Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Jul 11, 2009 | 3 + 3 | FOLLOW-UP (OFF-SITE) | |
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Food contamination.
This is a repeat violation.
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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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Utensil & single-service storage.
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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.This is a repeat violation.
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| Jun 29, 2009 | 3 + 3 | INSPECTION | |
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Food contamination.
This is a repeat violation.
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Utensil & single-service storage.
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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.This is a repeat violation.
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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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| Jun 19, 2008 | 2 + 2 | INSPECTION | |
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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.
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Food utensils/in-use.
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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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Food contamination.
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