Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Insects, rodents present
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
|
Regular
|
Nov 10, 2010
|
97 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
Follow-Up
|
Nov 24, 2010
|
99 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
-
Insects, rodents present
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non-food contact surfaces of equipment not clean
-
Water/Ice: unsafe, unapproved sources, cross connections
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Apr 11, 2011
|
93 |
No violation noted during this evaluation.
|
Follow-Up
|
Apr 25, 2011
|
100 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
-
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)
-
In use food dispensing untensil inproperly stored
-
Insects, rodents present
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
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______
|
Regular
|
Nov 3, 2011
|
91 |
No violation noted during this evaluation.
|
Follow-Up
|
Nov 21, 2011
|
100 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
-
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]
-
Improper thawing procedures used
-
Insects, rodents present
-
Non-food contact surfaces of equipment not clean
-
Unpasteurized milk and milk products used
|
Regular
|
Apr 13, 2012
|
92 |
|
Follow-Up
|
May 4, 2012
|
99 |
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