Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Dec 29, 2009 | 9 + 8 | INSPECTION | |
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Cooling (3-501).
Cooked potentially hazardous foods shall be cooled within 2 hours from 135° F. to 70° F and from 70° F. to 41° F. within 4 hours. Sec. 3-501.
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Food contact surfaces clean and sanitized (4-5, 4-6, 4-7).
Food contact surfaces shall be maintained in a clean and sanitized condition. Secs. 4-5, 4-6, 4-7.This is a repeat violation.
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Utensil & single-service storage.
This is a repeat violation.
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Food contamination.
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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.
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Handwashing facilities (5-203 & 6-301).
Handwashing facilities must be accessible and conveniently located. Each handwashing facility shall be supplied with hand cleanser and approved hand drying devices. Sec. 6-301.11.
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Physical facilities.
This is a repeat violation.
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Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.This is a repeat violation.
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Food utensils/in-use.
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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.This is a repeat violation.
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Food and non-food contact surfaces — constructed, cleanable,.
This is a repeat violation.
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| Dec 03, 2008 | 6 + 6 | INSPECTION | |
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Thawing.
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Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.
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Sewage and waste water disposal.
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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.
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Eating, tasting, drinking, or tobacco use (2-401).
Eating, drinking, or using tobacco in designated areas only. Sec. 2-401.
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Utensil & single-service storage.
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Food contact surfaces clean and sanitized (4-5, 4-6, 4-7).
Food contact surfaces shall be maintained in a clean and sanitized condition. Secs. 4-5, 4-6, 4-7.
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Food labeled/condition.
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Certification by Accredited Program; or compliance with Code.
Person in charge must have the ability to demonstrate food safety knowledge. Sec. 2-102.
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Food and non-food contact surfaces — constructed, cleanable,.
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Physical facilities.
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Toxic substances properly identified, stored, used (7-201).
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service or single-use articles. Only those toxic item approved fro use in a food establishment may be on premises. Sec. 7-101 through 7-301.
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| Dec 10, 2007 | 1 + 1 | INSPECTION | |
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Utensil & single-service storage.
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Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.
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