Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
Working containers of food removed from their original packages are not identified, specifically:
|
Sep 10, 2011
|
92 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
Working containers of food removed from their original packages are not identified, specifically:
|
May 6, 2012
|
90 |
-
VIOLATION OF SECTION 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, 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 5, 2012
|
95 |
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