- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
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7/9/2015 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
1/27/2015 |
- 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
- Single-use, single-service articles: properly stored, used
|
10/20/2014 |
- Hot holding temps; received at proper temp
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
5/12/2014 |
- Water: adequate pressure, sufficient capacity
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
11/18/2013 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
2/8/2013 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
8/8/2012 |
- Eating,drink,tobacco use; No discharge from eyes,nose
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
1/31/2012 |
- 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
- 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.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
8/1/2011 |
- Demonstration of Knowledge / Person In Charge
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- 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.
- Plumbing properly installed and maintained, inspected where required.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
3/22/2011 |
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Proper storage and handling of clean sanitized equipment and utensils
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
|
8/5/2010 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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.
|
5/25/2010 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
7/27/2009 |
| No violation noted during this evaluation. | 3/19/2009 |
| No violation noted during this evaluation. | 6/6/2008 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- In-use food or ice dispensing utensils properly stored and used
- Cleaning/maintenance equipment properly stored
|
12/4/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
4/19/2007 |
- In-use food or ice dispensing utensils properly stored and used
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
7/24/2006 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Cleaning/maintenance equipment properly stored
- Authorized persons only in food preparation and storage areas.
|
8/12/2005 |
- Critical: Cold Hold (41/45 F)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wash; rinse water clean, proper temperature
- Cleaning/maintenance equipment properly stored
|
6/15/2005 |
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