Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
Raw shell eggs may not be pooled.
The physical facilities (including toilet rooms) shall be cleaned as often as necessary to keep them clean.
The physical facilities shall be cleaned as often as necessary to keep them clean.
Warewashing equipment cleaned before use & every 24 hours; Warewashing machine operated per data plate
Routine
Mar 10, 2008
94
No violation noted during this evaluation.
Reinspection
Mar 26, 2008
100
No violation noted during this evaluation.
Routine
Sep 23, 2008
100
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
The physical facilities shall be cleaned as often as necessary to keep them clean.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
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