- Potential Food Contamination Prevented During Delivery, Preparation, Storage, Display
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Sep 24, 2015 | Routine Inspection/Field Review | 5 | 0 | 1 |
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Proper Reheating Procedures For Hot Holding
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May 14, 2015 | Routine Inspection/Field Review | 20 | 1 | 1 |
No violation noted during this evaluation. | Mar 16, 2015 | Consultation/Education - Field | 0 | 0 | 0 |
- Warewashing Facilities Properly Installed, Maintained, Used; Test Strips Available And Used
- Proper Barriers Used To Prevent Bare Hand Contact With Ready To Eat Foods
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Oct 09, 2014 | Routine Inspection/Field Review | 30 | 1 | 1 |
- Non-Food - Contact Surfaces Maintained And Clean
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Jun 12, 2014 | Routine Inspection/Field Review | 3 | 0 | 1 |
No violation noted during this evaluation. | Jan 16, 2014 | Consultation/Education - Field | 0 | 0 | 0 |
No violation noted during this evaluation. | Oct 03, 2013 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Hot Holding Temperatures (Less Than130 Degrees)
- Accurate Thermometer Provided And Used To Evaluate Temperature Of Phf
- No Room Temperature Storage; Proper Use Of Time As A Control
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Jul 15, 2013 | Routine Inspection/Field Review | 55 | 3 | 0 |
No violation noted during this evaluation. | Apr 30, 2013 | Routine Inspection/Field Review | 0 | 0 | 0 |
No violation noted during this evaluation. | Oct 30, 2012 | Consultation/Education - Field | 0 | 0 | 0 |
- Proper Hot Holding Temperatures (Less Than 130 Degrees F )
- Food Worker Cards Current For All Food Workers; New Food Workers Trained
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Mar 27, 2012 | Routine Inspection/Field Review | 30 | 2 | 0 |
No violation noted during this evaluation. | Mar 21, 2012 | Routine Inspection/Field Review | 0 | 0 | 0 |
- Insects, Rodents, Animals Not Present; Entrance Controlled
- Wiping Cloths Properly Used, Stored; Proper Sanitizer
- Employee Cleanliness And Hygiene
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Sep 06, 2011 | Routine Inspection/Field Review | 13 | 0 | 3 |
No violation noted during this evaluation. | Jun 28, 2011 | Consultation/Education - Field | 0 | 0 | 0 |
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