Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
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.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Feb 11, 2008
|
87 |
-
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.
|
Reinspection
|
Mar 19, 2008
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Assignment - The permit holder or designated person in charge must be present at the food establishment during all hours of operation.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
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.
-
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
-
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
|
Jan 21, 2009
|
57 |
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
|
Reinspection
|
Mar 17, 2009
|
95 |
|
No violation noted during this evaluation.
|
Routine
|
Oct 15, 2009
|
100 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
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
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Jan 27, 2010
|
85 |
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Reinspection
|
Feb 25, 2010
|
94 |
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
|
Reinspection
|
Apr 12, 2010
|
95 |
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Complaint
|
Sep 17, 2010
|
94 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Equipment not maintained.
-
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
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Improper cooling methods used.
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
-
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.
-
Water reservoir of fogging devices maintained & cleaned *; Plumbing system maintained in good repair *
|
Routine
|
Mar 18, 2011
|
61 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
-
Water reservoir of fogging devices maintained & cleaned *; Plumbing system maintained in good repair *
|
Reinspection
|
Mar 21, 2011
|
85 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
|
Reinspection
|
Apr 25, 2011
|
90 |
-
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.
-
Effective pest control measures in place *; Dead or trapped pest removed from traps at adequate frequency
|
Reinspection
|
Nov 4, 2011
|
85 |
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food contact surfaces are not being sanitized as required.
-
Improper cooling methods used.
|
Routine
|
Mar 21, 2012
|
93 |
-
Improper cooling methods used.
|
Complaint
|
May 31, 2012
|
95 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 25, 2012
|
100 |
-
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.
|
Reinspection
|
Aug 2, 2012
|
90 |
|
No violation noted during this evaluation.
|
Reinspection
|
Aug 21, 2012
|
100 |
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