Food Facility Details

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Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher at 50PPM chlorine residual
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F
Food safety manager cert current and available at time of inspection.

Facility following current Covid 19 protocols.
No signature acquired per Covid 19 inspection protocols.
04/23/2021: Routine Inspection
Violations:Major - 0
 Minor - 3

Observed: Small amount of old and dry mouse feces in office area behind dry goods containers.

Corrective Action: Area was cleaned and sanitized while inspector on site. Employee advised traps had been set weeks prior to inspection and mouse was caught in office. No other signs of infestation throughout remainder of kitchen. Corrected on site.

Observed: Wall behind ware wahing area is dirty.

Corrective Action: Clean wall behind ware wahsing area.

Observed: Facility using cups as scoops for dry goods. 2 cans of tomatoes were dented.

Corrective Action: Facility shall only use a scoop with handles to distribute food. Cups were removed, corrected on site. Dented cans were removed from inventory, corrected on site.

Inspection Memo:

No violations observed at the time of the inspection.

Staff was wearing face masks and proper hand washing observed.

All hot and cold holding units were in compliance.

A green placard was posted at the time of the inspection.
11/02/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

All hot and cold holding temperatures are in compliance.

Facility is clean and organized.

Foods are well covered/labeled/dated.

Food Manager Certifications are maintained on site.

Go over proper cold bath thawing techniques with staff.

A green placard was posted at the time of the inspection.
11/18/2019: Routine Inspection
Violations:Major - 0
 Minor - 1

Observed raw chicken being improperly thawed in a compartent of the 3-compartment sink. Chicken was sitting in stagnant water at the start of the inspection.
Chicken was placed in a tub with cold running water so the water can drain and went over proper thawing requirements with Ana at the time of the inspection.
Note: This is the second inspection in a row that improper thawing has been observed. Go over proper thawing methods with staff.

Inspection Memo:

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