Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Dec 14, 2007
|
93 |
No violation noted during this evaluation.
|
Complaint
|
Dec 14, 2007
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Mar 17, 2008
|
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.
|
Routine
|
Mar 21, 2008
|
95 |
No violation noted during this evaluation.
|
Complaint
|
Mar 21, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 5, 2009
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jul 7, 2009
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Mar 8, 2012
|
83 |
No violation noted during this evaluation.
|
Routine
|
Nov 20, 2012
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Mar 5, 2013
|
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.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Temporary
|
Jul 17, 2013
|
90 |
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