|
May 1, 2024
|
Followup
|
8
Violations:
May 1, 2024
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Standard not met: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
|
N/A
|
78
|
|
February 28, 2024
|
Routine
|
9
Violations:
February 28, 2024
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Standard not met: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
|
N/A
|
70
|
|
November 14, 2023
|
Followup
|
5
Violations:
November 14, 2023
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
|
N/A
|
90
|
|
October 27, 2023
|
Followup
|
2
Violations:
October 27, 2023
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: The premises is free of pests.
|
N/A
|
97
|
|
October 25, 2023
|
Followup
|
3
Violations:
October 25, 2023
- Standard not met: The premises is free of pests.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
|
N/A
|
95
|
|
October 20, 2023
|
Routine
|
7
Violations:
October 20, 2023
- Standard not met: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Contaminated food is not stored, displayed or offered for sale.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: The premises is free of pests.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
|
N/A
|
80
|
|
April 18, 2023
|
Followup
|
3
Violations:
April 18, 2023
- Standard not met: The premises is free of pests.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
|
N/A
|
93
|
|
April 12, 2023
|
Followup
|
4
Violations:
April 12, 2023
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
|
N/A
|
93
|
|
March 24, 2023
|
Followup
|
3
Violations:
March 24, 2023
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
|
N/A
|
95
|
|
March 23, 2023
|
Routine
|
5
Violations:
March 23, 2023
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: The premises is free of pests.
- Standard not met: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
|
N/A
|
88
|
|
November 10, 2022
|
Followup
|
3
Violations:
November 10, 2022
- Standard not met: The premises is free of pests.
- Standard not met: Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
|
N/A
|
93
|
|
November 7, 2022
|
Followup
|
6
Violations:
November 7, 2022
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: The premises is free of pests.
- Standard not met: Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
|
N/A
|
85
|
|
October 14, 2022
|
Routine
|
3
Violations:
October 14, 2022
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
|
N/A
|
95
|
|
October 12, 2022
|
Routine
|
6
Violations:
October 12, 2022
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
|
N/A
|
85
|
|
June 7, 2022
|
Followup
|
7
Violations:
June 7, 2022
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
|
N/A
|
83
|
|
April 13, 2022
|
Routine
|
9
Violations:
April 13, 2022
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Standard not met: The premises is free of pests.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Standard not met: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
|
N/A
|
70
|
|
November 12, 2021
|
Followup
|
3
Violations:
November 12, 2021
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Standard not met: The premises is free of pests.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
|
N/A
|
95
|
|
November 4, 2021
|
Followup
|
9
Violations:
November 4, 2021
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: The premises is free of pests.
|
N/A
|
70
|
|
September 22, 2021
|
Routine
|
11
Violations:
September 22, 2021
- Standard not met: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Standard not met: A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Standard not met: Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Standard not met: The premises is free of pests.
- Standard not met: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Standard not met: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Standard not met: Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- Standard not met: Food is handled in a sanitary manner and is not subject to contamination.
- Standard not met: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Standard not met: A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Standard not met: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
|
N/A
|
61
|
|
December 16, 2019
|
Routine
|
9
Violations:
December 16, 2019
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- The premises is free of pests.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
|
N/A
|
64
|
|
September 10, 2019
|
Followup
|
0
|
N/A
|
100
|
|
September 5, 2019
|
Routine
|
6
Violations:
September 5, 2019
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Chemicals, cleansers and similar agents are kept separate from food.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
|
N/A
|
88
|
|
May 1, 2019
|
Followup
|
5
Violations:
May 1, 2019
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Chemicals, cleansers and similar agents are kept separate from food.
|
N/A
|
93
|
|
November 1, 2018
|
Followup
|
1
Violations:
November 1, 2018
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
|
N/A
|
99
|
|
October 30, 2018
|
Routine
|
9
Violations:
October 30, 2018
- Chemicals, cleansers and similar agents are kept separate from food.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Food is handled in a sanitary manner and is not subject to contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
|
N/A
|
83
|
