- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
10/19/2015 |
| No violation noted during this evaluation. | 7/16/2015 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
6/24/2015 |
- Hot holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
3/12/2015 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Food contact surfaces of equipment & utensils clean
- Approved thaw methods; Active coll containers stored
- Non-food contact surfaces clean; Cleaning frequency
|
12/10/2014 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Non-food contact surfaces clean; Cleaning frequency
|
9/30/2014 |
- Food & non-food contact surfaces cleanable, design
|
3/24/2014 |
- Hot holding temps; received at proper temp
|
12/27/2013 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
|
6/26/2013 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
10/1/2012 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
6/20/2012 |
| No violation noted during this evaluation. | 12/28/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
9/30/2011 |
- Critical: Hot Hold (140 F)/Time Control
|
6/30/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food-contact surfaces of equipment and utensils clean.
|
3/30/2011 |
| No violation noted during this evaluation. | 12/3/2010 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/24/2010 |
- Non-food-contact surfaces of equipment and utensils clean.
|
5/8/2010 |
- Critical: Cold Hold (41/45 F)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
4/6/2010 |
- Non-food-contact surfaces of equipment and utensils clean.
|
1/22/2010 |
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/21/2009 |
- Critical: Cold Hold (41/45 F)
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/23/2009 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/22/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Handling of food or ice minimized, proper use of utensils
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/30/2009 |
- Proper storage and handling of clean sanitized equipment and utensils
- Rooms and equipment vented as required
|
10/10/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
9/29/2008 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/27/2008 |
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/17/2008 |
- Non-food-contact surfaces of equipment and utensils clean.
|
12/10/2007 |
- Non-food-contact surfaces of equipment and utensils clean.
|
11/19/2007 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
8/27/2007 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/4/2007 |
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
|
2/8/2007 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
|
2/7/2007 |
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
12/7/2006 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
9/11/2006 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
|
6/12/2006 |
- Critical: Hot Hold (140 F)/Time Control
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/27/2006 |
- Thermometers provided and conspicuous
|
12/8/2005 |
| No violation noted during this evaluation. | 9/7/2005 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Proper storage and handling of clean sanitized equipment and utensils
|
8/22/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Proper storage and handling of clean sanitized equipment and utensils
|
6/6/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/29/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
12/9/2004 |
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/13/2004 |
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