- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/04/15 | Routine Inspection | A |
- Food wholesome
- Food protected from potential contamination during storage and preparation.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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04/25/14 | Routine Inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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01/11/13 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
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02/07/12 | Routine Inspection | A |
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