- Accurate thermometers (stem & hot/cold holding) provided and used.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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10/15/15 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Hot and cold holding equipment present
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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04/09/15 | Routine Inspection | A |
- Food protected from potential contamination during storage and preparation.
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08/07/14 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
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08/06/14 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Small wares and portable appliances approved, properly designed, in good repair.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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09/23/13 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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09/19/13 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- Fruits and vegetables washed prior to preparation or service.
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08/24/12 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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08/15/12 | Re-inspection | C |
- Commercially manufactured food from approved source with required labels. Parasite destruction as required. Potentially hazardous foods/time temperature control for safety (PHF/TCS) received at proper temperature.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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07/26/12 | Routine Inspection | B |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Effective pest control measures. Animals restricted as required.
- Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof, and clean.
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12/19/11 | Routine Inspection | A |
- Food workers improperly washing hands after using toilet, coughing, eating, smoking, after handling raw animal products and/or otherwise contaminating their hands. Inadequate facilities.
- Food unprotected by cross-contamination by proper storage.
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04/27/10 | Routine Inspection | A |
- Unsuitable hand washing facilities, unclean, inaccessible and/or not in good repair, with unapproved soap, towels and/or waste receptacles not provided.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Potentially hazardous foods not kept at 40°
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09/08/09 | Routine Inspection | A |
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
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10/03/08 | Routine Inspection | A |
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