Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Dec 4, 2007
|
95 |
|
No violation noted during this evaluation.
|
Other
|
Feb 13, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Assignment - The permit holder or designated person in charge must be present at the food establishment during all hours of operation.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
-
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 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 employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Unpackaged food protected from environmental contamination during prep
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Jun 10, 2008
|
65 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food, ambient air & water thermometers accurate in the intended range of use
|
Reinspection
|
Jun 13, 2008
|
94 |
|
No violation noted during this evaluation.
|
Complaint
|
Jun 13, 2008
|
100 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 23, 2008
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Jun 23, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Mar 10, 2011
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Oct 12, 2011
|
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.
-
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.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
|
Routine
|
Aug 9, 2012
|
75 |
|
No violation noted during this evaluation.
|
Reinspection
|
Aug 21, 2012
|
100 |
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