Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Score
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Date
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ROUTINE INSPECTION
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02/28/2024
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed warm water at the hand washing sink holding at 70 F degrees. This is a repeat violation noted in the last inspection on 2/21/23. Adjust water heater and ensure warm water is provided at the hand washing sink at a minimum of 100 F degrees. Correct immediately.
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ROUTINE INSPECTION
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02/21/2023
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed hot water at the hand washing sink at 68F degrees. Ensure that the hot water at the hand washing sink is at a minimum of 100F degrees. Correct by 2/22/23.
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ROUTINE INSPECTION
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07/23/2021
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ROUTINE INSPECTION
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12/16/2020
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: The hot water at the hand-wash sink was measured at 117F. Provide an adequate supply of potable hot running water of at least 120 degrees Fahrenheit to all sinks. Handwash sinks require a minimum temperature of 100 degrees Fahrenheit through a mixing valve.
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ROUTINE INSPECTION
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08/28/2019
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ROUTINE INSPECTION
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05/14/2018
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ROUTINE INSPECTION
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12/14/2016
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