Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Backflow prevention device or air gap provided on plumbing fixtures as required *
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Food storage containers identified with common name of food
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Jan 22, 2008
|
92 |
-
Air gap provided between water supply inlet & flood level rim of plumbing fixture *
|
Routine
|
May 20, 2008
|
95 |
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
|
Routine
|
Sep 23, 2008
|
99 |
-
A handwashing facility shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Manual Warewashing, Hot Water Sanitization - Equipment is not maintained in a state of repair and condition that meets the requirements according to the Food Code.
-
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
Routine
|
Mar 17, 2009
|
88 |
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
|
Routine
|
May 14, 2009
|
95 |
-
Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
-
Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
|
Routine
|
Sep 15, 2009
|
94 |
No violation noted during this evaluation.
|
Routine
|
Jan 19, 2010
|
100 |
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