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09/16/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed wet cloths on counter, please place cloths in sanitizer buckets. Corrected on site.
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Observed raw shelled eggs stored above uncovered tub of sauce, please make sure eggs are stored below any produce, ready to eat items and uncovered containers. Corrected on site.
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| Inspection Memo: |
Facility is clean and organized, free of debris and build-up.
Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp and prep sink water temp>120*F
Cold holding<41*F
Dish washer at 50ppm chlorine
Food Safety Manager Certificate current and available (multiple certificates available)
GREEN PLACARD issued
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02/02/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed leak coming from upper panel in walk-in cooler causing a puddle on floor and a cooling rack near by. Please make sure leak is repaired and cover any food items that are near food or move them to a different location. Employee stated they are aware of the leak and is scheduled to be repaired.
Observed car keys on cutting board of small reach in cooler near cook line, please store personal items in area away from food storage and prep areas. Corrected on site.
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Observed sanitizing cloths not fully submerged in sanitizer bucket to the left of cook line, please don't place too many cloths in sanitizer bucket in order for cloth to be fully submerged in sanitizer.
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| Inspection Memo: |
Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Cold hoding<41*F
Dish washer at 50ppm chlorine, test strips available
Other sanitizer buckets at 200ppm quat
Food Safety Manager Cert current and available
Covid-19 Guidelines:
Covid-19, face covering, social distancing sign posted
Facility is doing patio seating, to-go as well as dine-in seating.
Facility has work site plan and procedures
Facility has social distancing markers and arrows on floor
All seating is 6 ft apart, indoor and outdoor
Tables and chairs are cleaned after every customer
All high touch areas are cleaned every 30 minutes
Employees are wearing face masks
Employees self-check for symptoms
Menus are QR code laminated on tables
Hand sanitizer is available throughout facility
Condiments are given to customers in small single use containers
Silver ware is individually wrapped and given once customers are seated
Plastic barriers are installed between tables
*Covid-19 Guidelines only allow to go and outdoor seating, spoke to employee and informed him about current guidelines.
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07/14/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp and prep sink water temp>120*F
Cold holding units<41*F
Sanitizer buckets at 200ppm quat
Dish washer at 50ppm chlorine
Food Safety Manager cert current and available
Covid19 Guidelines:
Facility is doing patio seating and to-go
Facility has work site plan and procedures in place for cleaning seating areas
Facility has social distancing and face covering sign posted
Facility has a sign with arrows guiding customers where to go for pick-up or dine-in seating
Social distancing markers on floors installed
Patio seating is 6 ft apart
Employees are wearing face masks
Employees self-check for symptoms
Menus are QR code laminated on tables
Hand sanitizer is available throughout facility
Condiments are given to customers in small single use containers
