No violation noted during this evaluation. | 06/18/2014 | 100 |
No violation noted during this evaluation. | 07/25/2013 | 100 |
No violation noted during this evaluation. | 11/05/2012 | 100 |
- Provide that all food contact utensils are stored in a clean and sanitized location.(Dirty knives found in the dry storage area.)
- Provide that all food contact utensils are stored in a clean and sanitized location.(Dirty knive found in the walk-in freezer unit.)
- Provide that all food contact surfaces are clean and sanitized.(Bottom of the walk-in refrigeration unit need to be cleaned to remove all food debris and mold.)
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05/07/2012 | 97 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.(Employee using barehands when slicing tomatos.)
- Provide that all food contact utensils are stored in a smooth and easily cleanable location.(Pizza slicer stored in the reach-in unit between the shelf. Provide that the slicer is stored in a food contact container in the refrigeration unit to prevent cross contamination .)
- Provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty knive found in the dry storage area on the shelf.)
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11/17/2011 | 93 |
No violation noted during this evaluation. | 06/03/2011 | 96 |
- One person in each shift must be Food manager Certified.
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12/02/2010 | 97 |
- MOLD IN SODA MACHINE NOZZLES. CLEAN AND SANITIZE REGULARY ALSO ANY SPLASHES ON SURROUNDING SURFACES INCLUDING CABINETS UNDERNEATH AND CABINET DOORS.
- CERTIFIED FOOD MANAGER PRESENT AT ESTABLISHMENT DURING ALL HOURS OF OPERATION.
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03/10/2010 | 94 |
No violation noted during this evaluation. | 07/17/2009 | 100 |
No violation noted during this evaluation. | 01/27/2009 | 94 |
No violation noted during this evaluation. | 02/04/2008 | 88 |
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