Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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 thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Records, Creation & Retention - The person in charge failed to record the freezing temperature and time to which the fish are subjected and/or retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
May 27, 2008
|
88 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Reinspection
|
Jun 5, 2008
|
93 |
No violation noted during this evaluation.
|
Reinspection
|
Jun 12, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
|
Routine
|
Feb 19, 2010
|
94 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 25, 2010
|
100 |
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Sep 9, 2010
|
95 |
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
|
Routine
|
Mar 24, 2011
|
95 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Feb 16, 2012
|
95 |
No violation noted during this evaluation.
|
Routine
|
Oct 23, 2012
|
100 |
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