Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Routine
|
Feb 20, 2008
|
100 |
-
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.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Jun 25, 2008
|
90 |
No violation noted during this evaluation.
|
Routine
|
Nov 5, 2008
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 20, 2009
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Mar 23, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 10, 2009
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 20, 2009
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Feb 3, 2010
|
95 |
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Jun 15, 2010
|
90 |
No violation noted during this evaluation.
|
Routine
|
Oct 19, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Feb 16, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 15, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Dec 15, 2011
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 23, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 23, 2012
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 21, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
Jun 18, 2013
|
100 |
No violation noted during this evaluation.
|
Routine
|
Oct 29, 2013
|
100 |
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