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1) Facility is clean and well organized.
2) Cold holding in compliance (41F).
3) Hot water available at 3 compartment sink (120F).
4) Hand washing facilities fully stocked and accessible.
5) Food Safety Manager Certificate current and on-site.
6) Sanitizer is in compliance.

Green placard issued on 8/18/2021.
08/18/2021: Routine Inspection
Violations:Major - 0
 Minor - 1

Observed debris and food build-up underneath dry storage racks in back room.
Observed grime and food build-up on floors underneath yogurt machines.
All floors, walls and ceilings of a food facility shall be clean and well maintained.
Please clean floors.

Inspection Memo:

-Observed hot water at 3 comp sink at 125F.
-Observed proper cold holding of 41F and below.
-Observed hand washing facilities fully stocked and accessible.
-Overall, facility is clean and well organized.

-Green Placard

-Facility is offering on-site dining.
-A workplace specific plan has been developed and is updated on a weekly basis.
-Hand sanitizer is provided to customers at entrance of facility.
-Employees observed wearing face coverings.
-COVID19 and social distancing signs posted.

03/02/2021: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Observed hot water @ 3 comp sink @ 123F.
Observed proper cold holding temperatures of 41F and below.
Observed proper sanitizer levels.

• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized every 30 minutes to an hour.
• Facility is not offering onsite dining.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• Facility is not offering self serve at this time and has returned to a closed dining room.
07/08/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Facility is well maintained and very clean, food properly stored and labeled.
All hand sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F and sanitizer dispenser at 200ppm quat
Cold holding units<41*F
Sanitizer buckets at 200ppm quat
Food safety manger cert current and available
12/03/2019: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

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