Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Jan 27, 2010 | 100 |
|
Feb 15, 2011 | 100 |
|
Jan 12, 2012 | 100 |
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS UNDER DRY STORAGE SHELVING IN BASEMENT ARE DIRTY.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS,REMOVE ALL CLUTTER.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL RAW WOOD SHELVING IN BASEMENT DRY STORAGE AREAS USING A NON-TOXIC FINISH.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASH GUARD AT FRONT EXPOSED HANDBOWL BETWEEN PREP TABLE MUST PROVIDE ADEQUATE MATERIALS TO COVER FOOD, RESTRICT USING REUSABLE WRAPPINGS
MUST STORE EMPLOYEES PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST CLEAN, BETTER ORGANIZE BASEMENT AND 1ST. REAR STORAGE AREAS, REMOVE ALL CLUTTER, AND BETTER MAINTAIN ALL AREAS
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FOUND FLOORS DIRTY BENEATH THE SHELVINGS IN BASEMENT AREAS,DETAIL CLEAN FLOORS THROUGHOUT THE PREMISES.
All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED/COOKED FOODS STORED INSIDE THE COOLERS MUST BE LABELED/DATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,FAN COVERS INSIDE THE COOLERS AND REMOVE MULTI-USE UTENSILS STORED IN BETWEEN 3 COMP SINK.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
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Address |
Distance |
---|---|---|
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