Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Complaint
|
Jan 18, 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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
In-use utensils properly stored between uses
|
Routine
|
Jun 12, 2008
|
78 |
|
No violation noted during this evaluation.
|
Complaint
|
Oct 30, 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.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures 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
|
Oct 30, 2008
|
89 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food on display protected by sneezeshields/packaging; Condiments protected in dispensers/individual packets
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Routine
|
Apr 24, 2009
|
89 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Dec 14, 2009
|
79 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
|
Routine
|
May 4, 2010
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Equipment/utensils/thermometers designed & constructed for durability *
|
Routine
|
Oct 19, 2010
|
85 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
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.
-
Equipment not maintained.
|
Routine
|
Feb 15, 2011
|
84 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Aug 15, 2011
|
90 |
-
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.
-
Food not contaminated by another source
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
|
Routine
|
Feb 28, 2012
|
83 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
|
Routine
|
Jun 12, 2012
|
94 |
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