Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Jan 17, 2008
|
99 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
Routine
|
May 14, 2008
|
99 |
|
No violation noted during this evaluation.
|
Complaint
|
Jun 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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with 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.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Improper cooling methods used.
-
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 3, 2008
|
72 |
|
No violation noted during this evaluation.
|
Reinspection
|
Nov 18, 2008
|
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
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 25, 2009
|
87 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
Oct 13, 2009
|
95 |
-
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.
-
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.
-
Improper cooling methods used.
|
Routine
|
Jan 5, 2010
|
88 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food not contaminated by another source
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
May 17, 2010
|
89 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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
|
Routine
|
Sep 21, 2010
|
89 |
|
No violation noted during this evaluation.
|
Complaint
|
Sep 21, 2010
|
100 |
-
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.
-
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
|
Apr 26, 2011
|
90 |
|
No violation noted during this evaluation.
|
Complaint
|
Sep 20, 2011
|
100 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Ice as a coolant not used as food; Packaged foods not stored in direct contact with water/ice during display
|
Routine
|
Sep 20, 2011
|
98 |
|
No violation noted during this evaluation.
|
Complaint
|
Sep 7, 2012
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Sep 7, 2012
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Jul 2, 2013
|
100 |
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