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03/13/2025: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
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| Inspection Memo: |
Notes:
- Observed hot water at three compartment sink to reach and maintain 120*F
- Observed hand washing stations to be able to reach and maintain 100*F.
- Observed hot holding to be at 135*F
- Observed mops to be stored properly
- Observed all cold-holdings to be within temperature under 41*F.
Green Placard issued on 3/13/2025.
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07/08/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
|
| Inspection Memo: |
Notes:
- Observed hot water at three compartment sink to be able to reach and maintain 120*F.
- Observed both hand sinks to be able to reach 100 *F and are fully stocked.
- Observed sanitizer to be 200 ppm quant.
- Observed hot holding to be at or above 135*F.
- Observed all cold holding units to be at or below 41*F.
- Observed all reach in cold holding units to be below 41*F.
- Observed store aisles to be clean and clear of derbies.
- Observed ice to be clearly labeled.
- Observed all freezers to be under 0*F.
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02/07/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
|
| Inspection Memo: |
Notes:
- Observed hot water at three compartment sink to reach and maintain 120*F
- Observed hand washing stations to be able to reach and maintain 100*F.
- Observed hot holding to be at 135*F
- Observed mops to be stored properly
- Observed all cold-holdings to be within temperature under 41*F.
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08/16/2023: Revisit/Reinspection
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| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Direct REHS training
Re-inspection with Stefani
On site for re-inspection for broken reach-in refrigerator noted in report from 08/14/2023.
Observations:
- Reach-in refrigerator holding an ambient temperature of 33 degrees F. In compliance.
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09/09/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 5 |
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| Inspection Memo: |
All other hand sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Sanitizer spray bottles at 200ppm quat, test strips available
Cold holding<41*F
Hot holding>135*F (facility discards hot holding items such as pizza, taquitos and wings every 2 hours)
Food Safety Manager Certificate current and available
GREEN PLACARD issued
