Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Improper cooling methods used.
|
Routine
|
May 28, 2008
|
94 |
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Apr 9, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
Nov 18, 2009
|
100 |
No violation noted during this evaluation.
|
Added Routine
|
Jun 8, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
May 18, 2011
|
95 |
-
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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Improper cooling methods used.
|
Routine
|
Sep 13, 2011
|
84 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
Sep 28, 2011
|
95 |
No violation noted during this evaluation.
|
Routine
|
Feb 1, 2012
|
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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Raw shell eggs may not be pooled.
|
Routine
|
May 30, 2012
|
85 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
|
Routine
|
Oct 17, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Feb 14, 2013
|
100 |
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