Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
-
Food stored 6" off the floor in clean, dry location & not stored in prohibited areas
-
Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Improper cooling methods used.
|
Routine
|
Mar 25, 2008
|
90 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
-
Thermometers calibrated per manufacturer's specs
|
Reinspection
|
Apr 29, 2008
|
83 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Food not contaminated by another source
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Reinspection
|
May 7, 2008
|
88 |
-
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
-
Food, ambient air & water thermometers accurate in the intended range of use
|
Reinspection
|
Jul 1, 2008
|
94 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jul 2, 2008
|
100 |
-
All of the employees must have valid foodworker cards and cards must be available for inspection.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
-
Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
-
Food employees shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
|
Routine
|
Jun 1, 2009
|
79 |
|
No violation noted during this evaluation.
|
Reinspection
|
Jun 16, 2009
|
100 |
-
Cooling, heating, & holding equipment sufficient in number & capacity (in good repair)
-
Equipment in good repair & adjusted per manufacturer's specs; Scratched cutting boards resurfaced or discarded
-
Food not contaminated by another source
-
Food-contact surfaces smooth & easily accessible for cleaning *; CIP equipment easily cleanable
-
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
-
Nonfood-contact surfaces cleaned at frequency to prevent buildup of residue
-
Potentially hazardous foods are not kept at 140F or above in hot holding.
-
Service sink available for cleaning of mops & disposal of liquid waste
-
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
|
Routine
|
Dec 9, 2009
|
83 |
|
No violation noted during this evaluation.
|
Complaint
|
Feb 19, 2010
|
100 |
|
No violation noted during this evaluation.
|
Reinspection
|
Feb 19, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
May 10, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Dec 1, 2010
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Jul 6, 2011
|
100 |
-
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.
-
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
|
Mar 27, 2012
|
90 |
|
No violation noted during this evaluation.
|
Routine
|
Sep 11, 2012
|
100 |
|
No violation noted during this evaluation.
|
Routine
|
Nov 20, 2012
|
100 |
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