Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 12, 2011 | 96 |
|
Jan 6, 2012 | 96 |
|
May 7, 2012 | 97 |
4-601.11; 4-602.12 Provide effective cleaning of food contact cooking surfaces, and clean them at least every 24 hours./ Encrusted soils and grease on the deep fryer baskets (R).
4-601.11 Clean the exteriors of the equipment on the cook line./ Equipment exteriors greasy; grease dripping from the side of the oven and the work table.
5-501.113 Keep the compactor door closed.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Accumulated trash on the ground around the compactor.
6-501.12 Clean the physical facilities as often as necessary to maintain cleanliness./ Food splatters on the walls throughout the prep area; dust on the ceiling and vent cover.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ Foodhandler working without a hair or beard restraint.
4-601.11; 4-602.12 Provide effective cleaning of food contact cooking surfaces, and clean them at least every 24 hours./ Encrusted soils and grease on the deep fryer baskets.
4-601.11 Clean the exteriors of the equipment on the cook line./ Equipment exteriors greasy; grease dripping for the side of the oven and the work table.
6-501.12 Clean the physical facilities as often as necessary to maintain cleanliness./ Food splatters and soils on walls throughout the prep and warewashing areas.
Discussed new online training option for foodhandlers.
May 7, 20124-601.11; 4-602.12 Provide effective cleaning of food contact cooking surfaces, and clean them at least every 24 hours./ Encrusted soils and grease on the deep fryer baskets.
6-501.12 Clean the physical facilities as often as necessary to maintain cleanliness./ Food splatters and soils on walls throughout the prep and warewashing areas.
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