Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Approved sewage disposal system used for waste disposal *; Other liquid wastes drained to disposal per law
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Water source is not approved.
|
Routine
|
Sep 26, 2011
|
57 |
|
No violation noted during this evaluation.
|
Reinspection
|
Sep 27, 2011
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Feb 26, 2012
|
100 |
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
|
Routine
|
Mar 26, 2012
|
95 |
|
No violation noted during this evaluation.
|
Complaint
|
Mar 26, 2012
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Compliance with Variance and HACCP Plan - The permit holder did not comply with the HACCP plans and procedures that were submitted and approved as a basis for the modification or waiver; and/or fif not maintain and provide to the regulatory authority, upon request, records specified in the Food Code.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food not contaminated by another source
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Nov 4, 2013
|
75 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Reinspection
|
Nov 19, 2013
|
95 |
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