- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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11/20/15 | Re-inspection | O |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
- Person in charge available and knowledgeable/management certification.
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04/15/15 | Routine Inspection | B |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Single use items not reused or misused.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
12/04/14 | Routine Inspection | A |
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