- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- 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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04/30/14 | Re-inspection | A |
- Food wholesome
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- 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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04/21/14 | Routine Inspection | B |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
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02/27/13 | Routine Inspection | A |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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03/08/12 | Routine Inspection | A |
No violation noted during this evaluation. | 03/01/11 | Routine Inspection | A |
No violation noted during this evaluation. | 09/10/10 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
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09/03/10 | Routine Inspection | B |
- Non-food contact surfaces improperly constructed and/or installed.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
|
07/02/10 | Routine Inspection | A |
- Food spoiled or adulterated.
- Inadequate hot and cold holding equipment
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Foods not stored off the floor.
- In-use utensils improperly handled and/or stored.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
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06/24/10 | Routine Inspection | C |
- Potentially hazardous foods not kept at 40°
- Food unprotected by cross-contamination by proper storage.
|
04/03/10 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
02/27/09 | Routine Inspection | A |
- Non-food contact surfaces improperly constructed and/or installed.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
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04/08/08 | Routine Inspection | A |
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
11/06/07 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Food unprotected by cross-contamination by proper storage.
|
08/02/06 | Routine Inspection | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Potentially hazardous foods not kept at 40°
|
02/08/06 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected by cross-contamination by proper storage.
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08/22/05 | Routine Inspection | A |
- Perishable foods kept at improper temperature.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Food unprotected by cross-contamination by proper storage.
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03/01/05 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
|
08/12/04 | Routine Inspection | A |
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
|
11/07/03 | Routine Inspection | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Food unprotected from cross-contamination by chemicals.
|
05/06/03 | Routine Inspection | A |
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