- Management awareness; policy present
- Hands clean and properly washed
- Food separated and protected
- Food-contact surfaces: cleaned & sanitized
- Proper cold holding temperatures
- Proper date marking & disposition
- Thermometers provided & accurate
- Wiping cloths: properly used & stored
- Warewashing facilities: installed, maintained, & used; test strips
- Nonfood-contact surfaces clean
- Physical facilities: installed, maintained, & clean
|
Oct 01, 2014 | Routine | 6 | 5 | Details / Comments |
- Food-contact surfaces: cleaned & sanitized
- Proper cold holding temperatures
- Toxic substances properly identified, stored, used
- Proper cooling methods used; adequate equipment for temperature control
- Thermometers provided & accurate
- Food properly labeled; original container
- Contamination prevented during food preparation, storage, & display
- Wiping cloths: properly used & stored
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
- Warewashing facilities: installed, maintained, & used; test strips
- Nonfood-contact surfaces clean
- Physical facilities: installed, maintained, & clean
|
Jan 14, 2014 | Routine | 3 | 10 | Details / Comments |
- Hands clean and properly washed
- Food separated and protected
- Proper date marking & disposition
- Insects, rodents, & animals not present
- Warewashing facilities: installed, maintained, & used; test strips
- Nonfood-contact surfaces clean
- Plumbing installed; proper backflow devices
- Physical facilities: installed, maintained, & clean
|
May 30, 2013 | Routine | 5 | 3 | Details / Comments |
No violation noted during this evaluation. | Jul 18, 2012 | Follow-up | 0 | 0 | Details / Comments |
- Adequate handwashing sinks properly supplied and accessible
- Food-contact surfaces: cleaned & sanitized
- Thermometers provided & accurate
- Insects, rodents, & animals not present
- Single-use/single-service articles: properly stored & used
- Physical facilities: installed, maintained, & clean
|
Jun 28, 2012 | Routine | 2 | 4 | Details / Comments |
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