CODE 10

PASS W/ CONDITIONS December 30, 2013 at 5:00 AM

0 violations

PASS June 11, 2013 at 4:35 PM

6 violations

14-4-202.11 - Food Contact Surfaces Design: resurface worn white cutting boards | 17-4-204.112/.115 - Equipment Thermometers: basement/1 door glass/provide inernal thermometer | 21-3-304.14 - Wiping Cloths Clean Sanitize: remove all sponges | 29...

FAIL June 4, 2013 at 3:34 PM

6 violations

14-4-202.11 - Food Contact Surfaces Design: resurface worn white cutting boards | 17-4-204.112/.115 - Equipment Thermometers: basement/1 door glass/provide inernal thermometer | 21-3-304.14 - Wiping Cloths Clean Sanitize: remove all sponges | 29...

PASS W/ CONDITIONS January 11, 2013 at 5:53 PM

6 violations

03-3-501.16 - Hot Holding: pulled pork 120 degrees/provide proper temperature of 140 degrees or above | 16-4-501.11/.15 - Dishwashng Facilities: 3 bay sink/provide 3rd drain plug | 17-4-204.112/.115 - Equipment Thermometers: 1 door white reach in/...

FAIL January 4, 2013 at 4:05 PM

6 violations

03-3-501.16 - Hot Holding: pulled pork 120 degrees/provide proper temperature of 140 degrees or above | 16-4-501.11/.15 - Dishwashng Facilities: 3 bay sink/provide 3rd drain plug | 17-4-204.112/.115 - Equipment Thermometers: 1 door white reach in/...

PASS W/ CONDITIONS December 30, 2012 at 5:00 AM

0 violations

PASS July 25, 2012 at 4:30 PM

3 violations

20-4-703.11 - Food Contact Surfaces Clean: provide institutional sanitizer | 21-3-304.14 - Wiping Cloths Clean Sanitize: properly store all wiping cloths in a sanitizing solution | M-2-103.11 - PIC Performing Duties: provide serv safe certificate

FAIL July 18, 2012 at 4:23 PM

3 violations

20-4-703.11 - Food Contact Surfaces Clean: provide institutional sanitizer | 21-3-304.14 - Wiping Cloths Clean Sanitize: properly store all wiping cloths in a sanitizing solution | M-2-103.11 - PIC Performing Duties: provide serv safe certificate

PASS January 11, 2012 at 6:07 PM

6 violations

03-3-501.16 - Hot Holding: pulled pork 130 degrees/provide proper hot holding temperature of 140 degrees or above/manager reheated to 165 degrees | 08-3-305-307.11 - Food Protection: properly store all dressings under refrigeration 3 bay sink/prop...

FAIL January 4, 2012 at 4:46 PM

6 violations

03-3-501.16 - Hot Holding: pulled pork 130 degrees/provide proper hot holding temperature of 140 degrees or above/manager reheated to 165 degrees | 08-3-305-307.11 - Food Protection: properly store all dressings under refrigeration 3 bay sink/prop...

PASS W/ CONDITIONS March 22, 2011 at 3:14 PM

2 violations

36-6-501.11-.12 - Improper Maintenance of Floors: Replace loose floor tiles. | M-2-103.11 - PIC Performing Duties: Provide Allergen awareness certification and post allergen advisory.

FAIL March 9, 2011 at 3:45 PM

2 violations

36-6-501.11-.12 - Improper Maintenance of Floors: Replace loose floor tiles. | M-2-103.11 - PIC Performing Duties: Provide Allergen awareness certification and post allergen advisory.

PASS W/ CONDITIONS June 21, 2010 at 2:36 PM

3 violations

14-4-202.11 - Food Contact Surfaces Design: Replace heavily grooved cutting board. | 36-6-501.11-.12 - Improper Maintenance of Floors: clean floor below shelving to remove visible soil. | 38-6-303.11 - Inadequate Lighting: Replace defective light...

FAIL June 14, 2010 at 3:19 PM

3 violations

14-4-202.11 - Food Contact Surfaces Design: Replace heavily grooved cutting board. | 36-6-501.11-.12 - Improper Maintenance of Floors: clean floor below shelving to remove visible soil. | 38-6-303.11 - Inadequate Lighting: Replace all defective l...

PASS December 2, 2009 at 4:20 PM

11 violations

03-3-501.16 - Hot Holding: chicken 80 degrees/pork 110 degrees/provide proper temperature of 140 degrees or above | 08-3-305-307.11 - Food Protection: remove water bottles from restroom | 16-4-501.11/.15 - Dishwashng Facilities: 3 bay sink/provide...

FAIL November 18, 2009 at 8:14 PM

11 violations

03-3-501.16 - Hot Holding: chicken 80 degrees/pork 110 degrees/provide proper temperature of 140 degrees or above | 08-3-305-307.11 - Food Protection: remove water bottles from restroom | 16-4-501.11/.15 - Dishwashng Facilities: 3 bay sink/provide...

PASS W/ CONDITIONS April 9, 2009 at 6:36 PM

8 violations

15-4-202.16 - Non-Food Contact Surfaces: dishmachine/repair door to unit | 16-4-501.11/.15 - Dishwashng Facilities: repair gauges to dishmachine | 22-4-601/602.11 - Food Contact Surfaces Clean: properly sanitize all knives | 23-4-602.13 - Non-Food...

FAIL March 26, 2009 at 4:39 PM

8 violations

15-4-202.16 - Non-Food Contact Surfaces: provide divider between handsink and mop sink dishmachine/repair door to unit | 16-4-501.11/.15 - Dishwashng Facilities: repair gauges to dishmachine | 22-4-601/602.11 - Food Contact Surfaces Clean: properl...

PASS W/ CONDITIONS December 17, 2008 at 3:34 PM

16 violations

03-3-501.16 - Hot Holding: chicken/pulled pork 120 degrees/hold at 140 degrees or above/reheated to 165 by manager | 03-3-501.16(A) - Cold Holding: tuna 50 degrees/provide proper temperature of 41 degres or below | 06-3-501.13 - PHF's Properl...

FAIL December 3, 2008 at 4:05 PM

16 violations

03-3-501.16 - Hot Holding: chicken/pulled pork 120 degrees/hold at 140 degrees or above/reheated to 165 by manager | 03-3-501.16(A) - Cold Holding: tuna 50 degrees/provide proper temperature of 41 degres or below | 06-3-501.13 - PHF's Properl...

PASS May 23, 2008 at 4:25 PM

12 violations

03-3-501.16 - Hot Holding: pulled pork 130 degrees/provide proper temperature of 140 degrees or above | 08-3-305-307.11 - Food Protection: basement/properly store all foods 6 inches off floor provide proper scoop with handles for all bulk food bin...

FAIL May 9, 2008 at 4:35 PM

12 violations

03-3-501.16 - Hot Holding: pulled pork 130 degrees/provide proper temperature of 140 degrees or above | 08-3-305-307.11 - Food Protection: basement/properly store all foods 6 inches off floor provide proper scoop with handles for all bulk food bin...

PASS August 6, 2007 at 6:13 PM

3 violations

17-4-204.112/.115 - Equipment Thermometers: | 25-4-904.11 - Single Service Articles Stored Dispensed: | 42-6-501.113/.114 - Premises Maintained: