Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Proper cooling methods
-
Proper eating, tasting, drinking or tobacco use
-
Wiping cloths: properly used and stored
|
Jan 9, 2009
|
97 |
-
Adequate handwashing facilities supplied & access
-
Employee personal items stored in approved locatio
-
Food containers properly labeled
-
Food separated and protected
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Toilet facilities: properly constructed, supplied,
-
Toxic substances properly identified, stored, used
-
Wiping cloths: properly used and stored
|
Apr 30, 2009
|
87 |
-
Adequate handwashing facilities supplied & access
-
All signs are posted or available as required
-
Equipment/Utensils approved; installed; clean; goo
-
Food safety certification
-
Proper hot and cold holding temperatures
-
Proper warewashing and sanitizing procedures
-
Toxic substances properly identified, stored, used
-
Wiping cloths: properly used and stored
|
Oct 14, 2009
|
88 |
-
Adequate handwashing facilities supplied & access
-
Hands clean and properly washed: gloves used prope
-
Plumbing; proper backflow devices
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Toxic substances properly identified, stored, used
-
Wiping cloths: properly used and stored
|
Jan 28, 2010
|
93 |
-
Employee personal items stored in approved locatio
-
Food contact surfaces cleaned and sanitized as req
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Toxic substances properly identified, stored, used
-
Wiping cloths: properly used and stored
|
Apr 21, 2010
|
90 |
-
Adequate handwashing facilities supplied & access
-
Equipment, utensils and linens: stored and used pr
-
Garbage and refuse properly disposed; facilities
-
Plumbing; proper backflow devices
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Toxic substances properly identified, stored, used
|
Sep 23, 2010
|
89 |
-
Adequate handwashing facilities supplied & access
-
All signs are posted or available as required
-
Plumbing; proper backflow devices
-
Proper eating, tasting, drinking or tobacco use
-
Proper hot and cold holding temperatures
-
Wiping cloths: properly used and stored
|
Dec 16, 2010
|
90 |
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