- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
- Critical: RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food shall be discarded in accordance with the Food Code. (corrected on site)
- In-Use Utensils, Between-Use Storage - During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored properly as per the Food Code. (corrected on site)
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11/23/2015 | Routine |
| No violation noted during this evaluation. | 10/23/2014 | VCR |
- Potentially Hazardous Food, Slacking - Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods). (corrected on site)
- Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories shall be provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch.
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10/17/2014 | Routine |
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code. (corrected on site)
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch. (corrected on site)
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10/24/2013 | Routine |
| No violation noted during this evaluation. | 09/17/2013 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Cooling - Cooked potentially hazardous food shall be cooled in accordance with the Food Code. (corrected on site)
- Critical: Controlling Pests - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods outlined in the Food Code.
- The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
- Critical: Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
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09/10/2013 | Complaint |
| No violation noted during this evaluation. | 12/21/2012 | Enforcement |
- Critical: Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Package Integrity - Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (corrected on site)
- Critical: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - (A) A food that is unsafe, adulterated, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an approved procedure or discarded. (B) Food that is not from an approved source as specified under 3-201.11 through .17 shall be discarded. (C) Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. (corrected on site)
- Temperature Measuring Devices - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
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12/18/2012 | Routine |
| No violation noted during this evaluation. | 12/09/2011 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
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11/29/2011 | Routine |
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