- Critical: PIC Present, demonstration of knowledge, performs duties
- Cooling time & temp; cooling methods
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food & non-food contact surfaces cleanable, design
- Other
|
12/11/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Non-continuous cooking process / partial cook
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- 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 (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
6/29/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- 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 (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
6/22/2015 |
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
|
2/9/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Cooling time & temp; cooling methods
- Probe themometers provided & accurate
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- Personnel: clean, jewelry, hair restraints, FH Permits
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/28/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
10/3/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Cooling time & temp; cooling methods
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
1/25/2013 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Date marking and disposition
- Adequate facilities/equip. to maintain food temps
- Food contact surfaces of equipment & utensils clean
- Themometers provided, accurate, conspicuous
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
7/25/2012 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Consumer advisory, Child menu, Allergen label
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Personnel: clean, jewelry, hair restraints, FH Permits
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Plumbing sys: maintained, backflow device instal
- Hand wash sinks:designed, clean,used; Proper signage
|
4/26/2012 |
| No violation noted during this evaluation. | 12/30/2010 |
| No violation noted during this evaluation. | 5/10/2010 |
| No violation noted during this evaluation. | 1/8/2010 |
| No violation noted during this evaluation. | 8/6/2009 |
- Non-food-contact surfaces of equipment and utensils clean.
|
1/30/2009 |
| No violation noted during this evaluation. | 8/12/2008 |
| No violation noted during this evaluation. | 7/23/2008 |
| No violation noted during this evaluation. | 5/16/2008 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
4/16/2008 |
- Toxic Items Properly Used/Stored/Labeled
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/4/2008 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Proper storage and handling of clean sanitized equipment and utensils
|
1/14/2008 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Single-service articles properly stored and dispensed
|
8/14/2007 |
| No violation noted during this evaluation. | 7/5/2007 |
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