Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Ambient Air and Water Thermometers-Accuracy, F: Ambient air and water temperature measuring devices were not accurate to plus or minus three degrees Fahrenheit in the intended range of use.
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FOOD STORAGE--PREVENTING CONTAMINATION FORM THE PREMISES: FOOD ITEMS ARE NOT PROTECTED FROM CONTAMINATION DURING STORAGE.
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Ice, exterior coolant, prohibited ingredient: Ice is being used for food after being used as a coolant.
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PREVENTING CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HANDLING AND DISPLAY: READY-TO-EAT FOOD WAS NOT PROTECTED FROM CROSS-CONTAMINATION BY SEPARATION FROM RAW ANIMAL FOOD.
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TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
|
Jul 8, 2009
|
87 |
-
EMPLOYEE DRINKS: OBSERVED UNACCEPTABLE EMPLOYEE BEVERAGE CONTAINERS.
-
EQUIPMENT CLEANLINESS-NONFOOD-CONTACT: NON-FOOD CONTACT SURFACES ARE DIRTY.
-
FACILITIES: CLEANING: FREQUENCY : THE PHYSICAL FACILITIES ARE NOT CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
-
Hands & arms--where to wash (handwashing) : Food employee(s) were not washing hands in a handwashing lavatory.
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Miscellaneous sources of contamination: Miscellaneous sources of contamination observed.
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TEMPERATURE MEASURING DEVICES: TEMPERATURE MEASURING DEVICES ARE MISSING, NOT CORRECTLY PLACED, NOT READABLE, OR OF IMPROPER DESIGN.
|
Oct 28, 2009
|
90 |
-
EQUIPMENT CLEANLINESS-FOOD CONTACT: FOOD-CONTACT SURFACES WERE DIRTY.
-
EQUIPMENT CLEANLINESS-NONFOOD-CONTACT: NON-FOOD CONTACT SURFACES ARE DIRTY.
-
EQUIPMENT–GOOD REPAIR AND PROPER ADJUSTMENT.: EQUIPMENT AND/OR COMPONENTS WERE NOT MAINTAINED IN GOOD WORKING ORDER.
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FACILITIES: CLEANING: FREQUENCY : THE PHYSICAL FACILITIES ARE NOT CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
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FACILITIES: OUTER OPENINGS: HOLES, GAPS SEALED: OUTER OPENINGS OF A FOOD FACILITY WERE NOT PROTECTED AGAINST THE ENTRY OF INSECTS AND RODENTS.
-
FACILITIES: PEST CONTROL: THE PRESENCE OF INSECTS, RODENTS, AND OTHER PESTS IS NOT BEING ADEQUATELY CONTROLLED OR MINIMIZED.
-
FOOD STORAGE--PREVENTING CONTAMINATION FORM THE PREMISES: FOOD ITEMS ARE NOT PROTECTED FROM CONTAMINATION DURING STORAGE.
-
PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
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POISONOUS OR TOXIC MATERIALS - STORAGE: SEPARATION: POISONOUS OR TOXIC MATERIALS ARE STORED IN A MANNER THAT COULD CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, OR SINGLE-SERVICE OR SINGLE-USE ARTICLES
-
PREVENTING CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HANDLING AND DISPLAY: READY-TO-EAT FOOD WAS NOT PROTECTED FROM CROSS-CONTAMINATION BY SEPARATION FROM RAW ANIMAL FOOD.
-
PROTECTION FROM CONTAMINATION-- FOOD STORAGE: FOOD IS STORED UNWRAPPED OR IN UNCOVERED CONTAINERS.
-
RTE TCS FOODS, DATE MARKING, FOOD PREPARED IN FACILITY: REFRIGERATED, READY-TO-EAT, TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD THAT IS PREPARED IN THE FOOD FACILITY AND HELD REFRIGERATED FOR MORE THAN 24 HOURS IS NOT PROPERLY DATE MARKED.
-
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
|
Jun 23, 2010
|
59 |
-
EQUIPMENT CLEANLINESS-FOOD CONTACT: FOOD-CONTACT SURFACES WERE DIRTY.
-
FACILITIES: PEST CONTROL: THE PRESENCE OF INSECTS, RODENTS, AND OTHER PESTS IS NOT BEING ADEQUATELY CONTROLLED OR MINIMIZED.
-
POISONOUS OR TOXIC MATERIALS - STORAGE: SEPARATION: POISONOUS OR TOXIC MATERIALS ARE STORED IN A MANNER THAT COULD CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, OR SINGLE-SERVICE OR SINGLE-USE ARTICLES
-
PREVENTING CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HANDLING AND DISPLAY: READY-TO-EAT FOOD WAS NOT PROTECTED FROM CROSS-CONTAMINATION BY SEPARATION FROM RAW ANIMAL FOOD.
-
RTE TCS FOODS, DATE MARKING, FOOD PREPARED IN FACILITY: REFRIGERATED, READY-TO-EAT, TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD THAT IS PREPARED IN THE FOOD FACILITY AND HELD REFRIGERATED FOR MORE THAN 24 HOURS IS NOT PROPERLY DATE MARKED.
|
Jun 29, 2010
|
75 |
-
BACKFLOW PREVENTION DEVICE – WHEN REQUIRED: AN AIR GAP OR AN APPROVED BACKFLOW PREVENTION DEVICE IS NOT INSTALLED AS REQUIRED.
-
EMPLOYEE DRINKS: OBSERVED UNACCEPTABLE EMPLOYEE BEVERAGE CONTAINERS.
-
EQUIPMENT CLEANLINESS-FOOD CONTACT: FOOD-CONTACT SURFACES WERE DIRTY.
-
EQUIPMENT, LINENS, SINGLE-SERVICE ITEMS – STORAGE.: CLEANED EQUIPMENT AND UTENSILS, LAUNDERED LINENS, OR SINGLE-SERVICE AND SINGLE-USE ARTICLES ARE NOT STORED IN A CLEAN, DRY LOCATION, PROTECTED FROM CONTAMINATION.
-
FACILITIES: CLEANING: FREQUENCY : THE PHYSICAL FACILITIES ARE NOT CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
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FOOD CONTAMINATION-EATING: EMPLOYEES WERE EATING, DRINKING OR USING TOBACCO IN NON-DESIGNATED AREAS.
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Handwashing facilities - number, location : This food facility does not have the required number of conveniently located handwashing sinks.
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IN-USE UTENSILS--BETWEEN-USE STORAGE: IN-USE UTENSILS ARE IMPROPERLY STORED.
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MAINTAINING PREMISES: UNNECESSARY ITEMS AND LITTER: THERE ARE UNNECESSARY OR NONFUNCTIONAL ITEMS AND /OR LITTER ON THE PREMISES.
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PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
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PLUMBING SYSTEM – MAINTAINED IN GOOD REPAIR: PLUMBING SYSTEM IS NOT MAINTAINED IN GOOD REPAIR.
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PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
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PREVENTING CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HANDLING AND DISPLAY: READY-TO-EAT FOOD WAS NOT PROTECTED FROM CROSS-CONTAMINATION BY SEPARATION FROM RAW ANIMAL FOOD.
-
PROTECTION FROM CONTAMINATION-- FOOD STORAGE: FOOD IS STORED UNWRAPPED OR IN UNCOVERED CONTAINERS.
-
SANITIZING SOLUTIONS–TESTING DEVICES: THERE IS NO TEST KIT AVAILABLE FOR MEASURING THE CONCENTRATION OF THE SANITIZER.
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Special: Acidified White Rice Preparation: The facility is acidifying rice to render it a non-Time/temperature controlled for safety food and does not meet the applicable code requirements or have a HACCP. plan.
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TCS FOODS - 135˚F HOT HOLDING: TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD AT TEMPERATURES BELOW 135°F [OR A ROAST WAS BEING HELD BELOW 130°F].
-
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
-
WIPING CLOTHS--USE LIMITATION: CLOTHS USE FOR WIPING FOOD COUNTERS AND OTHER EQUIPMENT SURFACES WERE NOT BEING STORED IN SANITIZER.
|
Nov 29, 2010
|
41 |
-
Special: Acidified White Rice Preparation: The facility is acidifying rice to render it a non-Time/temperature controlled for safety food and does not meet the applicable code requirements or have a HACCP. plan.
|
Dec 13, 2010
|
95 |
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