|Week of ||Score ||Noted Violations|
|9/6/2018 ||100-A |
|3/1/2018 ||100-A |
|8/31/2017 ||100-A |
|3/15/2017 ||100-A |
|10/13/2016 ||100-A |
|3/24/2016 ||96-A |
Observed bulk container of detergent not labeled with contents. PIC labeled container on request. *Note: Do not use old food containers for chemicals storage. Corrected On-Site. New Violation.
|10/6/2015 ||96-A |
High temperature dish machine not reaching minimum temperature for sanitization. Use 3 comp sink until machine is repaired.
|3/4/2015 ||100-A |
|9/26/2014 ||96-A |
Observed mold and slime in the ice machine. Empty machine and clean ASAP.
|1/25/2014 ||100-A |
|9/16/2013 ||99-A |
The floor in the walk-in freezer must be cleaned to remove dirt build-up.
|1/30/2013 ||99-A |
Standing water in utensil drawer. Rewash and sanitize all utensils in the drawer.
|10/16/2012 ||95-A |
1. Observed mold-like substance in the ice machine. Clean the ice machine more frequently.
2. Observed the outside of equipment in storage not clean to sight and touch. Ensure that equipment is thoroughly cleaned before using
|2/3/2012 ||99-A |
The fan vents in the walk-in cooler should be cleaned to remove what appears to be mold.
|9/13/2011 ||91-A |
Observed garbanzo beans and pears from an opened can,using time as a public health control. The temperatures were at 62-68ºF at the beginning of the 4 hour limit. When time is used as a public health control, the food temperature must start at 41ºF or below. The documentation of time cannot start at room temperature. One way to accomplish this is to place the cans in the cooler the night before serving.
|3/25/2011 ||100-A |
|2/17/2010 ||100-A |
|10/22/2009 ||100-A |
|2/5/2009 ||100-A |
|10/27/2008 ||100-A |
|1/30/2008 ||97-A |
Sanitizer for wipe cloths not at proper concentration. Should be 200-400 ppm Quat.
|9/6/2007 ||97 |
Vents in cooler should be thoroughly cleaned.
|12/15/2006 ||100 |
|5/11/2006 ||100 |