- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
|
11/4/2015 |
- Reheating procedures for hot holding
- Food contact surfaces of equipment & utensils clean
|
9/16/2015 |
- Cold holding temps; received at proper temp
|
4/21/2015 |
| No violation noted during this evaluation. | 2/17/2015 |
| No violation noted during this evaluation. | 10/16/2014 |
| No violation noted during this evaluation. | 9/25/2014 |
| No violation noted during this evaluation. | 6/30/2014 |
| No violation noted during this evaluation. | 3/26/2014 |
- Hot holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
- Garbage/refuse:properly disposed
|
11/12/2013 |
| No violation noted during this evaluation. | 8/27/2013 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
8/22/2013 |
- Toxic substances properly identified, stored, used
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
5/28/2013 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Hot holding temps; received at proper temp
|
2/22/2013 |
- Hand wash sinks:designed, clean,used; Proper signage
|
10/18/2012 |
- Cold holding temps; received at proper temp
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Non-food contact surfaces clean; Cleaning frequency
|
8/16/2012 |
- Critical: Hot Hold (140 F)/Time Control
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
|
10/12/2011 |
| No violation noted during this evaluation. | 8/8/2011 |
| No violation noted during this evaluation. | 8/3/2011 |
| No violation noted during this evaluation. | 4/5/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Lighting provided as required, fixtures shielded properly.
|
1/3/2011 |
- Toxic Items Properly Used/Stored/Labeled
|
11/1/2010 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
7/19/2010 |
- Critical: Cold Hold (41/45 F)
|
4/28/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
|
1/11/2010 |
- Critical: Cold Hold (41/45 F)
|
10/13/2009 |
| No violation noted during this evaluation. | 8/5/2009 |
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
|
4/17/2009 |
| No violation noted during this evaluation. | 1/14/2009 |
- Critical: Hot Hold (140 F)/Time Control
|
10/8/2008 |
- Critical: Hot Hold (140 F)/Time Control
|
8/15/2008 |
| No violation noted during this evaluation. | 4/25/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Hot and Cold Water Under Pressure / Sufficient Capacity
|
4/21/2008 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
|
1/9/2008 |
| No violation noted during this evaluation. | 10/12/2007 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Critical: Rapid Reheating (165 F in 2 Hrs)
|
8/6/2007 |
- Critical: Hot Hold (140 F)/Time Control
- Hot and Cold Water Under Pressure / Sufficient Capacity
|
4/13/2007 |
- Plumbing properly installed and maintained, inspected where required.
|
1/22/2007 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Hot and Cold Water Under Pressure / Sufficient Capacity
|
10/11/2006 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
|
8/23/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Plumbing properly installed and maintained, inspected where required.
|
6/9/2006 |
- Critical: Hot Hold (140 F)/Time Control
|
3/8/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Handling of food or ice minimized, proper use of utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
|
2/15/2006 |
- Critical: Hot Hold (140 F)/Time Control
|
12/2/2005 |
- Critical: Hot Hold (140 F)/Time Control
|
11/9/2005 |
| No violation noted during this evaluation. | 9/20/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/15/2005 |
- Critical: Cold Hold (41/45 F)
- Single-service articles properly stored and dispensed
|
5/16/2005 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
|
2/11/2005 |
- Critical: Cold Hold (41/45 F)
|
11/1/2004 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Single-service articles properly stored and dispensed
|
10/11/2004 |
| No violation noted during this evaluation. | 8/23/2004 |
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