Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Dec 31, 2009 | 1 + 1 | FOLLOW-UP (OFF-SITE) | |
|
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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| Dec 29, 2009 | 1 + 1 | INSPECTION | |
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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 and non-food contact surfaces — constructed, cleanable,.
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| Jan 13, 2009 | 0 + 1 | FOLLOW-UP (OFF-SITE) | |
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Plumbing installed; cross-connection; back flow prevention.
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| Dec 15, 2008 | 0 + 1 | INSPECTION | |
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Plumbing installed; cross-connection; back flow prevention.
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| Dec 21, 2007 | 0 + 1 | INSPECTION | |
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Food and non-food contact surfaces — constructed, cleanable,.
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| Dec 01, 2006 | 3 + 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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Cooling (3-501).
Cooked potentially hazardous foods shall be cooled within 2 hours from 135° F. to 70° F and from 70° F. to 41° F. within 4 hours. Sec. 3-501.
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Hot holding (3-501).
Potentially hazardous foods shall be maintained at 135° F or above. Sec. 3-501.
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Food contamination.
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