Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Feb 5, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Nov 10, 2008
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Feb 11, 2009
|
95 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 26, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 7, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 16, 2010
|
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.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
|
Routine
|
Nov 16, 2010
|
84 |
No violation noted during this evaluation.
|
Routine
|
Mar 28, 2011
|
100 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
Dec 8, 2011
|
99 |
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