Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment/utensils/linens stored 6'' off the floor in a clean, dry location & not stored in prohibited areas
-
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 thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
|
Routine
|
Feb 26, 2008
|
88 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Jul 8, 2008
|
95 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Single-service/use items stored 6" off the floor in a clean, dry location & not stored in prohibited areas
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Jan 30, 2009
|
87 |
-
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.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Feb 8, 2010
|
89 |
-
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
May 26, 2010
|
94 |
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