- Non food contact surfaces of equipment not clean
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12/23/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non food contact surfaces of equipment not clean
|
12/16/2014 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/27/2013 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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11/16/2012 | Inspection | |
No violation noted during this evaluation. | 11/01/2011 | Inspection | |
No violation noted during this evaluation. | 12/10/2010 | Inspection | |
No violation noted during this evaluation. | 03/31/2009 | Inspection | |
No violation noted during this evaluation. | 10/02/2008 | Inspection | |
No violation noted during this evaluation. | 11/15/2007 | Inspection | |
No violation noted during this evaluation. | 11/13/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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10/14/2005 | Inspection | 2-2c;1-5b |
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