Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food, ambient air & water thermometers accurate in the intended range of use
|
Routine
|
Mar 19, 2008
|
94 |
|
No violation noted during this evaluation.
|
Reinspection
|
Mar 25, 2008
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Oct 27, 2008
|
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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Equipment/utensils/thermometers designed & constructed for durability *
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
|
Routine
|
Oct 19, 2009
|
84 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Apr 27, 2010
|
84 |
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Reinspection
|
May 24, 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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
-
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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
|
Routine
|
Dec 3, 2010
|
77 |
|
No violation noted during this evaluation.
|
Reinspection
|
Dec 20, 2010
|
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.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Jul 12, 2011
|
92 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Unpackaged food protected from environmental contamination during prep
|
Routine
|
Jan 6, 2012
|
86 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
In-use utensils properly stored between uses
-
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
|
Jun 28, 2012
|
85 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Nov 29, 2012
|
88 |
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