Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Backflow/backsiphonage prevention device(s) Air gap Location: behind the ice machine
Problem: Not provided on Ice machine
-
Cold food item(s) Location: In the reach-in cooler
Problem: Stored above 41 degrees f
-
Cold food item(s) Location: In the salad cooler
Problem: Stored above 41 degrees f
-
Commercially processed ready to eat potentially hazardous food(s) Location: In the dessert cooler
Problem: Without date of consumption marking
-
Employee(s) Location: Through out
Problem: Did not wash hands
-
Food-contact surface(s) and utensils Location: In the bulk food barrels
Problem: Allow migration of deleterious substances
-
Poisonous/toxic material(s) Location: Next to bulk food barrels
Problem: Not separated from Food
-
Raw animal food(s) Location: On the shelving
Problem: Stored over/next to
-
Utensil(s) single-use gloves Location: Through out
Problem: Used for ready-to-eat food(s)
-
Wet mop(s) storage Location: In the mop sink
Problem: Improperly dried
|
Aug 25, 2009
|
58 |
-
Cooked food(s) cooled Location: In the salad cooler
Problem: From 70 degrees f to 41 degrees f for more than 4 hours
-
Employee(s) Location: Near the cook line
Problem: Did not wash hands
-
Hair restraint Location: Not defined
Problem: Not worn on head/hair
-
Utensil(s) Location: At the expo area
Problem: Stored jumbled
|
Feb 4, 2010
|
88 |
-
Food-contact surface(s) Equipment Location: On the floor
Problem: Soiled
-
Food-contact surface(s) Utensil(s) Location: In the dishwashing area
Problem: Soiled
-
Menu advisories for raw or undercooked food(s)/ingredient(s) Meat Location: On the Menu(s)
Problem: Do not meet code requirements
-
Preset tableware Location: On the tables
Problem: Not protected from contamination
-
Ready to eat, potentially hazardous food(s) Location: In the reach-in cooler
Problem: Beyond consume by date
|
Aug 10, 2010
|
79 |
-
Person-in-charge Location: At the Salad prep area
Problem: Not ensuring compliance
-
Ready to eat, potentially hazardous food(s) Location: In the cook's line prep table
Problem: Not marked with a consume by date
|
Jan 31, 2011
|
94 |
-
Cold food item(s) Location: On the cook's line prep table
Problem: Stored above 41 degrees f
-
Employee(s) Location: At the dishmachine
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
-
Hair restraint Location: Not defined
Problem: Not worn on head/hair
-
In house prepared ready-to-eat potentially hazardous food(s) Location: In the 2 - door cooler
Problem: Without date of consumption marking
-
Person-in-charge Location: At the Salad prep area
Problem: Not ensuring compliance
|
Jul 27, 2011
|
83 |
No violation noted during this evaluation.
|
Jan 19, 2012
|
100 |
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