WICH ! T

PASS August 29, 2017 at 4:33 PM

1 violation

16-4-501.11/.15 - Dishwashng Facilities: Dishwasher in back prep with 0ppm chlorine- Repair to ensure chlorine is maintained at 50-100ppm. Not in user at time of inspection Establishment to use 3 bay sink until repairs are made- Quats sanitizer 30...

FAIL August 21, 2017 at 5:34 PM

2 violations

16-4-501.11/.15 - Dishwashng Facilities: Dishwasher in back prep with 0ppm chlorine- Repair to ensure chlorine is maintained at 50-100ppm. Not in user at time of inspection Establishment to use 3 bay sink until repairs are made- Quats sanitizer 30...

FAIL August 8, 2017 at 2:44 PM

2 violations

16-4-501.11/.15 - Dishwashng Facilities: Dishwasher in back prep with 0ppm chlorine- Repair to ensure chlorine is maintained at 50-100ppm. Not in user at time of inspection Establishment to use 3 bay sink until repiars are made- Quats sanitizer 30...

PASS March 3, 2017 at 7:39 PM

2 violations

03-3-501.16 - Hot Holding: Pulled pork at hot hold line 90F-135F. Ensure products are hot held at 140F or above. Removed at reheated to 168F At time of reinspection pulled pork 59F in hot holding. Reheated to 170F | 36-6-501.11-.12 - Improper Mai...

PASS W/ CONDITIONS February 27, 2017 at 8:20 PM

5 violations

03-3-501.16 - Hot Holding: Pulled pork at hot hold line 90F-135F. Ensure products are hot held at 140F or above. Removed at reheated to 168F At time of reinspection pulled pork 59F in hot holding. Reheated to 170F | 21-3-304.14 - Wiping Cloths C...

FAIL February 15, 2017 at 8:29 PM

5 violations

03-3-501.16 - Hot Holding: Pulled pork at hot hold line 90F-135F. Ensure products are hot held at 140F or above. Removed at reheated to 168F | 21-3-304.14 - Wiping Cloths Clean Sanitize: Multiple wiping cloth buckets with 0ppm quats sanitizer. C...

PASS October 6, 2016 at 7:07 PM

3 violations

08-3-305-307.11 - Food Protection: Containers of sliced potatoes stored in open pan on boxes in back prep area (78F). Product must be stored protected and at 41F or below | 16-4-501.11/.15 - Dishwashng Facilities: Low temperature dishwasher noted ...

PASS W/ CONDITIONS October 4, 2016 at 6:49 PM

11 violations

03-3-501.16 - Hot Holding: Pulled pork at service line 132F. Ensure products are hot held at 140F or above. Removed and reheated to 170F | 03-3-501.16(A) - Cold Holding: Diced potatoes 75F and raw whole in shell eggs 76F on counter for less than 2...

FAIL September 27, 2016 at 6:27 PM

10 violations

03-3-501.16 - Hot Holding: Pulled pork at service line 132F. Ensure products are hot held at 140F or above. Removed and reheated to 170F | 03-3-501.16(A) - Cold Holding: Diced potatoes 75F and raw whole in shell eggs 76F on counter for less than 2...

PASS December 3, 2015 at 6:48 PM

5 violations

02-3-201.11F - Safe Food Handeling Instructions: Establishment produces fresh sqeezed unpastuerized orange juice.Provide proper labels with a production and expiration dates and disclosure that the item is unpastuerized.Maintain product 41F or bel...

FAIL November 23, 2015 at 3:49 PM

5 violations

02-3-201.11F - Safe Food Handeling Instructions: Establishment produces fresh sqeezed unpastuerized orange juice.Provide proper labels with a production and expiration dates and disclosure that the item is unpastuerized.Maintain product 41F or bel...

PASS June 12, 2015 at 3:08 PM

1 violation

41-7-201/04.11 - Separation/Sanitizer Criteria: Dish machine not registering chlorine.PIC will call for repair.Maintain chlorine at least 50-100PPM

FAIL June 5, 2015 at 4:22 PM

10 violations

01-3-602.11 B2 - Labeling of Ingredients: Multiple cookies brownies and fruit cups without proper labels.Provide labels with all ingredients | 03-3-501.16 - Hot Holding: Cooked chicken breast 128F.Maintain 140F or above for hot holding.PIC remove...

FAIL May 28, 2015 at 4:33 PM

10 violations

01-3-602.11 B2 - Labeling of Ingredients: Multiple cookies brownies and fruit cups without proper labels.Provide labels with all ingredients | 03-3-501.16 - Hot Holding: Cooked chicken breast 128F.Maintain 140F or above for hot holding.PIC remove...

PASS W/ CONDITIONS March 11, 2014 at 6:38 PM

1 violation

21-3-304.14 - Wiping Cloths Clean Sanitize: Two soiled wiping cloths were observed on a non-food production surface. The wiping cloths were removed. The owner stated that he would review procedures with the staff.

PASS June 4, 2013 at 4:13 PM

5 violations

10-3-304.12 - Food Utensil Storage: knives stored between equipment store clean and dry. | 21-3-304.14 - Wiping Cloths Clean Sanitize: wiping cloths stored on counters store in sanitizer buckets at proper ppm of sanitizer | 22-4-601/602.11 - F...

FAIL May 21, 2013 at 4:26 PM

5 violations

10-3-304.12 - Food Utensil Storage: knives stored between equipment store clean and dry. | 21-3-304.14 - Wiping Cloths Clean Sanitize: wiping cloths stored on counters store in sanitizer buckets at proper ppm of sanitizer | 22-4-601/602.11 - F...

PASS March 4, 2013 at 4:01 PM

2 violations

01-3-602.11 B2 - Labeling of Ingredients: Provide proper active ingredient labeling for grab-n-go cookie dough filled items at front service area. | 17-4-302.14 - Test Kit Provided: Provide proper chlorine test kit for low temp chemical dishwasher...

FAIL February 25, 2013 at 4:31 PM

2 violations

01-3-602.11 B2 - Labeling of Ingredients: Provide proper active ingredient labeling for grab-n-go cookie dough filled items at front service area. | 17-4-302.14 - Test Kit Provided: Provide proper chlorine test kit for low temp chemical dishwasher...

PASS December 20, 2012 at 5:59 PM

3 violations

29-5-201/02.11 - Installed and Maintained: Properly repair leak at base of 3 compartment sink. | 30-5-203.14 - Cross Connection Back Siphonage Backflow: Provide proper backflow preventer for hose connection at mop sink. | 32-6-301.11-02.11 - Hand...

FAIL December 13, 2012 at 7:07 PM

3 violations

29-5-201/02.11 - Installed and Maintained: Properly repair leak at base of 3 compartment sink. | 30-5-203.14 - Cross Connection Back Siphonage Backflow: Provide proper backflow preventer for hose connection at mop sink. | 32-6-301.11-02.11 - Hand...