Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Jun 9, 2011
|
100 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
-
Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Oct 26, 2011
|
87 |
-
Food employees do not minimize contact with exposed foods, specifically:
-
Raw animal foods are improperly cooked, specifically:
-
Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Apr 26, 2012
|
84 |
-
SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
-
SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
-
VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
-
Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
|
Dec 12, 2012
|
95 |
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