| No violation noted during this evaluation. | 04/02/13 | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present; properly designed, maintained and operated.
|
03/26/13 | B |
- Food protected from potential contamination during storage and preparation.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
|
08/23/12 | A |
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
11/21/11 | A |
- Food wholesome; not spoiled, contaminated, or adulterated.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
|
11/18/11 | B |
| No violation noted during this evaluation. | 05/13/10 | A |
- Food spoiled or adulterated.
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Perishable foods kept at improper temperature.
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Foods not stored off the floor.
- Health cards not current on all food handlers.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Garbage storage and/or removal inadequate and/or unclean. Garbage containers not clean, pest proof, non-absorbent and covered. Wash area unclean and/or not maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected from cross-contamination by food handlers.
- Food unprotected by cross-contamination by proper storage.
|
05/12/10 | X |
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Living quarters not completely separated from food service. Infant or child care allowed. Premises not maintained free of litter, unnecessary equipment and/or personal effects.
- Food unprotected by cross-contamination by proper storage.
|
10/29/09 | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
|
11/05/08 | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
11/03/08 | B |
- Plastic used for food contact surfaces is not of approved food grade quality.
- 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.
- Food unprotected from cross-contamination by food handlers.
|
11/07/07 | A |
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Garbage storage and/or removal inadequate and/or unclean. Garbage containers not clean, pest proof, non-absorbent and covered. Wash area unclean and/or not maintained.
|
07/05/07 | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
|
06/21/07 | B |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Non-food contact surfaces improperly constructed and/or installed.
- Garbage storage and/or removal inadequate and/or unclean. Garbage containers not clean, pest proof, non-absorbent and covered. Wash area unclean and/or not maintained.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Potentially hazardous foods not kept at 40°F or colder or at 140°F or hotter, except during necessary preparation procedures.
- Food unprotected from cross-contamination by food handlers.
|
05/22/07 | B |
| No violation noted during this evaluation. | 04/21/07 | |
- Inadequate hot and cold holding equipment; improperly designed, maintained and/or operated.
- Non-food contact surfaces and/or cooking devices not maintained and/or unclean.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Floors, walls, ceilings, improperly constructed and/or installed. Not in good repair and/or clean.
|
04/21/07 | O |
| No violation noted during this evaluation. | 04/17/07 | |
| No violation noted during this evaluation. | 04/13/07 | |
| No violation noted during this evaluation. | 04/06/07 | |
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