Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
[multiple violations]
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non-food contact surfaces of equipment not clean
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Dec 3, 2010
|
93 |
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
|
Follow-Up
|
Jan 4, 2011
|
99 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
[multiple violations]
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Mar 30, 2011
|
94 |
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Follow-Up
|
Apr 20, 2011
|
99 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
[multiple violations]
-
Non-food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
[multiple violations]
-
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
|
Regular
|
Nov 30, 2011
|
93 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Mar 13, 2012
|
96 |
No violation noted during this evaluation.
|
Follow-Up
|
Mar 16, 2012
|
100 |
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