Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Food, ambient air & water thermometers accurate in the intended range of use
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jun 26, 2008
|
76 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 27, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Conditions of use - Poisonous or toxic materials shall be: used according to law and the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food not contaminated by another source
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Water reservoir of fogging devices maintained & cleaned *; Plumbing system maintained in good repair *
|
Routine
|
Mar 19, 2009
|
64 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
Mar 20, 2009
|
95 |
|
No violation noted during this evaluation.
|
Reinspection
|
Apr 6, 2009
|
100 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
|
Other
|
Jan 26, 2010
|
95 |
-
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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
May 18, 2010
|
80 |
|
No violation noted during this evaluation.
|
Complaint
|
May 18, 2010
|
100 |
|
No violation noted during this evaluation.
|
Reinspection
|
May 19, 2010
|
100 |
-
A food preparation sink may not be used for handwashing (see violation #4), utensil washing, or other activities that could contaminate food.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
|
Routine
|
Jun 29, 2010
|
94 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 30, 2010
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
|
Routine
|
Sep 15, 2011
|
94 |
|
No violation noted during this evaluation.
|
Routine
|
Jan 25, 2012
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Oct 4, 2012
|
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.
-
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
|
Routine
|
Jan 8, 2013
|
88 |
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