Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
May 28, 2008
|
100 |
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Nov 4, 2008
|
90 |
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jun 9, 2009
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
In-use utensils properly stored between uses
|
Routine
|
Apr 5, 2010
|
94 |
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 18, 2010
|
94 |
No violation noted during this evaluation.
|
Routine
|
Mar 14, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Aug 8, 2011
|
100 |
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Feb 28, 2012
|
94 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
In-use utensils properly stored between uses
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jul 9, 2012
|
89 |
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
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
|
Nov 28, 2012
|
89 |
-
Potentially hazardous foods are not kept at 135F or above in hot holding.
|
Routine
|
Oct 29, 2013
|
95 |
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