- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
|
8/26/2015 |
- Critical: Hands clean, washed, maintained; Hand antiseptics
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
5/20/2015 |
- Cold holding temps; received at proper temp
- Manual/Mechanical warewashing facilities; maintained, operated; Pressure guages, data plates;Use limitation,pre-cleaning
|
3/2/2015 |
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
10/29/2014 |
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
8/27/2014 |
- Cold holding temps; received at proper temp
- Date marking and disposition
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
6/20/2014 |
- Consumer advisory, Child menu, Allergen label
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
1/10/2014 |
- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
12/4/2013 |
- Hot holding temps; received at proper temp
- Cold holding temps; received at proper temp
|
9/5/2013 |
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Plumbing sys: maintained, backflow device instal
|
6/18/2013 |
- Toxic substances properly identified, stored, used
|
2/8/2013 |
- Cold holding temps; received at proper temp
- Date marking and disposition
- Consumer advisory, Child menu, Allergen label
- Toxic substances properly identified, stored, used
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
12/7/2012 |
- Food properly labeled, original container, honestly presented
- Food properly labeled, original container, honestly presented
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
9/19/2012 |
- Cold holding temps; received at proper temp
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
6/25/2012 |
| No violation noted during this evaluation. | 2/22/2012 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Cold holding temps; received at proper temp
- Non-food contact surfaces clean; Cleaning frequency
- Toliet facilities: accessible, properly constructed, cleaned Self closures
- Break/locker areas: used, provided, maintained; Living areas seperated; Laundry facilities
|
2/15/2012 |
- Toxic substances properly identified, stored, used
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
12/2/2011 |
| No violation noted during this evaluation. | 9/22/2011 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
|
6/15/2011 |
- Critical: Cold Hold (41/45 F)
- Critical: Cold Hold (41/45 F)
|
1/25/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- 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
|
11/1/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Cold Hold (41/45 F)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Non-food-contact surfaces of equipment and utensils clean.
|
8/23/2010 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Non-food-contact surfaces of equipment and utensils clean.
|
9/1/2009 |
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
|
7/13/2009 |
| No violation noted during this evaluation. | 6/9/2009 |
- Critical: Hot Hold (140 F)/Time Control
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
3/4/2009 |
| No violation noted during this evaluation. | 10/26/2008 |
- Non-food-contact surfaces of equipment and utensils clean.
|
8/13/2008 |
| No violation noted during this evaluation. | 10/3/2007 |
| No violation noted during this evaluation. | 5/9/2007 |
| No violation noted during this evaluation. | 3/30/2007 |
| No violation noted during this evaluation. | 12/20/2006 |
| No violation noted during this evaluation. | 8/24/2006 |
| No violation noted during this evaluation. | 5/22/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- 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
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Single-service articles properly stored and dispensed
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Cleaning/maintenance equipment properly stored
|
12/29/2005 |
- Toilet rooms enclosed, self-closing doors; fixtures in good repair, clean; proper waste receptacles,
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Cleaning/maintenance equipment properly stored
|
6/15/2005 |
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
2/10/2005 |
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Single-service articles properly stored and dispensed
|
11/30/2004 |
- Thermometers provided and conspicuous
- Single-service articles properly stored and dispensed
|
8/2/2004 |
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