrected by the time of the next routine inspection.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under the microwave.
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Observed ceiling in disrepair. next to restroom.
- Critical - Observed dead roaches on premises. one dead roach under kitchen table. Corrected On Site. cleaned. Pest control conducted on 04/06/11 and 04/10/11. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. deep wrapped containers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice warmer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline fliptop reach in cooler. Corrected On Site. moved to the walk in cooler or ice bath.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths solution. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, rolls in thhe walk in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at the prep area. Corrected On Site. explained and implemented Time Control procedure.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken at the cookline. Corrected On Site. explained and implemented time control. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over sauces in the walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sauces in the walk in cooler.
- Critical. Personnel food not properly separated from other food.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.
- Observed dispensing equipment that allows contamination. cut bottle used as scoop.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. employees restroom.
- Critical. Observed dead roaches on premises. 3 dead roaches in drystorage area. pest control conducted on 12/12/10. Corrected On Site. cleaned.
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12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, shrimps inside fliptop cookline RIC. operator turn the unit colder.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, sprouts at the cookline. Corrected On Site. filled and implemented time control procedure.
- Critical. Observed food being cooled by nonapproved method. rice cooled in deep container, Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. lower cabinet of the fliptop cookline RIC. operator turn the unit colder.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair. rice container (big plastic bucket) with a broken lid.
- Observed gaskets/seals on cold holding unit in poor repair. fliptop cookline RIC.
- Observed dispensing equipment that allows contamination. no-handle cup inside rice container.
- Observed soiled dry wiping cloth in use.
- Critical. Observed soil residue in storage containers. Drystorage
- Observed build-up of grease on nonfood-contact surface. hood & filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen tables lower shelves
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method. rice cooled in deep container.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice. Corrected On Site. voluntarily discarded.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimps. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. WIC, RIF.
- Critical. Observed food stored on floor. kitchen
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. utensils in crevices between equipment.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed dispensing equipment that allows contamination, plastic cup inside rice container. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. observed cans reused for the storage of food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. hood.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand wash sink lacking proper hand drying provisions. women restroom
- Critical. Observed rodent activity as evidenced by rodent droppings found. observed dry rodent droppings, 6 in water heater area, 8 in drystorage area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Observed food debris accumulated on kitchen floor. drystorage area.
- Wet mop not hung to dry.
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4/5/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, eggrolls at the cookline. Corrected On Site. moved to a WIC.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw meat over eggrolls in RIF.
- Critical. Observed food stored on floor. kitchen. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. plastic bottle reused as scoop.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. metal cans.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Lights missing the proper shield, sleeve coatings or covers.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 33-11-1 Missing drain plug at dumpster.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Publiciting "CRAB RANGOON" when using imitation crabmeat (brand OYSTER BAY). During the inspection conducted on 06/12/09 menus handwrited "KRAB RANGOON" were observed.
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8/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/24/2008 | Routine - Food | Warning Issued |
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