| 4 violations found. | 4/21/2015 | Reinspection | 94 |
| 6 violations found. | 4/13/2015 | Routine | 88 |
| 7 violations found. | 12/9/2014 | Routine | 90 |
| 6 violations found. | 8/13/2014 | Routine | 87 |
| 7 violations found. | 4/21/2014 | Routine | 90 |
| 13 violations found. | 11/26/2013 | Routine | 80 |
| 5 violations found. | 7/26/2013 | Routine | 88 |
| 9 violations found. | 3/28/2013 | Routine | 84 |
| 2 violations found. | 12/5/2012 | Reinspection | 98 |
| 8 violations found. | 11/8/2012 | Routine | 85 |
| 2 violations found. | 8/7/2012 | Reinspection | 99 |
| 10 violations found. | 7/19/2012 | Routine | 78 |
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
|
4/10/2012 | Reinspection | 99 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Unwrapped and potentially hazardous food not reserved, cross contamination (4 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Critical: Sewage and waste water disposal (4 penalty points)
- Critical: Toilet and handwashing facilities: Number, convenient, accessible, designed, installed (4 penalty points)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
3/29/2012 | Routine | 70 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
|
11/29/2011 | Routine | 91 |
- Critical: Food: Source, Wholesome, No Spoilage (5 penalty points)
- Dishwashing facilities: designed constructed, maintained, installed, located, operated (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
|
7/26/2011 | Routine | 88 |
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Wiping cloths: clean, use restricted (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
|
3/24/2011 | Routine | 94 |
|
11/29/2010 | Reinspection | 100 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
|
11/23/2010 | Routine | 90 |
- Original Container, Appropriate Labels, Date, Time, Advisory Posted, Shellfish Tags (1 penalty point)
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Toxic items properly stored, labeled and used (5 penalty points)
|
7/27/2010 | Routine | 86 |
| 5 violations found. | 3/30/2010 | Routine | 94 |
| 4 violations found. | 11/17/2009 | Routine | 95 |
| 1 violation found. | 8/6/2009 | Reinspection | 99 |
| 5 violations found. | 7/29/2009 | Routine | 87 |
| No violation noted during this evaluation. | 6/29/2009 | Routine | 100 |
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