Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
CUTTING SURFACES: CUTTING BOARD(S) UNABLE TO BE EFFECTIVELY CLEANED AND SANITIZED.
-
EQUIPMENT, LINENS, SINGLE-SERVICE ITEMS – STORAGE: CLEANED EQUIPMENT OR UTENSILS, LAUNDERED LINENS, OR SINGLE-SERVICE OR SINGLE-USE ARTICLES ARE NOT STORED IN A CLEAN, DRY LOCATION, PROTECTED FROM CONTAMINATION.
-
RTE PHF, DATE MARKING, FOOD PREPARED IN FACILITY: REFRIGERATED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD THAT IS PREPARED IN THE FOOD FACILITY AND HELD REFRIGERATED FOR MORE THAN 24 HOURS IS NOT PROPERLY DATE MARKED.
|
Jan 6, 2009
|
89 |
-
Gloves--use limitation, task specific: Single use gloves were used for more than one task or were not changed when contaminated.
-
Hands & arms--when to wash (handwashing): Food employee(s) did not wash hands in situations that specifically require them to do so.
|
Jun 1, 2009
|
94 |
-
EQUIPMENT CLEANLINESS-NONFOOD-CONTACT: NON-FOOD CONTACT SURFACES ARE DIRTY.
-
FACILITIES: FLOORS, WALLS, CEILINGS: MATERIALS FOR INDOOR FLOOR, WALL, AND CEILING SURFACES ARE NOT SMOOTH, DURABLE, AND EASILY CLEANABLE FOR AREAS WHERE FOOD SERVICE ACTIVITIES OR RETAIL FOOD ESTABLISHMENT ACTIVITIES ARE CONDUCTED.
-
Gloves--use limitation, task specific: Single use gloves were used for more than one task or were not changed when contaminated.
-
Hands & arms--when to wash (handwashing): Food employee(s) did not wash hands in situations that specifically require them to do so.
-
RTE TCS FOODS, DATE MARKING DISCARDING.: READY-TO-EAT, TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD WAS NOT DISCARDED BY THE DATE MARK, OR WAS UNDATED AND NOT DISCARDED OR WAS NOT DISCARDED WHEN THE DATE MARK EXCEEDED THE REQUIRED TIME/TEMPERATURE COMBINA
-
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).
|
Jun 1, 2009
|
77 |
-
Hands & arms--when to wash (handwashing): Food employee(s) did not wash hands in situations that specifically require them to do so.
-
RTE TCS FOODS, DATE MARKING DISCARDING.: READY-TO-EAT, TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD WAS NOT DISCARDED BY THE DATE MARK, OR WAS UNDATED AND NOT DISCARDED OR WAS NOT DISCARDED WHEN THE DATE MARK EXCEEDED THE REQUIRED TIME/TEMPERATURE COMBINA
-
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).
|
Jun 8, 2009
|
80 |
-
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.
-
WIPING CLOTHS--USE LIMITATION: CLOTHS USE FOR WIPING FOOD COUNTERS AND OTHER EQUIPMENT SURFACES WERE NOT BEING STORED IN SANITIZER.
|
Nov 16, 2009
|
94 |
-
EQUIPMENT CLEANLINESS-NONFOOD-CONTACT: NON-FOOD CONTACT SURFACES ARE DIRTY.
-
FOOD LABELS--REQUIRED INFORMATION: FOOD IS NOT PROPERLY LABELED.
-
MECHANICAL WAREWASHING –SANITIZATION TEMPERATURE: THE RINSE TEMPERATURE IN A MECHANICAL WAREWASHING OPERATION WAS NOT ADEQUATE TO SANITIZE DISHES AND UTENSILS.
-
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.
|
Mar 25, 2010
|
92 |
-
CUTTING SURFACES: CUTTING BOARD(S) UNABLE TO BE EFFECTIVELY CLEANED AND SANITIZED.
-
EQUIPMENT CLEANLINESS-FOOD CONTACT: FOOD-CONTACT SURFACES WERE DIRTY.
|
Oct 18, 2010
|
94 |
-
CUTTING SURFACES: CUTTING BOARD(S) UNABLE TO BE EFFECTIVELY CLEANED AND SANITIZED.
|
Jan 6, 2011
|
99 |
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