- 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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05/21/15 | Routine Inspection | A |
- 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.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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10/01/14 | Routine Inspection | A |
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
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10/24/13 | Routine Inspection | A |
- Hot and cold holding equipment present
- 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.
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03/21/13 | Routine Inspection | A |
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
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05/22/12 | Routine Inspection | A |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
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07/14/11 | Routine Inspection | A |
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Potentially hazardous foods not kept at 40°
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08/28/10 | Routine Inspection | A |
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