- Food protected from potential contamination during storage and preparation.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
05/27/15 | Routine Inspection | A |
| No violation noted during this evaluation. | 02/02/15 | Re-inspection | A |
- Hot and cold running water from approved source as required.
|
01/29/15 | Re-inspection | C |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Hot and cold running water from approved source as required.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
01/23/15 | Routine Inspection | B |
| No violation noted during this evaluation. | 09/11/14 | 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.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- Hot and cold holding equipment present
- Imminent Health Hazard - (Immediate Closure) - Lack of adequate refrigeration
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
- Person in charge available and knowledgeable/management certification.
|
09/09/14 | Routine Inspection | X |
- Food protected from potential contamination during storage and preparation.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
|
03/06/14 | 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.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Person in charge available and knowledgeable/management certification.
|
02/21/14 | Routine Inspection | C |
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