Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| May 26, 2009 | 0 + 6 | INSPECTION | |
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Physical facilities.
This is a repeat violation.
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Warewashing facility.
This is a repeat violation.
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Utensil & single-service storage.
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Plumbing installed; cross-connection; back flow prevention.
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| Jun 27, 2008 | 0 + 0 | FOLLOW-UP INSPECTION (ON SITE) | |
| No Violations Found. | |||
| Jun 04, 2008 | 4 + 5 | FOLLOW-UP (OFF-SITE) | |
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Wiping cloths.
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Toilet facilities.
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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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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.
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Physical facilities.
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Food utensils/in-use.
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Food and non-food contact surfaces — constructed, cleanable,.
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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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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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| May 27, 2008 | 4 + 5 | INSPECTION | |
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Toilet facilities.
|
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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.
|
|||
|
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.
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Physical facilities.
|
|||
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Food utensils/in-use.
|
|||
|
Food and non-food contact surfaces — constructed, cleanable,.
|
|||
|
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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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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Wiping cloths.
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