- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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02/19/15 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
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11/04/14 | Re-inspection | A |
- 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
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
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10/30/14 | Routine Inspection | B |
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