| No violation noted during this evaluation. | 09/09/2010 | Follow-up activity | No |
- 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
- 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.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
09/08/2010 | Complaint | No |
| No violation noted during this evaluation. | 06/08/2010 | Follow-up activity | No |
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
06/07/2010 | Routine | No |
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Clean/soiled laundered items properly stored.
|
11/09/2009 | Routine | No |
| No violation noted during this evaluation. | 06/09/2009 | Follow-up activity | No |
- Cross-Contamination of Raw/Cooked Foods/Other
Shell eggs stored above produce in deli casemoved.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Ice dispenser chute is soiled with a red slimy substance.
- Thermometers provided and conspicuous
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Single-service articles properly stored and dispensed
- Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
06/08/2009 | Routine | No |
|
12/23/2008 | Complaint | No |
| No violation noted during this evaluation. | 10/08/2008 | Follow-up activity | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
Probe thermometers not accurate.re-calibrated during inspection.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Onion chopper put up dirtycleaned. Pizza pans soiled with burned on carbon buildup.
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
Store assembled ready to eat sausage biscuitsno date marks.dated during inspection.
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Hot Hold (140 F)/Time Control
Chicken in hot box 110 degrees.date marked.
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
- Authorized persons only in food preparation and storage areas.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
10/06/2008 | Routine | No |
|
03/20/2008 | Follow-up activity | No |
- Hot and Cold Water Under Pressure / Sufficient Capacity
Men's rest roomno hot water.
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
No tip sensitive probe thermometer.
- Cold Hold (41/45 F)
Pork held at 47 degrees in pizza cold table.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Food chopper put up soiled. Pizza pans encrusted with burned on food residue. Chefmate slicer put up soiled. Soiled surfaces inside microwave oven.
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Plumbing properly installed and maintained, inspected where required.
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
|
03/18/2008 | Routine | No |
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