- Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
- Insects, rodents, & other pests controlled
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
9/21/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Insects, rodents, & other pests controlled
- Toxic substances properly identified, stored, used
- Eating,drink,tobacco use; No discharge from eyes,nose
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
10/28/2014 |
- Hot holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/28/2014 |
No violation noted during this evaluation. | 7/12/2013 |
- Insects, rodents, & other pests controlled
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/29/2013 |
No violation noted during this evaluation. | 12/3/2012 |
- Cooling time & temp; cooling methods
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Toxic substances properly identified, stored, used
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/1/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food in good condition, safe, unadulturated, segregated
- Cooling time & temp; cooling methods
- Cold holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Other
|
12/17/2011 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/28/2011 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/16/2010 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Cleaning/maintenance equipment properly stored
|
12/4/2009 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
4/24/2009 |
- Critical: Cold Hold (41/45 F)
- Non-food-contact surfaces of equipment and utensils clean.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/26/2008 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
6/8/2007 |
- Toxic Items Properly Used/Stored/Labeled
- Cleaning/maintenance equipment properly stored
|
12/22/2006 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
|
6/26/2006 |
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/21/2004 |
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