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.
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Improper cooling methods used.
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
|
Routine
|
Dec 20, 2007
|
88 |
No violation noted during this evaluation.
|
Reinspection
|
Jan 16, 2008
|
100 |
-
Food not contaminated by another source
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
May 8, 2008
|
93 |
No violation noted during this evaluation.
|
Reinspection
|
May 22, 2008
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Routine
|
Mar 19, 2009
|
94 |
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Dec 17, 2009
|
99 |
No violation noted during this evaluation.
|
Routine
|
Jun 17, 2010
|
100 |
No violation noted during this evaluation.
|
Routine
|
Mar 10, 2011
|
100 |
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Improper cooling methods used.
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Routine
|
Nov 14, 2011
|
89 |
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