- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Non-Food - Contact Surfaces Maintained And Clean
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Adequate Handwashing Facilities
|
Nov 16, 2015 | Routine Inspection/Field Review | 33 | 2 | 4 |
| No violation noted during this evaluation. | Oct 26, 2015 | Consultation/Education - Field | 0 | 0 | 0 |
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
- Non-Food - Contact Surfaces Maintained And Clean
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
|
Apr 29, 2015 | Routine Inspection/Field Review | 33 | 2 | 4 |
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
|
Dec 29, 2014 | Return Inspection | 5 | 0 | 1 |
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
- Non-Food - Contact Surfaces Maintained And Clean
- Adequate Handwashing Facilities
- Hands Washed As Required
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
|
Dec 12, 2014 | Routine Inspection/Field Review | 68 | 4 | 3 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Non-Food - Contact Surfaces Maintained And Clean
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
|
Jul 22, 2014 | Routine Inspection/Field Review | 23 | 1 | 4 |
| No violation noted during this evaluation. | Feb 21, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
| No violation noted during this evaluation. | Jan 29, 2014 | Return Inspection | 0 | 0 | 0 |
- Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
- No Room Temperature Storage; Proper Use Of Time As A Control
- Proper Disposition Of Returned, Previously Served, Unsafe, Or Contaminated Food
|
Dec 31, 2013 | Return Inspection | 50 | 3 | 0 |
- Non-Food - Contact Surfaces Maintained And Clean
- Hands Washed As Required
- No Room Temperature Storage; Proper Use Of Time As A Control
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
|
Dec 16, 2013 | Return Inspection | 58 | 3 | 1 |
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Utensils, Equipment, Linens Properly Stored, Used, Handled
- Non-Food - Contact Surfaces Maintained And Clean
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Food Contact Surfaces And Utensils Used For Raw Meat Thoroughly Cleaned And Sanitized. No Cross Contamination
- Proper Cold Holding Temperatures ( 42 Degrees F To 45 Degrees F)
- Adequate Handwashing Facilities
- Toxic Substances Properly Identified, Stored, Used.
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
|
Dec 02, 2013 | Routine Inspection/Field Review | 66 | 5 | 5 |
| No violation noted during this evaluation. | Sep 04, 2013 | Consultation/Education - Field | 0 | 0 | 0 |
- In-Use Utensils Properly Stored
- Single-Use And Single-Service Articles Properly Stored, Used
- Proper Thawing Methods Used
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
Feb 11, 2013 | Routine Inspection/Field Review | 19 | 1 | 3 |
- Insects, Rodents, Animals Not Present; Entrance Controlled
- Non-Food - Contact Surfaces Maintained And Clean
- Utensils, Equipment, Linens Properly Stored, Used, Handled
- Proper Eating, Tasting, Drinking, Or Tobacco Use
- Food In Good Condition, Safe And Unadulterated; Approved Additives
|
Sep 11, 2012 | Routine Inspection/Field Review | 24 | 1 | 4 |
| No violation noted during this evaluation. | May 07, 2012 | Consultation/Education - Field | 0 | 0 | 0 |
| No violation noted during this evaluation. | May 01, 2012 | Return Inspection | 0 | 0 | 0 |
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Food - Contact Surfaces Maintained, Cleaned, Sanitized
- Proper Thawing Methods Used
- Utensils, Equipment, Linens Properly Stored, Used, Handled
- Non-Food - Contact Surfaces Maintained And Clean
- Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- Adequate Handwashing Facilities
- Hands Washed As Required
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
|
Apr 16, 2012 | Routine Inspection/Field Review | 79 | 6 | 7 |
| No violation noted during this evaluation. | Nov 28, 2011 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
|
Oct 19, 2011 | Routine Inspection/Field Review | 10 | 1 | 0 |
| No violation noted during this evaluation. | Sep 13, 2011 | Return Inspection | 0 | 0 | 0 |
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- No Room Temperature Storage; Proper Use Of Time As A Control
|
Aug 25, 2011 | Return Inspection | 40 | 3 | 0 |
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
- Proper Thawing Methods Used
- Insects, Rodents, Animals Not Present; Entrance Controlled
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- No Room Temperature Storage; Proper Use Of Time As A Control
- Hands Washed As Required
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
- Raw Meats Below Or Away From Ready To Eat Food; Species Separated
- Proper Cold Holding Temperatures (Greater Than 45 Degrees F)
- Adequate Handwashing Facilities
|
Aug 10, 2011 | Routine Inspection/Field Review | 88 | 6 | 4 |
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