Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Dishwashing facilities. Designed and maintained appropriately.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Lighting and ventilation adequate.
-
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
|
Dec 8, 2006
|
87 |
-
Dishwashing facilities. Designed and maintained appropriately.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
-
Plumbing installed, maintained and protection
|
Dec 6, 2007
|
91 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Food must be date marked to show it is used or discarded within 7 days.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Lighting and ventilation adequate.
-
Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
-
Toxic chemicals must be isolated from food, food contact surfaces and food equipment. All bottles must be labeled. Insecticides must be labeled "approved for use inside food establishments."
|
Nov 24, 2008
|
81 |
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