Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Routine
|
Mar 6, 2008
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Oct 29, 2008
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
May 13, 2009
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Mar 19, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
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.
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jul 27, 2010
|
76 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Nov 30, 2010
|
84 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
May 24, 2011
|
93 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 18, 2011
|
87 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Mar 6, 2012
|
88 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jun 21, 2012
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food contact surfaces and utensils are not clean to sight and touch.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jun 5, 2013
|
84 |
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