- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
9/1/2015 |
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- 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
|
5/6/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
2/26/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Toxic substances properly identified, stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
11/19/2014 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- 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
- Non-food contact surfaces clean; Cleaning frequency
|
9/16/2014 |
- Cooling time & temp; cooling methods
- Date marking and disposition
|
5/13/2014 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Sinks used for intended purposes
- Cold holding temps; received at proper temp
- Date marking and disposition
- Adequate facilities/equip. to maintain food temps
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Eating,drink,tobacco use; No discharge from eyes,nose
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
4/28/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
1/16/2013 |
- 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
- Insects, rodents, & other pests controlled
- Date marking and disposition
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Eating,drink,tobacco use; No discharge from eyes,nose
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
6/1/2012 |
- 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
- Date marking and disposition
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
3/28/2012 |
| No violation noted during this evaluation. | 8/25/2011 |
- Critical: Cold Hold (41/45 F)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
8/16/2011 |
- Original container, no misbranding, honestly presented, properly labeled
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
3/16/2011 |
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
|
12/13/2010 |
- Critical: Cold Hold (41/45 F)
- Original container, no misbranding, honestly presented, properly labeled
- Non-food-contact surfaces of equipment and utensils clean.
|
9/24/2010 |
| No violation noted during this evaluation. | 6/18/2010 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Proper storage and handling of clean sanitized equipment and utensils
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
3/19/2010 |
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
12/4/2009 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Proper storage and handling of clean sanitized equipment and utensils
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
8/28/2009 |
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