Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Feb 05, 2010 | 4 + 2 | FOLLOW-UP (OFF-SITE) | |
|
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.
|
|||
|
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.
|
|||
|
Thermometers.
This is a repeat violation.
|
|||
| Feb 02, 2010 | 4 + 2 | INSPECTION | |
|
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.
|
|||
|
Thermometers.
This is a repeat violation.
|
|||
|
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.
|
|||
| Mar 13, 2009 | 3 + 2 | FOLLOW-UP (OFF-SITE) | |
|
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.
|
|||
|
Thermometers.
|
|||
|
Certification by Accredited Program; or compliance with Code.
Person in charge must have the ability to demonstrate food safety knowledge. Sec. 2-102.
|
|||
|
Utensil & single-service storage.
|
|||
|
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.
|
|||
| Jan 28, 2009 | 3 + 2 | INSPECTION | |
|
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.
|
|||
|
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.
|
|||
|
Thermometers.
|
|||
|
Certification by Accredited Program; or compliance with Code.
Person in charge must have the ability to demonstrate food safety knowledge. Sec. 2-102.
|
|||
|
Utensil & single-service storage.
|
|||
| Feb 26, 2008 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
| Feb 01, 2007 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
| Jan 31, 2006 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
