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03/14/2025: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed warewashing detergent stored above equipment used to cook food. Keep equipment that comes in contact with food separate from cleaning items/chemicals.
Note: Owner moved detergent to a separate section of the storage rack. CORRECTED ON SITE.
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| Inspection Memo: |
Routine Inspection:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert & Food Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine).
Green Placard issued on this date.
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08/29/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Routine Inspection:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert & Food Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine).
Green Placard issued on this date.
No violations observed on this day.
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01/03/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed raw meat stored over ready to eat baked goods. Do not store raw foods above ready to eat items.
Proper shelf storage is as follows:
TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.
Note: Owner moved item to bottom shelf of a freezer. CORRECTED ON SITE.
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Observed bacon and cheese quiche at 46*F in cold holding pastry case. Potentially hazardous food must be at 41*F or below. Adjust temperature so that it can hold food at 41*F.
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| Inspection Memo: |
Routine Inspection:
1) Facility is clean and well organized.
2) Hot holdings in compliance (>135°F).
3) Food Manager's Cert & Food Handler cards up to date.
4) Handwash sinks supplied and accessible.
5) Sanitizer buckets in compliance.
6) Dishwasher in compliance (50ppm chlorine).
Green Placard issued on this date.
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04/20/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed dust build up in refrigeration unit in back area that is currently not in use.
Observed dust build up in oven in back area that is currently not in use.
Note: Maintain equipment clean even if not being used. Owner said facility has plans to start baking in the facility and use the equipment.
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Observed 2 wet cloths on counter. Keep wet cloths in sanitization buckets when not actively in use.
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| Inspection Memo: |
Routine Inspection:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert & Food Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine >160°F rinse).
Green Placard issued on this date.
