Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
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.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
|
Routine
|
Jul 10, 2008
|
64 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Reinspection
|
Jul 24, 2008
|
85 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Reinspection
|
Sep 11, 2008
|
85 |
|
No violation noted during this evaluation.
|
Reinspection
|
Nov 13, 2008
|
100 |
-
C) The person in charge of a mobile food unit must operate the mobile food unit from an approved commissary or servicing area and shall return to such location for supplies, thorough cleaning, and other servicing activities, as approved in a plan of operation. When not in operation, a mobile food unit must be stored at an approved servicing area or other approved location.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food may not be cooled on mobile vehicles.
-
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 free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
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.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 19, 2009
|
80 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Reinspection
|
Mar 12, 2009
|
95 |
-
Food, ambient air & water thermometers accurate in the intended range of use
|
Routine
|
Jun 22, 2010
|
99 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Aug 8, 2011
|
90 |
|
No violation noted during this evaluation.
|
Reinspection
|
Aug 31, 2011
|
100 |
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