Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Jul 28, 2009 | 0 + 0 | FOLLOW-UP INSPECTION (ON SITE) | |
| No Violations Found. | |||
| Jul 21, 2009 | 8 + 6 | INSPECTION | |
|
Garbage and refuse disposal.
|
|||
|
Food obtained from approved source (3-101 & 3-201).
Food shall be safe, unadulterated and honestly presented. Foods shall be obtained from approved sources. Secs. 3-101 & 3-201.
|
|||
|
Food contamination.
|
|||
|
Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.
|
|||
|
Food and non-food contact surfaces — constructed, cleanable,.
|
|||
|
Certification by Accredited Program; or compliance with Code.
Person in charge must have the ability to demonstrate food safety knowledge. Sec. 2-102.
|
|||
|
Physical facilities.
|
|||
|
Bare hand contact with ready-to-eat foods/exemption(3-301).
Food employees may not contact ready to eat foods with their bare hands. Sec. 3-301.11.
|
|||
|
Toilet facilities.
|
|||
|
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.
|
|||
|
Plumbing installed; cross-connection; back flow prevention.
|
|||
|
Consumer advisory for raw or undercooked food (3-603).
The food establishment shall make every effort to inform the consumer of potential health risks of eating raw or undercooked meats, poultry, seafood, shellfish and eggs. Sec. 3-603.
|
|||
|
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.
|
|||
|
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.
|
|||
| Jun 26, 2008 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
| Jul 06, 2007 | 0 + 0 | FOLLOW-UP INSPECTION (ON SITE) | |
| No Violations Found. | |||
| Jun 26, 2007 | 2 + 0 | INSPECTION | |
|
Certification by Accredited Program; or compliance with Code.
Person in charge must have the ability to demonstrate food safety knowledge. Sec. 2-102.
|
|||
|
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.
|
|||
| Mar 21, 2006 | 2 + 0 | FOLLOW-UP (OFF-SITE) | |
|
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.
|
|||
|
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.
|
|||
| Feb 28, 2006 | 2 + 0 | INSPECTION | |
|
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.
|
|||
|
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.
|
|||
