Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
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.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Linens & napkins not used in contact with food unless as a liner in the service of food & replaced each time
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Oct 26, 2009
|
81 |
-
5-205.15 System Maintained in Good Repair. A plumbing system shall be: (A) Repaired according to law; and (B) Maintained in good repair.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
In-use utensils properly stored between uses
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Feb 3, 2010
|
86 |
|
No violation noted during this evaluation.
|
Reinspection
|
Feb 22, 2010
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Sep 21, 2010
|
100 |
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Sep 21, 2010
|
82 |
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
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
|
Feb 14, 2011
|
92 |
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jun 7, 2011
|
88 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Oct 17, 2011
|
89 |
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 7, 2012
|
89 |
-
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 as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Improper cooling methods used.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
|
Routine
|
Jun 5, 2012
|
84 |
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 4, 2012
|
99 |
|
No violation noted during this evaluation.
|
Complaint
|
Sep 4, 2012
|
100 |
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