Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Feb 16, 2007
|
100 |
|
No violation noted during this evaluation.
|
Oct 2, 2007
|
100 |
|
No violation noted during this evaluation.
|
Oct 5, 2007
|
100 |
-
Approved thawing methods used
-
Contamination prevented during food preparation, storage display
-
Food separated and protected
-
In-use utensils; properly stored
-
Management awareness; policy present; reporting
-
Nonfood-contact surfaces clean
-
Person in charge present, demonstrates knowledge, and performs duties
-
Proper cooling methods used; adequate equipment for temperature control
-
Proper date marking and disposition
-
Proper eating, tasting, drinking, or tobacco use
-
Thermometers provided and accurate
-
Toxic substances properly identified, stored, used
-
Washing fruits and vegetables
-
Wiping cloths; properly used and stored
|
Oct 2, 2008
|
51 |
-
Proper cooling time and temperature
|
Oct 10, 2008
|
91 |
-
Adequate ventilation and lighting; designated areas used
-
Food separated and protected
-
Hands clean and properly washed
-
No bare hand contact with ready-to-eat foods or approved alternate method properly followed
-
Proper date marking and disposition
-
Single-use/single-service articles; properly stored, used
-
Toilet facilities; properly constructed, supplied, cleaned
|
Mar 26, 2009
|
66 |
-
Contamination prevented during food preparation, storage display
-
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
-
Food properly labeled; original container; required records available; shellstock tags
-
Single-use/single-service articles; properly stored, used
-
Warewashing facilities; installed, maintained, used; test strips
-
Wiping cloths; properly used and stored
|
Apr 2, 2009
|
88 |
-
Consumer advisory provided for raw and undercooked foods
-
Contamination prevented during food preparation, storage display
[multiple violations]
-
Food stored covered
-
Food-contact surfaces; cleaned & sanitized
-
Proper eating, tasting, drinking, or tobacco use
-
Proper hot holding temperature
|
Aug 4, 2009
|
66 |
|
|
Aug 13, 2009
|
99 |
-
Approved thawing methods used
-
Food separated and protected
-
Food-contact surfaces; cleaned & sanitized
-
Gloves used properly
-
Insects, rodents, and animals not present
-
No bare hand contact with ready-to-eat foods or approved alternate method properly followed
-
Proper cooling methods used; adequate equipment for temperature control
-
Proper cooling time and temperature
|
Oct 15, 2009
|
59 |
-
Food separated and protected
|
Oct 22, 2009
|
91 |
-
Adequate handwashing facilities supplied & accessible
-
Adequate ventilation and lighting; designated areas used
-
Consumer advisory provided for raw and undercooked foods
-
Contamination prevented during food preparation, storage display
-
Hot and cold water available; adequate pressure
-
In-use utensils; properly stored
-
Nonfood-contact surfaces clean
-
Proper eating, tasting, drinking, or tobacco use
-
Toxic substances properly identified, stored, used
-
Utensils, equipment and linens; properly stored, dried, handled
|
Mar 30, 2010
|
75 |
-
Adequate ventilation and lighting; designated areas used
-
Consumer advisory provided for raw and undercooked foods
-
Contamination prevented during food preparation, storage display
[multiple violations]
-
Food properly labeled; original container; required records available; shellstock tags
-
Physical facilities installed, maintained, and clean
-
Plumbing installed; proper backflow devices
-
Toxic substances properly identified, stored, used
-
Utensils, equipment and linens; properly stored, dried, handled
-
Wiping cloths; properly used and stored
|
Dec 7, 2010
|
75 |
-
Proper cooling methods used; adequate equipment for temperature control
|
Dec 14, 2010
|
97 |
-
Food properly labeled; original container; required records available; shellstock tags
-
Proper date marking and disposition
|
Jan 24, 2011
|
93 |
-
Adequate handwashing facilities supplied & accessible
-
Contamination prevented during food preparation, storage display
-
In-use utensils; properly stored
-
Physical facilities installed, maintained, and clean
-
Posted: Permit/Inspection/Choking Poster/Handwashing
-
Wiping cloths; properly used and stored
|
May 12, 2011
|
87 |
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