Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Jan 08, 2010 | 3 + 1 | 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.This is a repeat violation.
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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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| Jan 29, 2009 | 2 + 9 | INSPECTION | |
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Food contamination.
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Food and non-food contact surfaces — constructed, cleanable,.
This is a repeat violation.
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Utensil & single-service storage.
This is a repeat violation.
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Plumbing installed; cross-connection; back flow prevention.
This is a repeat violation.
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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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Physical facilities.
This is a repeat violation.
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| Jan 22, 2008 | 2 + 7 | INSPECTION | |
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Toxic substances properly identified, stored, used (7-201).
Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service or single-use articles. Only those toxic item approved fro use in a food establishment may be on premises. Sec. 7-101 through 7-301.
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Thermometers.
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Plumbing installed; cross-connection; back flow prevention.
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Physical facilities.
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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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|
Warewashing facility.
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Food contamination.
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Food and non-food contact surfaces — constructed, cleanable,.
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Utensil & single-service storage.
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| Jan 31, 2007 | 1 + 1 | INSPECTION | |
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Equipment for temp. control.
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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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| Jan 30, 2006 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
