| No violation noted during this evaluation. | 02/23/2016 | Routine |
| No violation noted during this evaluation. | 12/15/2014 | Routine |
| No violation noted during this evaluation. | 01/08/2014 | VCR |
- 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.
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12/02/2013 | Routine |
| No violation noted during this evaluation. | 02/12/2013 | VCR |
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch.
- 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.
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02/07/2013 | Routine |
| No violation noted during this evaluation. | 01/17/2012 | VCR |
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- 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)
- Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
- Sanitizing Solutions, Testing Devices - A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
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01/11/2012 | Routine |
- Hot Water Sanitization Temperatures - In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F). (B) The maximum temperature specified under (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
- Critical: PHF, Cold Holding - Potentially hazardous cold food shall be maintained at temperatures in accordance with the Food Code.
- Critical: Chemical Sanitization - Temperature, pH, Concentration, and Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall conform to the Food Code. (corrected on site)
- Temperature Measuring Devices, Ambient Air and Water - Ambient air and water temperature measuring device that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to 1.5C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to 3F in the intended range of use.
- Critical: Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
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02/14/2011 | Routine |
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