Health Inspection History
| Date | Violations Critical + Non |
Violations | Type |
|---|---|---|---|
| Dec 21, 2009 | 1 + 3 | FOLLOW-UP (OFF-SITE) | |
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Food and non-food contact surfaces — constructed, cleanable,.
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Food contamination.
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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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Physical facilities.
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| Nov 12, 2009 | 1 + 3 | FOLLOW-UP (OFF-SITE) | |
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Physical facilities.
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Food and non-food contact surfaces — constructed, cleanable,.
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Food contamination.
|
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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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| Nov 10, 2009 | 1 + 3 | INSPECTION | |
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Food contamination.
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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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|
Physical facilities.
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Food and non-food contact surfaces — constructed, cleanable,.
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| Nov 26, 2008 | 4 + 1 | FOLLOW-UP (OFF-SITE) | |
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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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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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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.
|
|||
|
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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Sewage and waste water disposal.
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| Nov 25, 2008 | 4 + 1 | INSPECTION | |
|
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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|
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.
|
|||
|
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.
|
|||
|
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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Sewage and waste water disposal.
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| Nov 20, 2007 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
| Dec 18, 2006 | 0 + 0 | INSPECTION | |
| No Violations Found. | |||
