No violation noted during this evaluation. | 08/27/15 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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07/31/15 | Routine Inspection | B |
- Hot and cold holding equipment present
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Small wares and portable appliances approved, properly designed, in good repair.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
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05/07/15 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Small wares and portable appliances approved, properly designed, in good repair.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
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04/15/15 | Re-inspection | C |
- PHF/TCSs cooked and reheated to proper temperatures.
- Food protected from potential contamination during storage and preparation.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Non-PHF labeled/dated/not spoiled/within shelf-life. Food stored off-floor. Retail chemical storage.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
|
03/25/15 | Routine Inspection | B |
- Food protected from potential contamination by employees and consumers.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
07/30/13 | Routine Inspection | A |
- Food protected from potential contamination by employees and consumers.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Health cards as required. Foodhandler not aware of employee health policy. "A" grade card posted conspicuously.
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11/14/12 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- "B" or "C" grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/26/12 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Commercially manufactured food from approved source with required labels. Parasite destruction as required. Potentially hazardous foods/time temperature control for safety (PHF/TCS) received at proper temperature.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- PHF/TCSs properly thawed.
- Person in charge available and knowledgeable/management certification.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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09/25/12 | Routine Inspection | X |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Food protected from potential contamination by employees and consumers.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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04/26/12 | Routine Inspection | A |
No violation noted during this evaluation. | 05/03/11 | Routine Inspection | A |
No violation noted during this evaluation. | 04/19/11 | Routine Inspection | C |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
05/06/10 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Potentially hazardous foods improperly thawed.
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Required labels not present on food or containers of food. Required signs not posted.
- Accurate thermometers, chemical tests kits, and/or pressure gauges not present and/or working.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Potentially hazardous foods not kept at 40°
- Food unprotected by cross-contamination by proper storage.
|
04/26/10 | Routine Inspection | C |
- Required labels not present on food or containers of food. Required signs not posted.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
10/02/09 | Routine Inspection | A |
- Inadequate hot and cold holding equipment
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Potentially hazardous foods not kept at 40°
- Food unprotected from cross-contamination by food handlers.
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09/23/09 | Routine Inspection | B |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
- Food unprotected from cross-contamination by chemicals.
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05/18/09 | Routine Inspection | A |
- Potentially hazardous foods improperly thawed.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected from cross-contamination by food handlers.
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12/23/08 | Routine Inspection | A |
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