- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
- Other Operations
- Outdoor premise designed/maintained (Outdoor refuse area, curbed & not graded to drain 6-202.110, p 172)
|
12/21/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Personnel
- Proper handwashing (Where to wash 2-301.15, p 42)
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
|
10/7/2008 | Routine |
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
- Other Operations
- Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
- Outdoor premise designed/maintained (Outdoor refuse area, curbed & not graded to drain 6-202.110, p 172)
|
7/18/2007 | Routine |
- Food Temperature/Time Control
- Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
- Adequate cooling for cooked/prepared food (Improper cooling methods 3-501.15, pg 81)
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
|
6/1/2006 | Routine |
| No violation noted during this evaluation. | 8/4/2005 | Routine |
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