The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling. (Result: Not in Compliance)

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Not in Compliance)

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat. (Result: Not in Compliance)

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat. (Result: Not in Compliance)

A Certified food safety training course has been taken by the operator and food handlers of the food service establishment. (Result: Not in Compliance)

An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment. (Result: Not in Compliance)

Potentially hazardous food is thawed in a manner that makes it safe to eat. (Result: Corrected During Inspection)

Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat. (Result: Not in Compliance)

Each employee washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)