- Non-food contact surfaces clean; Cleaning frequency
|
1/14/2016 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
|
10/19/2015 |
- Adequate facilities/equip. to maintain food temps
|
8/11/2015 |
- Food equipment: improper use, operation (Materials, design)
- Food contact surfaces of equipment & utensils clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
4/13/2015 |
- Food equipment: improper use, operation (Materials, design)
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
1/28/2015 |
- Personnel: clean, jewelry, hair restraints, FH Permits
- Food & non-food contact surfaces cleanable, design
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
10/29/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Non-food contact surfaces clean; Cleaning frequency
|
7/31/2014 |
- Non-food contact surfaces clean; Cleaning frequency
|
4/24/2014 |
- Food contact surfaces of equipment & utensils clean
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
|
2/14/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food equipment: improper use, operation (Materials, design)
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Garbage/refuse:properly disposed
|
10/21/2013 |
- Cold holding temps; received at proper temp
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
9/6/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Personnel: clean, jewelry, hair restraints, FH Permits
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Hand wash sinks:designed, clean,used; Proper signage
|
5/22/2013 |
- Food equipment: improper use, operation (Materials, design)
|
3/1/2013 |
- Food equipment: improper use, operation (Materials, design)
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
11/13/2012 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
9/18/2012 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Garbage/refuse:properly disposed
|
5/8/2012 |
- Non-food contact surfaces clean; Cleaning frequency
- Garbage/refuse:properly disposed
|
1/31/2012 |
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
|
11/10/2011 |
- Non-food-contact surfaces of equipment and utensils clean.
|
7/28/2011 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/29/2010 |
- Food Protected during Storage, Display, Transportation, Service
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
|
9/27/2010 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/21/2010 |
- Critical: Cold Hold (41/45 F)
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/1/2010 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/14/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- No re-use of single service articles, except non-potentially hazardous packaged item.
|
9/30/2009 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/29/2009 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/25/2009 |
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/5/2008 |
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
9/30/2008 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/30/2008 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Original container, no misbranding, honestly presented, properly labeled
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
6/19/2007 |
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
3/19/2007 |
- Food Protected during Storage, Display, Transportation, Service
- Toxic Items Properly Used/Stored/Labeled
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
10/30/2006 |
| No violation noted during this evaluation. | 8/23/2006 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Thermometers provided and conspicuous
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
7/25/2006 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/14/2006 |
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
3/13/2006 |
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
|
12/1/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- No re-use of single service articles, except non-potentially hazardous packaged item.
|
10/28/2005 |
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/30/2005 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
|
12/29/2004 |
- Critical: Hot Hold (140 F)/Time Control
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
9/28/2004 |
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