Date |
Score |
Grade |
Inspection Type |
Violation |
Critical Flag |
11/12/2015 |
11 |
A |
Cycle Inspection / Re-inspection |
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
|
Critical |
11/12/2015 |
11 |
A |
Cycle Inspection / Re-inspection |
10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
|
Not Critical |
11/02/2015 |
12 |
|
Cycle Inspection / Initial Inspection |
02B - Hot food item not held at or above 140º F.
|
Critical |
11/02/2015 |
12 |
|
Cycle Inspection / Initial Inspection |
04N - Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
|
Critical |
06/29/2015 |
11 |
A |
Cycle Inspection / Re-inspection |
02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
|
Critical |
06/29/2015 |
11 |
A |
Cycle Inspection / Re-inspection |
10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
|
Not Critical |
06/29/2015 |
11 |
A |
Cycle Inspection / Re-inspection |
22F -
|
Not Applicable |
06/17/2015 |
32 |
|
Cycle Inspection / Initial Inspection |
02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
|
Critical |
06/17/2015 |
32 |
|
Cycle Inspection / Initial Inspection |
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
|
Critical |
06/17/2015 |
32 |
|
Cycle Inspection / Initial Inspection |
04J - Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
|
Critical |
06/17/2015 |
32 |
|
Cycle Inspection / Initial Inspection |
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
|
Critical |
06/17/2015 |
32 |
|
Cycle Inspection / Initial Inspection |
10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
|
Not Critical |
02/19/2015 |
19 |
B |
Pre-permit (Operational) / Re-inspection |
02B - Hot food item not held at or above 140º F.
|
Critical |
02/19/2015 |
19 |
B |
Pre-permit (Operational) / Re-inspection |
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
|
Critical |
02/19/2015 |
19 |
B |
Pre-permit (Operational) / Re-inspection |
10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
|
Not Critical |
02/02/2015 |
32 |
|
Pre-permit (Operational) / Initial Inspection |
02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
|
Critical |
02/02/2015 |
32 |
|
Pre-permit (Operational) / Initial Inspection |
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
|
Critical |
02/02/2015 |
32 |
|
Pre-permit (Operational) / Initial Inspection |
06B - Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
|
Critical |
02/02/2015 |
32 |
|
Pre-permit (Operational) / Initial Inspection |
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
|
Critical |
02/02/2015 |
32 |
|
Pre-permit (Operational) / Initial Inspection |
10D - Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
|
Not Critical |
02/02/2015 |
32 |
|
Pre-permit (Operational) / Initial Inspection |
10F - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
|
Not Critical |
02/02/2015 |
|
|
Trans Fat / Initial Inspection |
16B - The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site.
|
Not Critical |