July 24, 2025 — Shut Down

0 red flags recorded · 15 minutes on site.

No violations recorded on this inspection.

May 23, 2024 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

5 red flags recorded · 60 minutes on site.

Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times. (Code 113953, 113953.1, 113953.2, 114067(f))
Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable. (Code 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)
Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient velocity to wash away loose food particles using water no greater than 70°F for no more than 2 hours. - In a refrigeration unit at 41°F or below - In a microwave - As part of the cooking process (Code 114018, 114020)
Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility. (Code 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279)
Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; separate sanitizing containers shall be provided for wiping cloths used with raw animal foods. (Code 114135, 114185.1 114185.3 [d-e])