- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
|
01/25/13 | A |
| No violation noted during this evaluation. | 01/02/13 | |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
|
05/21/12 | A |
| No violation noted during this evaluation. | 05/23/11 | A |
| No violation noted during this evaluation. | 09/30/10 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- In-use utensils improperly handled and/or stored.
- 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.
- 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.
- Food unprotected by cross-contamination by proper storage.
|
09/29/10 | B |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Food unprotected by cross-contamination by proper storage.
|
05/07/10 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- In-use utensils improperly handled and/or stored.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Food unprotected from cross-contamination by food handlers.
|
11/09/09 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
|
06/02/09 | A |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
05/01/08 | A |
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
|
08/22/07 | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Improper lighting and/or ventilation, ventilation hoods and/or filters improperly cleaned and/or maintained.
|
07/11/07 | O |
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