- Cooling time & temp; cooling methods
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
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12/16/2015 |
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
9/28/2015 |
- Eating,drink,tobacco use; No discharge from eyes,nose
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
6/24/2015 |
- Hot holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
3/31/2015 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Hot holding temps; received at proper temp
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
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12/31/2014 |
- Wiping cloths: properly used & stored; Sponges prohibited
|
9/29/2014 |
- Cold holding temps; received at proper temp
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
6/30/2014 |
- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
|
3/28/2014 |
- Non-food contact surfaces clean; Cleaning frequency
|
11/22/2013 |
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
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9/9/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
4/8/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Non-food contact surfaces clean; Cleaning frequency
|
3/19/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Time as public health control, procedure/records
- Time as public health control, procedure/records
- Food contact surfaces of equipment & utensils clean
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Food & non-food contact surfaces cleanable, design
- Food & non-food contact surfaces cleanable, design
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12/27/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
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9/25/2012 |
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Approved thaw methods; Active coll containers stored
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
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4/13/2012 |
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
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2/2/2012 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
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10/21/2011 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
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8/10/2011 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
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6/22/2011 |
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Lighting provided as required, fixtures shielded properly.
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3/8/2011 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
|
3/1/2011 |
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