- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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9/25/2015 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
6/3/2015 |
- Toxic substances properly identified, stored, used
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
- Other
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12/29/2014 |
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
|
6/10/2014 |
- Insects, rodents, & other pests controlled
- Toxic substances properly identified, stored, used
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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11/7/2012 |
| No violation noted during this evaluation. | 5/2/2012 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/10/2011 |
- Handling of food or ice minimized, proper use of utensils
|
1/24/2011 |
| No violation noted during this evaluation. | 7/26/2010 |
- Critical: Proper Cooking Temperatures per PHF
|
3/1/2010 |
| No violation noted during this evaluation. | 7/20/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- Thermometers provided and conspicuous
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
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7/15/2009 |
| No violation noted during this evaluation. | 2/3/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
|
1/23/2009 |
- OTHER VIOLATIONS
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/25/2008 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Authorized persons only in food preparation and storage areas.
|
3/11/2008 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Non-food-contact surfaces of equipment and utensils clean.
- Authorized persons only in food preparation and storage areas.
|
2/1/2008 |
- Authorized persons only in food preparation and storage areas.
|
11/9/2007 |
| No violation noted during this evaluation. | 4/3/2007 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- In-use food or ice dispensing utensils properly stored and used
- Plumbing properly installed and maintained, inspected where required.
|
3/19/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Authorized persons only in food preparation and storage areas.
|
9/11/2006 |
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