- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
|
4/26/2012 | | 95 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Potentially hazardous food properly thawed (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Wiping cloths: clean, use restricted (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Single-service articles, storage, dispensing (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
|
4/19/2012 | | 74 |
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Critical: Management personnel certified
|
1/26/2012 | | 97 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Critical: Facilities to maintain proper temperature (4 penalty points)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Sewage and waste water disposal (4 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
- Critical: Management personnel certified
|
1/12/2012 | | 78 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Potentially hazardous food properly thawed (2 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Critical: Sewage and waste water disposal (4 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
- Critical: Management personnel certified
|
12/15/2011 | | 77 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Critical: Sewage and waste water disposal (4 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel (1 penalty point)
- Critical: Management personnel certified
|
12/8/2011 | | 79 |
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Management personnel certified
|
8/10/2011 | | 91 |
- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean. Hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissue (2 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
- Lighting provided as required - Fixtures shielded (1 penalty point)
- Critical: Management personnel certified
|
8/3/2011 | | 90 |
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Critical: Management personnel certified
|
4/18/2011 | | 92 |
- Critical: Potentially hazardous food meets temperature requirements during storage, display, service, transportation: properly cooled, reheated (5 penalty points)
- Food (ice) contact surfaces: Approved, designed, constructed, maintained, installed, located (2 penalty points)
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
|
4/12/2011 | | 83 |
- Food contact surfaces of equipment and utensils clean (2 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
- Floors: constructed, drained, clean, good repair, covering installation, dustless cleaning methods (1 penalty point)
|
12/8/2010 | | 95 |
|
11/24/2010 | | 100 |
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