Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 26, 2008
|
89 |
|
No violation noted during this evaluation.
|
Reinspection
|
Aug 27, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
May 6, 2009
|
95 |
|
No violation noted during this evaluation.
|
Complaint
|
Jul 21, 2009
|
100 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food not contaminated by another source
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Jul 15, 2010
|
97 |
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Feb 7, 2011
|
98 |
-
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.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Improper cooling methods used.
|
Routine
|
Sep 16, 2011
|
84 |
-
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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Equipment not maintained.
-
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
-
Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
|
Routine
|
Mar 1, 2012
|
85 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Improper cooling methods used.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 31, 2012
|
85 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 4, 2012
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Equipment was not cleaned and sanitized between uses with different species of raw animal product as required.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
Food contact surfaces and utensils are not clean to sight and touch.
-
Food contact surfaces are not being sanitized as required.
-
Fruits & vegetables are not adequately washed prior to service.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jun 12, 2013
|
65 |
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