- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Hot Hold (140 F)/Time Control
- Toilet rooms enclosed, self-closing doors
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Dressing rooms/lockers adequate, clean, used.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
08/23/2010 | Routine | No |
| No violation noted during this evaluation. | 02/27/2010 | Follow-up activity | No |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Dressing rooms/lockers adequate, clean, used.
- Authorized persons only in food preparation and storage areas.
|
02/26/2010 | Routine | Yes (03/12/2010) |
- Food Protected during Storage, Display, Transportation, Service
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- 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
|
09/29/2009 | Routine | No |
| No violation noted during this evaluation. | 04/15/2009 | Follow-up activity | No |
- Food Protected during Storage, Display, Transportation, Service
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- 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.
- Proper storage and handling of clean sanitized equipment and utensils
|
04/07/2009 | Follow-up activity | No |
- Food Protected during Storage, Display, Transportation, Service
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- 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
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors
- Lighting provided as required, fixtures shielded properly.
|
03/23/2009 | Routine | No |
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
11/13/2008 | Compliance | No |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- 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
- Single-service articles properly stored and dispensed
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
10/13/2008 | Compliance | Yes (10/27/2008) |
- Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Food Protected during Storage, Display, Transportation, Service
- Toxic Items Properly Used/Stored/Labeled
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- 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
- Lighting provided as required, fixtures shielded properly.
|
09/25/2008 | Routine | No |
| No violation noted during this evaluation. | 04/28/2008 | Complaint | No |
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Hot Hold (140 F)/Time Control
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Lighting provided as required, fixtures shielded properly.
- Dressing rooms/lockers adequate, clean, used.
- Cleaning/maintenance equipment properly stored
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
02/04/2008 | Routine | No |
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