Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
May 7, 2007
|
100 |
No violation noted during this evaluation.
|
Nov 15, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
REQUIRED CORRECTION: Potentially hazardous food shall be cooled by: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in an ice water bath; 5) using or arranging containers to facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
|
May 15, 2008
|
98 |
No violation noted during this evaluation.
|
Nov 25, 2008
|
100 |
-
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.
|
May 14, 2009
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Dec 4, 2009
|
95 |
No violation noted during this evaluation.
|
May 18, 2010
|
100 |
No violation noted during this evaluation.
|
Dec 2, 2010
|
100 |
No violation noted during this evaluation.
|
Apr 22, 2011
|
100 |
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