Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Routine
|
Jun 19, 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.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Apr 29, 2009
|
94 |
-
A warewashing sink may not be used for handwashing as specified under § 2-301.15 (see violation #4)
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Apr 8, 2010
|
87 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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 stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Dec 7, 2010
|
84 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jan 6, 2011
|
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.
-
Demonstration - The person in charge must be able to demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code as applicable to operation of the food service establishment.
-
Each handwashing sink shall be provided with a supply of hand soap.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
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 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.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Raw shell eggs may not be pooled.
|
Routine
|
Sep 28, 2011
|
61 |
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