- Food protected from potential contamination during storage and preparation.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- 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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06/04/15 | Routine Inspection | A |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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06/11/14 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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07/16/13 | Routine Inspection | A |
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