- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Time as public health control, procedure/records
- Themometers provided, accurate, conspicuous
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Non-food contact surfaces clean; Cleaning frequency
|
12/15/2015 |
- Water: adequate pressure, sufficient capacity
- Food properly labeled, original container, honestly presented
- Non-food contact surfaces clean; Cleaning frequency
|
3/27/2015 |
- Cold holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
|
11/21/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Hot holding temps; received at proper temp
- Adequate facilities/equip. to maintain food temps
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/19/2013 |
- Time as public health control, procedure/records
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
5/28/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Hot holding temps; received at proper temp
- Toxic substances properly identified, stored, used
- Warewashing: Sanitize at ppm/temp
- Food contact surfaces of equipment & utensils clean
- Wiping cloths: properly used & stored; Sponges prohibited
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
- Service Sinks;Maintenance & cleaning tools
|
11/13/2012 |
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
|
4/27/2012 |
- Warewashing: Sanitize at ppm/temp
|
2/3/2012 |
- Warewashing: Sanitize at ppm/temp
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
1/27/2012 |
- Toxic Items Properly Used/Stored/Labeled
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/15/2011 |
| No violation noted during this evaluation. | 3/3/2011 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
11/30/2010 |
- Critical: Cold Hold (41/45 F)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Thermometers provided and conspicuous
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/19/2010 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
|
11/9/2009 |
- Critical: Proper Cooking Temperatures per PHF
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Thermometers provided and conspicuous
- Handling of food or ice minimized, proper use of utensils
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
|
10/20/2008 |
- Toxic Items Properly Used/Stored/Labeled
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Handling of food or ice minimized, proper use of utensils
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Single-service articles properly stored and dispensed
|
7/6/2007 |
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