Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
---|---|---|---|---|---|
|
May 08, 2014 | Routine | 1 | 3 | Details / Comments |
|
Jan 08, 2014 | Routine | 2 | 2 | Details / Comments |
No violation noted during this evaluation. | Sep 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 29, 2013 | Routine | 2 | 3 | Details / Comments |
No violation noted during this evaluation. | Apr 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 18, 2012 | Complaint | 2 | 2 | Details / Comments |
No violation noted during this evaluation. | Mar 15, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 22, 2012 | Routine | 2 | 2 | Details / Comments |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 113.0F |
Hot Water (Handwashing Sink - Dishwash area) | 113.0F |
Hot Water (Handwashing Sink - toilet room) | 113.0F |
(Walk-in Refrigerator) | 38.0F |
(Walk-in Freezer) | 0.0F |
Wonton (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Chicken (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Temperatures | |
Hot Water | 118.0F |
Mushrooms | 41.0F |
Tofu | 43.0F |
Noodles | 40.0F |
Chicken | 41.0F |
(Refrigerator) | 40.0F |
Onions raw | 41.0F |
(Refrigerator - walk-in) | 38.0F |
Shrimp raw | 38.0F |
Pork | 41.0F |
Beef | 41.0F |
(Freezer - walk-in) | -7.0F |
Temperatures | |
(Handwashing Sink) | 115.0F |
(Refrigerator - reach-in) (Cold Holding) | 41.0F |
(Refrigerator - reach-in) (Cold Holding) | 35.0F |
(Refrigerator - reach-in) (Cold Holding) | 32.0F |
Temperatures | |
Hot Water (Handwashing Sink - toilet room) | 119.0F |
(Refrigerator - walk-in) (Cold Holding) | 39.7F |
(Freezer - walk-in) (Cold Holding) | 5.1F |
Scallops (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Rice (MIcrowave Oven) (Hot Holding) | 151.0F |
(Refrigerator - beverage) (Cold Holding) | 41.9F |
Beef (Refrigerator - reach-in) (Cold Holding) | 35.4F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
Temperatures | |
Hot Water | 112.0F |
(Refrigerator - walk-in) | 41.0F |
(Refrigerator - sandwich prep unit) | 41.0F |
(Freezer - walk-in) | 20.0F |
Tomatoes sliced | 42.0F |
Shrimp raw | 44.0F |
Temperatures | |
Hot Water | 112.0F |
(Refrigerator - walk-in) | 40.0F |
(Refrigerator - sandwich prep unit) | 42.0F |
(Freezer - walk-in) | 18.0F |
Shrimp raw | 43.0F |
Carrots | 44.0F |
Tomatoes sliced | 44.0F |
Temperatures | |
Hot Water | 110.0F |
Shrimp raw | 36.0F |
Scallops | 36.0F |
(Refrigerator - walk-in) | 40.0F |
(Refrigerator - sandwich prep unit) | 40.0F |
Temperatures | |
Hot Water | 112.0F |
Mushrooms | 40.0F |
Chicken | 43.0F |
Shrimp raw | 35.0F |
Beef | 79.0F |
Scallops | 37.0F |
Squid | 37.0F |
Pork | 40.0F |
Rice steamed | 171.0F |
(Freezer - walk-in) | 0.0F |
(Refrigerator - walk-in) | 40.0F |
(Refrigerator) | 40.0F |
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Name |
---|
FAMILY DINETTE |
BURGER KING |
MARKET TO MARKET |
PENN COMMONS |
DAIKAYA RESTAURANT |
GRAFFIATO |
R & R LOUNGE OR MUSE LOUNGE |
ABSOLUTE NOODLES |
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