No violation noted during this evaluation. | 3/4/2015 | Critical Item | 100 | Advise & Educate |
- Critical: The fresh water supply tank is not at least 10 gallons. (3 penalty points)
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2/23/2015 | Critical Item | 97 | Approved |
- Critical: Shredded cabbage is being held at 52°F in a cooler. (6 penalty points)
- Critical: Food is being stored in grocery bag. Food is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: The hand sink is being used to rinse dishes. (3 penalty points)
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12/10/2014 | Routine | 84 | Advise & Educate |
- The hand sink is not sealed to the adjacent wall. The wall next to the steam table is not sealed to the adjacent equipment. (1 penalty point)
- The water tank is repaired with plastic wrap. (1 penalty point)
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2/24/2014 | Critical Item | 98 | Approved |
No violation noted during this evaluation. | 12/10/2013 | Critical Item | 100 | Advise & Educate |
- Critical: The cut tomato and lettuce were at 49 F in the cooler.The cooked salsa is holding between 51-53 F in the cooler. The pico de gallo is holding at 47 F. (6 penalty points)
4 occurences.
- Critical: The cold water was not working at time of inspection. (3 penalty points)
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11/8/2013 | Routine | 91 | Advise & Educate |
No violation noted during this evaluation. | 1/3/2013 | Critical Item | 100 | Advise & Educate |
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
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12/19/2012 | Routine | 97 | Advise & Educate |
No violation noted during this evaluation. | 10/19/2012 | Followup | 100 | Advise & Educate |
- Critical: Food cart closed for not storing cart in listed or approved commissary, and unable to verify where the cooked food came from. (100 penalty points)
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10/17/2012 | Critical Item | 0 | Permit Suspension |
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