Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
|
Routine
|
Dec 6, 2007
|
99 |
|
No violation noted during this evaluation.
|
Complaint
|
Aug 7, 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.
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
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.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
In-use utensils properly stored between uses
-
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
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Aug 7, 2008
|
78 |
|
No violation noted during this evaluation.
|
Complaint
|
Aug 29, 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.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
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.
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
Aug 29, 2008
|
92 |
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
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
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
-
Improper cooling methods used.
-
In-use utensils properly stored between uses
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Single-service/use items made of safe & clean materials *
-
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
|
Apr 30, 2009
|
77 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Floors, walls and ceilings shall be smooth and easily cleanable, except that antislip floor coverings or applications may be used for safety reasons.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Oct 26, 2010
|
93 |
|
No violation noted during this evaluation.
|
Reinspection
|
Nov 4, 2010
|
100 |
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Sep 9, 2011
|
93 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
|
Routine
|
Dec 13, 2012
|
95 |
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