- PHF/TCSs properly cooled.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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11/02/15 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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07/21/15 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
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09/02/14 | Routine Inspection | A |
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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11/04/13 | Routine Inspection | A |
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