| No violation noted during this evaluation. | 07/09/2015 | VCR |
- Critical: Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code. (corrected on site)
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06/30/2015 | Routine |
- Critical: Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code. (corrected on site)
Use ice baths, ice wands, shallow pans and keep items uncovered until cooled to 41 degrees F.
- Critical: Hot Water and Chemical - After being cleaned, equipment, food-contact surfaces and/or utensils are not sanitized in accordance with the Food Code. (corrected on site)
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06/17/2014 | Routine |
- Critical: Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result. (corrected on site)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not 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)
- Critical: Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant was not clearly marked for the time the original container was opened in a food establishment. (corrected on site)
- Critical: Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code. (corrected on site)
- Food not stored 6' off the floor in clean dry location. (corrected on site)
- Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean (corrected on site)
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12/19/2013 | Routine |
| No violation noted during this evaluation. | 01/03/2013 | Follow-Up |
- Critical: Conditions of use - Poisonous or toxic materials are not being used according to law and the Food Code. (corrected on site)
- Critical: Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code. (corrected on site)
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12/27/2012 | Routine |
| No violation noted during this evaluation. | 01/03/2012 | VCR |
- Food not stored 6' off the floor in clean dry location. (corrected on site)
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not 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)
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12/29/2011 | Routine |
| No violation noted during this evaluation. | 12/14/2010 | Follow-Up |
- Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code. (corrected on site)
It should be Wash, rinse and then sanitize.
- Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code. (corrected on site)
clean daily.
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12/09/2010 | Routine |
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