Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
EQUIPMENT CLEANLINESS-FOOD CONTACT: FOOD-CONTACT SURFACES WERE DIRTY.
-
WASTE:REFUSE:MAINTAINING REFUSE AREAS,ENCLOSURES: STORAGE AREA AND ENCLOSURE FOR REFUSE, RECYCLABLES, OR RETURNABLES IS NOT FREE OF UNNECESSARY ITEMS AND/OR CLEAN.
|
Feb 6, 2009
|
94 |
-
EQUIPMENT CLEANLINESS-FOOD CONTACT: FOOD-CONTACT SURFACES WERE DIRTY.
-
EQUIPMENT–GOOD REPAIR AND PROPER ADJUSTMENT.: EQUIPMENT AND/OR COMPONENTS WERE NOT MAINTAINED IN GOOD WORKING ORDER.
-
MECHANICAL WAREWASHING –SANITIZATION TEMPERATURE: THE RINSE TEMPERATURE IN A MECHANICAL WAREWASHING OPERATION WAS NOT ADEQUATE TO SANITIZE DISHES AND UTENSILS.
-
PROTECTION FROM CROSS-CONTAMINATION BETWEEN SPECIES: THE FOOD FACILITY IS NOT PREVENTING CROSS CONTAMINATION BETWEEN DIFFERENT TYPES OF RAW ANIMAL PRODUCTS.
-
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
|
Sep 24, 2009
|
83 |
-
PROTECTION FROM CROSS-CONTAMINATION BETWEEN SPECIES: THE FOOD FACILITY IS NOT PREVENTING CROSS CONTAMINATION BETWEEN DIFFERENT TYPES OF RAW ANIMAL PRODUCTS.
-
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
|
Oct 12, 2009
|
90 |
-
EQUIPMENT–GOOD REPAIR AND PROPER ADJUSTMENT.: EQUIPMENT AND/OR COMPONENTS WERE NOT MAINTAINED IN GOOD WORKING ORDER.
-
IN-USE UTENSILS--BETWEEN-USE STORAGE: IN-USE UTENSILS ARE IMPROPERLY STORED.
-
PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
-
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
-
TEMPERATURE MEASURING DEVICES: TEMPERATURE MEASURING DEVICES ARE MISSING, NOT CORRECTLY PLACED, NOT READABLE, OR OF IMPROPER DESIGN.
|
Feb 22, 2010
|
87 |
-
Cooling methods – temperature and time control: The operator is not using an effective method for cooling.
-
FOOD CONTACT SURFACES, CHEMICAL SANITIZING: AFTER BEING CLEANED, FOOD-CONTACT SURFACES AND UTENSILS WERE NOT SANITIZED USING AN EFFECTIVE OR APPROVED COMBINATION OF EXPOSURE TIME, CHEMICAL CONCENTRATION, TEMPERATURE, AND/OR PH.
-
POISONOUS OR TOXIC MATERIALS - WORKING CONTAINERS: WORKING CONTAINERS OF POISONOUS OR TOXIC MATERIALS ARE NOT LABELED.
-
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
-
TEMPERATURE MEASURING DEVICES: TEMPERATURE MEASURING DEVICES ARE MISSING, NOT CORRECTLY PLACED, NOT READABLE, OR OF IMPROPER DESIGN.
-
Time as a public health control : The operator is not properly using time as a public health control for time up to four hours.
|
Jul 2, 2010
|
78 |
-
Cooling methods – temperature and time control: The operator is not using an effective method for cooling.
-
FACILITIES: OUTER OPENINGS: HOLES, GAPS SEALED: OUTER OPENINGS OF A FOOD FACILITY WERE NOT PROTECTED AGAINST THE ENTRY OF INSECTS AND RODENTS.
-
PLUMBING SYSTEM – MAINTAINED IN GOOD REPAIR: PLUMBING SYSTEM IS NOT MAINTAINED IN GOOD REPAIR.
-
PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
-
PREVENTING CROSS-CONTAMINATION DURING STORAGE, PREPARATION, HANDLING AND DISPLAY: READY-TO-EAT FOOD WAS NOT PROTECTED FROM CROSS-CONTAMINATION BY SEPARATION FROM RAW ANIMAL FOOD.
-
Time as a public health control : The operator is not properly using time as a public health control for time up to four hours.
|
Jan 21, 2011
|
82 |
-
PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
|
Jan 21, 2011
|
95 |
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