May 14, 2026 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

1 red flag recorded · 90 minutes on site.

Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name. (Code 114047, 114049, 114051, 114053, 114055, 114069(b))

March 19, 2025 — Passed

3 red flags recorded · 45 minutes on site.

Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141)
Reheat all potentially hazardous food to minimum internal temperature of 165°F or above within 2 hours prior to hot holding. Do not use hot holding equipment to reheat potentially hazardous foods. (Code 114016)
Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances, detergents, bleaches, and cleaning compounds away from food, utensils, packaging materials, and food-contact surfaces. Provide label to working containers of chemicals taken from bulk supplies with the common name of the material. Provide legible manufacturer's label to containers of poisonous or toxic materials and personal care items. (Code 114254-114254.2)

0 red flags recorded · 45 minutes on site.

No violations recorded on this inspection.