Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
|
Dec 12, 2006
|
99 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
-
VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
|
May 16, 2007
|
95 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
-
VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
|
Sep 26, 2007
|
98 |
-
VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures.
|
Mar 20, 2008
|
99 |
-
VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
|
Sep 26, 2008
|
95 |
|
No violation noted during this evaluation.
|
May 14, 2009
|
100 |
|
No violation noted during this evaluation.
|
Sep 10, 2009
|
100 |
-
VIOLATION OF SECTION 4-301.12 A manual warewashing sink does not have three compartments or is not large enough to immerse the largest utensil or piece of equipment, specifically:
improper manual dishwashing is not allowed
REQUIRED CORRECTION: A sink with at least three compartments must be provided for manual dishwashing. The compartments must be large enough to accommodate immersion of the largest equipment and utensils.
|
Mar 25, 2010
|
98 |
|
No violation noted during this evaluation.
|
Apr 1, 2010
|
100 |
|
No violation noted during this evaluation.
|
May 26, 2010
|
100 |
|
No violation noted during this evaluation.
|
Sep 21, 2010
|
100 |
|
No violation noted during this evaluation.
|
Mar 22, 2011
|
100 |
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