Date
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Inspection Type
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Score
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Expand All
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03/04/2024
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ROUTINE INSPECTION
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99%
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-
Observed: no pH entry for 3/4/2024.
(8-201.13/8-201.14) (A) Before engaging in an activity that requires a HACCP PLAN, a PERMIT applicant or PERMIT HOLDER shall submit to the REGULATORY AUTHORITY for approval a properly prepared HACCP PLAN as specified under § 8-201.14 and the relevant provisions of this Code if:
(1) Submission of a HACCP PLAN is required according to LAW;
(2) A VARIANCE is required as specified under Subparagraph 3-401.11(D)(3), § 3-502.11, or ¶ 4-204.110(B);
(3) The REGULATORY AUTHORITY determines that a FOOD preparation or processing method requires a VARIANCE based on a plan submittal specified under § 8-201.12, an inspectional finding, or a VARIANCE request.
(B) A PERMIT applicant or PERMIT HOLDER shall have a properly prepared HACCP PLAN as specified under § 3-502.12.
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Observed: black mold like substance build-up on racks where food and food related products are stored.
Action: Manager removed the racks and begin cleaning.
Violation corrected on site.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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Observed: several cups stored incorrectly in container of food products.
Action: Owner removed the cups.
Violation corrected on site.
(3-304.12)During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOODCONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7)
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08/23/2023
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ROUTINE INSPECTION
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100%
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|
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05/16/2023
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ROUTINE INSPECTION
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100%
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|
-
-
Observed a hat and employee food on a food storage shelf.
Corrected on site removed the items from the food storageshelf
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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01/26/2023
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ROUTINE INSPECTION
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100%
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|
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12/06/2022
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ROUTINE INSPECTION
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100%
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|
-
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Observed an open container of mayo at 65 degrees
COS Pitched the mayo
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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Coat and aprons stored on top of food containers
COS moved the clothes
(6-305.11) (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment.
(B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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10/07/2022
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ROUTINE INSPECTION
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100%
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|
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06/28/2022
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ROUTINE INSPECTION
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98%
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-
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No paper towels or a sign at the hand washing station
COS posted sign added paper towels
(6-301.12) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.
(6-301.14) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all ANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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03/31/2022
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ROUTINE INSPECTION
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100%
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|
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12/13/2021
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ROUTINE INSPECTION
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100%
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|
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09/29/2021
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ROUTINE INSPECTION
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100%
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|
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06/08/2021
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ROUTINE INSPECTION
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100%
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Observed mao sauce at 49 degrees
COS moved to the make table
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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