- Food Protected during Storage, Display, Transportation, Service
- Toxic Items Properly Used/Stored/Labeled
- 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.
- Proper Handwashing / Proper Handling of Ready-To-Eat
|
12/30/2010 | Routine | No |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
07/26/2010 | Compliance | Yes (08/09/2010) |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
07/12/2010 | Compliance | Yes (07/26/2010) |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Handling of food or ice minimized, proper use of utensils
|
06/28/2010 | Routine | Yes (07/12/2010) |
- Food Protected during Storage, Display, Transportation, Service
- Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
03/09/2010 | Routine | Yes (03/23/2010) |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dressing rooms/lockers adequate, clean, used.
|
01/19/2010 | Compliance | No |
- Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Cold Hold (41/45 F)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dressing rooms/lockers adequate, clean, used.
|
12/28/2009 | Routine | Yes (01/11/2010) |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
08/31/2009 | Compliance | Yes (09/14/2009) |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Hot Hold (140 F)/Time Control
- Lighting provided as required, fixtures shielded properly.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
08/17/2009 | Routine | Yes (08/31/2009) |
- Lighting provided as required, fixtures shielded properly.
|
07/09/2009 | Compliance | No |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Cold Hold (41/45 F)
- Non-food-contact surfaces of equipment and utensils clean.
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Lighting provided as required, fixtures shielded properly.
- Proper Handwashing / Proper Handling of Ready-To-Eat
|
06/25/2009 | Routine | Yes (07/09/2009) |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
|
03/03/2009 | Compliance | No |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Plumbing properly installed and maintained, inspected where required.
|
02/20/2009 | Routine | No |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Handling of food or ice minimized, proper use of utensils
- Plumbing properly installed and maintained, inspected where required.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
02/06/2009 | Compliance | Yes (02/20/2009) |
- Food Protected during Storage, Display, Transportation, Service
- Hot and Cold Water Under Pressure / Sufficient Capacity
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Plumbing properly installed and maintained, inspected where required.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
- Proper Handwashing / Proper Handling of Ready-To-Eat
|
01/23/2009 | Routine | Yes (02/06/2009) |
- Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
12/22/2008 | Routine | Yes (01/05/2009) |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
|
08/11/2008 | Compliance | No |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
08/08/2008 | Compliance | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
07/30/2008 | Compliance | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Cold Hold (41/45 F)
|
07/30/2008 | Routine | No |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Toxic Items Properly Used/Stored/Labeled
- Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Hot Hold (140 F)/Time Control
- Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
07/16/2008 | Routine | Yes (07/30/2008) |
- Food Protected during Storage, Display, Transportation, Service
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Proper Handwashing / Proper Handling of Ready-To-Eat
|
04/09/2008 | Complaint | No |
| No violation noted during this evaluation. | 04/03/2008 | Routine | No |
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