Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 2, 2011 | 85 |
|
Jan 9, 2012 | 93 |
|
Jun 11, 2012 | 97 |
3-403.11 Use only equipment that will heat food to at least 165 F within 2 hours for reheating. / Nacho cheese sauce heating in steamwell.
3-601.11 Cease the sale of food not labeled for individual retail sale as specified in law. / Crackers, cookies in unlabeled sleeves.
3-301.11 Provide utensil with handle for serving or dispensing food or ice.3-307.11 Cover all food in storage.3-307.11 Store raw shell eggs below and away from ready to eat food. / Cup in rice. Many foods unprotected in storage. Shell eggs above milk.
3-304.12 Store utensils in a clean, protected location. / Knives in box with sauces.
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
4-603.16 Rinse utensils after washing and before sanitizing. / Wash rinse and sanitize dishes in three compartment sink.
4-903.11 Store single service articles at least 6 inches above the floor. / Styrofoam plates stored on floor.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. / Trash on ground around dumpster.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Loose tiles in store area, damaged ceiling in restrrom.
6-501.14 Clean ventilation hood filters.
3-501.13 Cease thawing potentially hazardous food at room temperature. / Chix wings in pot in sink.
3-307.11 Store raw shell eggs below and away from ready to eat food. / In deli reach in.
4-903.11 Store single service articles at least 6 inches above the floor. / box of cups on floor in deli.
6-202.14 Provide complete enclosure for restrooms. / Hole in door opening at restroom door.
6-501.12 Clean WI freezer floor.
6-501.14 Clean ventilation hood filters.
3-304.12 Store utensils in a clean, protected location. / Tongs for pickled items improperly stored.
4-602.12 Clean microwaves at least every 24 hours.
4-904.11 Protect unwrapped single service utensils from contamination. / Toilet paper under chemicals on shelf.
Food service not in operation at time of inspection.
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