| No violation noted during this evaluation. | 9/16/2015 |
| No violation noted during this evaluation. | 8/13/2015 |
- Cold holding temps; received at proper temp
- Warewashing: Sanitize at ppm/temp
|
8/11/2015 |
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
7/23/2015 |
| No violation noted during this evaluation. | 5/26/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- 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 (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
3/9/2015 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
12/29/2014 |
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/29/2014 |
- Probe themometers provided & accurate
- Themometers provided, accurate, conspicuous
- Food & non-food contact surfaces cleanable, design
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Other
|
6/17/2014 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Insects, rodents, & other pests controlled
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Other
|
3/24/2014 |
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Garbage/refuse:properly disposed
|
12/16/2013 |
- Food contact surfaces of equipment & utensils clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
9/25/2013 |
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
6/13/2013 |
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Food & non-food contact surfaces cleanable, design
|
3/22/2013 |
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
12/10/2012 |
| No violation noted during this evaluation. | 9/18/2012 |
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
|
9/17/2012 |
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
|
5/29/2012 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
|
3/28/2012 |
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
- Garbage/refuse:properly disposed
|
12/19/2011 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Thermometers provided and conspicuous
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/26/2011 |
- Critical: Cold Hold (41/45 F)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Proper storage and handling of clean sanitized equipment and utensils
|
6/29/2011 |
| No violation noted during this evaluation. | 5/25/2011 |
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/29/2011 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
12/20/2010 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Non-food-contact surfaces of equipment and utensils clean.
|
9/29/2010 |
| No violation noted during this evaluation. | 7/13/2010 |
- Critical: Cold Hold (41/45 F)
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Non-food-contact surfaces of equipment and utensils clean.
|
6/30/2010 |
- 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.
|
3/31/2010 |
| No violation noted during this evaluation. | 1/4/2010 |
- Critical: Cold Hold (41/45 F)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/22/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
|
9/24/2009 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/24/2009 |
| No violation noted during this evaluation. | 3/31/2009 |
- Critical: Cold Hold (41/45 F)
- Toxic Items Properly Used/Stored/Labeled
- 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.
|
3/23/2009 |
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/12/2008 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
|
9/22/2008 |
| No violation noted during this evaluation. | 6/17/2008 |
- Critical: Cold Hold (41/45 F)
- 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
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/9/2008 |
- Critical: Cold Hold (41/45 F)
- Handling of food or ice minimized, proper use of utensils
- Proper storage and handling of clean sanitized equipment and utensils
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/27/2008 |
| No violation noted during this evaluation. | 2/27/2008 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/17/2007 |
- Critical: Cold Hold (41/45 F)
- In-use food or ice dispensing utensils properly stored and used
|
9/10/2007 |
- Toxic Items Properly Used/Stored/Labeled
- 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.
|
6/25/2007 |
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
3/22/2007 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
|
11/9/2006 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Thermometers provided and conspicuous
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
9/15/2006 |
| No violation noted during this evaluation. | 6/8/2006 |
- Critical: Cold Hold (41/45 F)
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- 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.
|
6/6/2006 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
|
5/2/2006 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Thermometers provided and conspicuous
|
3/28/2006 |
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/21/2005 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Proper storage and handling of clean sanitized equipment and utensils
|
9/27/2005 |
| No violation noted during this evaluation. | 6/28/2005 |
- Critical: Cold Hold (41/45 F)
- Proper storage and handling of clean sanitized equipment and utensils
|
6/23/2005 |
| No violation noted during this evaluation. | 3/22/2005 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Critical: Hot Hold (140 F)/Time Control
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- 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.
- 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.
|
3/5/2005 |
| No violation noted during this evaluation. | 2/10/2005 |
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/11/2004 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Equipment and utensils pre-flushed, scraped, soaked.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Dressing rooms/lockers adequate, clean, used.
|
9/30/2004 |
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