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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Mar 30, 2009
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Apr 6, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
May 10, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jul 6, 2011
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Jul 13, 2011
|
100 |
No violation noted during this evaluation.
|
Added Routine
|
Nov 1, 2011
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Feb 16, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Jul 3, 2012
|
100 |
No violation noted during this evaluation.
|
Preoperational
|
Dec 10, 2012
|
100 |
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped warm water, soap & paper towels.
|
Routine
|
Jan 18, 2013
|
85 |
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