Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
---|---|---|---|---|---|
|
Aug 21, 2014 | Routine | 1 | 2 | Details / Comments |
No violation noted during this evaluation. | Jan 09, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Jan 08, 2014 | Routine | 4 | 1 | Details / Comments |
No violation noted during this evaluation. | Aug 23, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 13, 2013 | Routine | 0 | 0 | Details / Comments |
|
Dec 28, 2012 | Routine | 0 | 2 | Details / Comments |
No violation noted during this evaluation. | Jan 19, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 06, 2012 | Routine | 5 | 8 | Details / Comments |
Temperatures | |
Hot Water (3-compartment sink) | 120.0F |
Hot Water (Handwashing Sink - kitchen) | 113.0F |
Greens (Steam Table) (Hot Holding) | 168.0F |
Beans (Steam Table) (Hot Holding) | 172.0F |
Pork (Steam Table) (Hot Holding) | 160.0F |
Soft Crab (Refrigerator - reach-in) (Cooling) | 58.0F |
Fish - Whiting (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 42.0F |
Cole slaw (Ice) (Cold Holding) | 40.0F |
Cheese (Ice) (Cold Holding) | 41.0F |
Cheese (Ice) (Cold Holding) | 41.0F |
Fish (Refrigerator - reach-in) (Cold Holding) | 41.0F |
(Refrigerator - reach-in) | 41.0F |
(Refrigerator - reach-in) | 40.0F |
Temperatures | |
Hot Water (3-compartment sink) | 114.0F |
(Refrigerator - walk-in) (Cold Holding) | 40.0F |
(Freezer - walk-in) (Cold Holding) | 0.0F |
Temperatures | |
Chicken (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Ham (Refrigerator - reach-in) (Cold Holding) | 36.0F |
(Refrigerator - reach-in) | 28.0F |
Fish (Refrigerator - reach-in) (Cooling) | 50.0F |
Grits (Hot Holding Unit) (Hot Holding) | 178.0F |
Sausage (Hot Holding Unit) (Hot Holding) | 150.0F |
(Walk-in Refrigerator) | 38.0F |
(Walk-in Freezer) | 0.0F |
Temperatures | |
Hot Water (Handwashing Sink) | 114.0F |
Hot Water (3-compartment sink) | 120.0F |
(Refrigerator - walk-in) (Cold Holding) | 38.0F |
Cheese (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Rice (Hot Holding Unit) (Hot Holding) | 150.0F |
(Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
Temperatures | |
Hot Water | 118.0F |
(Refrigerator - walk-in) | 41.0F |
(Refrigerator - sandwich prep unit) | 50.0F |
(Refrigerator - sandwich prep unit) | 40.0F |
Cheese | 48.0F |
Mayonnaise | 44.0F |
Bacon (Warmer) | 142.0F |
Meatloaf (Warmer) | 138.0F |
Rice | 140.0F |
Beans | 142.0F |
Temperatures | |
Hot Water (Handwashing Sink - kitchen) | 120.0F |
Sausage (Steam Table) (Hot Holding) | 156.0F |
Bacon (Steam Table) (Hot Holding) | 177.0F |
Crab meat (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Ham sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Onions raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
American Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Temperatures | |
Hot Water | 110.0F |
(Refrigerator - walk-in) | 40.0F |
(Refrigerator - sandwich prep unit) | 42.0F |
(Refrigerator - display) | 40.0F |
Cheese | 41.0F |
Ham sliced | 42.0F |
Tomatoes sliced | 43.0F |
Temperatures | |
(Refrigerator - display) | 35.0F |
Hot Water (Handwashing Sink - Service Line) | 119.5F |
(Refrigerator - sandwich prep unit) | 44.0F |
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.9F |
Lettuce Greenleaf (Refrigerator - sandwich prep unit) (Cold Holding) | 54.5F |
Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 44.6F |
Fish - Rock Fish (Refrigerator - sandwich prep unit) (Cooling) | 53.9F |
Shrimp raw (Refrigerator - sandwich prep unit) (Cooling) | 49.7F |
Crab cake (Refrigerator - sandwich prep unit) (Cooling) | 40.3F |
Sausage (Steam Table) (Hot Holding) | 147.8F |
Crab cake (Deep Fryer) (Cooking) | 225.0F |
Pooled Eggs (Ice) (Cold Holding) | 43.3F |
Eggs Over Hard (Grill) (Cooking) | 163.0F |
(Refrigerator - walk-in) | 40.0F |
Ham sliced (Refrigerator - walk-in) (Cold Holding) | 39.1F |
Potato salad (Refrigerator - walk-in) (Cold Holding) | 36.2F |
Cole slaw (Refrigerator - walk-in) (Cold Holding) | 37.3F |
Monterrey Jack Cheese (Refrigerator - walk-in) (Cold Holding) | 37.1F |
American Cheese (Refrigerator - walk-in) (Cold Holding) | 37.7F |
Turkey Bacon (Refrigerator - walk-in) (Cold Holding) | 37.6F |
Hot Water (3-compartment sink) | 114.2F |
(Refrigerator - display) | 36.3F |
Crab cake (Refrigerator - display) (Cooling) | 47.7F |
Crab cake (Refrigerator - display) (Cooling) | 50.3F |
Fish - Rock Fish (Refrigerator - display) (Cold Holding) | 44.4F |
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Name |
---|
BOWERS FANCY DAIRY PRODUCT |
CANALAS DELI |
CANALES QUALITY MEATS |
EASTERN MARKET GROCERY |
MARKET LUNCH |
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