| No violation noted during this evaluation. | 11/19/2015 |
| No violation noted during this evaluation. | 3/11/2015 |
- Food equipment: improper use, operation (Materials, design)
- Date marking and disposition
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Food & non-food contact surfaces cleanable, design
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Outdoor areas:constructed, maintained clean
|
11/4/2014 |
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
4/15/2014 |
| No violation noted during this evaluation. | 2/19/2013 |
- Hot holding temps; received at proper temp
- Probe themometers provided & accurate
- Wiping cloths: properly used & stored; Sponges prohibited
- Non-food contact surfaces clean; Cleaning frequency
|
2/15/2013 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
|
9/28/2012 |
- Eating,drink,tobacco use; No discharge from eyes,nose
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Single-use, single-service articles: properly stored, used
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
6/18/2012 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Lighting provided as required, fixtures shielded properly.
|
8/26/2011 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- No re-use of single service articles, except non-potentially hazardous packaged item.
|
4/29/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
10/25/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food-contact surfaces of equipment and utensils clean.
- Lighting provided as required, fixtures shielded properly.
|
5/7/2010 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
|
11/3/2009 |
| No violation noted during this evaluation. | 6/4/2009 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Single-service articles properly stored and dispensed
- Dressing rooms/lockers adequate, clean, used.
- Authorized persons only in food preparation and storage areas.
|
5/15/2009 |
| No violation noted during this evaluation. | 12/9/2008 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Rooms and equipment vented as required
- Authorized persons only in food preparation and storage areas.
|
4/2/2008 |
| No violation noted during this evaluation. | 11/28/2007 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
- Dressing rooms/lockers adequate, clean, used.
|
11/7/2007 |
- Critical: Cold Hold (41/45 F)
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Rooms and equipment vented as required
|
1/12/2007 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
1/3/2006 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
1/3/2005 |
- Non-food-contact surfaces of equipment and utensils clean.
|
11/30/2004 |
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