- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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01/06/16 | 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.
- Food protected from potential contamination during storage and preparation.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- 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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12/10/15 | Routine Inspection | B |
- PHF/TCSs cooked and reheated to proper temperatures.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/14/14 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by employees and consumers.
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Hot and cold holding equipment present
- Backflow prevention devices and methods in place and maintained.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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07/17/14 | Routine Inspection | B |
- Handwashing facilities adequate in number, stocked, accessible, and limited to handwashing only.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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11/05/13 | Routine Inspection | A |
- Hot and cold holding equipment present
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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09/17/12 | Re-inspection | A |
- Operating within the parameters of the health permit.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- 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.
- Single use items not reused or misused.
- Backflow prevention devices and methods in place and maintained.
- 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.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linens stored and used properly.
- 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.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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08/24/12 | Routine Inspection | C |
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Hot and cold holding equipment present
- 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.
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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10/20/11 | 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.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Required labels not present on food or containers of food. Required signs not posted.
- In-use utensils improperly handled and/or stored.
- Garbage storage and/or removal inadequate and/or unclean. Garbage containers not clean, pest proof, non-absorbent and covered. Wash area unclean and/or not maintained.
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09/09/10 | Routine Inspection | A |
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