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.
-
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 Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
-
Food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped warm water, soap & paper towels.
-
Food shall be protected from cross contamination by separating raw animal foods from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables and cooked ready-to-eat food; Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Parasite Destruction - Parasite destruction in certain species of fish was not performed by either feezing and storing at a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or freezing at -35°C (-31°F) or below until solid and then storing at -35°C (-31°F) for 15 hours.
|
Routine
|
Apr 16, 2009
|
66 |
-
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.
-
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.
-
In-use utensils properly stored between uses
-
Records, Creation & Retention - The person in charge failed to record the freezing temperature and time to which the fish are subjected and/or retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish.
|
Routine
|
Mar 12, 2010
|
88 |
|
No violation noted during this evaluation.
|
Reinspection
|
Mar 17, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Apr 29, 2011
|
100 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
|
Routine
|
Sep 10, 2013
|
95 |
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