Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
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.
|
Routine
|
Mar 26, 2008
|
83 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Feb 10, 2009
|
90 |
No violation noted during this evaluation.
|
Reinspection
|
Feb 27, 2009
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Oct 8, 2009
|
95 |
No violation noted during this evaluation.
|
Routine
|
Feb 25, 2010
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jun 14, 2010
|
95 |
No violation noted during this evaluation.
|
Routine
|
Oct 25, 2010
|
100 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Feb 23, 2011
|
98 |
No violation noted during this evaluation.
|
Routine
|
Jun 16, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Sep 23, 2011
|
100 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
|
Routine
|
Nov 29, 2011
|
98 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Improper cooling methods used.
-
Water temperature 100°F @ handwashing sink; Flow of metered faucet at least 15 seconds
|
Routine
|
Jun 4, 2012
|
85 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food not contaminated by another source
|
Routine
|
Aug 17, 2012
|
94 |
No violation noted during this evaluation.
|
Routine
|
Feb 7, 2013
|
100 |
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