Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 27, 2008
|
89 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
Apr 10, 2008
|
99 |
|
No violation noted during this evaluation.
|
Reinspection
|
Apr 24, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Prohibited live animals not on premises *
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Mar 31, 2009
|
68 |
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
|
Reinspection
|
May 5, 2009
|
95 |
-
In-use utensils properly stored between uses
|
Routine
|
Nov 3, 2009
|
99 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Improper cooling methods used.
|
Routine
|
Mar 31, 2010
|
94 |
|
No violation noted during this evaluation.
|
Reinspection
|
Apr 29, 2010
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Jul 28, 2010
|
100 |
-
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Oct 20, 2010
|
84 |
|
No violation noted during this evaluation.
|
Routine
|
Apr 14, 2011
|
100 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 8, 2011
|
99 |
|
No violation noted during this evaluation.
|
Complaint
|
Sep 8, 2011
|
100 |
|
No violation noted during this evaluation.
|
Reinspection
|
Oct 21, 2011
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Apr 20, 2012
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Jan 17, 2013
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jul 18, 2013
|
85 |
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