- Non-food contact surfaces clean; Cleaning frequency
|
1/4/2016 |
- Sinks used for intended purposes
- Cooling time & temp; cooling methods
- Date marking and disposition
- Themometers provided, accurate, conspicuous
|
5/11/2015 |
- Cooling time & temp; cooling methods
|
11/3/2014 |
- Cooling time & temp; cooling methods
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
4/17/2014 |
- Cold holding temps; received at proper temp
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
10/30/2013 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
5/22/2013 |
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
12/3/2012 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
|
5/22/2012 |
- Required records (shellstock tags, parasite destruction)
- Time as public health control, procedure/records
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/2/2011 |
- Critical: Cold Hold (41/45 F)
- Original container, no misbranding, honestly presented, properly labeled
- 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 of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/12/2011 |
| No violation noted during this evaluation. | 11/8/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/22/2010 |
- Critical: Cold Hold (41/45 F)
- Demonstration of Knowledge / Person In Charge
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
6/18/2010 |
- 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,
|
11/6/2008 |
- 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
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
10/19/2007 |
| No violation noted during this evaluation. | 10/12/2007 |
| No violation noted during this evaluation. | 7/2/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Handling of food or ice minimized, proper use of utensils
- 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 of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Authorized persons only in food preparation and storage areas.
|
6/27/2007 |
- 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.
- Authorized persons only in food preparation and storage areas.
|
12/21/2006 |
- 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 of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/19/2006 |
| No violation noted during this evaluation. | 10/21/2005 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
|
10/17/2005 |
| No violation noted during this evaluation. | 4/4/2005 |
- 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.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
|
3/23/2005 |
| No violation noted during this evaluation. | 10/21/2004 |
- 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 of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
|
10/12/2004 |
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