Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Nov 30, 2009 | 6 + 1 | FOLLOW-UP (OFF-SITE) | |
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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.This is a repeat violation.
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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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Discarding / reconditioning unsafe food (3-701).
Food that is unsafe, adulterated or not honestly presented shall be reconditioned by and approved procedure or discarded. Food not from an approved source, contaminated by an employee or other persons shall be discarded. Sec. 3-701.
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Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.This is a repeat violation.
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Physical facilities.
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| Nov 18, 2009 | 6 + 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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Discarding / reconditioning unsafe food (3-701).
Food that is unsafe, adulterated or not honestly presented shall be reconditioned by and approved procedure or discarded. Food not from an approved source, contaminated by an employee or other persons shall be discarded. Sec. 3-701.
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Food segregated, separated and protected (3-302).
Foods must be protected from cross contamination. Sec. 3-302.11.This is a repeat violation.
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Physical facilities.
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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.This is a repeat violation.
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| Nov 25, 2008 | 3 + 3 | FOLLOW-UP (OFF-SITE) | |
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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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Equipment for temp. control.
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Food and non-food contact surfaces — constructed, cleanable,.
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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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Plumbing installed; cross-connection; back flow prevention.
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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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| Nov 18, 2008 | 3 + 3 | INSPECTION | |
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Plumbing installed; cross-connection; back flow prevention.
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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.
|
|||
|
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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|
Equipment for temp. control.
|
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Food and non-food contact surfaces — constructed, cleanable,.
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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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| Nov 26, 2007 | 2 + 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 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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Physical facilities.
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| Aug 16, 2006 | 2 + 4 | 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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Wiping cloths.
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Food and non-food contact surfaces — constructed, cleanable,.
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Certification by Accredited Program; or compliance with Code.
Person in charge must have the ability to demonstrate food safety knowledge. Sec. 2-102.
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Physical facilities.
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Thermometers.
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