Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Every violation of these regulations is color-coded indicating the degree of risk in causing a foodborne illness.
| 07/29/2008 - COMPLAINT INVESTIGATION |
| 07/29/2008 - COMPLAINT INVESTIGATION |
| 07/29/2008 - FOLLOWUP INSPECTION |
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Demonstration of knowledge food manager certifica
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No rodents, insects, birds, or animals
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Proper hot and cold holding temperatures
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Wiping cloths: properly used and stored
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Proper eating, tasting, drinking or tobacco use
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Food storage food storage containers identified
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Person in charge present and performs duties
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Food contact surfaces: clean and sanitized
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Garbage and refuse properly disposed facilities m
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Hands clean and properly washed gloves used prope
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Toxic substances properly identified, stored, used
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| 02/13/2008 - ROUTINE-INSPECTION |
| 02/13/2008 - ROUTINE-INSPECTION |
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Proper hot and cold holding temperatures
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Proper cooling methods
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Food in good condition, safe and unadulterated
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Food separated and protected
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Food storage food storage containers identified
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Nonfood-contact surfaces clean
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Adequate ventilation and lighting designated area
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Wiping cloths: properly used and stored
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| 10/22/2007 - ROUTINE-INSPECTION |
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Food contact surfaces: clean and sanitized
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Demonstration of knowledge food manager certifica
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Floors, walls and ceilings: built, maintained, and
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Premises personal/cleaning items vermin-proofing
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Wiping cloths: properly used and stored
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Equipment, utensils and linens: storage and use
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Equipment/Utensils - approved installed clean g
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Nonfood-contact surfaces clean
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Food storage food storage containers identified
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Toxic substances properly identified, stored, used
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Food separated and protected
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No rodents, insects, birds, or animals
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Proper hot and cold holding temperatures
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| 04/11/2007 - FOLLOWUP INSPECTION |
| 03/23/2007 - FOLLOWUP INSPECTION |
| 03/22/2007 - FOLLOWUP INSPECTION |
| 03/21/2007 - COMPLAINT INVESTIGATION |
| 03/21/2007 - ROUTINE-INSPECTION |