- Food contact surfaces of equipment & utensils clean
- Single-use, single-service articles: properly stored, used
- Non-food contact surfaces clean; Cleaning frequency
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9/21/2015 |
| No violation noted during this evaluation. | 6/18/2015 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Time as public health control, procedure/records
- Single-use, single-service articles: properly stored, used
|
5/27/2015 |
- Non-food contact surfaces clean; Cleaning frequency
|
11/5/2014 |
- Personnel: clean, jewelry, hair restraints, FH Permits
- Food & non-food contact surfaces cleanable, design
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5/12/2014 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
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11/4/2013 |
- Critical: Valid license to operate; non-transferable
- Critical: No Bare Hand Contact with Readt-to-Eat foods Or alternate methods; Glove limitations
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Personnel: clean, jewelry, hair restraints, FH Permits
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
1/25/2013 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
|
7/18/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Food contact surfaces of equipment & utensils clean
- Contamination prevented during food preparation, storage & display; Washing fruits/vegetables
- Single-use, single-service articles: properly stored, used
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
4/10/2012 |
- Equipment and utensils pre-flushed, scraped, soaked.
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
|
7/22/2011 |
| No violation noted during this evaluation. | 5/17/2011 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
|
12/6/2010 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Proper storage and handling of clean sanitized equipment and utensils
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
7/6/2010 |
| No violation noted during this evaluation. | 3/31/2010 |
| No violation noted during this evaluation. | 2/4/2010 |
| No violation noted during this evaluation. | 9/17/2009 |
- Food Protected during Storage, Display, Transportation, Service
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
7/27/2009 |
| No violation noted during this evaluation. | 3/23/2009 |
- Critical: Cold Hold (41/45 F)
|
6/6/2008 |
- Critical: Cold Hold (41/45 F)
- Food Protected during Storage, Display, Transportation, Service
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
|
5/21/2008 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
11/26/2007 |
- In-use food or ice dispensing utensils properly stored and used
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
2/15/2007 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
8/18/2006 |
- Critical: Approved Source/Sound Condition
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
4/13/2006 |
| No violation noted during this evaluation. | 1/13/2006 |
- 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
- Non-food-contact surfaces of equipment and utensils clean.
- Proper storage and handling of clean sanitized equipment and utensils
- Lighting provided as required, fixtures shielded properly.
|
10/5/2005 |
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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.
- Plumbing properly installed and maintained, inspected where required.
|
7/18/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Toxic Items Properly Used/Stored/Labeled
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- 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.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
6/6/2005 |
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