Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Nov 24, 2009 | 5 + 3 | INSPECTION | |
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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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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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Physical facilities.
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Thermometers.
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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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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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Wiping cloths.
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| Nov 18, 2008 | 1 + 1 | INSPECTION | |
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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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Food contamination.
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| Oct 25, 2007 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
| Oct 24, 2006 | 0 + 0 | FOLLOW-UP INSPECTION (ON SITE) | |
| No Violations Found. | |||
| Oct 16, 2006 | 3 + 0 | INSPECTION | |
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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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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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Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.
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| Oct 13, 2006 | 3 + 1 | INSPECTION | |
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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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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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Use of ice and pasteurized eggs.
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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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