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.
-
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.
-
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
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
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
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
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
-
Separation, Storage - Poisonous or toxic materials are not stored in accordance with 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
|
Apr 18, 2008
|
54 |
-
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
|
Reinspection
|
Jun 3, 2008
|
84 |
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
|
Reinspection
|
Jun 4, 2008
|
95 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 6, 2008
|
100 |
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food not contaminated by another source
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 7, 2008
|
89 |
|
No violation noted during this evaluation.
|
Complaint
|
May 28, 2009
|
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.
-
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 not contaminated by another source
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Routine
|
May 28, 2009
|
81 |
|
No violation noted during this evaluation.
|
Routine
|
Dec 22, 2009
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Food not contaminated by another source
-
Food was found in poor condition, unsafe or adulterated. Unapproved additives are being used.
|
Complaint
|
Dec 22, 2009
|
93 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jan 8, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Jun 30, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Apr 19, 2011
|
100 |
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