- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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10/15/15 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by employees and consumers.
- Effective pest control measures. Animals restricted as required.
- PHF/TCSs properly thawed. Fruits and vegetables washed prior to preparation or service.
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10/07/15 | Routine Inspection | B |
- Food protected from potential contamination during storage and preparation.
- Small wares and portable appliances approved, properly designed, in good repair.
- RR's, mop sk, cust. areas clean/maint. No litter, unnec. equip, pers items. Trash area clean/maint.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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01/08/14 | Routine Inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Small wares and portable appliances approved, properly designed, in good repair.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
|
05/24/13 | Routine Inspection | A |
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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03/19/13 | Re-inspection | A |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Food wholesome
- Food protected from potential contamination during storage and preparation.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- Food and warewashing equipment approved, properly designed, constructed and installed.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Small wares and portable appliances approved, properly designed, in good repair.
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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03/14/13 | Re-inspection | X |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Food wholesome
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Effective pest control measures. Animals restricted as required.
- Hot and cold holding equipment present
- Single use items not reused or misused.
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Sanitizer kits available. Equip. & ware washing therm. as required. Wiping cloths and linen use.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Kitchenware & FCS of equip. properly washed, rinsed, san. & air dried. San solution as required.
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02/21/13 | Routine Inspection | C |
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
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07/10/12 | Re-inspection | A |
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Food protected from potential contamination by employees and consumers.
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- Effective pest control measures. Animals restricted as required.
- Hot and cold holding equipment present
- Person in charge available and knowledgeable/management certification.
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS not spoiled and within shelf-life. Proper retail storage of chemicals.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
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06/12/12 | Routine Inspection | C |
- Food protected from potential contamination during storage and preparation.
- Effective pest control measures. Animals restricted as required.
- Single use items not reused or misused.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
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10/11/11 | Routine Inspection | A |
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
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11/08/10 | Routine Inspection | A |
- Hot potentially hazardous foods not rapidly cooled by approved methods.
- Potentially hazardous foods improperly thawed.
- Kitchenware and/or food contact surfaces of equipment improperly cleaned, sanitized and/or air dried.
- Foods not stored off the floor.
- Required labels not present on food or containers of food. Required signs not posted.
- Facilities for washing and sanitizing equipment and utensils unapproved, inadequate, improperly constructed, maintained and/or operated.
- Unapproved food contact surfaces. Food contact surfaces not smooth, easily cleanable, properly constructed and/or installed.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected from cross-contamination by raw meats, poultry, fish, seafood and/or raw eggs.
- Food unprotected by cross-contamination by proper storage.
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11/01/10 | Routine Inspection | C |
- Suitable thermometers (stem, cooler, oven) not provided and/or inadequately used.
- Clean utensils, equipment and/or singe service items improperly handled, stored and/or dispensed.
- Unclean wiping cloths, stored in an unapproved sanitizer, and/or unrestricted in use.
- Plumbing and/or fixtures improperly sized, installed and/or maintained. Plumbing and/or fixtures improperly drained.
- Food unprotected by cross-contamination by proper storage.
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09/16/10 | Routine Inspection | B |
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