Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Hold at 41 Degrees or Less
-
Cooling Methods
-
Cross-contamination
-
Hands Washed as Needed
-
Hot Hold at 140 Degrees F or Greater
-
Hygienic Practices
-
No Bare Hand Contact
-
Smoking, Eating, Drinking
-
Wholesome, Free of Spoilage
|
Mar 19, 2008
|
73 |
-
Cold Hold at 41 Degrees or Less
-
Cooling Methods
-
Hygienic Practices
-
Soap and Drying Devices
|
Jun 22, 2009
|
91 |
-
Smoking, Eating, Drinking
|
Oct 7, 2009
|
98 |
-
Cold Hold at 41 Degrees or Less
|
Oct 27, 2009
|
97 |
-
All Staff Receive Formal Food Safety Training
-
Certified Food Safety Manager
-
Conduct Daily Food Safety Inspections
-
Contracts for Preventative Maintenance (Pest Control, Dishmachine Maint, Refrigeration Maint)
-
Do You Have a Dial Thermometer
-
Do You Have a Thermocouple or Digital Thermometer
-
Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
-
Document Handwashing/Glove Use
-
Document Sanitizer Concentrations and Usage
-
Document Thermometer Calibration
-
Paid Sick Leave
-
Private/Corporate Food Safety Inspections
-
Thin Probe Available
-
Written Employee Illness Policy
|
Sep 17, 2010
|
70 |
-
All Staff Receive Formal Food Safety Training
-
Certified Food Safety Manager
-
Conduct Daily Food Safety Inspections
-
Contracts for Preventative Maintenance (Pest Control, Dishmachine Maint, Refrigeration Maint)
-
Do You Have a Dial Thermometer
-
Do You Have a Thermocouple or Digital Thermometer
-
Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
-
Document Handwashing/Glove Use
-
Document Sanitizer Concentrations and Usage
-
Document Thermometer Calibration
-
Paid Sick Leave
-
Private/Corporate Food Safety Inspections
-
Thin Probe Available
-
Written Employee Illness Policy
|
Nov 18, 2010
|
45 |
-
Accessible
-
Adequate Equipment to Maintain Food Temperatures
-
Adequate Number, Location, Design
-
Animals Prohibited
-
Approved Source
-
Backflow, Back Siphonage
-
Chemical Test Kits Provided, Accesible
-
Cold Hold at 41 Degrees or Less
-
Consumer Advisory
-
Cooling Methods
-
Cross-contamination
-
Dishmachine with Accurate Thermometer & Gauge Cock
-
Dishwashing Facilities
-
Dishwashing Operations
-
Equipment/Utensils Provided, Used, Stored
-
Evidence of Insects or Rodents
-
Floors, Walls, Ceilings
-
Food Protected from Contamination
-
Food Thermometer
-
Food-contact Surfaces (Cleaning)
-
Food-contact Surfaces (Construction)
-
Garbage and Refuse
-
Haacp Plan
-
Hands Washed as Needed
-
Hot Hold at 135 Degrees F or Greater
-
Hot and Cold Water Under Pressure
-
Hygienic Practices
-
In-place
-
Lighting
-
Linen Properly Stored
-
Locker Rooms
-
Manual
-
Mechanical
-
No Bare Hand Contact
-
No Re-use of Single-service Articles
-
Nonfood-contact Surfaces (Cleaning)
-
Nonfood-contact Surfaces (Construction)
-
Original Container, Properly Labeled
-
Personnel W/Infections Restricted
-
Personnel:Cleanclothes, Hair Restraints, Authorize
-
Pesticide Application
-
Physical Facilities: Adequate Toilet Facilities
-
Plumbing, Installed, Maintained
-
Premises Maintained
-
Properly Labeled
-
Properly Stored
-
Properly Used
-
Rapidly Reheat to 165 Degrees or Greater
-
Refrigeration Units with Accurate Thermometers
-
Required Cooking Temperature
-
Safe Water Source
-
Separation of Living, Laundry
-
Sewage Disposal
-
Single Service Articles Stored, Dispensed, Used
-
Smoking, Eating, Drinking
-
Soap and Drying Devices
-
Training Needed
-
Ventilation
-
Wholesome, Free of Spoilage
-
Wiping Cloths
-
Wounds Properly Covered
|
Feb 18, 2011
|
64 |
-
All Staff Receive Formal Food Safety Training
-
Certified Food Safety Manager
-
Conduct Daily Food Safety Inspections
-
Contracts for Preventative Maintenance (Full for All 3, Half for 1 or 2, No for None)
-
Do You Have a Dial Thermometer
-
Do You Have a Thermocouple or Digital Thermometer
-
Document Food Temperatures Frequently (Cooling, Initial Cook, Receiving, & Reheating)
-
Document Handwashing/Glove Use
-
Document Sanitizer Concentrations and Usage
-
Document Thermometer Calibration
-
Paid Sick Leave
-
Private/Corporate Food Safety Inspections
-
Thin Probe Available
-
Written Employee Illness Policy
|
Mar 24, 2011
|
45 |
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