Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Concentration of sanitizer solution determined by use of test kit
-
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.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Nov 20, 2007
|
78 |
-
Food not contaminated by another source
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Water reservoir of fogging devices maintained & cleaned *; Plumbing system maintained in good repair *
|
Routine
|
Mar 20, 2008
|
83 |
|
No violation noted during this evaluation.
|
Complaint
|
Jun 10, 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
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Wood used for food-contact surfaces constructed of hard wood
|
Routine
|
Nov 13, 2008
|
66 |
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Nov 24, 2008
|
79 |
|
No violation noted during this evaluation.
|
Reinspection
|
Nov 26, 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 Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Jun 4, 2009
|
73 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
Jun 30, 2009
|
95 |
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