| No violation noted during this evaluation. | 12/02/2015 | VCR |
- In-use utensils not properly stored between uses (corrected on site)
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
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11/30/2015 | Routine |
| No violation noted during this evaluation. | 12/01/2014 | VCR |
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles
- Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
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11/26/2014 | Routine |
- Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Food not stored 6' off the floor in clean dry location. (corrected on site)
Food must be stored 6' off the floor in clean dry location.
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Raw chicken must not be stored above raw fish.
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
Sanitizer solution measured at wiping cloth must be between 25 to 100 ppm.
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11/21/2013 | Routine |
| No violation noted during this evaluation. | 11/28/2012 | VCR |
- Single-service/use items stored 6' off the floor in a clean, dry location & not stored in prohibited areas (corrected on site)
Single-service/use items must be stored 6' off the floor in a clean, dry location.
- In-use utensils not properly stored between uses (corrected on site)
Must store ice scoop in a clean and sanitary location.
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
Employees must not drink in designated areas where the contamination of exposed food; clean equipment, utensilsand linens; unwrapped single-service and single-use articles; or other items needing protection could result.
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
- Critical: Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code. (corrected on site)
Sanitizer solution measured at wiping cloth must be between 25 to 100 ppm.
|
11/26/2012 | Routine |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
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11/30/2011 | Routine |
| No violation noted during this evaluation. | 10/12/2011 | Pre-Operational |
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