- Date marking and disposition
- Food & non-food contact surfaces cleanable, design
|
11/4/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Cold holding temps; received at proper temp
- Date marking and disposition
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
5/29/2015 |
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Wiping cloths: properly used & stored; Sponges prohibited
- Food & non-food contact surfaces cleanable, design
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Other
|
5/6/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
|
10/22/2013 |
| No violation noted during this evaluation. | 6/24/2013 |
- Insects, rodents, & other pests controlled
- Consumer advisory, Child menu, Allergen label
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
- Other
|
6/12/2013 |
| No violation noted during this evaluation. | 1/16/2013 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Service Sinks;Maintenance & cleaning tools
- Other
|
12/20/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Cold holding temps; received at proper temp
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Service Sinks;Maintenance & cleaning tools
- Other
|
6/27/2012 |
| No violation noted during this evaluation. | 9/28/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Dressing rooms/lockers adequate, clean, used.
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/14/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Authorized persons only in food preparation and storage areas.
- Clean/soiled laundered items properly stored.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
4/25/2011 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
- Dressing rooms/lockers adequate, clean, used.
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
9/13/2010 |
| No violation noted during this evaluation. | 5/14/2010 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
5/13/2010 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
11/17/2009 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
11/2/2009 |
| No violation noted during this evaluation. | 6/2/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Rooms and equipment vented as required
- Authorized persons only in food preparation and storage areas.
|
5/27/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Rooms and equipment vented as required
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
- Authorized persons only in food preparation and storage areas.
|
5/12/2009 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Non-food-contact surfaces of equipment and utensils clean.
- Single-service articles properly stored and dispensed
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Authorized persons only in food preparation and storage areas.
|
12/17/2008 |
- Critical: Approved Source/Sound Condition
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Authorized persons only in food preparation and storage areas.
|
1/25/2008 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Authorized persons only in food preparation and storage areas.
|
9/24/2007 |
| No violation noted during this evaluation. | 4/13/2007 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Proper storage and handling of clean sanitized equipment and utensils
|
3/30/2007 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
|
1/12/2007 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Single-service articles properly stored and dispensed
- No re-use of single service articles, except non-potentially hazardous packaged item.
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
- Rooms and equipment vented as required
|
12/28/2006 |
| No violation noted during this evaluation. | 9/13/2005 |
- Critical: Cold Hold (41/45 F)
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
8/23/2005 |
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
|
1/4/2005 |
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