Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Canned goods found in poor condition (leakers, severe dents, rusty, swollen cans)
-
Enough refrigeration storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled cooled properly and stored below 45 (F) as required
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
[multiple violations]
-
Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
-
Garbage storage areas not properly constructed or maintained, creating a nuisance
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Non-food contact surfaces of equipment not clean
[multiple violations]
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
-
Single service items reused, improperly stored, dispensed, not used when required
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
|
Regular
|
Feb 14, 2011
|
85 |
-
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
|
Follow-Up
|
Mar 4, 2011
|
98 |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
-
Cooked and prepared foods are subjected to cross-contamination from raw foods
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
[multiple violations]
-
Insects, rodents present
-
Miscellaneous, Economic Violation, Choking Poster, Training
-
Potentially hazardous foods are not cooled by an approved method where the food temerature can be reduced from 120 degrees (F) to 70 (F) or less within two hours and 70(F) to 45 (F) within four hours. (Potentially hazardous foods that are cooling may be uncovered during the cooling period) Actual Temperature, Time (hours)
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Complaint
|
Jul 28, 2011
|
90 |
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Follow-Up
|
Aug 12, 2011
|
99 |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea("stomach flu"), hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands
-
Non-food contact surfaces of equipment not clean
|
Complaint
|
Oct 18, 2011
|
96 |
|
No violation noted during this evaluation.
|
Follow-Up
|
Oct 25, 2011
|
100 |
-
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
-
Effective measures not used to control entrance (rodent-, insect- proof construction). Harbage areas available for rodents, insects and other vermin
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
[multiple violations]
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
[multiple violations]
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Non-food contact surfaces of equipment not clean
[multiple violations]
-
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Apr 5, 2012
|
82 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Non-food contact surfaces of equipment not clean
|
Follow-Up
|
Apr 25, 2012
|
98 |
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