R-CENTER - DAVID F. GANTT

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Inspection history

1. Aug 27, 2025

   ✓
   3 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Insects, rodents present
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Jun 14, 2024

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

3. Jun 27, 2023

   ✓

4. Aug 19, 2022

   ✓
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Apr 7, 2021

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

6. Oct 24, 2019

   ✓

7. Feb 25, 2019

   ✓

8. Oct 22, 2018

   ✕
   4 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

9. Dec 4, 2017

   ✓

10. Jun 12, 2017

    ✕
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

11. Sep 18, 2015

    ✓

12. Feb 24, 2014

    ✕
    6 violations

    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions