Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Sep 16, 2009 | 1 + 0 | INSPECTION | |
|
Reheating for hot holding (3-403).
Potentially hazardous food, that is cooked, cooled, and reheated for hot holding shall be rapidly reheated as all parts of the food reach a temperature of 165° F or 15 seconds. Sec. 3-403.
|
|||
| Dec 17, 2008 | 0 + 2 | FOLLOW-UP (OFF-SITE) | |
|
Food and non-food contact surfaces — constructed, cleanable,.
|
|||
|
Wiping cloths.
|
|||
| Oct 28, 2008 | 0 + 2 | INSPECTION | |
|
Wiping cloths.
|
|||
|
Food and non-food contact surfaces — constructed, cleanable,.
|
|||
| Nov 28, 2007 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
| Sep 01, 2006 | 0 + 0 | FOLLOW-UP INSPECTION (ON SITE) | |
| No Violations Found. | |||
| Aug 25, 2006 | 4 + 0 | INSPECTION | |
|
Date marking and disposition (3-501).
Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. Sec. 3-501.
|
|||
|
Certification by Accredited Program; or compliance with Code.
Person in charge must have the ability to demonstrate food safety knowledge. Sec. 2-102.
|
|||
|
Time as a public health control (procedures/records)(3-501).
Potentially hazardous food shall not be held out of temperature for more than 4 hours. Sec. 3-501.
|
|||
|
Cold Holding (3-501).
Potentially hazardous foods maintained at 41° F or below may be held for a maximum of 7 days, if between 41° F - 45° F may be held for a maximum of 4 days. Sec. 3-501.
|
|||
