Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food employees are not washing their hands as often as necessary, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jun 16, 2011
|
93 |
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Poisonous or toxic materials are improperly used or applied, specifically:
-
Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
-
Wall and ceiling covering materials are not attached to be easily cleanable, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Dec 20, 2011
|
82 |
-
Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
-
Wall and ceiling covering materials are not attached to be easily cleanable, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jun 26, 2012
|
94 |
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
VIOLATION OF SECTION 4-202.16 Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
-
VIOLATION OF SECTION 4-301.14 Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
-
VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, 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.
|
Jan 15, 2013
|
95 |
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