- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- 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.
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12/02/2010 | Routine | No |
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors
- Lighting provided as required, fixtures shielded properly.
|
08/17/2010 | Routine | No |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors
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04/28/2010 | Routine | No |
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
|
02/01/2010 | Routine | No |
- Toilet rooms enclosed, self-closing doors
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/14/2009 | Routine | No |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
04/14/2009 | Routine | No |
- Handling of food or ice minimized, proper use of utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/09/2008 | Routine | No |
No violation noted during this evaluation. | 06/30/2008 | Other | No |
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
05/21/2008 | Routine | No |
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
02/20/2008 | Routine | No |
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