Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Hold at 41 Degrees or Less
-
Soap and Drying Devices
|
Feb 22, 2008
|
96 |
-
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 15, 2011
|
65 |
-
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
|
Mar 9, 2011
|
60 |
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