| No violation noted during this evaluation. | 08/13/2012 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
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07/19/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
|
06/08/2011 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. (2,046 penalty points)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
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05/19/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
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05/04/2010 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
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09/23/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
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12/08/2008 | Inspection | |
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