- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Probe themometers provided & accurate
- Plumbing sys: maintained, backflow device instal
|
12/8/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Food & non-food contact surfaces cleanable, design
|
6/29/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/17/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Approved thaw methods; Active coll containers stored
- Food properly labeled, original container, honestly presented
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/17/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/11/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Probe themometers provided & accurate
- Food contact surfaces of equipment & utensils clean
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/12/2013 |
| No violation noted during this evaluation. | 12/11/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food & non-food contact surfaces cleanable, design
- Plumbing sys: maintained, backflow device instal
- Other
|
11/27/2012 |
- Critical: Valid license to operate; non-transferable
- Probe themometers provided & accurate
- Other
|
5/23/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Approved thaw methods; Active coll containers stored
- Themometers provided, accurate, conspicuous
|
11/28/2011 |
|
5/20/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Lighting provided as required, fixtures shielded properly.
|
2/4/2011 |
- Critical: Cold Hold (41/45 F)
- Toxic Items Properly Used/Stored/Labeled
- Proper storage and handling of clean sanitized equipment and utensils
- Lighting provided as required, fixtures shielded properly.
|
11/22/2010 |
- Critical: Cold Hold (41/45 F)
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
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5/5/2010 |
| No violation noted during this evaluation. | 9/1/2009 |
- Food Protected during Storage, Display, Transportation, Service
|
8/24/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- Lighting provided as required, fixtures shielded properly.
|
8/5/2009 |
| No violation noted during this evaluation. | 3/31/2009 |
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