| No violation noted during this evaluation. | 10/21/2015 | VCR |
| No violation noted during this evaluation. | 09/02/2015 | Routine |
- 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)
- Maintaining Premises, Unnecessary Items and Litter - The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter.
- Thawing - Potentially hazardous food shall be thawed in compliance with the Food Code. (corrected on site)
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09/01/2015 | Routine |
- Critical: Before Use After Cleaning - Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (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. (corrected on site)
- 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)
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08/25/2014 | Routine |
| No violation noted during this evaluation. | 08/22/2014 | Routine |
| No violation noted during this evaluation. | 09/23/2013 | VCR |
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces and utensils chall be clean to sight and touch.
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09/19/2013 | Routine |
| No violation noted during this evaluation. | 08/28/2013 | Routine |
- 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. (corrected on site)
- Food Storage Containers, Identified with Common Name of Food - Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. (corrected on site)
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09/12/2012 | Routine |
| No violation noted during this evaluation. | 08/29/2012 | Routine |
| No violation noted during this evaluation. | 09/26/2011 | VCR |
- 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.
- Food Storage Containers, Identified with Common Name of Food - Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food.
- 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.
- Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- 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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09/09/2011 | Routine |
| No violation noted during this evaluation. | 09/01/2011 | Routine |
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