- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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08/17/15 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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02/06/15 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Small wares and portable appliances approved, properly designed, in good repair.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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06/17/14 | Re-inspection | A |
- Hot and cold running water from approved source as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Effective pest control measures. Animals restricted as required.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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06/10/14 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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03/20/14 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Effective pest control measures. Animals restricted as required.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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12/18/13 | Routine Inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/28/13 | Routine Inspection | A |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Backflow prevention devices and methods in place and maintained.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/13/12 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Food wholesome
- Food protected from potential contamination by employees and consumers.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Person in charge available and knowledgeable/management certification.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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08/06/12 | Routine Inspection | C |
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Accurate thermometers (stem & hot/cold holding) provided and used.
|
12/21/11 | Routine Inspection | A |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
07/23/11 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Person in charge available and knowledgeable/management certification.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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07/22/11 | Re-inspection | X |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- Single use items not reused or misused.
- Backflow prevention devices and methods in place and maintained.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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07/20/11 | Routine Inspection | C |
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