- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
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04/16/15 | 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 properly cooled.
- 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.
- Hot and cold holding equipment present
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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04/01/15 | Routine Inspection | C |
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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02/25/14 | Routine Inspection | A |
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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02/15/13 | Routine Inspection | A |
- Food protected from potential contamination by employees and consumers.
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03/07/12 | Routine Inspection | A |
No violation noted during this evaluation. | 04/20/11 | Routine Inspection | A |
- Hot potentially hazardous foods not rapidly cooled by approved methods.
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09/29/10 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Potentially hazardous foods not kept at 40°
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06/04/10 | Routine Inspection | A |
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
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09/25/09 | Routine Inspection | A |
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