| 11/08/2018 - Routine Inspection
|
|
|
Food handler / no unauthorized persons / personnel
Comments:The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
|
|
|
Proper date marking and disposition
Comments:Date marking commercially prepared RTE/ TCS food; queso and chili sauce containers need to be labeled.
|
|
|
Food contact surfaces cleaned and sanitized
Comments:Food contact surfaces clean to sight and touch; microwave oven dirty
|
| 01/12/2018 - Routine Inspection
|
| 11/21/2017 - Routine Inspection
|
|
|
Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
|
|
|
Food & ice obtained from approved source; Food in good condition, safe, & unadulterated
Comments:Must not use out-dated chips.
|
| 08/15/2017 - Routine Inspection
|
| 05/18/2017 - Routine Inspection
|
|
|
Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink and must not block hand sink with stools.
|
| 01/26/2017 - Routine Inspection
|
|
|
Adequate handwashing facilities; accessible
Comments:Must provide hand sanitizer for hand sink.
|
| 10/26/2016 - Routine Inspection
|
| 08/05/2016 - Routine Inspection
|
|
|
Proper date marking and disposition
Comments:must date-mark all prepped food
|
|
|
Thermometers provided, chemical test strips
Comments:must provide 5 thermometers for all cooling units
|
| 05/11/2016 - Routine Inspection
|
| 03/16/2016 - Routine Inspection
|
| 11/20/2015 - Routine Inspection
|
| 08/25/2015 - Routine Inspection
|