Overall Rating: | 1.3 | |
Ratings in categories: | ||
Food: | 2.0 | |
Service: | n/a | n/a |
Price: | 2.0 | |
Ambience: | 1.0 | |
Cleanliness: | 1.0 |
Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 20, 2011 | 92 |
|
Feb 22, 2012 | 94 |
|
Jul 12, 2012 | 95 |
4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below.///Salad chest cooler air temperature at 51 F.///Remove salads to another cooler to maintain temp. at 41F. or below//No eggs on salads.
6-501.11 Repair or replace damaged floor tiles.//6-501.11 Repair or replace damaged base tiles.
4-301.11 Provide enough equipment to maintain all hot-held potentially hazardous food at 135 F or above.///Ambient temperature in hot-holding unit at 130 F.//All PHF items in temperature range between 137-143 F.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright.///3-304.12 Store utensils in a clean, protected location.///Ice scoop handle in ice//WRS ice scoop.
4-903.11 Store single service articles at least 6 inches above the floor.//4-904.11 Protect unwrapped single service articles from contamination.Remove plastic containers off floor in WI cooler.
6-501.11 Repair or replace damaged floor tiles in food prep area//6-501.11 Repair or replace damaged base tiles across from the mens and womens restroom
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.
3-501.16 Maintain potentially hazardous food at 41 F or below.//Cole Slaw in WI cooler temperature at 48 F.//Food item discarded by manager on duty.//Raw chicken in WI cooler temperature between 45 and 43 F.//WI cooler ambient air temp. at 39 F.
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