Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| May 12, 2009 | 3 + 4 | INSPECTION | |
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Food utensils/in-use.
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Thawing.
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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.
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Garbage and refuse disposal.
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Food and non-food contact surfaces — constructed, cleanable,.
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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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| Jul 01, 2008 | 2 + 2 | FOLLOW-UP (OFF-SITE) | |
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Food contamination.
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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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Wiping cloths.
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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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| May 29, 2008 | 2 + 2 | INSPECTION | |
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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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Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.
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Wiping cloths.
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| Jun 13, 2007 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
| Jun 27, 2006 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
