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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
[multiple violations]
|
Routine
|
May 14, 2008
|
94 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
[multiple violations]
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
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.
-
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.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Reinspection
|
May 15, 2008
|
90 |
|
No violation noted during this evaluation.
|
Reinspection
|
May 29, 2008
|
100 |
|
No violation noted during this evaluation.
|
Reinspection
|
May 30, 2008
|
100 |
-
A plumbing system shall be repaired according to law and maintained in good repair.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
[multiple violations]
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Shellstock Identification - Shellstock was not obtained in containers bearing legible source identification tags or labels according to the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
[multiple violations]
-
Thermometers located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units
[multiple violations]
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
[multiple violations]
-
Wood used for food-contact surfaces constructed of hard wood
|
Routine
|
Aug 20, 2008
|
94 |
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
[multiple violations]
-
Food contact surfaces are not being sanitized as required.
-
Food not contaminated by another source
-
Food packaged in the food facility labeled as specified in law; Consumer warnings as required by law on labels
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
[multiple violations]
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Shellstock Identification - Shellstock was not obtained in containers bearing legible source identification tags or labels according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
[multiple violations]
-
Utensils/food-contact surfaces made of safe, durable, smooth materials*
|
Routine
|
Apr 15, 2009
|
99 |
|
No violation noted during this evaluation.
|
Complaint
|
Aug 5, 2009
|
100 |
|
No violation noted during this evaluation.
|
Complaint
|
Oct 2, 2009
|
100 |
-
Each handwashing sink shall be provided with a supply of hand soap.
|
Routine
|
Oct 2, 2009
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
[multiple violations]
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 10, 2010
|
90 |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 3, 2010
|
99 |
|
No violation noted during this evaluation.
|
Routine
|
Nov 18, 2010
|
100 |
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