Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
In-use utensils properly stored between uses
|
Routine
|
Apr 28, 2008
|
99 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
-
Improper cooling methods used.
|
Routine
|
Nov 26, 2008
|
89 |
-
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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
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.
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jul 14, 2009
|
74 |
-
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.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Improper cooling methods used.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Jul 29, 2009
|
78 |
|
No violation noted during this evaluation.
|
Reinspection
|
Aug 19, 2009
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Aug 24, 2010
|
84 |
-
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.
-
In-use utensils properly stored between uses
|
Routine
|
Feb 23, 2011
|
94 |
|
No violation noted during this evaluation.
|
Reinspection
|
Mar 4, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Complaint
|
Aug 15, 2011
|
80 |
|
No violation noted during this evaluation.
|
Routine
|
Aug 15, 2011
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Hot food transfered to a temporary event was not maintained at 140F or above.
|
Reinspection
|
Aug 16, 2011
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Hot food transfered to a temporary event was not maintained at 140F or above.
|
Reinspection
|
Aug 17, 2011
|
85 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Reinspection
|
Oct 25, 2011
|
95 |
|
No violation noted during this evaluation.
|
Reinspection
|
Dec 21, 2011
|
100 |
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