May 07, 2009 (Critical Procedures)
Proper and safe food handling practices are very evident during time of inspection.
October 30, 2008 (Routine)
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 1890 - Critical The food-contact surfaces of the following equipment were not observed properly washed/rinsed/sanitized: pots and pans.
Three compartment sink must be properly setup to wash/rinse/sanitize equipment/utensils before they come in to contact with food and before use.
- 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Provide Chlorine or Quaternary Ammonia at proper concentration of 50 - 100 ppm or 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
Kitchen very clean and well organized at time of inspection.
March 27, 2008 (Routine)
Violation: 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Great Job with temperature control (kitchen very well maintained and clean). Observed no bare hand contact with ready-to-eat product during inspection.
November 16, 2007 (Routine)
Violation: 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI (32 PSI).
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
Facility is very well maintained. Employees dedication to job was very obvious during the inspection.
April 13, 2007 (Routine)
No violations observed at time of inspection.
Great Job with Temperature Log. Keep up the good work!
November 03, 2006 (Routine)
Violation: 2200 - Critical An air gap between the water supply outlet and the flood rim level in the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
Facility was very clean and staff appeared to be very well trained in how to properly handle food safely.
December 02, 2005 (Routine)
Violation: 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
At time of inspection facilitylooked clean & tidy.
May 03, 2004 (Routine)
Violation: 0380 - Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
Based on public records. Inadvertent errors are possible.
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